Culinary expertise at UNC Charlotte is growing as Chartwells adds two new chefs, Jason Shillinglaw and Marcello Molina; the University’s dining staff now has seven chefs with more than 160 years of combined experience.
Shillinglaw is the new campus executive chef. He will oversee all culinary programming, which will include efforts to bring fresh ideas to dining hall menus and retail dining locations. For the past five years, he was the assistant food and beverage director, then executive chef for club dining at Providence Country Club. Throughout his career, he has worked with a number of great chefs, including Wolfgang Puck.
Molina will serve as the catering executive chef, and he will bring innovative concepts and the most current culinary trends to campus catering. He comes to the University from Lowe’s corporate offices in Mooresville, where he was executive chef. His culinary career began nearly 27 years ago in New York City, where he worked in well-regarded restaurants, such as Tavern on the Green.
Bill Bremer, resident district manager for Chartwells at UNC Charlotte, said, “We look forward to the 2013-14 school year with a refreshed culinary team for Chartwells. Chefs Jason and Marcello will work together to implement new culinary programs in conjunction with the existing Chartwells professional culinary team."