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Our Chefs

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Tomas Arenas

Executive Chef

Hometown: Denton, Texas, USA

Chef Tomas Arenas believes in doing his job at 100% dailyHe has over 25 years in the culinary industry in Mediterranean and Italian restaurants. Arenas believes in using the freshest ingredients to maintain the highest quality in his cuisine. He is always working to improve the most popular items while reducing waste in the kitchens. His favorite part of work is getting to challenge himself to create new dishes, and he has a special skill for creating savory sauces.  

Find out more about where Tomas works

Eagle Landing

Federico Yoc

Executive Chef

Hometown: Denton, Texas, USA

Chef Federico Yoc makes it his top priority to see that all jobs are carried out well and efficiently, and he’s carried this work ethic for over 12 years with UNT Dining and over 30 years in the culinary industry. Yoc graduated from El Centro College in Dallas before going on to work at the Denton Country Club, Robson Ranch Country Club, Stonebridge Country Club and Texas Motor Speedway, finally coming to work at UNT. He always finishes his work early to go and help the rest of the team at Union Kitchen, and his dedication and patience make him a teacher and mentor to his student employees. He thrives at customer service and has been a large part of making UNT Dining an award-winning department for over a decade.  

Find out more about where Frederico works

Eagle Landing

Rudy Vasquez

Executive Chef

Hometown: Denton, TX

With over seven years at UNT and 25 years in the industry, Chef Rudy Vasquez doesn’t just focus on what’s in front of him—he’s constantly thinking about the future.  As Executive Chef of Culinary Operations and a silver medalist of the 2018 ACF Culinary Competition, Vasquez brings his “make it happen, problem-solving approach to make sure that they are creating, preparing and serving the best food possible. He leads by example, never asking someone to do something he isn’t prepared to do himself, and he constantly checks in with his team to ensure they have everything they need to be successful. Knowing that his team shares the same motivation and drive as him is his favorite part of the job. Vasquez graduated first in his class at the University of Texas– Pan American and received his culinary education from Le Chef College of Hospitality Careers. Before coming to UNT, he worked for Aramark, Hilton DFW and Southlake, Gaylord Texan Resort and the Dallas Convention Center. With his success and extensive experience, Vasquez places importance on giving back, considering himself a teacher to all his cooks and assistants. He states that “someone took a chance on me to teach and train me, so I try to pay it forward.”  

Brady Hollar

Executive Chef

Hometown: Denton, TX

Chef Brady Hollar can say that he has worked at every kitchen on campus. Out of 28 years in the industry, over 18 of those have been at UNT. Prior to going “mean green,” he worked at La Cima Club, Hilton DFW Lakes, Hotel Crescent Court, Doubletree Hotel at Lincoln Center and Clark’s Outpost. In the kitchen, Hollar takes initiative to solve problems before they arise, but if they do run into a snag, he takes the appropriate action so that operations can continue to run smoothly.  

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