Senior Associate Vice President of Auxiliary Services Kris Klinger announced this week that the University’s Executive Chef, Eamon Lee, has been promoted to the position of Executive Director, Hospitality. This position coordinates all hospitality needs for the Syracuse University community, including residential dining, catering, concessions, and retail operations. He will assume his new role on October 1, 2022.
“Eamon has brought the department and University a special mix of experience, passion, and skills that are ideal to serve and support the Food Service teams,” Klinger said. “I know he will continue to raise the bar as our offerings ascend to best-in-class.”
In this role, Eamon will continue to oversee Food Services’ effort to upgrade offerings at campus dining centers by introducing franchise-style concepts preferred by students. The effort is the result of intensive work over the summer break, and while several concepts have been implemented, there are additional concepts to come.
“I am thrilled at the opportunities that lie before us this year and beyond,” said Lee. “As the culinary team continues to grow, so too do the paths to new flavors, experiences, and culinary adventures in all units across campus. The additions of Dining Hall Director Chris Scarano and Catering Executive Chef Bryan Hammond have fortified our ranks, and positioned the culinary team to explore more ethnic cuisines, local food-ways, sustainability initiatives, and seasonally relevant menus. Syracuse Food Services is poised for meteoric growth, and I’m humbled to be part of our next chapter.”
A Central New York native, Eamon has many iconic local stops on his resume, including The Wellington House, The Brewster Inn, The Lincklaen House, The Arad Evans Inn, 238 Bistro (now Bistro Elephant), and Century Club of Syracuse. In 2008, Eamon transitioned to foodservice distribution as a Culinary Director and kitchen design consultant, until accepting the Executive Chef role at Syracuse University in September, 2021.
