Michigan Dining Senior Director, Steve Mangan leads one of the nation’s largest college dining operations, including nine dining halls, 24 markets and cafés, in addition to the catering operations across the Ann Arbor campus. Steve leads a staff of over 400, consistently delivering high-quality food and dining experiences for students and guests in partnership with University Housing, University Unions and Conference and Event Services. Since Steve’s arrival in 2014, Michigan Dining has launched four renovated dining halls and five cafés, with four new retail locations that opened this Academic year. Michigan Dining is pioneering the development of our first food insecurity program, a Maize and Blue food distribution and food education program. He continues to elevate student involvement and achieve ambitious sustainability goals in local food procurement, composting, recycling and waste reduction. His expertise comes from four decades in the foodservice industry—first as a chef and restauranteur, and later in leadership roles at three Big Ten colleges. His successes come through a philosophy of meeting customers’ needs, working collaboratively with his team and creating a culture of innovation. As a Certified Executive Cher, Steve holds a B.S. in Psychology from Michigan State University and an A.O.S. in Culinary Arts from the Culinary Institute of America. He is recognized as a contributor in his profession and his community, including working with The Hoosier Hills Food Bank in Bloomington, Indiana and LIFT Chicago to combat poverty and expand economic opportunity. Currently, Steve is a volunteer Trustee for the National Association of College & University Food Servcies organzation.