*For more information, please visit the Campus Services website
Recognition for HUDS
HUDS has won the prestegious Ivy
Award, 15 Loyal E. Horton Awards
for program excellence, the Food
Management magazine award for
Best Concepts in Customer Service,
the National Association of Campus
Card Users Effective Practices Award,
and the International Association of
Business Communicators' Gold Quill
Award among others. In addition, all
four of our Executive Chefs are American
Culinary Federation Gold Medalists.
David P. Davidson, Managing Director for HUDS since September 2011, has a two-decade affiliation with Harvard University. Starting as a retail café manager in the 1990s and working his way up, David now directs the overall program providing residential, retail, catering and card services on campus, representing $55 million in annual revenues, and serving 5 million meals annually. David’s commitment to customer relationship-building and outreach, focused customer service initiatives, and building strong teams and developing talent from within forms the backbone of the HUDS program. In his role as Managing Director, David shepherds the strategic and daily operational challenges of Harvard’s program: he works closely with administrators and students to shape the menu and services that best meet their needs while being fiscally responsible; he continuously advances sustainability and nutrition initiatives, embracing food and facility changes and integrating with the academic community to serve as a test lab for new ideas; he forges strong and productive relationships with Harvard’s labor unions; and he fosters community by embracing collaboration and a sense of respect and appreciation, both with customers and his team.
Prior to serving as Managing Director, David was HUDS’ Director of Operations for Retail and Residential Dining, overseeing the day-to-day functions of Dining’s two largest divisions, as well as HUHS Food Literacy Project (FLP) and Facilities & Physical Plant. David returned to HUDS in 2007, after a seven-year sojourn to Yale University, Back Bay Restaurant Group and Phillips Exeter Academy. As Director for Dining Services at Yale, David oversaw residential, retail and catering operations, and was instrumental in the implementation of the Yale Sustainable Food Project. At Back Bay Restaurant Group, where he was Vice President of Operations, David focused efforts on the "Perfect Guest Experience" delivered through the company's 21 area restaurants. Phillips Exeter was a return to residential service, and as Director for Dining Services David instituted an integrated management approach that encouraged customer-focused change.
David believes that personal and attentive customer service and fresh, satisfying food shape a great dining experience. He brings that philosophy to the 25+ Harvard operations and 600+ employees he leads.
Bruce Calvert joined HUDS in 2013 as the Director for Residential Dining Operations. Bruce is a distinguished foodservice professional with over 28 years of experience in Higher Education dining service operations and management. Bruce began his career in the early ‘80s at Emerson College and worked with several foodservice management companies in the New England area. Bruce spent several years at Yale University as the Director of Residential Dining Operations and was most recently a Resident District Manager for Dining Services at the University of Hartford.
Bruce is highly skilled in multi-unit oversight, staff development, financial management and team building. He is passionate about creating memorable dining experiences for the customer, while providing leadership and mentoring opportunities for his dining service managers and staff.
Martin Breslin brought his culinary expertise to HUDS in August 2002 and Executive Chef for Residential Dining. Breslin's international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Breslin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel, in Wexford. A graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School. With HUDS, Breslin has won three gold, one silver and one broze medal in American Culinary Federation (ACF) competitions. In March 2004, Breslin also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention. Breslin was named HUHDS' Director for Culinary Operations in March 2005, and leads menu development and delivery in all areas of campus dining.
Robert Leandro, Director for HUDS Operations & Facilities, has been with HUDS for 35 years. Throughout his career, he has held positions in General Service and as General Cook, Butcher, Pantry Steward, Production Manager, Assistant Manager, Production Manager for the Harvard Faculty Club, General Manager, and Assistant Director for Residential Dining. Promoted to his current position in 2005, Leandro oversees maintenance and renovations and is the environmental safety and compliance manager. Bob was integral in the Leadership in Energy and Environmental Design (LEED) Silver Certification awarded to the Dunster and Mather dining hall renovations.
Kim Smith, Retail Area General Manager, oversees roughly half of HUDS' retail operations, with special expertise in those that are student managed. Kim earned her Bachelor’s degree at Johnson and Wales University, in Food Service Management. She has also attained her Master’s degree in Management from Cambridge College. She has been with HUDS for more than eight years, starting at the Greenhouse Café but also leading locations such as the residential/retail hybrid at Dudley House. Kim has extensive experience in opening new locations and training students in all areas of operations. She is practiced at planning, writing, and analyzing budgets, as well as managing all aspects of inventory, sanitation and day-to-day operations.
Laurie Torf, Retail Area General Manager, oversees roughly half of HUDS' retail operations. She has been with HUDS for more than 12 years, starting in Residential Dining at Lowell/ Winthrop but also spent a significant amount of time at Sebastian’s Café in the Harvard School of Public Health. Laurie has extensive experience in all areas of operations. She is practiced at planning, writing and analyzing budgets, as well as managing all aspects of inventory, sanitation, and day-to-day operations, and in turning our operations into “greener” run establishments. Prior to joining HUDS, Laurie was a manager with Starbucks for five years.
David Rand brings more than 20 years of event management to his role coordinating catering for Harvard University. In addition to his prior experience as Executive Director for Catering and Special Events for Chartwells at Northeastern University, David also owns his own private floral and special event design business, whose exclusive clients include the Academy of Motion Pictures Arts and Sciences and Catherine Zeta Jones and Michael Douglas. David’s expertise lies in refreshing and elevating menus and presentation, and training teams in event design and trends. He joined Crimson Catering in 2012.
Since joining HUDS in 1998, Crista Martin has helped establish HUHDS' full-service marketing and design center, providing all communications support for its four divisions. With her design team, Martin coordinates brochure development, market research, public relations, advertising, promotion, media relations, and marketing. The Marketing & Communications team has won numerous awards, including the 2010 University & College Designers Association, Award of Excellence & Silver Award for HUDS’ Sustainability Report, and several International Association of Business Communicators Gold Quill awards for design and program marketing. She has presented at NACUFS and other conferences. Martin has worked for several non-profit associations, and has degrees from Boston University and American University in public relations and creative writing. She served as a facilitator for NACUFS Visioning Summit in 2008, was co-chair for NACUFS’ Marketing Committee from 2010-2012, and is the Facilitator of the NACUFS Marketing Institute.
Akeisha Hayde joined HUDS in April 2015 in the role of Executive Chef for Residential Dining. Akeisha comes to us from Beth Israel Deaconess Medical Center, where she served as Executive Chef since 2011. Prior to that, she worked in foodservice at other medical facilities and restaurants; she is a graduate of Newbury College. Akeisha is highly versed in taking a large institutional program to the next level, in food quality, sales and efficiency. She is particularly interested in global cuisines and sustainability, with special expertise in seafood.