UGA Dining Services is a leader in the collegiate foodservice industry and has continuously set the standard for culinary innovation, service excellence, and sustainability practices.
With pioneering approaches like the early adoption of biometric hand readers, Iris cameras, and a commitment to local and global food sourcing, UGA Dining has remained ahead of the curve in providing diverse and quality dining experiences for students, faculty and staff.
With the appointment of Steven Olesen as the new executive director in June 2024, UGA Dining Services is poised to continue that legacy, pushing boundaries with bold, fresh ideas that cater to the ever-evolving tastes of the Bulldog community.
Olesen’s connection to UGA began in 2007 when, after attending a conference in Atlanta, he came to Athens to learn more about the dining program and the biometric hand readers used for entry into dining halls. When the executive director position opened earlier in the year, Olesen felt compelled to apply.
“I thought, ‘You know what? That sounds interesting,’” he said.
With decades of higher education experience and time working in the health care sector, Olesen is eager to apply his diverse expertise at UGA, a much larger institution.
“I saw this as an opportunity to take all my collegiate and health care experience and bring a different perspective to what’s happening here,” Olesen said.
He recognizes UGA Dining Services’ longstanding reputation as a leader in collegiate food services and believes there is always room for improvement.
“Dining within a university environment is distinctive and unique as the campus has an opportunity to reinvent itself each year with new students, and that brings evolving tastes, preferences and needs. Dining Services needs to recognize this evolution and continue to adapt,” Olesen said.
A key part of his vision for UGA Dining involves infusing more global culinary experiences into the dining program. Olesen is passionate about offering students the chance to explore new flavors and cultures through food.
“From a culinary standpoint, I want to challenge our team to take familiar dishes and present them in ways people wouldn’t expect,” Olesen said. “I want to take our students and our campus community on a journey around the world through food and cuisine.”
Under Olesen’s leadership, UGA Dining is already taking steps toward this global approach, including updating menus to reflect broader culinary influences. The upcoming West Campus Dining, Learning, and Well-being Center, set to open in fall 2026, is expected to debut more than 400 new recipes, embodying a commitment to innovative and inspired dishes.
“There’s a global approach to what we’re doing,” Olesen said. “We’re being intentional, from the design of the spaces to the menus and how food is prepared, presented and served.”
Reflecting on his new role and the future of Dining Services, Olesen emphasizes the importance of creativity and collaboration.
“At UGA, we have the opportunity to blend global inspiration with local craftsmanship. It’s exciting to be part of this journey and work alongside a team dedicated to enhancing the student experience through food,” he said.
