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Blake Masterson
Executive Chef at Benedictine University
Professional Background
Blake Masterson is a talented and dedicated foodservice professional with extensive experience spanning a wide range of culinary roles. With a commitment to excellence, he has held significant positions in various organizations, notably as the Executive Chef at Benedictine University. Within this position, Blake has successfully managed kitchen operations, ensuring that high-quality meals are prepared and served to students and staff alike. His previous roles include Executive Sous Chef at both Benedictine University and Elior North America, where he honed his skills in culinary management and team leadership, demonstrating his ability to oversee multiple aspects of food production and service.
Blake's journey in the culinary world began as a Banquet Staff member at Casa Royale Banquet Hall and progressed through various roles with TouchPoint Support Services, where he served as a Retail and Patient Line Cook, Production Supervisor, and Sous Chef. His diverse experience in the foodservice sector has equipped him with a wealth of knowledge in kitchen operations, dietary management, and team coordination, making him a versatile asset in any foodservice environment.
Education and Achievements
Blake holds a Bachelor of Applied Science (BASc) in Dietetics from Western Illinois University, paired with a Culinary Arts Certificate from Harper College. His educational background in both dietetics and culinary arts showcases his understanding of nutrition and food preparation, allowing him to create balanced and health-conscious meals that cater to various dietary needs. This dual expertise enables him not only to prepare delicious dishes but also to consider the nutritional aspect of the food he serves.
His academic and professional journey reflects a deep commitment to the art and science of food, with a desire to impact the community positively through culinary excellence. This vision is evident as he seeks opportunities that allow for personal and professional growth while contributing to the greater good of the community through food.
Achievements
Throughout his career, Blake has shown remarkable dedication to the culinary arts and nutrition, resulting in numerous achievements that highlight his skills and passion. His role as Executive Chef at Benedictine University has been instrumental in uplifting the food service offerings at the institution, ensuring students receive nourishing meals that support their academic endeavors. In addition, serving as an Executive Sous Chef at esteemed institutions demonstrates his capability to lead and inspire kitchen teams to achieve high standards of food quality and service.
Blake’s extensive history in different culinary settings—ranging from production supervision to line cooking—indicates his adaptability and ability to thrive in dynamic environments. His experience with leading catering operations, both in academic institutions and corporate settings, underscores his passion for creating memorable dining experiences for guests of all backgrounds. He is also known for his ability to train staff effectively and maintain efficient kitchen operations, ensuring that every meal exceeds expectations.
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