For students at Robert Morris University (RMU), boring dining isn’t an option on campus.
Executive Chef Dan Chiaverini has served students at the Moon Township university for over two decades, bringing innovative dining to campus. Not only is he whipping up delicious food that students want to eat, it’s also nutritional and versatile to fit their dietary needs without compromising taste. We talked to Chef Dan on his unique culinary efforts and recognition, and how he’s set the standard high for campus dining.
Q: Can you share a little about your background and your role at RMU, and what brought you to the university’s dining program?
A: My culinary journey started with my parents, who immigrated from Italy. Watching them make everything from scratch, from homemade pasta and bread to charcuterie, really inspired me. I went to culinary school in Pittsburgh at the Pennsylvania Institute of Culinary Arts. I initially started with Parkhurst Dining as a sous chef in 1999 because that role allowed me to explore food with that same level of care and quality. I came to RMU in November 2006 as a sous chef working under the executive chef at the time. Today, I’m the executive chef at RMU, leading Parkhurst’s team of culinarians, including sous chefs and cooks, across multiple dining halls like Yorktown Cafe and RoMo’s Cafe.
Q: You’ve been at RMU for nearly two decades. What keeps you inspired and excited about cooking for a college campus year after year?
A: The students! Every single one is different, with new ideas and variety. My main goal is just to make the students happy. Seeing the impact we have on their RMU experience through food is truly rewarding. For four years, we are their “home kitchen,” providing students with all their meals and a gathering place to connect with their peers. I have students who have graduated but still reach out to me for recipes or just to stay in touch. Plus, the dining staff we have is a great team, and it’s a strong group effort every day. We’re fortunate that Parkhurst’s values align so closely with RMU’s, making it feel like we’re truly a part of the University family.
Q: RMU Dining was named by Niche as one of the “2026 Best College Food in Pennsylvania.” What changes or innovations helped make that happen?
A: The RMU dining experience is a huge group effort from all our team members, who bring a lot of experience to the campus. Our approach is student-centric; we are constantly listening to students’ feedback and incorporating that feedback into their dining experiences. When a student makes a request, it ends up on the menu. We also have an initiative called Innovation Station, designed to introduce students to different foods they may not have tried before. Additionally, the students love our pasta-making classes held in our kitchen. We work with different campus groups to teach students unique techniques, like how to grill a steak or campfire cooking. Ultimately, we come to work every day putting our hearts and souls into doing the best job we can, and being recognized for that is incredibly humbling and rewarding.
Q: You’ve helped students navigate everything from allergies to intense dietary restrictions. What’s your philosophy when it comes to making food feel safe and enjoyable?
A: My philosophy is centered on personal, individualized interaction and collaboration. I’m not just making a separate meal; I’m a partner with the student and even their doctors to customize to their diet. For example, I worked with a student who had Crohn’s disease and could only eat bland, boiled food with no spices or oils. Together, we slowly, one step at a time, introduced things like a little olive oil or seasoning, and by the time he graduated, he was eating more typical, common foods! Across all our dining locations, foods are labeled with the allergens they contain, and we are proud to offer a station called Inspired Eats, which only serves food that is free of the top nine major allergens. This approach gives students flexibility, and the personalized support is key to making food feel safe and enjoyable for everyone.
Q: You have said that you want to be remembered as someone who was always “here for the students.” What does that mean to you on a personal level?
A: For me, it means being available and approachable every single day. I structure my time to be present in the dining hall during meal periods so any student can walk up to me to talk about the menu, sports or anything else. Building connections is really important to me and I have many students who still message me after they’ve graduated. If I can create a smile and make a student feel heard, welcomed and appreciated, then I’ve succeeded.
Follow @RMUdiningservices on Instagram for more foodie news on campus!
This content was provided by a local, independent contributor to Made in PGH, a lifestyle blog.
