Peter Wallin Named Executive Chef for Wooster Dining Services

Award-winning professional has a passion for locally sourced world cuisine

August 19, 2013 by John Hopkins

WOOSTER, Ohio, August 19, 2013 – Peter Wallin has been named executive chef for The College of Wooster’s campus dining services, effective August 21.

Wallin will be responsible for developing healthful, creative menus and recipes for the college’s dining facilities, managing campus catering operations, and working with student organizations and groups to further enhance campus dining options.

Prior to coming to Wooster, Wallin spent 15 years as a manager and executive chef at Ashland University, whose dining service won numerous awards during his tenure. He also is no stranger to the City of Wooster, having served as executive chef of TJ’s Restaurant on two occasions, for a total of 12 years.

“My passion is world cuisine,” Wallin said, “and creating fusion dishes utilizing sustainable ingredients from local farms.”

“I am very excited to have Pete Wallin join our team,” said Chuck Wagers, director of campus dining and conference services. “His creativity, his commitment to sustainable ingredients and earth-friendly initiatives, and his experience in educating people about food preparation and choices will help us meet the ever-evolving culinary needs of the college community.”

The College of Wooster is America’s premier college for mentored undergraduate research. By working one-on-one with a faculty adviser to conceive, organize, and complete an original research project, written work, performance or art exhibit, every Wooster student develops independent judgment, analytical ability, creativity, project-management and time-management skills, and strong written and oral communication skills. Founded in 1866, the college enrolls approximately 2,000 students.