Executive Director of Dining Services Appointed


After conducting a comprehensive national search, the Division of Student Affairs has named Michael White as Executive Director of Dining Services effective November 4, 2022.

White holds a Bachelor of Arts in Economics from UConn and a Master of Arts in Industrial Organizational Psychology from the University of New Haven.  In his 26th year as a UConn employee, he brings an impressive base of UConn experience to this position, including serving as Interim Senior Associate Director of Dining Services for the past 1.5 years. Prior to that he served as the Associate Director of Dining Services, an Area Manager, General Manager of Retail Operations and Student Program Coordinator. He started out in 1994 as a student worker washing pots at Shippee Dining Hall and progressed through the ranks which allowed him to gain a thorough understanding of the role every level of Dining Services plays in delivering a quality experience to all customers.

In addition to leading various aspects of Dining Services, White also held the UCPEA roles of President from 2015 – 2021 and First Vice President of Collective Bargaining from 2009 – 2015. In these positions he was a SEBAC representative, member of the Health Cost Containment Committee, and the Vendor Advisory Committee. He also sits on myriad UConn committees including Strategic Visioning, Covid-19 Medical Services Workgroup, Vice Provost’s Committee on Food Insecurity, University Senate, and the Access & Accommodations Committee.

Mike lives in Norwich, CT with his wife Jill (also a UConn alum ‘97). He has twin daughters Teagan and Cassidy who attend UConn-Avery Point. Teagan is majoring in Psychology and Cassidy is majoring in Speech and Language Pathology.

The Division of Student Affairs appreciates the work of the search committee chaired by Tracey Roy (Interim Executive Director of Dining Services), administered by Samantha Courtois (Dining Services) and composed of David Clokey (Assistant Vice President, Office of the Vice President for Student Affairs), Cheryl Radzvilowicz (Environmental Health & Safety), Padma Srimatkandada (Student Affairs Information Technology), and Isaac Barber (Director, Student Union).

Much thanks is given to Dining Services staff members who stepped up to fill interim roles while the search was being conducted including Tracey Roy as Interim Executive Director, Rob Landolphi as Associate Director of Residential Dining, and White as Interim Senior Associate Director. Also appreciated is the outstanding work of all the Dining Services staff who stepped up during this time of transition under Tracey’s interim leadership and continued to produce high-quality services that Dining is known for. 

Give A Meal on Nov 9 to Support Students First Fund

Dining Services will be hosting our bi-annual Give-A-Meal on Wednesday, November 9th. All eight residential dining halls will be participating from 4-7:15pm. Over the years this program has supported various on- and off-campus organizations.
How it works: when students with a meal plan come to dinner on the 9th they can donate an extra meal swipe to help out their fellow huskies. All proceeds from this event will go to support the Students First Fund, through the Division of Student Affairs, to assist students experiencing food insecurity.
More details about the Student First Fund can be found at studentaffairs.uconn.edu/students-first-fund/
May be an image of text that says 'wednesday Nov. 9th in all dining Give wNLd A- Meal Donate Meal Swipe from 4-7:15pm! UCONN UNIVERSITYO CONNECTICUT DINING SERVICES'

UConn Bakery Thanksgiving Pie & Baked Goods Sale

Your favorite pie sale from UConn Bakery (Not just desserts) is back! This year new items have been added!! Check out all the pies, cheesecakes, dinner rolls, and sweet treats for your Thanksgiving table! Gluten-free pies and cheesecake are also available.

This sale is open to the campus community and the public.

Order today! The deadline to place orders is Friday, November 11th by 4pm. Order pick up is Wednesday, November 23rd from 8:30am-2:30pm at the bakery. Orders cannot be picked up prior to the 23rd. Our online store accepts debit/credit cards.

Order here: https://bit.ly/UConnBakeryThanksgiving or you can also find the link to our store on the Bakery website at dining.uconn.edu/bakery

If you prefer to pay personal check, you will need to call our office at 860-486-3128 during business hours to place an order. Please mail or hand deliver your payment to the Department of Dining Services 3384 Towers Loop Rd, U-4071, Storrs. We are located on the first floor of the Wade Building. Check payments must be received by 4pm on November 11th, 2022.

Staff Profile: Penni Corcoran

Current Position at UConn Dining Services: Validine Operator at McMahon for the last 5 years – validine operators greet all the students and guests at the dining hall and assist them with questions, tapping their OneCards, and meal purchase transactions.

What was your journey before coming to UConn? I graduated from nearby E.O. Smith High School, taught English in Brazil for 3 years, worked at CT Bank and Trust and also as a nurse aide.

What has been your journey at UConn Dining? I started at UConn in 1994 as a validine operator at Russell A&B. Other positions included receptionist at the Dining main office, receptionist at Jonathan’s Restaurant, chef assistant, location lead, and kitchen assistant. Although I retired from full-time employment, I am still at McMahon on a part time basis.

What do you love about your job? I love interacting with the students and visitors. I treat the kids like they are mine. I love listening to their stores and adventures. I am a huge sports fan and over the years I have bonded and kept in touch with a lot of the student athletes and other students on social media.

What is your favorite menu item at UConn? I love the food at McMahon! My favorite item is salmon and steamed veggies.

What are some fond memories you have of your time at UConn? We used to have a barbecue every week at Jonathan’s Restaurant. I liked helping serve and prepare food. My special memories are working with different types of people. South was my favorite dining hall. I trained a lot of kitchen assistants.

Celebrating Penni's birthday!

Dining During Thanksgiving Break: Nov 18th-27th

Thanksgiving Header

A change in operations for Thanksgiving break will begin on Friday, November 18th with the following schedule:

  • Breakfast: All dining halls 7am-11am
  • Lunch: All dining halls 11am-2:15pm
  • Dinner: South & North open 4:15-7:15pm

Residential meal plans will shut down for break after dinner on Friday, November 18th.

Staying on Campus During Break? If you have a residential meal plan and will be on campus during Thanksgiving break please fill out our form to sign up for meals. There is no extra cost for the meals during break. dining.uconn.edu/thanksgiving-break-meals-fall-2022


Visit dining.uconn.edu/hours for retail hours from 11/18-11/27.


Breakfast, lunch, and dinner will be served at the following locations during break.
Breakfast is served from 7:00am – 9:30am, Lunch from 11:00am – 2:15pm, and Dinner from 4:00pm – 7:15pm.

  • Sat., Nov. 19 - South
  • Sun., Nov. 20 - Buckley
  • Mon., Nov. 21 - Buckley
  • Tues., Nov. 22 - Buckley
  • Wed., Nov. 23 - Buckley
  • Thurs., Nov. 24 (Thanksgiving) - All Dining Services operations will be closed
  • Fri., Nov. 25 - Buckley
  • Sat., Nov. 26 - Buckley

Meal plans resume on Sunday, November 27th with the following schedule:

  • Breakfast (South): 8-10:30am
  • Brunch (Northwest & South): 10:30am-2:15pm
  • Dinner (All units except Buckley): 4:15-7:15pm
  • Late Night (Northwest & McMahon): open until 10pm

Staff Profile: Baker Matt Beckwith

Current Position at UConn Dining Services: Baker in the UConn Dining Services Bakery

How did you get into the food industry?: I was raised in a big Italian family so cooking has always been a big part of my life. I grew up in and out of the kitchen and used to love watching cooking shows growing up so I decided food was going to be my future. I started my cooking journey at Windham Tech and that's essentially how I got my job here but continued on to Manchester Community College where I received an associates in Food Service Management.

What has been your journey at UConn Dining?: I have been working here in the bakery for about 15 years. I started as a student worker in high school for work-based learning and then ended up getting a full time spot here in college where I worked up from a kitchen assistant to the baker I am now.

What do you love about your job at UConn/UConn Dining?: Baking is so rewarding! There's nothing better than watching a fresh loaf come out of the oven. I always love trying to think up new ways to get bread out to the students and coming up with new recipes. 

What do you like to do in your spare time? I'm a big foodie at heart so when I do travel, its eat and drink. Aside from that I enjoy powerlifting and practicing Muay Thai. I'm also an avid gamer and enjoy playing all types of games.

What activities or events have you enjoyed being a part of at UConn?: Some of my favorite events we participate in is the Spring Fling cake/cupcakes and setting up the Thanksgiving Pie Sale.

Fun Facts From the Bakery: We make on average about 3000lbs of pizza dough a week.

Matt Beckwith
Matt Beckwith
Loaf of Sliced Bread

Staff Profile: Sue Meduna

Current Position at UConn Dining Services: Location Supervisor for 3 years at Mango

History at UConn Dining:  I started working at UConn Dining when I was in high school - Commons Dining Hall in 1984. I have worked at UConn for most of my life. Positions have included:

Jonathans Restaurant Supervisor
Production Kitchen
Location Lead & Location Supervisor at Union Street Market

What do you love about your job at UConn/UConn Dining: I love working with the students and value all the friendships I have gained throughout the years. I like to believe that I have made a little difference in the students lives that I have worked with. I know that I continue to learn every day from the diversity of students that I come in contact with. I do believe this career keeps me young at heart.

What is something you like to do in your spare time? photography, drone photography, going to the beach, mountains, and sunrises on Horsebarn Hill

Do you have a favorite menu item at UConn: UConn Dairy Bar ice cream

What activities or events have you enjoyed being a part of at UConn?: I love to promote special events for Dining. Some events have included: Opening day baseball, Superbowl, Hawaiian shirt days, Mardi Gras, Spirit Weeks. These special events were accompanied by special menus and included the Dining staff to participate with fun attire to match. Most recently we did a UConn Final Four event at Mango which included blue and white smoothies and our own Mango Mike!

Hawaiian shirt day
Hawaiian Day at Mango

NOSH Kosher Kitchen Schedule for Upcoming Holidays

NOSH Kosher Kitchen at Gelfenbien Dining Hall will be closed for the following holidays. Please review the Hillel House website for meals and services that will be provided. https://www.uconnhillel.org/

Rosh Hashanah

  • September 25th  – dinner
  • September 26th  – all day
  • September 27th  – all day

Yom Kippur

  • October 4th  – dinner
  • October 5th – all day


  • October 9th  – dinner
  • October 10th  – all day
  • October 11thall day

Shemini Atzert

  • October 16thdinner
  • October 17thall day
  • October 18thall day

UConn Chefs to hold Cooking Demos at Celebrate Mansfield

UConn Dining will once again be at the Celebrate Mansfield event on September 24th in downtown Storrs! Our chefs will be cooking up some delicious recipes and then giving out samples. At 2:30pm Chef Ron Swiller will prepare a Savory Smoked Salmon Cheesecake Appetizer and at 3:30pm Chef Rob Landolphi will prepare Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa.

The Dairy Bar truck and Food for the Pack food truck will also be there.

Join the Mansfield Downtown Partnership for a day full of music, food, and fun for all ages!
Check out more details on the festival at https://www.downtownstorrsfestival.org/



Green Piece Reusable To-Go Container Program

The Dining Services Green Piece program at the Student Union is back! Join the program and you will be able to ask your server at the Union Street Market (USM), Earth, Wok & Fire or One Plate, Two Plates to prepare your food in the Green Piece container. With each use of the Green Piece container you receive .50 cents off your meal. When finished eating, drop in the return bin outside the USM and we do the cleaning. With the one time $5 enrollment cost it pays for itself with 10 uses. See more details on the program at https://dining.uconn.edu/thegreenpiece/