In honor of Culinary Arts Month and Parkhurst Dining’s 30th anniversary, we wanted to recognize the role our chefs have played in shaping the dining experience from the very beginning. As a chef-driven organization, we have empowered our culinary professionals to bring their passion, creativity, and individuality to life. From their commitment to practicing our Culinary Gold Standards to their participation in inspiring annual events like the Camp’n Cook retreat, our chefs have allowed us to deliver thoughtful, high-quality dining programs for 30 years.
Delivering Consistency and Creativity
At many dining providers, consistency often comes at the expense of creativity. At Parkhurst, we’ve taken a different approach for the past 30 years — one that starts with our chefs. Since our founding in 1996, Parkhurst has always been chef driven. Rather than relying on the corporate menus often seen in contract dining environments, we empower our chefs to lead culinary programs, create authentic dining experiences, and bring their expertise directly to our communities.
To enhance this ongoing creative practice, we invest in foundational training and experiences that help our chefs build connection, creativity, and shared standards across our culinary teams. One example of this chef-driven culture in action is our annual Camp’n Cook retreat. This event brings chefs together to share ideas, build relationships, learn from one another, and spark new inspiration. Many of the ideas exchanged during the retreat make their way into our cafés, dining halls, and restaurants, influencing the menus and experiences we create for guests every day.
As Tim Fetter, Senior Manager of Culinary Innovations and Standards, explains,
“These are the kinds of things that set us apart because food is our business, but we’re a people company and this is how you connect with people and build relationships that end up turning into great food and great service. It’s the trickle-down effect of you take care of your people, they’re going to take care of your guests, and the business is going to thrive because of it.”
It reinforces the collaborative culture that helps our culinarians grow and bring fresh ideas back to their locations.
Staying True to Our Culinary Roots
While growing over the past 30 years, we have remained true to our culinary roots by upholding our Culinary Gold Standards across every location. These standards guide how we prepare food—from scratch-made soups and sauces to hand-made pizza dough and fresh-cut ingredients—ensuring consistency, quality, and craftsmanship across every location.
At Parkhurst, we also encourage our chefs to take ownership of their programs, develop recipes, explore new ideas, and create unique dining experiences for our guests. While guided by our Culinary Gold Standards, our chefs have the freedom to innovate and bring their passion for food to life.
It is this chef-driven culture combined with shared culinary standards that allow us to stay true to our roots while continuing to evolve.
Success that is Rooted in People and Principles
As we celebrate 30 years, we continue to reflect on these constants: our commitment to empowering chefs, our focus on maintaining high culinary standards, and our desire to stay true to our food-first philosophy. Our success is rooted in both the people and the principles that have defined Parkhurst from the beginning.
