As we celebrate our 30th anniversary, this milestone provides an opportunity to reflect on the values that have guided us since 1996 and the people who have helped shape our success. For the past three decades, Parkhurst has stayed true to a simple but powerful belief: great dining starts with great chefs, shared culinary standards, and a people-first focus.
Reflection On Our Founding Philosophy
Parkhurst Dining was founded in 1996 as a chef-driven company built on a passion for food, culinary craftsmanship, and authentic hospitality. From the very beginning, we established a culture where chefs are empowered to lead, create, and bring their passion to life. Guided by our Culinary Gold Standards, our chefs have led our programs, shaping dining experiences that prioritize quality, creativity, care, and people. While the industry has evolved, our commitment to our founding philosophy has remained constant.
“Parkhurst was created with a culinary and fresh food focus. Most importantly, it’s all about a people-first mentality—whether it’s the guest or a team member, everyone has a voice.” — John Levi, Resident District Manager at Duquesne University.
Letting Chefs Be Chefs
At Parkhurst, we have embraced a culture of “Letting Chefs Be Chefs.” With this established mindset, we empower our culinarians to take ownership of their programs, develop new ideas, and create dining experiences that reflect their guests and individual communities. We also provide a culture where our team members can grow and thrive.
“I met amazing chefs who encouraged me to take the next step and attend culinary school,” said Mary Vallorani, Executive Chef Manager at a corporate location. “The support and encouragement was overwhelming. They helped me through all of it, and here I am today.”
Our culture promotes innovation, professional growth, and more authentic guest experiences. As a result, it has allowed us to evolve and grow within the current dining landscape.
Mary added, “It has been amazing to watch a company go from one college account to what we have today.”
Ensuring Quality As We Grow
Staying grounded in our Culinary Gold Standards has helped us ensure quality and consistency without sacrificing creativity as we grow. Our Culinary Gold Standards serve as the foundation for how we prepare and serve food, emphasizing scratch cooking, fresh ingredients, and culinary excellence. These standards create consistency across our expanding footprint, while still allowing chefs the freedom to express their creativity.
“When I first started with Parkhurst, I believe we had only seven accounts in the Pittsburgh area,” explained Chris Hall, Area District Manager. “Today, we have locations spanning from Maine to Illinois.”
While Parkhurst has continued to expand and evolve over the last three decades, our core principles have remained the same: empower chefs, prioritize quality, and put people first. This balance of creativity, craftsmanship, and consistency continues to define who we are today.
30 Years of People & Core Principles
Our core principles extend beyond the kitchen, shaping long-term client partnerships, memorable guest experiences, and a culture where team members can grow and thrive. By investing in people and culinary excellence, Parkhurst has built relationships that have lasted for decades.
“While Parkhurst has grown tremendously over the years, many of the attributes that made it special in the beginning remain unchanged today,” said Melissa Schindler, Senior General Manager at Robert Morris University. “I remember when a large event meant people from other accounts would show up to lend a hand. Today, that same culture still exists, but on a much larger scale.”
It is our chef-driven philosophy, commitment to Culinary Gold Standards, and passion for food and people that have remained unchanged since day one and continue to set us apart from other dining programs.
“I’m proud of what we’ve accomplished over the past 30 years,” shared Melissa Schindler, Senior General Manager at Robert Morris University, “and I’m excited to see where the next chapter takes us.”
