Our Team
Our team is focused on providing you with the best possible Dining experience during your time at Columbia. Here's a sneak peak at some of our people, it's clear to see why our students love them!
Vicki joined Columbia University in 2007. Under her leadership, Columbia Dining has built a solid reputation as a high-quality, customer-oriented department. Vicki’s focus for Dining is providing total customer satisfaction and meeting the needs of the diverse Columbia population. Prior to joining Columbia, Vicki was the Senior Director of Marketing for Sodexo Campus Services. Vicki holds an Associate Degree in Operational Sciences from the Culinary Institute of America in Hyde Park, New York. In her free time, Vicki enjoys baking (brownies are her specialty), reading, and caring for her dogs.
Rosie has worked in customer service for Dining since 1998. Known for her positive energy, smile and charisma, her responsibilities include reassuring parents that their children will have healthy and hearty meals while away from home. Most importantly, Rosie works to resolve questions or issues students may have concerning their dining accounts. In her spare time she enjoys spending time with her family and preparing healthy and hearty meals.
Daphne has been with Columbia Dining since 2018. Previously, she worked at University of Michigan Dining, where she also completed her bachelor’s degree. Her favorite thing about working for Columbia Dining is getting to put special events together for the students. Daphne’s favorite food is enchiladas de mole and outside of work she enjoys spending time with her two cats, reading, and hiking.
Chef Mike is responsible for the overall operations and culinary experience at Columbia University. He joined the Dining team in 2013. Born in Brooklyn and raised in Staten Island, he grew up in a home where good food was integral to daily life. He started cooking himself at an early age and later pursued his professional culinary degree at Johnson and Wales University for Culinary Arts in Providence, RI. His experience includes the Intercontinental Hotel in New York City, where he also traveled the hotel’s Asia network; Corporate Foods providing service to clients like Citibank, US Today, and Entertainment Weekly; and Fordham University where he served as the Dining Services Executive Chef for 18 years.
Jerome Charpentier is the Executive Sous Chef for Catering and the Culinary Center. Jerome holds a BA in Culinary Arts from the Collège Edouard Herriot and brings notable culinary experience from his time in top New York City restaurants.
Chef Elhoucine Baha joined the Columbia Dining team in February 2022. He is responsible for the dining and catering operations for the culinary teams in Henry R. Kravis and David Geffen Halls, including the Robert F. Smith Dining Hall, the Cafe, and catered events. Chef Baha is grateful for the opportunity to join a new operation with the culinary team from the very beginning of their time in Manhattanville.
He brings over 30 years of industry experience having worked in the hotel business, including restaurants, private dining, and special event catering. Most recently he served at the Millennium Hotel Broadway and the Mandarín Oriental Hotel.
Chef Baha attended hotel business school in his native country of Morocco. After graduation, he traveled and worked through Europe before coming to the United States in 1998. His favorite Moroccan dish is chicken tagine with preserved lemon. His favorite Italian dish is truffle risotto. Hopefully diners at the Business School will get to sample both!
Chef Baha loves to cook and cares deeply about his guests' experience -- from presentation and service to the dish itself -- so that they are happy, full, and always come back.
Chef Mike is responsible for the overall operations and culinary experience at Columbia University. He joined the Dining team in 2013. Born in Brooklyn and raised in Staten Island, he grew up in a home where good food was integral to daily life. He started cooking himself at an early age and later pursued his professional culinary degree at Johnson and Wales University for Culinary Arts in Providence, RI. His experience includes the Intercontinental Hotel in New York City, where he also traveled the hotel’s Asia network; Corporate Foods providing service to clients like Citibank, US Today, and Entertainment Weekly; and Fordham University where he served as the Dining Services Executive Chef for 18 years.
Jerome Charpentier is the Executive Sous Chef for Catering and the Culinary Center. Jerome holds a BA in Culinary Arts from the Collège Edouard Herriot and brings notable culinary experience from his time in top New York City restaurants.
Chef Elhoucine Baha joined the Columbia Dining team in February 2022. He is responsible for the dining and catering operations for the culinary teams in Henry R. Kravis and David Geffen Halls, including the Robert F. Smith Dining Hall, the Cafe, and catered events. Chef Baha is grateful for the opportunity to join a new operation with the culinary team from the very beginning of their time in Manhattanville.
He brings over 30 years of industry experience having worked in the hotel business, including restaurants, private dining, and special event catering. Most recently he served at the Millennium Hotel Broadway and the Mandarín Oriental Hotel.
Chef Baha attended hotel business school in his native country of Morocco. After graduation, he traveled and worked through Europe before coming to the United States in 1998. His favorite Moroccan dish is chicken tagine with preserved lemon. His favorite Italian dish is truffle risotto. Hopefully diners at the Business School will get to sample both!
Chef Baha loves to cook and cares deeply about his guests' experience -- from presentation and service to the dish itself -- so that they are happy, full, and always come back.