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Justin Mead is the Executive Chef for SDSU Dining. He brings SDSU 29 years’ experience as a professional Chef and is a class of 94’ Graduate of the Culinary Institute of America in Hyde Park, NY. Justin has an expansive knowledge of the culinary industry with experience from San Diego to New York including, hotels, resorts, catering, film and TV, yachts, various restaurants and college and university food service. Justin has been a Chef at SDSU for the last 13 years in various roles including Production Chef, Executive Sous Chef, General Manager and Senior General Manager.

Justin brings his knowledge, talent, passion and professionalism for the culinary craft to work each and every day. His philosophy is to keep it simple, but make it the best food you've ever had. Justin feels that “if you use the natural flavors, textures and freshness of beautiful ingredients correctly, you will create something magnificent”.

Saul started his culinary journey at 17 as a dishwasher at IHOP, worked his way up to cook, and felt inspired to attend culinary school, where he graduated at the top of his class. Through his work, he learned the importance of ‘mise en place’, a French culinary phrase which means ‘everything in its place’, and dedicated himself to becoming a lifelong learner in the culinary world.

From catering work to running a restaurant, Saul has now turned his focus to sustainability and adapting classical techniques to embrace the ‘modern kitchen’. He helped open UTK, and is now Chef de Cuisine at The Garden. His love of healthy living and fresh ingredients straight from our garden serves as constant inspiration for his menu ideas and daily specials.

Chef Josh McGinnis’ passion for food was clearly evident from a young age. He went on to apprentice under acclaimed chefs Charlie Trotter and Mathias Merges, as well as cooking for chef/teacher Julia Child and one of the founders of punk rock, Johnny Rotten.

In his search for culinary enlightenment, Chef McGinnis traveled throughout Europe cooking and eating everything in sight, spending time in the kitchens of il Ciocco in Tivoli, outside of Rome. After running the kitchens of San Diego restaurants Kensington Grill, MiXX, Dobson’s, Ole Madrid and Prego and being named “One of San Diego’s most talented Chefs”, the multi-award winning Chef now finds himself in charge of the SDSU Catering kitchen.

Miguel Mejia is the Faculty-Staff Club Sous Chef. A 26-year food industry veteran, Miguel previously worked as a chef at the San Diego Country Club before arriving at Aztec Shops.

Chef Miguel comes from a culinary family. His mother owned her own restaurant in Tijuana and his uncle who brought him into the business is also a chef.

Continuing to create a better customer experience through culinary excellence and growing Faculty-Staff Club's harvest-to-table program is just part of Chef Miguel's vision. "I love making friendships through cooking," Chef Miguel says. "I hope to be doing that here for a long time to come."

Jessica Wylie is the Executive Pastry Chef of the SDSU Dining Bakeshop. Trained in the classical style by an Austrian Master Pastry Chef, Jessica started with SDSU Dining in 1997 as a scratch baker and quickly transformed the bakeshop with her innovative pastry recipes.

Jessica says the highlight of her job is student satisfaction. “I like to make people happy,” she says. “Hearing from someone that they really enjoyed our latest croissant? That’s all I need.”

A San Diego native, Jessica has been involved in the local culinary scene for over 25 years. Using all natural ingredients and classical methods, Jessica is committed to bringing the best quality products to SDSU.