Ilana Cahill
A Syracuse native, Chef Ilana (Ih-lah-nah) Cahill’s culinary journey began at one of the city’s most iconic restaurants: Dinosaur BBQ. She spent nine years there, starting out as the hostess and working her way up through the ranks. When Cahill decided she wanted to make the restaurant business her career, the restaurant’s owner, John Stage, offered her the service director position for its Rochester location. Her experience there led to management opportunities at several other restaurants in the Rochester area.
She arrives at the University at an exciting time for Campus Dining. New concepts and recipes are being developed, Chef Cahill and her colleagues are exploring the latest food trends and implementing them in dining centers, and renovations have been made to several key dining facilities. Read on to learn more about Cahill’s journey from restaurant manager to Syracuse University’s Campus Dining:
While managing a restaurant in Rochester called Six50, I was having difficulty retaining chefs, so I decided to take on the position myself. Once I was in the kitchen, I realized that was where I was happiest. I started networking with other chefs and realized that while I had some innate skills, I had a lot to learn.
In 2016, I began working at SUNY Geneseo as the executive chef. My director at that time was a certified executive chef and encouraged me to complete the training to become an American Culinary Federation (ACF) certified chef. This requires passing five courses through the ACF, taking a written test and completing an in-person practical test.
I went to work two hours early every day to study before starting my regular responsibilities at SUNY Geneseo. It took me 18 months to complete all the requirements and become a certified executive chef, but the achievement created a lot of different and exciting opportunities for me.
Syracuse University has always been a big part of my life. My parents met and fell in love here, and several other relatives have gone to school here. Since I have taken this new position, I have found that I have even deeper roots at Syracuse University. My great-grandfather, Wolfe Markham, designed some buildings on and around campus. I’m looking forward to continuing our Syracuse University family story.
In addition, the Campus Dining team here is very forward-thinking and motivated to make improvements. Executive Chef Rick Leonard and I have a lot in common, but also have different skills that I am sure will complement each other. I am also thrilled to have come on board now, when we are in a renaissance of change, so I can be a part of making that happen.
I plan to get to know our student employees and train them in skills they can take with them when they graduate.
I will also participate in focus groups and take the time to listen to what students want in their dining.
I love having young, fresh eyes to see things differently and generate new ideas. This is one of the reasons why I feel strongly about working in the university environment. I feel that the students have so much to teach me. Food trends are constantly evolving, and they are our gateway to learning these trends.
I plan on remaining flexible and informed to ensure we are providing delicious, nourishing food in an environment where students feel welcomed and know their voices are heard.
I will know that I am successful when every Campus Dining employee feels proud of their work. I plan on building a strong team of culinarians through teaching, listening and making myself available to staff and students.
A chef must be equally tenacious and patient, which is a delicate balance. As a chef, you must be prepared to fall 10 times and stand up 11. The chef life is not for the faint of heart, but if it is your calling, you will never find anything more fulfilling.
I have an eight-year-old son, Quinn, who is a lot of fun. I enjoy hanging out with him whenever possible.
I am also a crossword puzzle aficionado. I love completing the New York Times crosswords and have made it my goal to be able to complete the Sunday crosswords in ink by the time I retire.
