Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past 7 years.
Ken is one of the most recognized faces in the higher education’s dining segment in the nation. He is a big believer that a great dining program can assist the university to attract top students and enrich campus life while contributing to the financial well being of the university. Many students came to UMass because of the top-notch dining program with its healthy, sustainable and delicious food, along with academic excellence of the university.
Ken is a visionary for foodservice sustainability and health & wellness. UMass Dining was the first large public university to serve sustainable seafood, grass-fed beef and most recently 100% “no antibiotics ever” chicken in all of their retail and residential operations.
Ken has made a positive impact on the foodservice industry. He has inspired a network of chefs to support a food system built on sustainability, flavor, and wellness as the founder of the annual Tastes of the World Chef Culinary Conference. UMass Dining has received many national awards for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012. In 2012, FoodService Director Magazine named Ken Toong, to its inaugural list of the “20 most Influential” people and organizations having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded Ken, as one of the recipients of the Silver Plate Awards, which recognizes excellence in eight segments of foodservice operations.
Specialties: Strategic Planning & Execution, Organizational Leadership, Operation Management, Culinary Innovation, Community Building, Sustainable and Healthy Dining, Innovative Marketing and Exceptional Customer Service. This week, Princeton Review ranks UMass Amherst No. 1 for Best Campus Food in the nation, two years in a row.