Ball State University Dining is proud to employ eight chefs.

Chefs Dana Roberts, Aaron Gnap, Kelly Gnap, Jason Reynolds, Cameron Griggs, and Allen White are currently active in dining unit kitchens; Shannon Fultz is the Catering Chef at University Catering; and Lucas Miller is Manager of Menu Development and the Test Kitchen.

Read more about our chefs in their bios below.

Learn more about the culinary industry and the American Culinary Federation.

After graduation Jason worked for the Radisson Hotel in Indianapolis and for Woodland Country Club in Carmel IN.  In 1998, he traveled on a 13-day culinary educational tour of western France.  In September 1998, Jason joined the staff at Ball State as Sous Chef and has worked in LaFollette Square Dining and at University Food Court, The Atrium.

In September 2001, he earned the certification and title of Certified Chef de Cuisine (CCC).  Chef Reynolds has attended several ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions.  He has also served on the national committee for the NACUFS National Culinary Challenge competition.  Chef Reynolds conducts departmental training and performs display cooking programs in The Atrium and other dining locations and teaches and cooks for Cooking Live! events.

Chef White joined the Ball State dining staff in August 1997, one of the first two chefs hired by Ball State University.  He is a founding member of the Jersey Shore Chef Association and a charter member of the American Culinary Federation (ACF), East Central Indiana chapter.

Chef White has attended several ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions.  He has earned two bronze medals and an honorable mention in ACF hot food competitions.

Chef White supervises preparation and service, conducts departmental training, performs display cooking in Noyer Centre Dining, and teaches and cooks for Cooking Live! events.

Chef Kelly E. Gnap returns to the Hoosier state from The Flying Fish Restaurant on the Boardwalk in Walt Disney World Resorts.

Kelly is a graduate of Muncie Central High School, attended Ivy Tech State College, Fort Wayne Campus, is a graduate of Johnson and Wales University at Charleston SC with an Associate Degree in Culinary Arts, and earned a Bachelor Degree in Business Management from Nova Southeastern in Fort Lauderdale FL.

Kelly hung up her apron for a while by working as Assistant Manager at Noyer Centre.  From there, Chef Gnap guided the able staff at University Banquet and Catering as Banquet Chef before leaving BSU for a while.

Her return saw her in the Assistant Manager's position at Woodworth Commons and then to a Chef position at Woodworth Commons.  Be it Manager Kelly or Chef Kelly, she encourages excellence from employees, sees that it is passed on to customers, and that no appetite is left unsated.

Chef Griggs is a 2005 graduate of Johnson and Wales University in Denver CO, with an Associate of Science Degree in Baking and Pastry Arts.  He enjoys creating new ways to display food for presentation (plating) and likes decorating cakes.  In his spare time, Chef Griggs enjoys playing a variety of sports and spending time with his family and friends.

Chef Griggs, Chef at Woodworth Commons, supervises preparation and service, conducts departmental training, and performs display cooking and teaching at Cooking Live! events.

Chef Fultz has experience working in corporate dining and catering with Compass Group in accounts such as American Funds and Conseco.  In addition, she has worked for restaurants in the Muncie and Indianapolis areas, including Foxfires, Le Peep, and Macaroni Grill.

In her current position, she supervises kitchen employees and oversees events both on and off campus.  In the hours away from the kitchen, Chef Fultz spends time with her children, daughters Cassidy and Delaney, and she enjoys sports and working out.

After graduation from Purdue, he furthered his culinary education by attending the Culinary Institute of America (CIA) in Hyde Park NY.  During his education at the CIA, he worked at the Ritz-Carlton Mellenia Singapore under venerated Chef Christophe Megel.  In Asia for the second time, he explored the diversity of Southeast Asia to better enhance his culinary repertoire.

Lucas began his experiences at Ball State working as Chef at LaFollette Square Dining.  He is now the Manager of Menu Development and Test Kitchen for Ball State University Dining.