About Dining Services

Saadiya is a part of the staff at Missouri S&T. She is in the department of Vice Chancellor- Finance & Operations. As a part of her work, she oversees our dining program. We enjoy working with her, as she has brought many new ideas to our campus.

Sergey works for Missouri S&T as the Operations director between the University and Chartwells.

Samantha has been a dedicated member of Dining Services since 2009. She brings her unique expertise and knowledge to our Finance Department. Now as a member of the University team, her role has branched out even more. Make sure to contact her with any questions.

Brittanie has a long history with Missouri S&T. Starting as a cook in TJ Dining Hall, she has worked many different roles from Catering Coordinator, Catering Director, Director of Operations, and now is our Dining Director on Campus. In her free time she enjoys spending time with he grandsons. You can reach out to her with any dining questions you may have.

Cody joins us as our new Campus Executive Chef. With many years of industry experience, from running his own restaurant to becoming our Chef, he will bring some fun new culinary creations to campus. Please reach out to him with any dining questions.

Kim has over 7 years of dedicated service experience, with her amazing commitment and leadership skills. We are thrilled to have Kim as an integral part of our team, and her experience and expertise will undoubtedly contribute to the continued success of our dining services. In her free time she enjoys spending time with her children and grandchildren. Please reach out to her if you have any questions about our Havener Food Court dining areas.

With a wealth of experience from the restaurant industry, Eli brings a unique perspective and skill set that we're thrilled to integrate into our catering services. We're excited to have him on board, and his background in the restaurant industry is sure to contribute to the success and innovation of our catering offerings. In his free time he enjoys spending time with his dad and cousin. Reach out to him with any catering related questions!

Jake Butherus is the Director of Social House at Missouri S&T, bringing a career rooted in leadership, culture, and customer experience. He believes great dining is about more than food—it’s about creating moments where people feel welcomed and valued. Jake is big on mentoring, building strong teams, and keeping things light with a good laugh. When he’s off the clock, you’ll find him on the river, planning the next family adventure, or earning ‘favorite uncle’ bragging rights. Reach out to him with any questions about Social House at TJ!

Samual brings many years of culinary experience to our team. While he main will focus on catering, you can see him at events throughout the semester.

Harald started his culinary journey at 16 washing dishes. After this, he left for military and was transferred to Germany. In his spare time there he completed a culinary apprentice program at a local hotel in Germany. Once he traveled back state side, he furthered his career as Restaurant Chef at various hotel's, executive sous chef, executive chef opening a five hundred seat fine dining steak restaurant (Ruth's Chris Steak House), Banquet chef at Four Seasons and now returning to Missouri S&T as the Sous Chef for Social House at TJ.

Congratulations to Faith on her longstanding commitment to Dining Services! Having been a part of the team since 2001, Faith plays a vital role in the central office, contributing to the seamless execution of day-to-day operations. Her dedication and experience over the years make her an integral part of the team, ensuring the efficiency and success of our dining services.

Danielle is the lead dietitian at Mercy Joplin. She grew up in St. Louis, MO, and later moved to Fort Worth, Texas to complete her Bachelor's degree at Texas Christian University.  She moved on to complete her Master's degree at Missouri State University. She has been a dietitian for 3 years now, spending most of that time working in the hospital, and more recently in the Oncology outpatient clinic. One of the many reasons she loves being a dietitian is the understanding and implementation of foods and micronutrients that can make large impacts in critically ill and everyday people.