Meet our Executive Director

Meet Rahul Shrivastav, Executive Director of IU Dining

Since Rahul joined IU in 2017, following a successful global career in hotel and university dining leadership, IU Dining has transformed through his emphasis on scratch-made meals; the increased purchase of locally, ethically sourced food; and greater incorporation of the student voice. In July, Rahul was announced as the 67th chairperson of the National Association of College & University Food Services, an organization created to support and promote excellence in collegiate dining.

And although he now follows a vegan diet, Rahul continues to cook all kinds of dishes—including perfect steaks and *chicken—for his friends and family. *See recipe below.

What drew you to a career in dining and hospitality?
I have always loved cooking and the way food brings people together. It’s the look on a child’s face when tasting a family recipe they helped their grandmother make. That moment when an engaged couple locks eyes, knowing they’ve just tasted the perfect dish for their wedding. Being able to make someone’s day through authentic hospitality is just in my blood. I was born in northeastern India and my parents are both doctors. I went to a private boarding school in Darjeeling. I think my interest in this field surprised them at first, but they got it eventually! I earned a diploma from the Institute of Hotel Management and Catering Technology in Bhopal, India, and my bachelor’s degree in hospitality and tourism from Southern Cross University in Sydney.

What led you to IU?
My passion for travel, food, and hospitality has taken me across the globe! I began my career at the Four Seasons in Goa, India, before moving on to the Intercontinental in Sydney, Australia. My journey eventually led me to the U.S., where I gained valuable experience working with top-notch brands such as Holiday Inn in Orlando, Marriott in Chicago, and Wyndham in Cleveland. My path eventually led me to the food service industry at Penn State University, where, for 10 years, I had the pleasure of serving university students as manager of food operations. It was there that I discovered a career that didn't feel like work. For me, the university environment fosters an unparalleled sense of fulfillment. After Penn State, I was director of catering at the University of Michigan for three years before I was recruited to serve as the director of dining at Indiana University. The warm welcome I received and immediate feeling of belonging among the staff, students, and faculty have made this place feel like home from the beginning.

What’s your favorite part of your job?
The people. I love working with everyone from part-time student employees to university leadership, and everyone in between. One of my favorite regular meetings is with the Student Meal Plan Committee. My dining leadership team and I meet with these students regularly throughout the academic year and they always have helpful feedback and great ideas. The group began with representatives from residential housing and has expanded to include reps from student government and the Union Board

What’s the most challenging aspect of your job? 
Ordering food for a campus this size can be a challenge, as can power outages when the backup generator goes out! When supply chains were down during the worst of the pandemic, our Executive Chef, Dave Tallent, solidified and expanded our partnership with Indiana’s own Fischer Farms to purchase more local meat—a relationship that continues to thrive.

What projects are you most proud of?
There are so many. We moved the campus to an all-you-care-to-eat dining plan (2022-23 academic year) to help combat food insecurity, which was a big win for our students. We have been able to elevate the quality of our food while fighting to remain the lowest-priced meal plan in the Big 10. One of the projects I’m most proud of is an ongoing partnership with the School of Education through which we take IU students to Bangladesh to visit the tea garden that provides the teas we use on campus. Students have the wonderful opportunity to learn about various cultures and how food and beverages travel from different parts of the world to their cups. They also get to broaden their worldviews and experience hospitality through different cultures.

What are your tips for finding the best vegan and vegetarian spots on campus?
My favorite of the six all-you-care-to-eat spots for vegan and vegetarian food are Collins and Spice Road at Forest. These spaces offer plentiful vegetarian and vegan options; dishes to accommodate a vast array of dietary preferences and food allergies; and the opportunity to sample a variety of cuisines, cutting down on food waste. My favorite retail spots for vegan food are The Mix and Lantern at the IMU. The Globe in the IMU offers authentic ethnic food from an array of local restaurants.

What advice do you have for students seeking to improve their leadership skills? 
In every situation, focus on learning rather than labeling experiences as "success" or "failure." Such labels are imposters. What truly matters is to learn as much as possible from every experience and always maintain a service-oriented mentality. I know can problem-solve better today because of what I learned at Penn State and University of Michigan. And listen, listen, listen more than you talk. Listening is one of the most critical leadership skills.

What is your favorite food to prepare and eat? Any recipes you can share?
I enjoy a delicious stir fry made with vegan proteins like mushrooms, beans, and tofu, mixed with plenty of vegetables. I haven’t always been a vegetarian, though, and I still like to cook some of my old favorites, like this recipe I learned in Hong Kong:

Wok & Roll Chicken (serves four)

What do you enjoy doing in your free time? 
I start every day with an early morning 8-mile run. I love to travel, cook for friends, and spend time with my kids. I like Bollywood music and watching The Bear, which is the closest portrayal I’ve seen of the back of the house at a restaurant. And I love to hear about other people’s favorite foods, especially what their families prepared when they were growing up.