Since his arrival in December 2025, Pingree’s new head chef, Brian Santos, has made a strong impression on students with noticeable changes in the Dining Commons. Santos’s background includes studying at Le Cordon Bleu, appearing on Hell’s Kitchen, and cooking for professional athletes.
Most students say that the new chef has been incredible. Junior Nathan Daley says, “I think we can all agree, the food has gotten a lot better.” Daley points out the desserts as one of the biggest improvements. “The expansion of desserts has been great. The cake the other day was a hit, and the cookies have been awesome. Definitely keep that up.” Daley expressed that the “back half of my junior year has been better than both my freshman and sophomore years,” indicating that the new chef has made a positive impression on students compared to their past experiences here.
Other students echo that praise. Senior Colbie-Lind Johnson says, “We have way more variety in our meals. The quality is better. We have desserts way more often.” Again, students are thrilled with the addition of the desserts and meals overall.
Several students mention that the meals generally feel different, “I think the food feels a lot fresher than before,” sophomores Josie Collins and Eleni Tsepetis say. While many students appreciate the changes, some still miss familiar favorites, such as the classic rice bowls we used to have. Senior Ben Chisholm agrees. The rice bowls “were simple, protein, rice, and they worked.”
Despite missing rice bowls, students have noticed Santos’ incredible work ethic. His presence and leadership style have been evident to many. “He’s very focused and oriented on his job,” Daley says. Chisholm agrees. “I always see him on a call, at his computer, or giving directions, and the food’s just been awesome recently,”
Santos’s impressive résume is exactly why students are seeing these changes. After starting culinary school at 28 and graduating from Le Cordon Bleu in 2008, he worked at TD Garden during the Celtics’ championship run, trained under French chef Gene Joho, cooked for Boston University leadership, and appeared on Hell’s Kitchen season 13. These experiences now influence his plans for Pingree. He hopes to expand customizable, clean options that balance carbohydrates and proteins, especially for student athletes. “Everybody likes to build and customize,” he said, emphasizing student input and feedback.
For now, students seem totally enthusiastic. Daley summed it up for the chef: “Just keep doing what you’re doing.”
