Meet Our Chefs
Executive Chef, Ed Glebus
Photo of Chef Ed Glebus.

Passion for cooking is in Ed's genes. His grandmother was a successful restaurateur in Massachusetts and Ed grew up appreciating outstanding food and service at an early age.

Ed is influenced by the farm-to-table concept of harvesting natural ingredients at their peak and helping them shine through the use of classical cooking techniques. He has previously held many management positions, including General Manager at CulinArt, overseeing food and beverages for Qualcomm.

Ed holds the prestigious Certified Executive Chef certification from the American Culinary Federation (ACF). He has medaled several times in ACF hot food competitions (including gold) and was recently inducted into the prestigious Le Chaîne des Rôtisseurs Society. Ed, classically trained in Italy's Slow Food cooking techniques, aims to delight the campus community each day with delicious and nutritious offerings.

Sous Chef Miguel Mejia
Photo of Chef Miguel Mejia

Miguel Mejia is the Faculty-Staff Club Sous Chef. A 26-year food industry veteran, Miguel previously worked as a chef at the San Diego Country Club before arriving at Aztec Shops.

Chef Miguel comes from a culinary family. His mother owned her own restaurant in Tijuana and his uncle who brought him into the business is also a chef.

Continuing to create a better customer experience through culinary excellence and growing Faculty-Staff Club's harvest-to-table program is just part of Chef Miguel's vision. "I love making friendships through cooking," Chef Miguel says. "I hope to be doing that here for a long time to come."

Chef Manager, John Zamora
Photo of Chef John Zamora.

John Zamora is the Chef Manager at University Towers Kitchen (UTK).

Born and raised in San Diego, John has spent the entirety of his 20-plus year culinary career in America’s Finest City. Prior to arriving at Aztec Shops in 2013, John was the chef for the top sushi bar in San Diego and even opened a couple of his own restaurants.

John was inspired by gourmet cooking early on. By age six, he was glued to PBS and learning from culinary masters like Julia Child and Marcel Desaulniers. To this day, John pays respect to those who influenced him with his creative and innovative menu selection. Specializing in Pacific Rim Cuisine, John’s vision is to bring the best of the outside culinary world to SDSU. His focus is on farm-to-fork sustainable cooking and harmonizing a diverse collection of ingredients to the delight of UTK’s guests. “If you don’t have to use salt and pepper,” John says, “I did my job.”

Catering Chef, Andrew Sasloe
Photo of Chef Andrew Sasloe.

Andrew Sasloe brings over 20 years of experience to SDSU Dining. Driven since childhood by a culinary passion, Andrew’s professional experience has taken him to fine dining establishments all over the San Diego region.

Andrew was most recently Chef at the Cosmpolitan Hotel and Restaurant and his previous kitchen management experience includes the La Jolla Beach and Tennis Club (host of the 2006 Davis Cup tennis tournament), Sfuzzi’s La Jolla, Sammy’s Woodfired Pizza, the Catamaran Resort Hotel, Hard Rock Cafe, and Sushi on the Rock. His highly-regarded mentors include La Jolla Beach and Tennis Club Executive Chef Bernard Guillas and former White House Executive Chef Pierre Chambrin.

Andrew has developed an expertise for local tastes and preferences and has been published in both Sunset and San Diego magazines. He has contributed to local charitable organizations including Meals on Wheels and Mama’s Kitchen while establishing himself as an advocate of kitchen safety and wellness.

Catering Chef, Andrew Wylie
Photo of Chef Jessica Wylie.

Jessica Wylie is the Executive Pastry Chef of the SDSU Dining Bakeshop. Trained in the classical style by an Austrian Master Pastry Chef, Jessica started with SDSU Dining in 1997 as a scratch baker and quickly transformed the bakeshop with her innovative pastry recipes.

Jessica says the highlight of her job is student satisfaction. “I like to make people happy,” she says. “Hearing from someone that they really enjoyed our latest croissant? That’s all I need.”

A San Diego native, Jessica has been involved in the local culinary scene for over 25 years. Using all natural ingredients and classical methods, Jessica is committed to bringing the best quality products to SDSU.

Chef De Cuisine, CEC, Adam Godlove
Photo of Chef Adam Godlove.

Adam Godlove runs the kitchen at The Garden at Cuicacalli Suites. He knew at an early age that he would one day become a chef. As a result of his diverse background, he has always enjoyed tasting different types and textures of food from all over the globe.

Born and raised in San Diego, Adam’s passion for cooking led him in 2001 to San Francisco’s California Culinary Academy. He capped his training through international experience by completing an internship at Australia’s Yering Station Winery.

By 2007, Adam was back home and won “Employee of the Year” at the Gaslamp’s Blue Point Coastal Cuisine.

Adam earned his BA from the San Diego Art Institute and is a Certified Executive Chef through the American Culinary Federation (ACF), also serving on the ACF board.

The drive to become a better chef has allowed Adam to progressively build on his culinary skills, and continue to work towards his goals.

“People who don’t make goals,” laughs Adam, “End up working for those who do.”