Ed Glebus - Executive Chef

Chef Ed

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.

Miguel Mejia - Sous Chef

Chef Miguel

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."

John Zamora - Chef Manager

Chef John

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.”

Andrew Sasole - Catering Chef

Chef Andrew

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.

Jessica Wylie - Senior Pastry Chef

Chef Jessica

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.

Saul Lopez - Chef De Cuisine

Chef Saul

Saul started his culinary journey at 17 as a dishwasher at IHOP, worked his way up to cook, and felt inspired to attend culinary school, where he graduated at the top of his class. Through his work, he learned the importance of ‘mise en place’, a French culinary phrase which means ‘everything in its place’, and dedicated himself to becoming a lifelong learner in the culinary world.

From catering work to running a restaurant, Saul has now turned his focus to sustainability and adapting classical techniques to embrace the ‘modern kitchen’. He helped open UTK, and is now Chef de Cuisine at The Garden. His love of healthy living and fresh ingredients straight from our garden serves as constant inspiration for his menu ideas and daily specials.

For Dining related questions
please contact SDSU Dining at:
sdsudining@sdsu.edu or 619-594-7640

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