Our Team

I was born in Ensenada Baja California Mexico.  I came to the US when I was 9 years old.  I decided early on I wanted a career in food service because my inspiration who was my Grandfather was a baker for over 50 years and my father worked in various hotels and always took me to work and I got to cook with him and his colleagues.  Food and cooking was a special part of my life and I felt a passion for the kitchen.  I never saw it as a hassle but a joy.  When I was a 16, I attended a high school exploration program at the Culinary Institute of America in St. Helena, CA. I was a culinary school student for a week and I enjoyed it so much I made a promise to myself that even when I was old and wrinkly I would one day attend Culinary School. I went off to study at Cal Poly Pomona and received a Bachelors in Hospitality Management with an emphasis in Restaurants but my passion was cooking. I was referred to the CIA program before graduating Cal Poly and with support of some amazing instructors at Cal Poly and hard work I went off to fulfill my dream of becoming a culinary school student at the CIA in St. Helena.  There I attended a 9 month accelerated culinary arts program where I received a culinary certificate. I am glad I didn't have to wait to be wrinkly to make that dream come true. I learned so much during those 9 months and I am confident that my culinary skills were honed and my passion definitely grew even more. I have worked at various restaurants and have learned from many talented chefs who have taught me a lot of what I use today. I have enjoyed working at Student Organized Services because I am able to pursue my passion and use my creativity to feed many!  I am married to my wonderful husband Salvador and we have a beautiful daughter together.  I am amazed at the fact that even with culinary training, one never stops learning or honing one's skills perhaps that's what makes cooking a wonderful thing, you just never know what's coming next!

Executive Chef - Fabiola Cruz

I was born in Ensenada Baja California Mexico. I came to the US when I was 9 years old. I decided early on I wanted a career in food service because my inspiration who was my Grandfather was a baker for over 50 years and my father worked in various hotels and always took me to work and I got to cook with him and his colleagues. Food and cooking was a special part of my life and I felt a passion for the kitchen. I never saw it as a hassle but a joy. When I was a 16, I attended a high school exploration program at the Culinary Institute of America in St. Helena, CA. I was a culinary school student for a week and I enjoyed it so much I made a promise to myself that even when I was old and wrinkly I would one day attend Culinary School. I went off to study at Cal Poly Pomona and received a Bachelors in Hospitality Management with an emphasis in Restaurants but my passion was cooking. I was referred to the CIA program before graduating Cal Poly and with support of some amazing instructors at Cal Poly and hard work I went off to fulfill my dream of becoming a culinary school student at the CIA in St. Helena. There I attended a 9 month accelerated culinary arts program where I received a culinary certificate. I am glad I didn’t have to wait to be wrinkly to make that dream come true. I learned so much during those 9 months and I am confident that my culinary skills were honed and my passion definitely grew even more. I have worked at various restaurants and have learned from many talented chefs who have taught me a lot of what I use today. I have enjoyed working at Student Organized Services because I am able to pursue my passion and use my creativity to feed many! I am married to my wonderful husband Salvador and we have a beautiful daughter together. I am amazed at the fact that even with culinary training, one never stops learning or honing one’s skills perhaps that’s what makes cooking a wonderful thing, you just never know what’s coming next!
Casey has been cooking professionally since 2002, since 2005 here at Stanford. She graduated from the California Culinary Academy, and began her career in fine dining. While the restaurant industry was a great learning experience, she knew it wasn’t the career path for her. Stanford has provided a great balance- cooking and interacting with students. In 2015, she graduated with a degree in nutrition, and has been happily cooking at 680 Lomita, providing students with tasty and nutritious meals.

Executive Chef - Casey Miller

Casey has been cooking professionally since 2002, since 2005 here at Stanford. She graduated from the California Culinary Academy, and began her career in fine dining. While the restaurant industry was a great learning experience, she knew it wasn’t the career path for her. Stanford has provided a great balance- cooking and interacting with students. In 2015, she graduated with a degree in nutrition, and has been happily cooking at 680 Lomita, providing students with tasty and nutritious meals.
I was born in San Antonio Hidalgo Mexico.  I came to the US when I was 17.  I worked at Mistral Restaurant where I started as a dishwasher. With time, training and hard work I moved up to Sous Chef.  The owner of Mistral later opened a sister restaurant and he asked me become the Head Chef where I was asked to hire and train employees for the new restaurant.  A few years later, the owner branched out to open other themed restaurants where he asked me to head those kitchens as well.  I later returned to Mistral to work alongside some great cooks.  I was lucky that throughout my cooking career that I was able to cook and learn from many talented chefs and acquire many skills I am able to use today.  A fellow coworker had told me about an opening for a chef at Student Organized Services and after a tasting for the students I was hired.  I have been working as a Chef for Student Organized Services the last 12 years.  I enjoy having the freedom to experiment with various recipes and I enjoy the challenge of cooking for many different palates.  I have a teenage son and a young daughter and I am happily married to my wife Fabi.

Executive Chef - Salvador Cruz

I was born in San Antonio Hidalgo Mexico. I came to the US when I was 17. I worked at Mistral Restaurant where I started as a dishwasher. With time, training and hard work I moved up to Sous Chef. The owner of Mistral later opened a sister restaurant and he asked me become the Head Chef where I was asked to hire and train employees for the new restaurant. A few years later, the owner branched out to open other themed restaurants where he asked me to head those kitchens as well. I later returned to Mistral to work alongside some great cooks. I was lucky that throughout my cooking career that I was able to cook and learn from many talented chefs and acquire many skills I am able to use today. A fellow coworker had told me about an opening for a chef at Student Organized Services and after a tasting for the students I was hired. I have been working as a Chef for Student Organized Services the last 12 years. I enjoy having the freedom to experiment with various recipes and I enjoy the challenge of cooking for many different palates. I have a teenage son and a young daughter and I am happily married to my wife Fabi.
(B.A. Econ Stanford 1994, Master Brewing Certification 1994-95 American Brewer's Guild, MBA University of Phoenix 2005) has worked in (and in support of) student management in varying capacities since 1991. As a Stanford undergrad* Nick worked as a kitchen manager for two years and a financial manager for one year (he graduated a year early) - as well as working as a student office admin for central Residential Education - all to help pay his way through school. Beyond SOS's role in maintaining the fun and fine traditions arising from student management, Nick is particualrly proud of SOS's veteran staff and role they have played in countless student lives. Moreover, he is very proud of the contribution SOS has made to bringing compost to the Row since volnteering as project manager for Row Compost in 2006 and works to ensure the company engages with the community in bringing about better sustainable food practices and awareness whenever possible. "Never trust a skinny brewer."

CEO/Executive Chef - Nick Peters

(B.A. Econ Stanford 1994, Master Brewing Certification 1994-95 American Brewer’s Guild, MBA University of Phoenix 2005) has worked in (and in support of) student management in varying capacities since 1991. As a Stanford undergrad* Nick worked as a kitchen manager for two years and a financial manager for one year (he graduated a year early) – as well as working as a student office admin for central Residential Education – all to help pay his way through school. Beyond SOS’s role in maintaining the fun and fine traditions arising from student management, Nick is particualrly proud of SOS’s veteran staff and role they have played in countless student lives. Moreover, he is very proud of the contribution SOS has made to bringing compost to the Row since volnteering as project manager for Row Compost in 2006 and works to ensure the company engages with the community in bringing about better sustainable food practices and awareness whenever possible. “Never trust a skinny brewer.”
Executive Chef Elijah Gentry has worked at Stanford since September 2007. He started by helping run The Stanford Eating Clubs, and once they closed, moved to cooking at Narnia House. He has been an Executive of Student Organized Services since 2014. Working alongside Nick Peters and  Residential Education he has helped to streamline and manage many kitchens across The Row. He has instituted many long term traditions in his time in the Narnia Kitchen including, but not limited to: Bagel Friday Lunches, Friday Night Barbeques, The Beast Mode Bagel Challenge, Oktoberfest, Spring Quarter Pig Roast, and Surprise Breakfasts.

Executive Chef - Elijah Gentry

Executive Chef Elijah Gentry has worked at Stanford since September 2007. He started by helping run The Stanford Eating Clubs, and once they closed, moved to cooking at Narnia House. He has been an Executive of Student Organized Services since 2014. Working alongside Nick Peters and Residential Education he has helped to streamline and manage many kitchens across The Row. He has instituted many long term traditions in his time in the Narnia Kitchen including, but not limited to: Bagel Friday Lunches, Friday Night Barbeques, The Beast Mode Bagel Challenge, Oktoberfest, Spring Quarter Pig Roast, and Surprise Breakfasts.
Chef Matt began his culinary journey as a waiter and bartender before being trained in classic French technique.  With a philosophy to learn by doing, Matt moved into the kitchen and honed his skills in restaurants ranging from small boutique hotels to a large ski resort.  While studying Anthropology at Hawaii Pacific University in the diverse city of Honolulu, HI, Matt soaked up culture with every bite.  When he is not in the kitchen, Matt enjoys gardening, skiing, cycling, hiking, fishing, and photography.  Matt believes the best meal is one you grow or gather yourself and share with friends and family.

Executive Chef - Matt MacLean

Chef Matt began his culinary journey as a waiter and bartender before being trained in classic French technique. With a philosophy to learn by doing, Matt moved into the kitchen and honed his skills in restaurants ranging from small boutique hotels to a large ski resort. While studying Anthropology at Hawaii Pacific University in the diverse city of Honolulu, HI, Matt soaked up culture with every bite. When he is not in the kitchen, Matt enjoys gardening, skiing, cycling, hiking, fishing, and photography. Matt believes the best meal is one you grow or gather yourself and share with friends and family.
*Nick began his passion for cooking at age 12 making chow mein with a pan-seared ginger whole trout under his mother's watchful eye. His mother had studied Chinese cuisine in San Francisco in the early 1970s under the now legendary chef Hugh Carpenter and passed on her love of cooking and all cuisines to Nick. He started his career in restaurants/hospitality under chef/owner Walter of L' Hirondelle of San Juan Capistrano at age 16 as a busboy in 1988 having decided he'd better save his tip money for his dream of attending Stanford University... In Fall of 1991 in his freshman year, Nick was assigned to Toyon Hall which at the time was linked to the now legendary Stanford Eating Clubs, Inc. (SEC) which were serving the best food on campus. Combined with the frisson of a four-class dorm (freshmen and seniors eating together, as well as graduate student eating associates) Nick fell in love with the Eating Clubs/student management and became a kitchen manager that year, starting him down the path he remains on today. By 1993 he had done his first restaurant review for the Stanford Intermission page (for Siam Royal on University Ave - it is still there at their entrance). After graduating, Nick studied through the UC Davis/American Brewer's Guild in 1994 to become a master brewer and then interned at Pacific Tap and Grill in San Rafael, while polishing his kitchen management skills managing the (now closed) 5 kitchens of the SEC. In 1995 he founded SOS to provide essential back-end services to the Row program when the ASSU dropped the Row program over liability concerns, having been contacted by the University to see if SEC might be able to help out the program. Nick's Philosphy and SOS - The Row program has changed tremendously over the years as has the nature of SOS's role, an adapative business model that has served the core traditions well, even as student tastes and preferences have changed. Happily, SOS and Residential Education now partner for a more pro-active student management experience, while preserving the traditions behind private chef interaction that are such a key facet of upper class undergraduate student life at Stanford University. Of late, these efforts have inlcluded classes and workshops that have grown from employee-only seminars to SOS's Sushi Workshop, Cooking for the Recent Grad, and Ravioli Classes, and many other events aimed at raising consciouness about food, energy, and the connections and roles all of us play in the use and development of resources for sustenance. Nick has always recognized that the core tenets of a truly educational experience at a residential college revolve around leaving students with enough autonomy to make non-egregious mistakes and to learn from them. He has spent his entire adult career developing support systems for that tradition to continue and hopes to continue to do so. He believes future leaders getting hands-on experiences with resource and basic management/policy skills in this microcosm of the Row can have lasting positive reverberations for the world at large. As many grads will tell you, college is not necessarily about what you learn in the classroom. In Nick's opinion, Stanford is precisely unique and our graduates are repected leaders partially because of this entreprenurial spirit that is engendered through student management. Nick's other passions include his family, producing and playing music, adult league volleyball, and volunteering as a music teacher at his eldest son's school.