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Billy Padilla

Executive Chef/Operations Manager

Chef Billy Padilla has cooked professionally for over 33 years. He is a culinary graduate from CCSF, Hotel and Restaurant Management. Prior to Stanford University he developed his skills interning for a major hotel chain, cooking at a medium volume cafe, a pizzeria, a private high school, high volume restaurants, corporate dining, and running his own restaurant for years. He started at East House, Stanford in January, 1998. In 2004, he moved to Kappa Alpha, where he remained for 18 years. Billy has won 6 Top Chef award. What he cherishes most are the hundreds of friendships with student residents over the years.

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NICK PETERS

CEO/Executive Chef

Nick has been working in (an 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 as well as working as a student office admin for Residential Education. He received his B.A. in Economics at Stanford in 1994, his Brewing Certification from the American Brewer's Guild in 1995, and his MBA from the University of Phoenix in 2005. Beyond SOS's role in maintaining the fun and fine traditions arising from student management, Nick is particularly proud of SOS's veteran staff and roles they have played in countless student lives.

OUR MISSION

Our mission is to be an integral part of Stanford University's program for fostering learning within and without the classroom. We share the essential conviction of Residential Education -- that living and learning should be integrated, nor separate; that formal teaching, informal learning, and personal support in student residences is essential to a Stanford education. 

Stanford's Office of Residential Education and Student Organized Services, Inc. provide a hands-on management leadership opportunity to serve the Stanford community. Students learn management skills within a framework that allows them to experiment with new programmatic and business ideas, adapt to changing customer needs, and to quickly implement changes as necessary. 

We also serve some darn good food!