Get to know the chefs and food service professionals who are redefining what it means to serve real food—made with care, rooted in nutrition, and crafted for wellbeing.
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At The Oak Bistro, we believe good food starts with good people. Our on-site team is committed to more than just meals — we’re here to make campus dining nourishing, welcoming, and personal.
From the kitchen to the front line, everything we serve is built on Thomas Cuisine’s REAL Food mission.
We’re more than a meal provider — we’re a partner in wellbeing. With chef-led kitchens and scratch-made menus, we deliver real food that fuels performance and connection.
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Cody brings over 17 years of culinary leadership to Mission College and West Valley College, where he oversees campus dining operations with a passion for scratch-made, real food. A graduate of the Culinary Arts program at Salt Lake Community College, Cody was inspired by his grandfather’s legacy as a chef in the army and has since built a distinguished career with Thomas Cuisine. His dedication to quality, collaboration, and guest experience drives every aspect of the dining services he leads.
Originally from New York, Chef David McDowell moved to California at 17 to study at Le Cordon Bleu in San Francisco. His culinary journey led him to Chicago, where he cooked for Michelle Obama and helped launch Goosefoot, a Michelin-starred restaurant.
Now based in Boulder Creek with his wife and their flock of chickens, ducks, and quail, David brings his passion for refined, seasonal cooking to The Oak Bistro. His farm-to-table approach blends fine-dining expertise with fresh, local ingredients to create thoughtful, high-quality meals for the campus community.
