About Our Chefs

Bill Brizzolara
Executive Chef, North Carolina State University

Chef Brizzolara has been executive chef at NC State University since 1996. In addition to leading University Dining's staff of chefs, he oversees University Catering functions, including Chancellor and VIP events. Prior to joining NC State, Chef Brizzolara spent 14 years honing his skills at the Fontainbleu Hilton, Four Seasons, Swiss Hotel and The Capital City Club. A graduate of the Culinary Institute of America, Chef Brizzolara received the Gold Medal in the 2000 ACF Chef Competition at UMASS Amherst.

Joe Nally
Chef de Cuisine, Clark Dining Hall

Chef Nalley has more than 27 years of culinary experience. He joined the University Dining staff in August 2005. He earned a degree from the Culinary Institute of America. Chef Nalley has also been Zagat rated with The Down Under in Ft. Lauderdale, Fla., and with West Boca Country Club.

Kevin Nichols
Chef de Cuisine, Case Dining Hall

Chef Nichols has more than 30 years of experience in the food service industry. He has worked in a variety of capacities for Marriott, Sodexho, Sky Chefs, Nortel Network and the NC Museum of Life and Science, as well as owned his own catering business. Chef Nichols received the Bronze Medal in the 2006 and 2008 ACF Chef Competition at UMASS Amherst.

Mack Bell
Executive Catering Chef, University Catering

Chef Bell has more than 16 years of experience as a chef, including five years with NC State. He was heavily involved in the opening and remodeling of Clark Dining Hall. He also played an integral role in handling operations at Vaughn Towers during the 2005 football season.

Marsha Strickland
Sous Chef, Fountain Dining Hall

Chef Strickland enjoyed a 20-year career as a cook in the U.S. Army before joining University Dining in 2004. She currently serves students and guests at Fountain Dining Hall.

Yves Ruiz
Chef de Cuisine, Fountain Dining Hall

Chef Ruiz began his career as a culinary apprentice in Dijon, France. He has more than 30 years of experience in Europe, South America and North America. Chef Ruiz has a strong passion for preparing classic French cuisine with a North American flare.