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New Executive Chef Peter Myers brings decades of experience to lead Sodexo dining team at JU

With more than 20 years’ experience preparing exquisite dishes and leading kitchens, Peter Myers is now on board at Jacksonville University as Sodexo’s new executive chef.

Myers will oversee all culinary operations at JU, including the Riverview Café and Catering Department. He will also provide support for retail venues on campus including Waves and Currents. He replaces Executive Chef Brian Bowser, who became Sodexo’s general manager at Lynn University in Baca Raton this summer.ju sodexo chef Peter MyersSMALL.jpg

"We are thrilled to welcome Peter to the JU Sodexo team,” said Sodexo General Manager Ashley Curry. “Chef Peter stood out from other candidates with his innovative approach to classic cuisine. He will provide the leadership and technical skill we are seeking in our culinary department."
Myers takes over at an exciting time for dining -- and dining choices -- at Jacksonville University. A Chick-fil-A recently opened in Davis Student Commons, and a complete overhaul of the Riverview Café in the Kinne University Center was just completed, creating a brand new gathering location for students and faculty. 
The upgrades at Riverview Café include several large themed dining areas throughout, and a new Faculty Lounge. A Trattoria Pizza platform with chef-attended pasta station is another highlight, as well as a full-action island platform with Mongolian Wok-style service, locally sourced salad items and full dessert and ice cream sundae bar.
“This is an exciting opportunity,” Myers said. “We are responding to what the students want, and we’ll continue to develop a close relationship with them to take the level of quality and variety even higher.”
When he weighed his options, working at JU definitely had its benefits, he added.
“When it comes down to it, you can cook anywhere, but this offers a chance to have some fun, and it’s great to be in this family atmosphere, where everyone knows your name. Not to mention it lets me get away from the cold up North and into the sun.”
Myers relocated from the Washington, D.C., area, where he has served as the Area Executive Chef for Seasons Culinary Services since 2005. He has more than two decades’ experience leading individuals in kitchens, restaurants, hotels and caterers. These include at the Crowne Plaza National Airport, Arlington, Va.; the Tysons Corner Marriott, Vienna, Va.; and Stella's Restaurant, Alexandria, Va.
Known for his proficiency in a broad range of cuisines and techniques, Myers is experienced with casual and fine dining, numerous restaurant formats, plated service and buffets, and catered service of all kinds. 


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