At Ball State Dining, you will benefit from the creations of our well-trained and experienced chefs. Check out their bios below.
Chef Jason Reynolds, a Muncie native, has been a member (current president) of the American Culinary Federation (ACF), East Central Indiana Chapter, since 1993. He is a 1994 graduate of Vincennes University, where he earned an associate degree in culinary arts. After graduation, he worked for the Radisson Hotel in Indianapolis and Woodland Country Club in Carmel, Indiana. In 1998, he traveled on a 13-day culinary educational tour of western France. In September 1998, he joined the Ball State Dining staff as sous chef and has worked at
LaFollette Square and
The Atrium.
In September 2001, Reynolds earned the certification and title of certified chef de cuisine (CCC). He has attended a number of ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions. He also has also served on the national committee for the NACUFS National Culinary Challenge competition. He conducts departmental training, performs display cooking programs at The Atrium and other dining locations, and teaches and cooks at
Cooking Live events.
Chef Aaron P. Gnap, a native of Barberton, Ohio, is a graduate of Johnson and Wales University in Charleston, South Carolina, where he earned an associate degree in culinary arts. He came back to the Midwest from Walt Disney World Resorts. At Tony's Town Square in the Magic Kingdom and the Wilderness Lodge Resort, he learned much about four-star culinary techniques.
Gnap also has worked for Portage Country Club in Akron, Ohio, and Sodexo-Marriot, and he has competed in culinary competitions for FHA/FCCLA, winning two silver medals. He is excited to be on a college campus and strives to serve the best cuisine possible as the chef at
LaFollette Square.
Chef Cameron Griggs, originally from Mooresville, Indiana, has experience as pastry chef at the Conrad Hotel and Bon Appetite in Indianapolis and The Woodlands Waterway Marriott Hotel in The Woodlands, Texas. He is a 2005 graduate of Johnson and Wales University in Denver, Colorado, and holds an associate of science degree in baking and pastry arts.
Griggs enjoys creating new ways to display food for presentation (plating) and likes to decorate cakes. In his spare time, he plays a variety of sports and spends time with his family and friends. He is the chef at
Woodworth Commons,
supervises preparation and service, conducts departmental training, and performs display cooking and teaching at
Cooking Live events.
Chef Allen White, a Muncie native, graduated from Johnson and Wales University with an associate degree in culinary arts. He joined the Ball State Dining staff in August 1997 as one of the first two chefs hired by the university. He supervises preparation and service, conducts departmental training, performs display cooking in
Noyer Centre,
and teaches and cooks at
Cooking Live events.
White is a founding member of the Jersey Shore Chef Association and a charter member of the American Culinary Federation (ACF), East Central Indiana chapter. He has attended several ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions. He has earned two bronze medals and an honorable mention in ACF hot food competitions.
Chef Kelly E. Gnap returns to the Hoosier state from the Flying Fish Restaurant on the Boardwalk at Walt Disney World Resorts. She is a graduate of Muncie Central High School and attended Ivy Tech State College in Fort Wayne. She graduated from Johnson and Wales University in Charleston, South Carolina, with an associate degree in culinary arts and Nova Southeastern in Fort Lauderdale, Florida, with a bachelor’s degree in business management.
Hanging up her apron for a while, Gnap worked as assistant manager at
Noyer Centre and then guided the staff at
University Catering as banquet chef before leaving Ball State for a short period. Upon her return, she became the assistant manager and later a chef at
Woodworth Commons.
Whether manager or chef, she encourages excellence from employees, sees that it is passed on to customers, and makes sure that no appetite is left unsatisfied.
Chef Shannon Fultz, a native of Anderson, Indiana, is a 1996 graduate of Scottsdale Culinary Institute in Arizona, earning an associate degree in occupational studies in culinary arts. She has experience working in corporate dining and catering with Compass Group in accounts such as American Funds and Conseco. She also has worked for restaurants in the Muncie and Indianapolis areas, including Foxfires, Le Peep, and Macaroni Grill.
In her current position, Fultz supervises kitchen employees and oversees events both on and off campus. In her hours away from the kitchen, she spends time with her daughters, Cassidy and Delaney, and she enjoys sports and working out.
Chef Lucas Miller, originally from Anderson, Indiana, graduated from Purdue University with a bachelor of science degree in hospitality and tourism management. While in college, he worked at the Jinling Hotel in Nanjing, China, and traveled extensively throughout China to gain a better understanding of its people and culture.
After graduation, Miller furthered his culinary education by attending the Culinary Institute of America (CIA) in Hyde Park, New York. He also worked at the Ritz-Carlton Mellenia Singapore under venerated Chef Christophe Megel. In Asia for the second time, he explored the diversity of southeast Asia to better enhance his culinary repertoire. He came to Ball State as a chef at
LaFollette Square,
and he is now the manager of menu development and test kitchen for Ball State Dining.
Chef Dana Roberts, a native of Marion, Indiana, attended Eastbrook High School and graduated in 2007 from Sullivan University in Louisville, Kentucky, with an associate degree in culinary arts and hospitality services. She gained her four-star dining experience in Louisville while working at restaurants such as Café Metro and Jack Fry’s.
Chef Roberts joined Ball State Dining in 2008 and can be found in the heart of the campus at
Noyer Centre,
where she conducts departmental training, supervises food preparation and service, and performs display cooking.