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WATCH: UC’s New Executive Chef Showcases Creativity in the Kitchen

University Dining Services Executive Chef Bartol Cabrera has previously piqued the palates of the rich and famous.

Date: 1/18/2010
By: Dawn Fuller
Phone: (513) 556-1823
It was a golf course that first led Bartol Cabrera on his unusual journey that resulted in his passion for creative dining. Growing up in northern Ohio, he got a job at a country club when he was 17 and spent six years working jobs on the golf course, in the dining room and in the kitchen, where he discovered his calling.

His world experience and talent is now at work as UC’s Executive Chef of Classic Fare Catering. The University Dining Services Executive Chef also overseas food operations at Mick & Mack’s Contemporary Café (featured in the video) and the UC Faculty Club.


Cabrera’s addition makes two UC executive chefs on staff at University Dining Services – a job that involves creating menus as well as managing the staff. UC’s other Executive Chef is Kiril Gallovitch, whose menus can be enjoyed at CenterCourt, MarketPointe and Stadium View.

Cabrera trained at the Culinary School of Washington, D.C., and also continued his education at the Cornell University Hotel School. His experience includes working as a banquet chef at the exclusive Waldorf Astoria in 1995, serving the world’s most famous celebrities and entertainers. He was the only American chef to work for Cunard Cruise Lines aboard the Queen Elizabeth II, formerly the world’s largest cruise ship. He also worked as an executive chef aboard the Royal Caribbean International.

Cabrera, who lives in downtown Cincinnati, says he decided to look for a job on land after getting married and says Cincinnati was an appealing city in which to settle down. His experience in international cuisine appeals to national trends in university dining services to cater to the more sophisticated taste of today’s university diners. He also keeps an emphasis on nutrition in mind with today’s evolving trends in food services.  “I think people are much more conscious of nutrition than they used to be, and about controlling their sugar and salt intake.”

He adds that this awareness does not have to mean deprivation. “No, not at all, but it’s a proven fact that controlling fats and sugars and salt can lead to a healthier life, and we provide that nutritional information in our restaurants,” Cabrera says.

“I also believe that nowadays, people are willing to be a lot more experimental when it comes to dining,” he says.

Classic Fare Catering Information

University Food Services