Daniel Donguines

Executive Chef, Stanford Dining, Hospitality, and Auxiliaries, Stanford University; Stanford, CA

Daniel Donguines is executive chef of Stanford Dining, Hospitality, and Auxiliaries (SDHA), which under Residential & Dining Enterprises at Stanford University, serves over 25,000 daily meals. Here he highlights SDHA's dedication to sustainable, plant-forward dining, in part emphasizing the One Plate, One Planet program. This initiative aligns with Stanford's mission to implement sustainable, ethical food systems, transforming dining halls into living laboratories and applying Menus of Change Principles for healthy, sustainable menus. This vision fosters impactful student dining for health, sustainability, community building, and planetary welfare.