Meet André Mallié, Assistant Vice President at the University of San Diego. André received the 2022 Silver Plate Award in the Colleges & Universities category, and was nominated by Sysco.

Interview: What Drives the Nation's Top Foodservice Operators?

We asked the 2022 Silver Plate Class to share some perspectives and words of wisdom with the industry. Find out what André had to say about his passion for foodservice, career accomplishments, and what it means to be part of a legendary group of operators.

 

How did you get your start in the foodservice industry?

At an early age, I knew this was going to be my focus for life and it has been so rewarding on many levels. As a child, I watched my mother make amazing meals from scratch. We always ate together as a family and it instilled in me the pleasure and culture of food and hospitality. Being born in Africa, I had the incredible opportunity to travel the world. I was immersed in unique cultures and culinary experiences. This led me to attend culinary/hospitality school.

What do you enjoy most about your career in foodservice?

Food is experiential and one of the greatest pleasures in life. It is my philosophy that it enhances and supports cultural diversity and respect for all cultures through knowledge and innovation. I love the ability to make a difference by providing a culinary experience that nourishes the mind, the soul, and the body.

Tell us about your biggest career accomplishment.

I emigrated from Europe to this incredible country and I have been able to make an impact in the hospitality industry — especially in the college and university market segment. I have been very fortunate and I am so thankful for the overall opportunity.

How have you kept yourself and your team motivated this past year?

While so much of the past year/two years was focused on being socially distant, keeping my team focused and closely engaged has been crucial to the success of our organization. I even think that in many ways, the challenges we have faced brought us closer together and made us stronger than ever. For me, my family was the backbone of my strength. Our staff are really the true heroes of our campus as we remained open and provided services to the internal and external communities.

What advice do you have for someone new to the foodservice industry?

The main ingredient to being successful in the food industry is definitely passion. Your heart needs to be in love with the industry! Be an innovator in order to provide new choices to guests. Innovate to surprise them. Anticipating and understanding the needs and wants of the guests is really the essence of the industry. Be committed, persistent, and courageous. Be a dreamer! Be business minded. Believe in yourself and in your product.

What does being an IFMA Silver Plate recipient mean to you?

It is a humbling and emotional experience being recognized by thoughtful changemakers. I am very grateful to be included in this community of incredible talent and I intend to live up to the level this award demands.

What is your favorite meal?

I have had amazing meals in my career from a tasting menu at Joel Robuchon (nationally renowned/award winning French chef) to great simple meals with my family and friends. I love to make and enjoy a traditional roast chicken. It reminds me of my childhood and brings back emotions and warm memories.