Meet Our Team

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  • Michael Downey
    Executive Chef

    There are many reasons why I became a chef, but the biggest was the influence both of my grandmothers had on me. They both loved simple delicious food. I still follow this principle today with Bon Appétit by focusing on beautiful seasonal ingredients with tons of flavor. Why mask the great flavor of a perfectly ripe tomato or parsnip?
    This allows me to menu healthy, vibrant, colorful food for students, faculty and staff every day. I’ve been cooking for 20 plus years professionally and enjoy every single minute of it. I love to create great tasting food for people to enjoy every day. It gives me a satisfaction at the end of the day knowing people enjoyed the delicious food they experienced.
    Being from the Midwest, I love really simple food, but refined at the same time. I think food should bring us all together in the middle of a crazy and hectic academic day. Food should help build our sense of togetherness and happiness, which is why local items are so important to me to utilize here at Beloit College.
    I graduated from Western Culinary Academy in Portland Oregon with my degree in Culinary Arts. Prior to coming here to Beloit College in late 2012, I worked for several major hotel properties. I am now proud to call Beloit College home as your Executive Chef.


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  • Amanda Wareham
    Bon Appétit Fellow

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Amanda, your regional Fellow. Read more about Amanda and her interest in food issues here!