We are proud recipients of many awards from the National Association of College & University Food Services (NACUFS):

• 1994 NACUFS Loyal E. Horton Dining Awards - Silver Medal - Catering/ Special Event
  Brown Alumni Recognition Dinner
• 2001 NACUFS Loyal E. Horton Dining Awards - Gold Medal - Residence Hall Dining- Special Event/Theme Dinner
• 2001 NACUFS Loyal E. Horton Dining Awards - Grand Prize Award - Residence Hall Dining- Special Event/Theme Dinner
  Refectory's 50th Anniversary Dinner
• 2004 NACUFS Loyal E. Horton Dining Awards - Gold Medal - Residence Hall Dining- Special Event/Theme Dinner
  Egg Brunch Special
• 2004 Brew City Creative Special Event Contest - Grand Prize Winner
• 2006 NACUFS Loyal E. Horton Dining Awards - Bronze Medal - Residence Hall Dining - Special Event/Theme Dinner
  Visiting Chef Special – Mediterraneo Ristorante
• 2006 NACUFS Loyal E. Horton Dining Awards - Honorable Mention - Residence Hall Dining - Special Event/Theme Dinner
  Local Motion – Community Harvest Dinner

In April 2006, the Blue Room was recognized by the Specialty Coffee Association of America (SCAA) with the Golden Cup Award. The award is a testament to the precise brewing standards we bring to every cup of coffee that the Blue Room serves.

John began working at Brown Dining Services in October of 1976 as a Food Service worker. He advanced within the department to 2nd Cook in 1981 and to 1st Cook in 1983. John was promoted to Production Manager in 1986 and earned his Certified Working Chef title from the American Culinary Federation in 1988.  During his time as Production Manager, John earned First Place in the A.C.F. Novice Ice Carving competition in 1989 and finished Third in the Professional Ice Carving competition in 1990. John was also honored with the “A.C.F. President’s Award” in 1991 and 1993.

In 1995, John earned his Associate Degree in Restaurant and Institutional Management from Johnson and Wales University. During the 1995 North East Regional A.C.F. Conference, John served as the Chef de Cuisine, managing and supervising the production staff of Professionals and Apprentices at the Rhode Island Convention Center and the Westin Hotel.  John was also named “A.C.F. Chef of the Year” by his local Rhode Island chapter in 1995.

John O’Shea was promoted to Executive Chef of Brown Dining Services in 1997.  His position now includes managing and supervising all production, support and student food service staff. Under John’s direction, Brown University finished third in 2000 and first in 2001 in the National Association of College & University Food Services (NACUFS) Loyal E. Horton Dining Awards.  Brown University won the Loyal E. Horton Grand Prize for Residence Hall Dining – Special Event / Theme Dinner in 2001.

In March 2002 John won a silver medal at the NACUFS Northeast regional conference held in Portland, Maine. John went on to represent the Northeast region at the national conference July 2002 held in Orlando, Florida in which he won a bronze medal. In March 2004 John won a gold medal at the NACUFS Northeast regional conference.

In 2004 John received his certification as an Executive Chef through the A.C.F., respresenting over 20 years of A.C.F. membership and his mastery of the culinary arts.