Talented, innovative employees who work in academic and administrative units across Brown are making an impact through their wide-ranging skills, passions and contributions within the University community and beyond.
Staff Spotlight: A leader on Brown’s dining team, Hout Seng builds community through food
Starting in an entry-level role and rising to lead cook at Andrews Commons, Hout Seng channels his passion for food to create moments of comfort, joy and belonging for Brown students.
PROVIDENCE, R.I. [Brown University] — From an early age, Hout Seng saw how food brought people together. Growing up in rural Cambodia, he followed his father, a chef, into bustling kitchens, helping to prepare meals for weddings and celebrations. Decades later, he carries those lessons — care, precision and hospitality — into his work feeding students at Brown University.
After coming to the United States at age 22, Seng began working in Providence restaurants before taking on a part-time job at Brown. Over more than a decade, he took on increasing responsibility, and today he serves as lead cook at Andrews Commons, managing a team of 31 Brown Dining Services employees who plan, prepare and serve roughly 2,500 meals a day. Through annual celebrations such as Lunar New Year, Seng draws on his culinary training and cultural heritage to create meals that sustain not just appetites, but the rhythms and sense of connection that define campus life at Brown.
In this Q&A, Seng reflects on what it means to cook for a community — drawing on his Cambodian roots, his career journey through Brown Dining and his belief that food can create comfort, connection and care far beyond the plate.
Q: Where did your love for cooking start?
I grew up in the country, in Cambodia, where my father was a chef. Food was always a big part of our family life. When I was in high school, around 16 or 17, I started following him to jobs and helping out, mostly wedding and event catering. That’s really where it all began. Growing up in an Asian culture, food was everything. It brought family together, built friendships and created strong bonds between people. I saw how food could create joy and connection, and that stayed with me. That sense of togetherness is what made me fall in love with cooking — not just the food itself, but what it means to people.
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As lead cook at Andrews Commons, Seng directs daily kitchen operations. Photos by Nick Dentamaro/Brown University.
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He oversees inventory and ordering, plans menus and assigns responsibilities to culinary staff.
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Growing up in rural Cambodia, Seng first learned to cook from his father, also a chef.
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At Andrews, a team of 31 Brown Dining Services employees prepare and serve roughly 2,500 meals a day.
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Seng credits the community and support from managers and coworkers for his more than 10 years at Brown. "That support system is one of the main reasons I’ve stayed at Brown and continue building my career here," he said.
Q: What drew you to this position — and to Brown?
At the time, I was working three jobs — as a cook, a second cook at a hospital, and also as a server. I was looking for a new opportunity and saw an opening at Brown, so I decided to go for it. I initially interviewed for a first cook position and although I wasn’t selected, the chef was impressed with my skills and offered me a cook’s helper position instead. I accepted right away. It was only part-time, but to me, it was a major opportunity. I knew Brown as a leading Ivy League institution, and I knew I had valuable experience to contribute. I believed this was a place where I could continue to grow and develop my career.
Q: In what ways has your career grown since you came to campus?
I started at the Sharpe Refectory for about three months. When a cook’s position opened at Andrews, I applied and was selected. It was also part-time, but it allowed me to keep building my skills. After five or six months, I moved back to the Ratty when a full-time opportunity became available. I worked there for about five to six years as a line cook. During that time, I focused on learning and being ready for the next step.
As first cook and lead cook positions opened, I applied and continued to move forward. Brown Dining regularly posts opportunities, which makes it easier to see that path for growth. I was also encouraged by my managers and coworkers, who pushed me to apply for new roles. That support system is one of the main reasons I’ve stayed at Brown and continue building my career here.
Seng helped establish a Lunar New Year celebration hosted by the Andrews Commons each year.
Q: What do you like to do when you’re not at work?
I enjoy landscaping and gardening — that’s really my hobby. I like being outdoors and working with my hands. I grew up on a farm, so being outside and working the land has always been a part of my life. Gardening here brings me a little bit of that joy from home.
Q: How have you been able to share elements of Cambodian culture with the Brown community?
About four years ago, I started to host a Lunar New Year celebration at Andrews, and it’s become one of our most popular events. This year, our team prepared 2,700 pork spring rolls and 1,500 vegan spring rolls. We braised hundreds of pounds of pork belly and made steamed duck bao buns and stir-fried noodles. It’s hours of work, but it’s worth it.
For me, it means so much because it reminds me of home. Growing up, Lunar New Year was one of the biggest celebrations in my family. My parents would spend days preparing food, and my brothers, sisters and cousins would all gather at our house. We raised our own chickens and pigs, and everything was cooked from scratch. It wasn’t just about the meal — it was about being together. Bringing that tradition to Brown feels very special. Many international students are far from home and when they tell me the food reminds them of their family traditions, that means everything to me.
Q: What has been most meaningful about being part of students’ experiences at Brown?
When I see students enjoying the food — laughing with their friends, going back for seconds — that’s what makes me happy. If we put together a good menu and they’re excited about it, you can see it on their faces right away. It’s not just about cooking. It’s about the joy and comfort the food brings. Those moments are what make the work rewarding.
Q: On Dec. 13, students sheltered in place all night during a tragic, uncertain situation. Many dining staff members stayed on campus to bring meals to them. What was that experience like for you?
It was a scary night. I had already left Andrews when everything started, so I wasn’t there myself but I know many managers and coworkers stayed at the Ratty until 1 a.m. and continued delivering food throughout the night. I can’t speak for everyone, but I know we all feel a strong responsibility to the students. In moments like that, when things are uncertain, the least we can do is make sure they have a good meal and feel cared for. If we can help students feel even a little safer by showing up and doing our jobs well, that matters.
Seng visits his parents and family almost every year in Cambodia.
Q: What is something people should know about working at Brown?
It’s the support system. About five years ago, my wife was diagnosed with colon cancer. Unfortunately, she didn’t beat it. During that time, Brown supported me in a way I’ll never forget. They told me, “Don’t worry about work — take the time you need. We’ll take care of things here.” That allowed me to focus completely on my wife and be there for her. That kind of support means everything. Brown has supported my career, but more importantly, they supported me as a person during the hardest time of my life. It’s not just a workplace — it’s a community that truly cares.
Q: In Rhode Island, what’s one of your favorite places to eat?
Providence has so many great local restaurants. I also really love food trucks — I try to support them because they’re small businesses. One of my favorite spots is Jayd Bun in South Kingstown. They do a fantastic job with Chinese cuisine, and I always enjoy going there.
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Talented, innovative employees who work in academic and administrative units across Brown are making an impact through their wide-ranging skills, passions and contributions within the University community and beyond.
