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Gail Mitchell Bio

Gail Mitchell, Chef/Nutritionist

Nutritious food on campus starts with Gail Mitchell, Nutritionist for Villanova Dining Services. Gail holds a Bachelors degree in Culinary Nutrition from Johnson and Wales University. Building on an Associate Degree in Culinary Arts, Gail perfected her craft under the tutelage of famous Chef Walter Staib, owner of the historic City Tavern in Philadelphia, and Sandals Royal Caribbean Resort. Gail also worked as a chef at the Viking Range store in Bryn Mawr, PA, preparing meals and teaching advanced cooking skills. Along the way Gail discovered her love for creating dishes that were delicious, as well as nutritious. Joining the Dining Services team in the fall of 2005, as Assistant Chef in St. Mary's Dining Hall, Gail immediately demonstrated both her interest and talent in serving delicious and healthy dishes for our students.

In March 2006, Gail competed in the NACUFS (The National Association of College and University Food Services) Culinary Challenge on the campus of Virginia Tech where she placed second and won an American Culinary Federation Bronze Medal. Over the summer of 2006, Gail was promoted to Nutritionist. 

Gail's "National Nutrition Month" program in 2007 took first place in NACUFS' "Most Innovative Nutrition Program." In 2008, Villanova Dining Services committed to eliminating partially hydrogenated oils and MSG from all products purchased sand served on campus. Gail is very knowledgeable in the areas of food allergies and food intolerances.  Her culinary background makes her uniquely capable in accommodating students.  Guiding them in finding food items on our menus and in our convenience stores that meet their dietary restrictions. In the fall of 2015 Gail assisted in the launch of VEG Villanova Eats Great, dining services newly designed Nutrition Program.  She has been sharing the education of nutrition across campus about the benefits of a plant forward diet.  After ten years Gail competed again in the Mid Atlantic Regional conference Culinary Challenge where she placed 2nd place and received a bronze medal. Gail is dedicated in procuring and preparing food for students with food allergies and intolerances. Please contact Gail at 610-519-8991 or email if you have any nutrition related questions or concerns.