Patrick Merz, Executive Sous Chef

Chef Merz’s developed a passion for food by spending time with his grandmothers. His culinary talent and the experience he gained from working at local eateries led him to admission at The Culinary Institute of America in both Hyde Park and Napa Valley. Chef Merz has worked at Michigan State University for over 26 years. He previously worked for Union Catering, in residence hall dining and for Cowles House, serving for two MSU presidents. Most recently, chef Merz joined the Kellogg Catering team as an executive sous chef. He is also very active in the Capital Area Chapter of the American Culinary Federation and has been president of the chapter for the past four years.

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