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From growing up in ����Թ� to leading the university’s kitchens, Aubrey Poalson has officially been named Executive Chef for ����Թ� State Culinary Services, beginning Monday, Nov. 3. The announcement was made by Senior Director of Culinary Services Jacob Kuehn, who praised Poalson’s leadership, expertise and dedication to high-quality dining experiences on campus.

“Chef Aubrey distinguished herself with her strategic culinary vision, strong organizational discipline, and passion for ����Թ� State,” Kuehn said. “Her experience will position ����Թ� State Culinary Services to lead not only within Ohio but across the higher education dining landscape.”

With nearly 20 years of professional culinary experience, Poalson brings a diverse background in restaurant operations, large-scale catering and multi-unit dining management. She has previously led culinary teams at Eddie V’s Prime Seafood in Charlotte, North Carolina, and McCormick & Schmick’s in Houston, Texas, where she oversaw multi-unit food operations, national corporate training and high-profile catering events. 

Most recently, Poalson served as multi-unit dining services manager for Rosie's Diner, Tri Deli and Eastway Market & Deli at ����Թ� State, gaining deeper insight into the university's culinary environment and student dining needs.

For Poalson, returning to her hometown in this role is both a professional and personal milestone.

“It’s an amazing honor and a full-circle moment to return to the city where I grew up — this time as University Executive Chef,” Poalson said. “After years of traveling, learning, and growing in my career, coming back to ����Թ� feels incredibly special. This community helped shape who I am, and being able to give back through my craft is something I’m truly proud of.”

In her new position, Poalson will lead menu development, hands-on kitchen training, culinary sustainability initiatives and collaboration across residential, retail and catering operations. She will also help advance emerging technologies such as Jamix and Leanpath to support food waste reduction and smarter production systems.

Poalson emphasized her enthusiasm for creativity and teamwork as she takes on this new chapter.

“I’m really excited to bring collaborative and new ideas to Culinary Services,” she said. “I love creating food that’s not only delicious but meaningful — food that connects people and reflects the diversity of our campus. Building a fun, creative kitchen environment where everyone feels proud of what we do is something I care deeply about.”

With a degree from the Pennsylvania Culinary Institute and an ACF Certified Culinarian credential, Poalson plans to continue strengthening training pathways within the culinary team and elevating the dining experience for students and staff.

“I hope to inspire through passion, presence, and purpose,” Poalson said. “Dining should be more than just a meal — it should be an experience that brings comfort, curiosity and connection. My goal is to cultivate a culture where everyone feels valued, inspired to contribute and proud of the role they play in shaping the ����Թ� State dining experience.” 

Her leadership, enthusiasm, and experience in the culinary world mark KSU Culinary Services' effort to innovate and contribute to students' lives, one dish at a time.