Classically trained chef brings leadership experience from Bowie State, Gallaudet, and Sodexo.

Trinity Washington University welcomes Jessica Tobias as the new Director of Dining Services, bringing more than a decade of culinary leadership in higher education to campus.

Tobias built her foundation at the Art Institute of Washington before training in classic French cuisine at Mon Ami Gabi. She launched her career in university dining as a prep cook at Marymount University with Sodexo, earning a promotion to catering sous chef after six years. She later explored Cuban cuisine as sous chef at Cuba Libre DC before returning to higher education.

At Gallaudet University, Tobias served as chef manager while learning American Sign Language to better connect with the campus community. Most recently, as executive chef at Bowie State University, she managed daily meals for more than 1,500 diners and helped elevate the dining program to a top-five ranking in Maryland.

“I believe culinary leaders should be mentors rather than dictators,” Tobias said. “In a rapidly changing world, it’s imperative that chefs build, develop, and retain cohesive teams.”

Tobias previously worked at Trinity before the pandemic interrupted her tenure. She returns eager to bring her philosophy of fresh ingredients and community connection to campus dining, operated by Metz Culinary Management.

When she’s not leading the kitchen, Tobias enjoys preparing her signature crab-stuffed salmon with white wine lemon butter. Her favorite foods to eat include chilled marinated mussels, fresh pimento cheese, and almost any kind of seafood.