Chef Jason Kroboth

Jason Kroboth has been the Executive Chef for Campus Catering since 2011. Kroboth and his culinary team handle events ranging from boxed lunches to large upscale events such as Penn State Football recruiting dinners, Dickinson School of Law Open Houses, Student Farm events, President’s Council Lunches, and various graduation events. Kroboth is also responsible for the mobilization of Campus Catering’s culinary services to Beaver Stadium for home football games. There, Campus Catering serves approximately 3,000 guests each game, to include local and national media, Penn State Football Recruiting, Police Services, and Emergency Management Services. Chef Kroboth also provides culinary oversight of the Rolling Lion Food Truck.

Kroboth focuses on using quality ingredients in simple recipes with a twist to create something special and delicious. Chef Kroboth’s expertise is well-known throughout the University for the special care that he takes to customize menus to accomodate a variety of budgets and regional cuisine preferences and visions (from Mediteranean to Cuban, and Spanish paella stations to classic lobster boils). His goals include improving food quality, service, and the offerings available to Penn State and its guests. Chef Kroboth is passionately dedicated to the culinary details and quality control measures which are necessary to properly execute a multitude of special events happening simultaneously within our University community.

Chef Kroboth is a 1995 graduate of the Pennsylvania Institute for the Culinary Arts in Pittsburgh. He brings more than 24 years of experience in Hospitality Management and Culinary Arts. These professional experiences include food service management in franchises, high-end country clubs, boutique hotels, and University catering. Kroboth is a member of the Penn State Culinary Liaison Committee, the University’s Chefs Council, the Warehouse Users Group, the 2GO Committee, and the University Park Cycle Menu Committee. Kroboth attends industry shows and conferences each year (such as the Culinary Institute of America, the Art of Catering Food presented by Catersource, and the National Restaurant Association Show) to polish concepts and industry trends.