Seawolf Dining at the UAA proudly announces the appointment of a new, seasoned culinary professional to the helm of its dining operations. Bringing over two decades of versatile experience, Chef Valerie Blaydes joins the Seawolf Dining team with a proven track record of elevating dining experiences across diverse settings.

Chef Blaydes graduated magna cum laude from the Art Institute of Atlanta with an Associate of Culinary Arts in 2003. She continued to excel academically, earning a summa cum laude degree in food and beverage entrepreneurship from Johnson & Wales University in 2020.

With an impressive skill set that includes strong organizational and time-management abilities, exceptional communication and interpersonal skills, and proficiency in budgeting and cost control, Chef Blaydes is excited to join the culinary team.

In her most recent role as the Remote Chef at NANA Management Services (NMS), she successfully led the culinary division at an Alpine facility for two years. Her accomplishments include crafting diverse menus considering dietary needs, emphasizing cohesion, safety, and efficiency among kitchen staff, and streamlining workflows for quicker meal turnarounds while maintaining high hygiene and food safety standards.

Chris Tarsitano, general manager of Seawolf Dining, expressed excitement about the new addition to the Seawolf Dining team, stating, "We are thrilled to welcome Chef Blaydes to the Seawolf family. With her wealth of experience, leadership skills, and commitment to culinary excellence, we are confident that Blaydes will enhance the dining experience for our students, faculty, and staff."

Blaydes began implementing her extensive expertise in transforming food and beverage operations, managing large teams, and achieving sales goals officially this month. She is committed to training and development, quality assurance, and fostering long-term client relationships, which aligns seamlessly with Seawolf Dining's dedication to providing exceptional culinary experiences.

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