U of Mich. promotes Frank Turchan to executive chef

Turchan has been at university since 2007.

April 30—Following a nationwide search, dining services at the University of Michigan, in Ann Arbor, has named Frank Turchan executive chef for Residential Dining Services. Since 2007 Turchan served as a lead chef for the department, where he managed the operations of four different residential dining halls.

“Frank has advanced the reputation of our student dining experience, and we look forward to his continued leadership and creativity in his new position,” Michael Lee, director of Residential Dining Services, said in a university press release. “His dedication to student services and his professional and thoughtful demeanor have been greatly appreciated by his colleagues in RDS, throughout University Housing and in the Division of Student Affairs.”

Turchan attended Ferris State University in the Hospitality Management program and received degrees in culinary arts and hospitality management from Henry Ford Community College and the Culinary Institute of America. Prior to working at the University of Michigan, he was the executive sous chef at Opus One restaurant in Detroit and the executive chef for Ford Motor Company Conference & Event Center and, later, The Fairlane Club in Dearborn.

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