Rahul Shrivastav, Executive Director

Bachelor of business management, hospitality

With over two decades of dining and catering experience, Rahul loves working on a college campus because of the tremendous energy it brings. He is a large proponent of farm-to-table options, including IU Campus Farm, and utilizing local vendors whenever possible to ensure meats and produce are as fresh and healthful as possible. Rahul encourages all students to actively engage in learning more about their food and where it is sourced.

Kenneth Field, Director of Residential Dining

BS, Hotel and Restaurant Management, Purdue University; MBA, Krannert School of Management

Before joining IU Dining in 2021, Ken held leadership positions in university dining operations at Saint Joseph's College (Rensselaer, IN), Purdue University, Northwestern University, and Auxiliary Services at the University of North Carolina at Charlotte. Before transitioning to higher education, he worked in catering for Sheraton Hotels, Hyatt Hotels, and Yum! Brands.

As the director of residential operations, Ken says, "I understand the responsibilities for budgeting and accountability, effective training, and empowering my team to execute standards at a high level. A high volume kitchen needs oversight without micro-managing, attention to detail, and understand the key metrics for controlling inventory and production and labor costs."

Ken also enjoys working with the staff and students in daily operations. Originally from the Midwest, he and his wife are happy to return to this region of the country.

Rachael McAleer, Director of Retail Dining

Bachelor of Science in recreation park and tourism management; Master’s Certification in Lean Enterprise Solutions: Project Management

Joining the IU Dining team in May of 2018, Rachael is helping to create all new dining concepts and experiences within the Indiana Memorial Union. She loves working with students and student groups, and is impressed by the observations and feedback they have offered. She recommends that all students be open-minded with new foods, and invites them to offer constructive feedback to help shape their own dining experiences.

David Tallent, Executive Chef IU Dining

Culinary Institute of America; Nine James Beard Award Nominations

A native of Bloomington, Indiana and a former Indiana University student, David previously worked as a private caterer for Indiana University, leaving a positive impact on the campus. David obtained his studies at the Culinary Institute of America in New York. He worked at some of the finest restaurants in Atlanta and the James Beard House in New York before returning to Indiana to open Restaurant Tallent with his wife and fellow chef, Kristen. While in New York, David familiarized himself with the Slow Food Movement where he felt inspired to utilize local, organic, and seasonal ingredients.

Emmie O'Connor, Director of Catering

Certified Specialist of Spirits (CSS)

Since 2019, Emmie has worked with IU Catering and Traditions Catering as a Catering Manager. As a sales consultant for Southern Glazer's Wine and Spirits, Emmie maintained more than 60 accounts within the Transatlantic Division. In addition, she served as Portfolio Manager, where she managed specific accounts to help develop new and old relationships with Bacardi USA. Additionally, Emmie coordinated hundreds of successful VIP food, beverage, and cocktail events, focusing on quality and customer service.

Emmie attended Indiana University before beginning her career in the Bloomington foodservice industry. What she enjoys the most about working in hospitality is "making every person feel like a VIP, regardless of the size of their event." When not working for IU Catering in the evenings, Emmie teaches taekwondo and enjoys hosting friends and family for cocktails and meals.

Islam Gashi, Manager of Systems Support

Islam has been with IU Dining since 2014, when he started as a Cook’s Helper, being promoted after that to hourly supervisor, assistant manager, System Support Specialist, and now manager of the System Support Team.

Before IU Dining, he graduated Cum Laude from Indiana University with a Bachelor’s degree and an Associates Degree in mathematics from the University of Prishtina in his native country, Kosovo. Islam held strategic positions with the Kosovo military forces, with the rank of Lieutenant-Colonel. In addition, Islam has several years of experience in budgeting and payroll processing, informatics, instructing math and English.

Rachel Dolgner, Registered Dietitian

M.S., R.D., C.D.

Rachel has served as a Registered Dietitian with IU Dining since 2009. She received her Bachelors in Dietetics from Bluffton University in Ohio and her Masters in Food & Nutrition from Southern Illinois University. Rachel has interests in food allergy management and promotion of nutrition within the college population. She serves as a board member of the Indiana Academy of Nutrition & Dietetics and is active in the Southeast Indiana Academy of Nutrition. Rachel is a Master Trainer through AllerTrain by MenuTrinfo. Two tips she would share with any college student include to consider working for IU Dining no matter your major to gain customer service and food safety skills, and always be open to trying new foods and dishes.