Catering
Welcome to Hartwick College Dining Services, where we bring flavor, variety, and convenience to your table. Our catering services offer gourmet cuisine, flexible options, and impeccable service, ensuring that every event is not just catered - it's completely personalized. Let us elevate your next gathering with our exceptional offerings, tailored to meet your unique needs.
Get to our Catering Service
Get To Know The Team
Reach out so we can assist you with planning your next event!
Event & Room Reservations
We believe everyone deserves to enjoy delicious food, tailored to their dietary needs. Our menus are thoughtfully designed to accommodate a range of allergen and special dietary requirements, ensuring every guest can dine confidently and comfortably. Whether it's gluten-free, vegan, or any other specification, we've got you covered.
Catering Highlights
Commons Holiday Meal
NYSCAA Conference
Friendsgiving
Meet The Chef
Chef Devin White brings over 20 years of culinary leadership across restaurants, higher education dining, and large‑scale catering. He began his career as a line cook producing high‑volume meals under rigorous food‑safety standards before advancing to Chef/Manager roles in full‑service restaurants, where he led both kitchen and front‑of‑house teams, executed major banquets, and maintained a flawless health‑inspection record.
White’s career includes key culinary and management roles at Bella Michaels and at Hartwick College with Aramark, where he progressed from Head Chef/Catering Chef to Catering Premium Service Manager and later General Manager, overseeing multimillion‑dollar dining and catering operations. He is known for waste‑reduction initiatives, operational streamlining, and student‑focused programming that elevated inclusivity and satisfaction metrics.
After operating his own food truck and logistics business, Hoppin’ Hogs LLC, White returned to Aramark as Executive Chef at Hartwick College. He now leads residential dining menu development, retail and coffee concept innovation, food safety training, cultural and allergy-aware programming, and collaborative student driven culinary experiences. s.‑concept innovation, food safety training, cultural and allergy‑aware programming, and collaborative student‑driven culinary experiences.