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State Room Chefs
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Chef's Corner

Who & What's Cooking at Kellogg

The Kellogg Center is home to an extraordinarily diverse, talented team of culinary professionals as well as a large support staff comprised of many students from MSU's The School of Hospitality Business. With over 400,000 visitors coming through our doors annually, it is not unusal for our dedicated kitchen and banquet staffs to serve an average of 1,500 meals per day, requiring a great deal of organization, planning, and most importantly, team work. The Kellogg Center also hosts a multitude of special events including the popular Visiting Chef Series, now in its 14th year, which brings award winning chefs from across the country to the hotel for interactive cooking demonstrations.

We'd like to introduce you to our chefs as well as share some of their favorite recipes with you.

The Kellogg Cuisine Team

Michael Clyne, Senior Executive Chef

Chef Michael Clyne currently serves as Senior Executive Chef for both the Kellogg Center and Spartan Signature Catering. As a graduate of Carlett Park College in England, Chef Clyne received his culinary training in Europe, and has city and guild certifications in culinary arts. Prior to joining MSU, Chef Clyne worked as a chef in Bermuda, Jamaica, England, Saudi Arabia and Wales, and worked for Westin and Hyatt Hotels across the U.S. Most recently, Chef Clyne was named “2010 Culinary Star of the Year” by the Michigan Lodging and Tourism Association. His favorite foods are steak and chocolate, and his specialties are desserts and sauces.

Sarah Kops

State Room Chef

The Kellogg Center welcomed Sarah Kops to their culinary team in 2012 as the new State Room Chef.  She holds the distinction of being the first female State Room chef and the special touches she adds to her food presentations are drawing rave reviews. A Michigan native and graduate of Grand Rapids Community College, Sarah returned to Michigan with excellent references and vast experience with over 15 years in the culinary industry and quality hotel operations. She worked the past 8 years with Four Diamond Properties, most recently at the Resort at Squaw Creek in Squaw Valley, CA. 

 

Gerhard Steiner

Executive Sous Chef

Born in Munich, Chef Gerhard Steiner grew up in the food business at the feet of his father, a pastry chef and restaurateur. It was as an apprentice at the Hotel Bayerishcher Hof that he earned the coveted designation, certified cook. He opened his own restaurant in Durango, Colo. in the 1980s and eventually made his way to Florida to take over as executive chef at the Harbor Island Hotel and the Jupiter Beach Hilton. Chef Steiner joined the Kellogg Hotel and Conference Center in the 1990s.
 

Rajeev Patgaonkar

Executive Sous Chef

Chef Rajeev Patgaonkar brings the flavors of Indian cuisine to the delight of guests at Kellogg’s State Room Restaurant. In 2006, Chef Patgaonkar was awarded the prestigious President’s Medallion from the American Culinary Federation in recognition of his service to the culinary profession and the ACF. Among his many honors, he won the Thomas Jefferson Award for Culinary Excellence (2001), the L.J. Minor Lifetime Achievement Award (1999) and was named ACF Chef of the Year (1998).

Tom Stavischeck

Sous Chef

Chef Thomas Stavischeck received training at the Culinary Institute of America in Hyde Park, New York and has a wealth of culinary experience. Since joining the Kellogg Center in 1998, Chef Stavischeck has served as sous chef and executive chef. He was executive chef and club manager for the Ramshorn Country Club in Fremont, Michigan and was chef de cuisine at the Golden Trout Restaurant in Farmington, Pennsylvania.

 

 

Matt Wilson

Sous Chef

Chef Matthew Wilson was born and raised in the northern part of Michigan’s Lower Peninsula, where he began his culinary career. He received his education in cooking in Seattle, Washington, where he studied under master chef Roland Henin. He worked for three years at Seattle's 4-star and 5-diamond Sorrento Hotel, where he worked closely with celebrity chef Graham Kerr on developing healthy cooking recipes for a cookbook. Chef Wilson brings more than 20 years of experience to the Kellogg Center where he focuses on simple but elegant dishes with a Midwestern flair.

 

Featured Recipes

From our (really big) kitchen to yours...

Chefs in the Kitchen

The Kellogg Center is host to over 400,000 visitors per year and it is not uncommon for us to serve upwards of 1,500 meals a day. This takes a lot of planning and a really dedicated culinary staff. We count ourselves extremely fortunate to have such a talented and diverse group of chefs both working at, and visiting the Kellogg throughout the year. We'd like to share some of their outstanding gastronomic efforts with you.

Bon appétit!

Tomato Bacon Jam

INGREDIENTS
Bacon, med dice 30 strips (1 sheet) or 4 cups left over bacon from AM breakfast
Onions, med dice 3 each
Garlic, chop 1/2 cup
Sugar 1/2 c up
Rice Wine Vinegar 1/2 cup
Crushed Red Peppers 1T
Diced Tomatoes, canned 1 each
Fresh Thyme, chop 2T
Ground Black Pepper 2t
 
 
METHOD
1.  Render bacon until almost crispy, love med-low heat
2.  Add onions and cook until lightly golden brown
3.  Add garlic and saute for 2 minutes
4.  Add remaining ingredients until jam like consistency (leave a little liquid)
 
Five Onion Soup
 

INGREDIENTS    
Butter  1 cup   
Leeks, half moons 1 gallon   
Yellow Onions, julienne 1 gallon   
Red Onion, julienne 2 qts   
Shallots, robo coupe 1 qt   
Garlic, chopped 1 cup    
Maderia Wine 1 qt   
Demi Glace 3 cups   
Beef Base 1 cup   
Heavy Cream 2qts   
Water 2 gallons   
Dry Thyme 2T   
Crushed Red Pepper Flakes 2t   
Kitchen Boquet 1/2 cup    
Cornstarch to thicken   
Green Onions, sliced  

METHOD    
1.  Sweat and lightly caramelize yellow onions, red onions, leeks, shallots and garlic in butter    
2.  Add maderia wine and reduce    
3.  Add demi glace, beef base, heavy cream ,water, thyme, red pepper flakes and kitchen bouquet and bring to a simmer    
4.  Thicken with cornstarch    
5.  Remove from heat and stir in green onions.