Chef Biographies

University Catering Chefs

Andrew Farthing

Andrew Farthing graduated from Western Culinary Institute, located in Portland, Oregon. He worked as a sous chef for four years at Greens Vegetarian Restaurant. He has also worked at Bradley Ogden’s Signature Restaurant, Lark Creek Inn, Nicole Farhi’s English Style Boutique, and the Delicious Catering Company in San Francisco, California. Andrew opened the Cowboy Monkey in Champaign and has been an executive chef for University Catering at the University of Illinois since August 2004. 

Michael Olinger

Michael Olinger earned his degree in culinary arts and hospitality studies from City College of San Francisco. He has worked at Greens Restaurant in San Francisco and Cleary's On Clark in Chicago. In addition, Michael served as the saucier for the Fairmont Chicago Hotel and signature restaurant, Aria. He has been a chef for the University catering team since 2009.

Eric Seiler

Eric received his culinary training from the New England Culinary Institute and began his career at The Ritz-Carlton Hotel in Chicago, moving on to the Four Seasons Hotel in Newport Beach, California. Eric has served in key culinary development, production, and management roles for Robert Mondavi in Anaheim, California, as Executive Chef at the Zagat-rated Moveable Feast restaurant in Ann Arbor, the University of Michigan, and at Stanford University. Today Eric lends his great depth of culinary expertise as Executive Chef with our catering team at the University of Illinois.