<p>Martin Breslin brought his culinary expertise to Harvard University Dining Serves in August 2002. His international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Breslin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel, in Wexford. A graduate of the Dublin College of Catering, he demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School. With HUDS, Breslin has won three gold, one silver and one bronze medal in American Culinary Federation (ACF) competitions. In March 2004, he also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention. Breslin was named Harvard's Director for Culinary Operations in March 2005, and leads menu development and delivery in all areas of campus dining.</p>

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