Students filtering through the dining hall this semester may not realize it, but behind the scenes, a new face is helping reshape their daily meals. Sous Chef Troy Miller, who joined Lasell just before the winter semester, is already making an impact one dish at a time.
Miller arrived on campus during a quiet time, just weeks before students returned from winter break. “It was mostly just managers getting ready for the semester,” he said. “It made the transition a little easier.” That calm introduction didn’t last long, though, as the dining hall quickly filled with students and the fast-paced style of campus life resumed.
His path to Lasell wasn’t exactly traditional. Before stepping into collegiate dining, Miller worked as a performance sous chef for the New York Jets, fueling professional athletes with carefully planned meals. But after time in the world of sports dining, he was ready for a change.
“I needed a shift from the sports lifestyle,” Miller explained. “Schools provide a lot of what I had been missing.”
That shift has given him something unique: consistency. Unlike restaurant or sports environments, where the clientele constantly changes, Lasell offers a familiar crowd.
“You start to see the same faces every day,” he said. “Over time, you really learn what people like and don’t like, and that helps shape the menu.”
And students have made their preferences clear. According to Miller, a few favorites never fail to draw a crowd. “The stir fry station at night is always busy,” he said. “And anything with pasta, those are always hits.” Buffalo chicken dishes also tend to disappear quickly.
But building a menu that satisfies hundreds of students isn’t as simple as sticking to favorites. Miller and the executive chef collaborate weekly to review what worked, what didn’t, and what students are asking for.
“If something didn’t go well, we ask, ‘What can we change?’ And if something is really popular, we bring it back,” he said. “We’re constantly refining.”
Still, cooking at this scale comes with challenges. Timing is one of the biggest.
“You don’t want people waiting too long, but you also don’t want food sitting out too long and losing quality,” Miller said. “It’s a constant balance.”
Another challenge is keeping things fresh both literally and creatively. Students often want new and different options, and the dining team works to keep menus from feeling repetitive.
Miller makes an effort to connect directly with students, often spending time in the dining hall during dinner hours. He welcomes feedback, both positive and critical.
“We truly want to make what you want to eat,” he said. “Specific feedback really helps us know what direction to go.”
That openness mirrors what he wishes more students understood about dining services.
“We are trying, and we are hearing you,” Miller said. “This is our first full semester here, and we’re working to make improvements as quickly as we can.”
Outside the dining hall, Miller’s passion for food is just as strong. His go-to “showstopper” dish is braised short ribs with creamy risotto and roasted asparagus, which is what he cooks to impress guests. But when it’s just for himself, he keeps things simple.
“I could eat tacos every meal of the day,” he said with a laugh.
At the heart of it all, what keeps him motivated is simple: seeing people enjoy the food.
“Food can make or break someone’s day,” Miller said. “When you see someone come back for seconds or tell you they loved something, it makes everything worth it.”
As the semester continues, Miller and the dining team are focused on building momentum, improving menus, and listening closely to student feedback. His message to campus is straightforward: “We’re working on it,” he said. “And we appreciate everyone’s input.”
–April 7, 2026–
