Rice University is saluting Johnny Curet for 15 years of service. He has operated both as the director of campus dining as well as a co-instructor for the course Chem 178: The Chemistry of Cooking. He oversees all residential, retail and special-event dining operations across campus while also providing culinary leadership, service and hospitality excellence, operational strategy, financial oversight, facilities planning and staff development. Additionally, he worked as an educator and mentor by co-teaching academic courses, supporting experiential learning and building internship pathways that connect students and aspiring culinary professionals to real-world experience. His last day at the university is March 31.
Q: What is your favorite time of year at Rice and why?
A: My favorite time of year at Rice is both the beginning and the close of the academic year. In the fall, there is a renewed sense of energy and opportunities as students return and new students arrive for the first time. It’s when dining services’ role is most visible — welcoming students, supporting O-Week traditions and helping establish a sense of home.
In the spring, that energy comes full circle. Commencement and end-of-year celebrations are powerful reminders of why the work matters. Seeing students graduate, hosting milestone meals and guiding students through The Chemistry of Cooking final projects — where they bring together months of learning, creativity and collaboration — has been especially meaningful. Those moments, from welcome to graduation, capture the heart of the Rice experience for me.
Q: Share your most memorable, standout moments during your time at the university.
A: Some of my most important moments came through teaching, mentorship and team development. Co-teaching The Chemistry of Cooking since 2014 with professor Lesa Tran — including its first offering at the Rice Global Paris Center — has been especially significant, reflecting my commitment to student engagement and the value I place on one-on-one, hands-on learning experiences. Having started my own journey as a culinary student at a vocational high school, I have always felt a strong connection to students exploring hands-on learning pathways. Developing an internship pathway with Houston Independent School District was equally impactful, providing high school culinary students exposure to a university dining operation and professional kitchen culture.
What I’m most proud of, however, is the people. Over the years, I’ve worked alongside an extraordinary staff, and none of this would have been possible without their commitment and support. I’ve had the privilege of seeing individuals grow from high school interns and culinary students into professionals, supporting internal advancement — often through multiple promotions — and watching team members who were here when I started, along with newly recruited talent, build long-term careers at Rice. Seeing people grow has been the most rewarding part of my time here.
Q: How have you seen Rice evolve over the years?
A: When I arrived, Rice felt very much like a small university — intimate, personal and closely connected. Over time, it has grown thoughtfully into a confident midsized institution while continuing to attract and support strong undergraduate and graduate student populations. Importantly, that growth never came at the expense of quality or student experience.
During my time here at Rice, the commitment to student life has been recognized nationally, including earning multiple top 20 and top 25 rankings from The Princeton Review for Best Campus Food. From a dining and hospitality perspective, those recognitions reflect consistent service standards, culinary excellence and a campuswide commitment to care and community.
That evolution is also reflected in campus infrastructure and dining operations. I was a member of the team supporting the design and planning of a new servery and its kitchen spaces opening this year, helping ensure alignment with Rice’s service and hospitality standards while improving capacity, flow and the student experience. Earlier in my tenure, and outside my core responsibilities, I supported cross-functional teams on two residential college magister house projects, providing input on residential and hospitality spaces.
Beyond residential dining, I contributed to food service planning for the Jones Graduate School of Business, stadium food service operations and a new cafe in the student center (Moody Center Complex for Student Life) as well as the renovation of Brochstein Pavilion. I also supported the space planning and integration of Dandelion Cafe within the Ralph S. O’Connor Building for Engineering and Science, coordinating functionality and alignment with campus dining infrastructure.
In parallel, we expanded Rice Dining’s internal brand and concept development capabilities by launching Whoo Deli, an internally developed retail dining operation that broadened culinary offerings while maintaining Rice’s service and hospitality standards.
I’m also proud of our teams representing Rice beyond campus. I served on four competition teams and supported additional teams in a coaching and mentorship capacity, including participation in the University of Massachusetts Amherst Chef Culinary Conference, where Rice teams earned gold, silver and bronze medals — a testament to teamwork, preparation and professionalism.
Seeing Rice grow — academically, physically and reputationally — while staying true to its values has been one of the most rewarding aspects of my career.
Q: How have you evolved because of your experience at the university?
A: Rice helped shape me into a more intentional leader, educator and mentor. Teaching, service leadership and working alongside a dedicated team reinforced the importance of listening, adaptability and meeting people where they are. I’ve come to see leadership as service — measured not just by outcomes but by how people feel supported and empowered to grow.
Q: What advice would you give to employees to make the most of their time at the university?
A: Invest in people and take pride in service. Build relationships beyond your immediate role, say yes to opportunities that stretch you and support the growth of those around you. Rice is a place where you can build a meaningful career if you engage fully. The impact you make through mentorship, hospitality and shared purpose will last far beyond any individual project.