Staff Profile: Michael Montoya

Michael Montoya, executive chef in Dining Services, has been at Harvey Mudd for four years. He oversees daily dining operations, supervises staff and ensures food quality through regular tasting and evaluation. He also develops menus for the Hoch-Shanahan Dining Commons to enhance the student dining experience and collaborates closely with the catering team to execute high-quality events across campus. Find out more about him including what he loves about his work, why accepting a concert invite may have been a mistake and more in this Q-and-A.

What is your favorite part about your job and why?

My favorite part of my job is the engagement I have with students, staff and faculty. I genuinely enjoy connecting with people across campus, and those who know me quickly learn how much I value those interactions. The added bonus is being able to provide them with exceptional food, whether in the dining hall or at catered events. I’m a very social person, and meeting new people and building those relationships is one of the most rewarding aspects of my role.

What is something people don’t understand about your job that you wish they did?

Something people may not realize about my job is how much happiness I get from the daily interactions with our campus community. Meeting new people, checking in on students, especially during stressful times like final, and having small conversations about their interests are some of the most meaningful parts of my work. I never get tired of talking with or learning about the people we serve in the HMC dining hall.

If you could swap jobs with any other HMC employee for a day, who would it be and why?

I would swap jobs with HMC Senior Vice President and Chief Operating Officer Andrew Dorantes. I think experiencing his role would be fascinating, as I know the work he manages is extensive and complex. I’d hope he’d leave me a few pointers before I started my day. Stepping into his position, even briefly, would give me a valuable new perspective on how the College operates from a leadership standpoint and offer a deeper understanding of the decision-making that supports our work across campus.

If you could add anything to campus to improve the employee experience, what would it be?

I would add music in the kitchen (at a safe volume). Having some background music can lift morale, create a more positive atmosphere and make the workflow feel more enjoyable while still maintaining a safe and focused environment.

What’s your favorite food/dish in the Hoch-Shanahan Dining Hall?

My favorite dish currently is the Quesabirria. I may be a bit biased since I added it to the menu during my time here, but the team consistently executes it flawlessly. I’m always happy to sample it to make sure it’s on point, and it’s a dish I’m proud to see enjoyed by our community.

What HMC events have made you feel really connected to other HMC colleagues?

The Copper Chef competition in the dining hall. It’s similar to a cooking show like Chopped, where students compete in dorm-based teams for a chance to win a dorm party and chef jackets. The event brings in guest judges from various departments, which has allowed me to meet members of the HMC community I might not normally interact with. It creates a fun, high-energy atmosphere that sparks great conversations and strengthens connections across campus.

What is your favorite hobby, activity or creative outlet?

I’ve always been passionate about football, but the activities I’ve spent the most time doing especially when I was younger are skateboarding and snowboarding. I still enjoy both and, every once in a while, when I’m off the clock and heading out from work, I’ll see students skateboarding. A few times I’ve even had the chance to hop on a board and do a couple of tricks. It’s nice to know I’ve still got it!

What is the best piece of advice someone has given you, either in life or at work?

The best advice I’ve ever received came from the director at my previous job at UC Davis. During one of our conversations, he told me something that has always stuck with me: never settle for the position you’re in. He explained that if you’ve been in the same role for more than three years without moving forward, then either something needs to change in how you’re approaching your growth, or you may need to find a place where you can continue to develop. That perspective has guided me throughout my career and continues to motivate me to keep growing.

What is your most effective strategy for dealing with stress?

In my field, stress is a regular part of the job whether it’s meeting deadlines, managing catering events or coordinating busy dining hall service. The way I handle stress is by staying positive. Maintaining a positive outlook helps me stay grounded, make clearer decisions and lead my team effectively through high-pressure situations. It allows me to approach challenges with confidence and keep the environment focused and productive.

If you could have one superpower, what would it be and how would you use it at work?

I’d choose to have the Green Lantern ring. It covers just about everything—most importantly, it would allow me to fly, which is a must for me. Plus, the ring provides a wide range of abilities that would be incredibly useful. It’s basically the ultimate all-in-one superpower.

Are you studying or learning something new?

I’ve recently become interested in the possibility of doing consulting work, so I’ve been researching that field in more depth. I enjoy problem-solving and working closely with people, and consulting combines both of those strengths—which is why it has really caught my attention.

What book or podcast are you enjoying right now?

Operation Excellence by Mark Bender

What is the last concert you attended?

The last concert I attended was quite a long time ago, when someone invited me to a concert that was completely outside the type of music I normally listen to. I’m always up for an adventure—but I definitely felt out of place once I got there. The band was Slayer, which is far from my usual style. Looking back, I probably should’ve asked where we were going before I ended up there!