By Jessica Mize
UH students, faculty, staff and supporters who have enjoyed refreshments at TDECU Stadium, Hofheinz Pavilion or any of the other various UH Sports and Entertainment on-campus venues over the last few months can thank head chef Roy Mauricio for their culinary experience.
Brought on board in July, Mauricio brings more than 16 years of experience to the table, and in his role he’s responsible for much more than just cooking.
“A normal day for me usually starts around 6 in the morning and, depending on if there’s an event or game that day, can run until 4 p.m. or later,” said the Detroit-born chef. “My days are spent doing everything from menu planning to food production work and purchasing.”
Ensuring food safety is another top priority for Mauricio, who also oversees one supervisor, four core and 12 seasonal cooks. In addition to his normal day-to-day responsibilities, he places a high importance on mentoring his team and answering any questions they have along the way.
No stranger to the title of head chef, he’s also held the position at various sports arenas and venues in Indiana and Louisiana before coming to UH.
He also spent some time working in Miami and Napa Valley before completing his formal studies in New Mexico. His cross-country travels have influenced his culinary style and dishes.
“I like to think my specialty is Spanish and creole fusion cuisine,” said Mauricio.