Erik S. Russell

Erik is responsible for the Residential Dining Centers (Everybody’s Kitchen, Café 84 and Parkside), which serve as the gateway to USC’s dining portfolio for incoming freshmen and other meal plan participants. His venues are the cornerstone of our dining program and directly impact the student experience on campus. Erik also oversees Little Galen, which provides dining services for USC Athletics. Erik joined the Trojan Family in 2014.

Erik earned B.S. in Business Management and MBA in Finance from California Lutheran University. Erik is an active member of Council of Hotel and Restaurant Trainers.

Scott Rieth

Since joining Auxiliary Services in 2011 as Assistant Director for Special Events in Hospitality, Scott has made significant contributions throughout the operation which caters to numerous organizations on and off campus, including Presidential Events, Student Affairs, Marshall School of Business and a partnership with Annenberg School of Communication and USC Athletics.

Scott studied Art Direction at UCLA and remains active in many organizations within the hospitality industry including NACUFS and The James Beard Foundation.

Howard Gilson

Howard oversees all full service restaurants within the USC Hospitality portfolio (MoretonFig, The Lab Gastropub, Traditions, Rosso Oro’s, McKays and URBNMRKT). He originally joined Auxiliary Services in 2011 as Associate Director of Food & Beverage at the Radisson Hotel where he was instrumental in developing exceptional Culinary, Restaurant and Catering Operations. His passion for culinary excellence and guest centricity completely rebranded Radisson’s Food and Beverage Program and image.

Howard holds a B.S. in Computer Programming from Cal State University Northridge and a B.A in Hotel and Restaurant Management. He also is a U.S. Veteran, having served 6 years in the United States Marine Corps, based in Pearl Harbor involved with their Embarkation program supporting troops overseas during Desert Storm.

Eric Ernest

In partnership with Hospitality leadership, Chef Eric works with the campus chefs to ensure execution of our culinary vision. He also coordinates with our hospitality staff to create training programs and culinary mentorship for Hospitality and surrounding departments. In 2015, Chef Eric assumed responsibility of the Purchasing & Logistics areas to create synergies and greater efficiencies between procurement and culinary functions.

Eric has a degree in Culinary Arts & Hospitality Management, is involved continuing education at the Culinary Institute of America and is a recent CEIP graduate from the CIA. Chef also has several gold medals awarded by the American Culinary Federation.

Erika Chesley

Erika is responsible for the strategic marketing of all venues and offered services within the USC Hospitality portfolio. She spearheads partnerships with university groups and suppliers. Her department plans events and campaigns to promote the brand and strengthen campus community relationships Erika joined USC Hospitality in 2009 as Associate Director of Special Events & Catering, where she managed the sales and marketing efforts of an $8 million dollar campus wide meetings and catering department including the historic Town and Gown Ballroom and the Davidson Conference Center.

Erika received her Bachelor of Science degree in Business Administration with an emphasis in Marketing and Human Resources Management from USC and is currently pursuing an Executive MBA at USC.

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