In this position, he will have responsibility for Vanderbilt Dining’s 19 locations, Vanderbilt Catering and associate operators. Howard has spent the past 10 years at Vanderbilt Dining as the executive chef, assistant director, associate director and interim director. Previously, he worked for the University of Tennessee Dining Services and was an executive chef at various restaurants and private clubs nationwide. The concepts he created at Vanderbilt include Nectar, the first ever natural, organic food store on a college campus, which was an FM Best Concept Award winner in 2007. He was also instrumental in the design of the new, state of the art Commons Dining Center.