Ken Toong

Executive Director of University of Massachusetts,
U-Mass Dining

Ken Toong has served as Associate Vice Chancellor of Auxiliary Enterprises (AE) at the University of Massachusetts Amherst for the past fifteen years. The AE portfolio includes UMass Dining (Residential and Retail), Conference Services,  UMass Concession,  Charles River Campus,   Campus Center Complex, Hotel UMass, the UMass Store, the University of Massachusetts Club Boston, and Trademark and Licensing Administration for the UMass System.

Under Ken’s leadership, UMass Auxiliary Enterprises has grown into one of the nation’s largest operations. He is among the most recognized figures in higher education dining and auxiliary services, and a frequent presenter at national conferences. Ken is a strong believer in building community and putting customers first — grounded in the conviction that an exceptional auxiliary program can help a university attract top students, enrich campus life, and contribute to its financial strength.

Through Ken’s visionary leadership, UMass Dining has become the largest and the most awarded campus dining programs in the country, recognized for its innovative approach to foodservice sustainability, culinary authenticity, health and wellness, and community engagement. A dedicated advocate for the Mediterranean diet and lifestyle, Ken has championed menus rich in vegetables, fruits, fish, whole grains, beans, and olive oil throughout UMass Dining.

Notable recognitions include the White House Campus Champions of Change Award (2012), the Global Restaurant Award in Sustainability (2016), and — most recently — being ranked #1 for Best Campus Food in the Nation by the Princeton Review (2025 edition), marking nine consecutive years at the top.

In 2013, the International Foodservice Manufacturers Association (IFMA) honored Ken with the prestigious Silver Plate Award. In 2016, he received the David H. Lord Award for Exemplary Community Service from NACAS. In 2021, Nation’s Restaurant News named him one of the most influential non-commercial operators in a reader poll, and the Produce for Better Health Foundation named him Foodservice Leader of the Year. He also received the Special HTM Recognition Award from the UMass Isenberg School of Management (2022) and the UMass Leadership Award (2023).

Ken is deeply engaged in the broader community as a member of the Sustainable Business Leadership Council of the Harvard T.H. Chan School of Public Health and The Culinary Institute of America and a past chair of the IFMA Foodservice Leadership Council.

Ken holds an MBA (Beta Gamma Sigma honors) from the University of Massachusetts Amherst and a BBA from Acadia University, Canada.