SLU Graduate Elevates Fresh Gatherings with Local Focus and Student Collaboration
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A Saint Louis University (SLU) graduate is bringing a renewed emphasis on local sourcing and student engagement too the university’s acclaimed Fresh Gatherings Cafe + Farm. Dylan Moffatt, who completed his master’s in nutrition and dietetics in August 2025, stepped into the role of head chef in September, aiming to build upon the cafe’s longstanding commitment to nutritious, sustainable dining.
A hub for Learning and Community Since 2004
Founded in 2004, Fresh Gatherings has served a dual purpose: an educational laboratory for SLU’s nutrition students and a vibrant dining space for the broader university community. The cafe operates on a beliefs of preparing food from scratch using locally sourced, seasonal ingredients, offering a weekly rotating menu. Operated by the culinary programme and the department of nutrition and dietetics, Fresh Gatherings also boasts a full-service coffee bar.
Moffatt’s Vision: Rooted in Local Partnerships
Moffatt expressed his enthusiasm for the cafe’s existing ethos, stating, “I just like their philosophy on doing local vendors and local produce.” He intends to prioritize incorporating as much missouri-grown produce as possible into the Fresh gatherings pantry, further strengthening its ties to the regional agricultural community. This commitment aligns with the cafe’s ongoing dedication to providing students with access to high-quality, locally grown food.
Moffatt is already forging relationships with local farm co-ops,including Blueprint Coffee and Rolling Lawns Farm,to ensure a consistent supply of fresh ingredients.
Balancing Leadership with a Student-Centered Approach
Acknowledging the challenges of his first head chef position, Moffatt described his professional growth as “accelerated,” adding, “It has brought me up to speed on how the real world runs.” He emphasized his enjoyment of working with a diverse team of students from various academic backgrounds and with varying levels of culinary experience.Moffatt’s goal is to cultivate a collaborative habitat where students can learn,innovate,and take pride in their work. “It’s nice to give the students tools to then be proud of what they are producing,” he said.
Positive Feedback from Students and Staff
Devin Racho, a senior nursing student and long-time Fresh Gatherings employee, praised Moffatt’s leadership style, describing him as “relaxed, easy to talk to and good at balancing management while giving the students independence.” Racho noted moffatt’s commitment to continuous improvement, sharing that the chef aims “to try and improve something at Fresh, even if it’s a little bit, every day.”
One immediate change implemented by Moffatt was reducing the number of student workers on shift simultaneously. according to Racho, “Last year we had almost 15 to 20 people working at the same time,” and a smaller team fosters a more focused and productive work environment.
Catering to Dietary Needs with Transparency
Fresh Gatherings has long been recognized for its ability to accommodate a wide range of dietary restrictions. Connor Carlson, a sophomore nursing student with allergies to dairy, eggs, tree nuts, bananas, and avocados, highlighted the cafe’s organic recipes and transparent ingredient labeling as key factors in his comfort level. He also appreciates the cafe’s active Instagram account, @freshgatherings, which provides daily menu updates and ingredient lists.
Reopening and a Renewed Commitment to the SLU Community
After a brief closure following fall break, Fresh Gatherings reopened on October 29th, announcing the return of daily lunch specials on Tuesdays, Wednesdays, and Thursdays from 11 a.m. to 1:30 p.m. Moffatt expressed his dedication to strengthening the cafe’s positive impact on the SLU community, continuing its mission of providing nutritious, delicious, and sustainably sourced meals.
