Keith Waterfield’s life story is a rich blend of dedication to service, love for food, and a passion for community. As the general manager of operations of dining services at Salem State University, he brings over 36 years of experience in the food service industry and an impressive background shaped by his military service and commitment to providing quality dining experiences.
Waterfield’s culinary journey began at an early age. Growing up with a grandmother who was a talented chef herself, he was inspired to follow in her footsteps. “She was my version of Julia Child,” Waterfield recalls fondly. His passion for food soon took him to the U.S. Navy, where he served as a cook on the USS Bunker Hill and the USS Carl Vinson, cooking for dignitaries such as the King of Malaysia and President George H.W. Bush during the Gulf War.
After his four years in the Navy, Waterfield attended the Culinary Institute of America, later working as an executive chef on the Oregon coast and eventually transitioning into management roles. His career also saw him serving 23 years in the Navy Reserve as Chief Master at Arms. His leadership and expertise in the food service field have culminated in his current role at Salem State, a position that has allowed him to bring his vision of community-focused dining to life.
Waterfield made the move to Salem State three years ago after running the University of Vermont's dining program “What drew me to this position was locality,” he shares. With his home in Kittery, the opportunity to work closer to home meant less time away from his family and more time to focus on what he loves most—creating great dining experiences for others.
During his time at Salem State, Waterfield has been deeply involved in initiatives aimed at revitalizing the campus dining culture. “I’ve been working on ways to bring community and food back to Salem,” he says. His efforts began during the pandemic when a small operation was running in Marsh Hall and have since grown to include the reopening of the North Campus Cafe and the launch of a robust catering program. This year, he and his team also opened a small retail operation on South Campus and partnered with Farmer’s Fridge to offer fresh vending options at the library and O’Keefe Sports Complex.
One of Waterfield’s favorite moments came last month when he had the opportunity to collaborate with international students on campus. “We had the international students in the kitchen, cooking and serving food. It was such an awesome collaboration,” For Waterfield, this was more than just a fun event—it was a chance to bring together students from different backgrounds through the universal language of food.
His favorite part of the job is undoubtedly the people. “I love food and serving guests, and I’m always talking with our staff and guests to figure out what’s going well and what needs to change,” he says. Waterfield is dedicated to not only providing delicious meals but also fostering an environment where students feel comfortable engaging with the dining staff. “Food is a common language we can all enjoy together,” he says.
Looking forward, Waterfield hopes to continue expanding the dining program to better serve the campus community. “We’re always looking for new types of food to serve, and we listen to suggestions from the campus,” he explains. “I want students to try something different—some of our stations rotate daily, and our executive chef writes a five-week menu that we update based on student feedback.”
Outside of work, Waterfield enjoys spending time with his wife, an avid trail runner like himself. Together, they enjoy running and hiking in the mountains, finding balance in the outdoors away from their busy professional lives.
In addition to his work at Salem State, Waterfield continues to serve his country. He is a Chief Warrant Officer in the Maine National Guard, where he has served as the State Food Service Officer for the past eight years, ensuring that the food service operations for the state’s troops are running smoothly.
With a lifetime of experience and a genuine love for serving others, Keith Waterfield is not only bringing fresh ideas and flavors to Salem State’s dining services but also creating a stronger sense of community and connection through food.