Queen’s Hospitality Services is dedicated to providing healthy and nutritious food for all campus community members. Along with menu items and services for alternative diets and allergies, our team is happy to meet with you to discuss your specific needs.
For nutritional information from some of our major retail brands, visit our Nutrition Information page.
Jessica Bertrand, MAN, RD
Registered Dietitian and Wellness Manager
With a diverse skill set in hospitality, research and clinical, Jessica is excited to share her passion of food and nutrition with staff and students here at Queen’s University.
Jessica holds a Master’s degree in Applied Nutrition and a Bachelor’s degree in Human Nutrition from the University of Guelph, which included a semester in Melbourne, Australia. Jessica also completed a diploma in Food and Nutrition Management and is an Allergy Certified Master Trainer through AllerTrain.
Jessica is dedicated to making the food on campus more delicious, nutritious, sustainable and easier to navigate for those with dietary allergies and restrictions. She looks forward to meeting students across campus and helping them build lifelong healthy habits.
As a hospitality employee, Jessica’s confidential nutrition appointments are limited to students eating on campus. However, she is happy to discuss the many food service options available on campus with you.
To contact another Registered Dietitian in the area who will be able to help with your personal nutrition counselling, please search for one here or reach one by calling Telehealth Ontario at 1-866-797-0000.
Campus Executive Chef, Allergy and Alternative Diets contact
Colin has been with Queen’s since 1993, and is the Allergy and Alternative Diets contact for students and parents. A Red Seal certified chef, Colin worked in several restaurant kitchens before joining the university as a Sous Chef. He has held a number of positions within Hospitality Services, and has been the Campus Executive Chef since 2006.
Along with training from George Brown and the Culinary Institute of America in New York, Colin was named Sodexo Chef of the Year in 2004 and 2010, and was the team leader on the Silver Medal and People’s Choice winner team for the 2008 Canadian College and University Food Services Association’s Chef Competition. He was also a member of the Silver Medal team on the 2002 North America Culinary Competition, and the Executive Sous Chef at the 2010 Winter Olympics in Vancouver.
Colin is passionate about local food, and also loves catching the latest Alton Brown episode on the Food Network. His favourite food is braised lamb shanks – and if you ask him, he’d be glad to give you the perfect recipe.