Associate Vice President
As Associate Vice President for Yale Hospitality, Rafi provides strategic vision and leadership for the hospitality and dining programs at Yale University in New Haven, CT. He ensures that its dining experiences, food, operations, standards and vision reflect the world-class reputation of one of the world’s most-renowned institutions of higher learning.
Yale Hospitality serves more than 15,000 meals per day with a staff of 840, including culinary, service, management and clerical personnel. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $54 million.
Since 2008, Rafi has guided the continued development of Yale Hospitality’s well-known sustainability, culinary and nutrition initiatives by merging principals of a healthy plant-based Mediterranean diet with an operational approach that promotes sustainability and regionally based food systems. He is a key member of industry councils and advisory boards and promotes collaboration among operators, manufactures, distributors and growers to address key strategic food system concerns and initiatives.
Rafi’s contributions were acknowledged by his foodservice industry peers in 2016 when he was awarded IFMA’s Silver and Gold Plate Awards. He has received numerous other awards for his vision and leadership in implementing innovative hospitality programs, including Yale University’s Seton Elm-Ivy Award in 2016, NACUFS Horton Awards in 2013, 2014 and 2016 for residential and catering events, FARE’s 2016 Excellence in Leadership, Food Service Director of the Year in 2013 and the Illuminating Excellence and Leadership recognition from Premier in 2014.