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Kennedy, the first director of dining services. “There is a sense of pride that is really hard to explain, but you know it’s there.” “I can’t think of a better place to be than The Ohio State University,” Zia said. Zia accredits many of his accomplishments to the supportive staff and university leaders around him that enable him to launch initiatives like large-scale menu diversification at dining halls and the management of the No.1 mobile ordering system in the country.

“We want to help students be successful in their academic careers by cooking good food, serving good food and taking care of our customers.” “We are in the business of student development before anything else,” Zia said.

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He strives to meet all students’ needs and often meets with student groups and advocates to learn how to best serve a variety of dietary needs. Ohio State’s dining services has grown to become a locally-, nationally- and internationally-recognized operation but Zia contends that his primary focus is nourishing Ohio State students to help them perform academically and thrive. He also regularly joins his team in washing dishes and serving customers – pitching in to do anything that enhances the customer experience. He closely tracks sales, monitors customer input and manages new programs, including facility design, menu construction and mobile ordering. Zia Ahmed’s childhood experiences, passion to help students and his true love for being a Buckeye have led to what he calls his “dream job” creating an exceptional, sustainable and student-centric experience as Ohio State’s dining services senior director.įor 9 years, Zia has overseen one of the largest dining services operations in the country which encompasses about 2,800 employees, 30 restaurants across four campuses, culinary production, university catering, delivery service, food trucks and caters to 17,000 student meal plans.