Cary Wells is joining the dining team at Franklin & Marshall College as the new Campus Executive Chef, bringing more than a decade of experience in the food service industry to campus.

A native of York, Pa., Wells attended Penn State York and the New England Culinary Institute, as well as serving in the U.S. Army. Since 2014, he has built his culinary career, starting as a sous chef and working his way up to executive chef, most recently at Shippensburg University.

“I fell in love with food, cooking and service of others at a very young age,” Wells said. “Having worked at five-star restaurants, diners, bars, hotels, and country clubs, to senior living establishments and collegiate campus, all have given me unique experiences. Yet the bottom line remains the same. The dining experience, in whatever scope still reflects the same expectation: contentment, security and well-being.”