For culinary brand Prima Après, partnering with Louisiana State University (LSU) Dining was “the best thing we ever did,” says owner Abney Harper, who founded the company with her husband James Vitrano.
The collaboration began when LSU Dining invited Harper to bring Prima Après to the Baton Rouge campus as a featured vendor in the monthly Pop-Up series at the Student Union in fall 2025. The series highlights local restaurants such as Prima Après, which is known for its made-to-order pasta and pavlovas.
The pop-up was such a hit that LSU offered Prima Après a standing presence in the Student Union. The company’s on-campus space and gelato cart debuted in January, giving students such options as build-your-own pasta bowls, hearty soups, macarons and pavlovas topped with gelato.
Working with LSU Dining to Meet Demand
Meeting the massive campus volumes at an intense pace had its challenges—especially during the first week.
“Our experience has been in traditional brick-and-mortar restaurants, which operate very differently than non-traditional spaces like college campuses,” says Harper. “The systems needed to be successful are very different, so we had to create and learn new systems for Prima Après.”
Harper credits guidance and mentorship from LSU Dining—and a lot of sweat equity—with quickly getting the location up-to-speed: “We opened on day one at LSU holding on by a thread…running out of product, with students waiting way too long for their food. By week two, we no longer ran out of product, and our ticket times were under two minutes.”
A First for the LSU Student Union
Officials from both LSU and Chartwells—the campus’ dining operator—say the company’s presence has enhanced the student experience.
“At LSU, Prima Après has focused on delivering food that matches the pace of campus life while preserving the quality and warmth of the brand,” said Rhonda Johnson, Chartwells Higher Education’s vice president of operations.
Noting that dedicated pasta and dessert concepts are a first for the LSU Student Union, LSU Assistant Vice Chancellor Margot Hsu Carroll noted the “overwhelmingly positive” response from students: “We are always looking for new ways to enhance the student dining experience, and the addition of Prima Après does exactly that.”
Building Student Loyalty Through Cooking and Connection
For the Prima Après team, the partnership has been especially rewarding, thanks to the daily interaction with students and the opportunity to become part of the rhythm of campus life.
“Feeding these students with dishes made from scratch and a lot of love is unbelievably rewarding,” says Harper. “As parents of college-aged kids ourselves, we understand the challenges of being away from home as young adults. I would want another adult to treat my child with kindness and compassion as they navigate this chapter.”
Many students have become repeat customers, eating at Prima Après daily or several times a week. “Sometimes, I’ll sit out in the Union and listen to students to see if I can gain insight into what they’re thinking,” says Harper. “I often hear students raving about our food and telling their friends, ‘OMG, you have to try the new pasta place.’ Makes my heart melt!”
Prima Après is now extending the brand to customers nationwide through its growing packaged goods business. Its products—inspired by the brand’s signature pastas, sauces and French meringue-based creations—are now sold at Williams Sonoma. The expansion underscores Harper and Vitrano’s belief that thoughtfully crafted food can create memorable experiences wherever people gather.
