When Loyola University New Orleans welcomed more than 400 Jesuit higher education leaders for the 2025 JASPA 5-Year Summer Institute in June, its dining facilities were under renovation. Sodexo’s Loyola Catering team met the challenge by transforming the university’s Sports Complex into a fully immersive dining and cultural venue—all while preparing meals off-site.
Over five days, Sodexo delivered a rotating series of themed culinary experiences, from Mardi Gras and Jazz Fest to Cajun celebrations and Louisiana festivals. Each evening paired authentic menus with local entertainment, décor and cultural touchpoints, bringing the spirit of New Orleans directly to conference guests.
“This project required creativity, coordination and strong community partnerships,” said Joel Priez of Loyola Dining. “Working without a traditional kitchen pushed us to innovate, and the outcome was an unforgettable week for our guests.”
Vendors and Entertainment from the Big Easy
Sodexo collaborated with local vendors, performers and Loyola staff to highlight Louisiana’s food and culture. Menus featured regional specialties, while entertainment ranged from live jazz and zydeco to Mardi Gras krewes and second line parades to the chance to hold baby gators from Zam’s Swamp Tours.
Signage throughout the event displayed Louisiana facts and history about many of the dishes served, helping to educate and engage guests. Working closely with Nexus Group, the Sodexo team designed impactful visual elements including elevator wraps that welcomed attendees, large banners, floor graphics and column decals throughout the venue. Pop-up banners highlighted the chefs who crafted the meals, giving guests a glimpse of the hardworking team as they moved between prepping, cooking and serving throughout the week.
Guests also received a custom “Taste of Louisiana” cookbook to extend the experience beyond the event. The week wrapped up with a classic New Orleans farewell: beignets and coffee from Café Du Monde.
“Sodexo went above and beyond in bringing the heart of New Orleans to life for the 2025 JASPA 5-Year Institute hosted at Loyola University New Orleans,” said Alicia A. Bourque, Ph.D., vice president, student affairs, Loyola University New Orleans. “From custom-stamped Hubig’s pies and Roman Candy to the soulful sounds of live zydeco and rich Cajun-inspired décor, every detail reflected a deep commitment to collaboration, radical hospitality and cultural authenticity. It was a showcase of exceptional service, flavor and celebration—10 years in the making and well worth the wait.”
Preparing Meals Off-Site
With no campus kitchen available, Sodexo prepared all meals off-site at the Academy of the Sacred Heart and transported them daily to Loyola. In addition to executing the full food program for JASPA, the team also supported Sacred Heart’s summer camps and assisted with their kitchen operations during that time. “This was ambitious, and it required constant coordination, but our team never backed down,” said Chef Christopher Hustad, executive chef of Loyola Dining.
“This effort showcased the depth of talent and professionalism across our district,” said Chef Matthew Box, executive chef of Loyola Dining. “Our team turned a construction challenge into an opportunity to redefine campus hospitality—proving we can deliver at the highest level, even under extraordinary circumstances.”
