Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past ten years. The AE umbrella includes UMass Dining (Residential and Retail), Conference Services, Campus Center Complex, Hotel UMass, the UMass Store, the UMass Club Boston and UMass Trademark and Licensing Administration for the UMass System.
Under Ken’s leadership UMass Auxiliary Enterprises has grown into one of the nation’s largest operations. Nationally he is one of the most recognized faces and frequent presenters in higher education’s dining and auxiliary segments. Ken is a big believer in building community and putting customers first, doubling down on the notion that a great auxiliary program can assist the university to attract top students and enrich campus life while contributing to the financial well-being of the university.
Through Ken’s visionary direction, UMass Dining has become one of the nation’s most awarded programs for its innovative and quality programs, focusing on foodservice sustainability, authenticity, and health & wellness. Notable recognitions include the White House Campus Champions of Change Award in 2012, Global Restaurant Award in Sustainability in 2016 and most recently being voted #1 for Best Campus Food in the nation from Princeton Review 2024 edition, making it seven years in a row.
In 2013, the International Foodservice Manufacturers Association (IFMA) recognized Ken as one of the recipients of the Silver Plate Award. In 2016, Ken was awarded the David H. Lord Award for Exemplary Community Services by NACAS. In 2021, Nation’s Restaurant News Magazine named Ken Toong as one of the most influential non-commercial operators in a reader picks poll. Produce for Better Health Foundation named Ken the recipient of Foodservice Leader of the Year Award in 2021. Special HTM Recognition Reward from UMass Isenberg School of Management in 2022.
Ken is involved in the community as a member of the Sustainable Business Leadership Council of the Harvard School of Public of Health and The Culinary Institute of America, an executive committee member of UMass Amherst Community Campaign, past chair of the International Foodservice Manufacturers Association (IFMA) C&U Foodservice Leadership Council.
Ken received his MBA (Beta Gamma Sigma) from UMass Amherst.
