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Senior Executive Chef Vaughn Vargus
Senior Executive Chef Vaughn Vargus oversees culinary operations, development, and menu direction for UC San Diego’s RRSS Dining Division.
An American Culinary Federation (ACF) Certified Executive Chef (C.E.C.) and Certified Culinary Administrator (C.C.A.), Chef Vargus has also been honored with the ACF’s Presidential Medallion, the organization’s highest recognition awarded by the ACF president.
Chef Vargus' culinary journey began at an early age, “I have vivid memories of being in the kitchen when my grandmother was cooking. She was a phenomenal cook. For some reason, I was the only one she would let in the kitchen when she was cooking. It probably had some influence on my career choice.”
His career highlights include culinary training at both Culinary Institute of America (CIA) campuses, various workshops and trainings. His passion for the culinary arts has taken him across the globe, exploring food cultures of Mexico, Italy, the UK, Germany, Bahrain and Spain. This hunger for culinary travel enriches his love for food.
Beyond his professional endeavors, Chef Vargus is deeply committed to his community. He is actively involved in culinary competitions nationwide as both a competitor and coach. For over a decade, he has supported the San Diego Food Bank’s annual Cork and Craft fundraiser, aiding local schools with student supplies. Additionally, he contributes to Kitchens for Good, a nonprofit culinary job training program. Outside the kitchen, Chef Vargus enjoys road biking, surfing, and paddling outrigger canoe.
To contact Vaughn, please email vvargus@ucsd.edu.
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Chef Josie Lagrimas
Certified Chef de Cuisine (C.C.C.) at UC San Diego Catering
Growing up in the Filipino culture, Chef Josie was surrounded by food and family and saw how much joy it brought to people’s lives. Inspired by this, Chef Josie received her culinary training in the San Francisco Bay Area and gained a wide array of experience working in various restaurants, catering companies, country clubs, and corporate dining facilities, including Google Headquarters and Intuit. Wanting to be closer to her family, she made her way back to hometown San Diego and was part of the opening team for our vegan restaurant, Roots. She is now a Certified Chef de Cuisine through the American Culinary Federation, displaying her talents in our Catering Department. She strives to bring the community together by providing our guests with an unforgettable experience that focuses on delicious food and excellent customer service.
To contact Josie, please email jlagrimas@ucsd.edu.
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Eduardo Lopez
Chef de Cuisine at the Restaurants at Sixth College
To Eduardo Lopez, being a chef has always resembled the conduct and bravado of a rock star- so at the age of 16 he knew he wanted to join the ranks of the kitchen brigade. He left El Centro to study at the Scottsdale Culinary Institute, and has since worked the kitchens of 5-diamond resort Grand Del Mar and acclaimed historical hotel U.S. Grant in downtown San Diego. He feels fortunate to balance modern California-forward French cooking techniques with elementary gastronomy at the Restaurants at Sixth. In his spare time, Eduardo is an avid angler, fishing off the coast of La Jolla for yellowtail.
To contact Eduardo, please email ejlopez@ucsd.edu.
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Chef de Cuisine Jill Aniban
Chef Jill is a distinguished Certified Chef de Cuisine with over 15 years of professional culinary experience. Born and raised in the Philippines, she moved to the US when she was 20 years old. Coming from a proud 8-year career in the United States Navy, Jill combines discipline, precision, and creativity in her performance kitchens, resulting in an exceptional student dining experience.
Before embarking on her culinary career, Jill earned an Associate Degree in Nursing, equipping her with a deep understanding of care and empathy—qualities she brings to her leadership style in the kitchen. Her passion for the culinary arts has taken her across the globe, inspiring her through the vibrant food cultures of Japan, Mexico, Greece, Italy, the UK, France, and Spain. This love for culinary travel enriches her cooking, infusing her creations with international flair and authenticity.
When not in the kitchen, Jill enjoys spending time with her wife and two beloved dogs and dreaming up her next gastronomic adventure. Her unwavering dedication to excellence and passion for exploring the world through food make Chef Jill Aniban a true visionary in the culinary world at UC San Diego.
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Chef Ken Smith
Born and raised in San Diego, Chef Ken Smith brings over 25 years of culinary experience to UC San Diego Dining. His specialty is using local and sustainable ingredients in combination with new and old traditions, creating approachable, flavorful dishes for friends, family, and our guests. In his spare time, Ken is an avid offshore fisherman, and his favorite cuisine is American comfort food (especially artisan pizza). He also plays bass guitar with local bands. Look for Ken on the local MTS buses all over San Diego!
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Chef de Cuisine Luis Izem Jr.
Luis Izem Jr. is a passionate Chef de Cuisine with a deep love for cooking and food. His culinary journey began at a young age, learning from his grandmother and helping his mother prepare meals. Luis honed his craft by working in various restaurant settings, from fast food to casual and fine dining. His talents eventually led to an opportunity to cook for California Governor Arnold Schwarzenegger.
In his 9 years on campus, Luis has contributed to the opening of 64 North as well as menu development at Ventanas. His favorite part about cooking is bringing people together, especially if it involves Guatemala’s famous tamale de hoja de plátano, a flavorful tamale wrapped in a plantain leaf, filled with masa, red sauce, olives, rajas, and chicken or pork. Luis is driven by the belief that food is more than just nourishment; it’s a way to connect, smile, laugh, and build community.
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Chef de Cuisine Stephen Clickner
With over 40 years of culinary experience, Stephen Clickner brings a lifetime of passion and expertise to his role as Chef de Cuisine at the Restaurants at Sixth. His journey began as an American Culinary Federation (ACF) apprentice at a prestigious Five Diamond resort, where he honed his craft and gained invaluable experience working alongside Chef Michael Sigler. Stephen has also worked alongside celebrity chefs Todd English, Susan Spicer, Wolfgang Puck, and Emeril Lagasse. These formative years laid the foundation for his exceptional skills and unwavering commitment to culinary excellence.
Growing up on a farm in rural Pennsylvania, Stephen developed a deep respect for the land and its bounty, learning to cultivate gardens and harvest seasonal produce. This experience inspired his farm-to-table philosophy. His extensive travels and time living in diverse regions have further shaped his approach, blending global flavors and techniques to create dishes that tell a story. Stephen views cooking as celebrating the universal language of food—an opportunity to honor cultural cuisines while sharing his journey through every plate.