Anna Jabar-Omoyeni, Chemical Engineering
“It was exciting to be a part of this. It’s always fun to get out of the restaurant and be around other chefs.”
Anna Jabar-Omoyeni returned to UMass Lowell in spring 2012 to share some of her signature dishes with the University community.
As part of Dining Services’ Visiting Chef series
, former student Jabar-Omoyeni, who is now owner and chef at the popular downtown Lowell restaurant, La Boniche, developed a menu for the University based on some of her favorite recipes from her restaurant. Working with campus chefs, they adapted the menu into meals serving 1,200 UMass Lowell students.
“It was exciting to be a part of this. It’s always fun to get out of the restaurant and be around other chefs,” Jabar-Omoyeni says. “The staff here did a really great job.”
The return to campus stirred up memories of Jabar-Omoyeni’s days as a student at the University. Here in the mid-1980s, she studied chemical engineering
while working part-time at another popular Lowell eatery, A.G. Pollard & Son’s. Gaining experience in the industry, she opened La Boniche in 1988, and has since become a fixture in the downtown Lowell dining scene. Jabar-Omoyeni now engineers food she describes as “simple and rustic.”
Dining Services Executive Chef Tim Conklin says he and Jabar-Omoyeni share a common philosophy and approach to preparing food, with an emphasis on fresh ingredients.