Sia Mohsenzadegan, for two decades the beloved resident district manager for University of the Pacific food-service provider Bon Appetit, will retire on December 11.

The university will hold a celebration of his career at 3 p.m. in the Don and Karen DeRosa University Center ballroom.

He was recognized with the 2023 Podesto Award for Excellence in Student Life, Mentoring and Counseling.

Mohsenzadegan shared thoughts on his career and retirement during a recent interview.

Retirement? This time it’s for sure?

Sia: This time it’s for real. After the start of the year, I’ll continue off site occasionally as a consultant. But officially, I’ll be retired.

Share some of your background before joining Pacific 21 years ago.

Sia: I came to the United States from Iran in 1974, moving to Boston—but it was just too cold. I couldn’t take that, so I moved to California and did my undergraduate studies at UC Berkeley. My next stop was San Jose, where I did graduate work at the University of San Franciso. During my time in San Jose, I worked for restaurants. I went to Napa and opened my own restaurant. Not long after, the opportunity was presented to work for Bon Appetit.

What are the challenges in running food service for a university and what makes it enjoyable?

Sia (laughing): I had a high-end restaurant in Napa and people asked me “why are going to leave that to go work for a university? You will be dealing with food fights.” But I knew from my background that I could take elements of my restaurant and blend them into a college setting. It has been rewarding. We always keep our minds open to possibilities.

It is nice to be wanted, and Bon Appetit certainly showed it wanted you.

Sia: They were calling me just about every day, and overall, it has worked out well. I have been with the company for 33 years, the last 21 of those at Pacific.

Are students willing to adapt to changing types of food?

Sia: With certain dishes, I have had students tell me “that’s the way my mother makes this.” I tell them “actually, I’ll bet it’s your grandmother who makes it this way.”

Of all food items you serve at Pacific dining venues, what is the most popular?

Sia: Breakfast burritos. No question. Students would order those all day and still want more.

Share your efforts on ethnic foods, including special religious dishes, that are available on a regular basis.

Sia: When I first came in, ethnic food was not part of what was available. We have worked to create dishes for all types of food and we welcome students asking for us to help meet their needs on such matters as making sure meat is halal. Josh O’Connor, assistant vice president for student life, has been helpful working with me on halal. (Note: Halal food adheres to Islamic law and dietary guidelines and is prepared and consumed in accordance with specific conditions.

Bon Appetit works with homeless shelters, food banks and other agencies. Also, your team works diligently to help Pacificans with food insecurities. Discuss your efforts.

Sia: Community outreach is important. There are many people who have challenges getting enough to eat. We want to help them. We maintain a close working relationship with the Division of Student Life, and this is also a priority for them. We will work with individual students on food supply matters.

In addition, you oversee significant amounts of catering work for university events.

Sia: This is important. We have many catered events throughout campus and our work in this space also helps establish a good relationship with the public.

Your work has been side-by-side with the Division of Student Life, with much success.

Sia: When you associate with quality people such as (the late) Judy Chambers, Elizabeth Griego and Maria Blandizzi, you know are going to do right for students.

Talk about your family.

Sia: My wife is Debbie and we have three boys—Tony, Sean and Andrew—with a total of nine grand kids. Debbie continues to tell me “when you retire, you need hobbies. I don’t want you to just sit on the couch.” I will just need a month or so to adjust. I do enjoy woodworking very much. But I will continue to do a lot of cooking. The kitchen is where I feel most comfortable.