CHICAGO, May 15, 2026 — Michael P. Berry, who won a Silver Plate in 1996 for his innovative overhaul and management of the foodservices at Harvard University, has died at age 77.
The cause of his death was not revealed.
Berry brought a why-not attitude to the job that drew the attention of fellow college and university foodservice professionals nationwide. Among the innovative moves he made was bringing in branded restaurants—including a unit of a chain that was virtually unknown to the school’s New England market.
At that time, Chick-fil-A was a regional up-and-comer just starting to draw industrywide notice. Berry found the caliber of its chicken-centric menu to be exceptional and convinced the Atlanta-based chain to jump hundreds of miles from its northernmost market to open a store on Harvard’s Cambridge, Massachusetts campus.
A further complication was Chick-fil-A's policy of closing on Sundays, a busy day for college dining facilities. Berry was willing to accept that limitation to serve something different and more healthful than the fare of an onsite branded burger outlet.
Because of the passion he brought to his position, Berry was known to the Harvard student body as the Mealtime Messiah.
Before serving as Harvard’s director of auxiliary services and dining services, Berry oversaw the foodservices of the University of California at Irvine and the University of California at Los Angeles (UCLA).
He would add to his resume such positions outside the colleges and universities segment as VP of foodservices and concept development for the Downtown Disney nighttime dining destination in Anaheim, California; president of Barnes & Noble at a time the bookseller was positioning its instore cafes as alternatives to Starbucks outlets; and president and COO of The Cheesecake Factory’s restaurant division. He also served as a consultant.
Berry’s survivors include his husband, Gerardo Ramirez, with whom he had a 30-year relationship.
As Managing Editor for IFMA The Food Away from Home Association, Romeo is responsible for generating the group's news and feature content. He brings more than 40 years of experience in covering restaurants to the position.