Derik Fields, one of Loyola University’s most beloved cooks, has always had a knack for bringing people together through food. For much of his life, cooking has been both a passion and a profession. His playful question, “Would you like one fry or two?” has often brought a smile to students’ faces, making him a familiar and trusted figure on campus.
“Cooking is what I do best. It’s more than just a job to me—it’s a way to connect with people. Whether I’m in the kitchen at work or at home, cooking is how I take care of others and show them I care,” Fields said.
After years of building meaningful relationships with both students and staff, Derik was recently promoted to sous chef at Loyola, a role that has brought new challenges and opportunities. The promotion was a natural step for him, as his connection with students showed that there was more he could do to improve the dining experience.
“I had so many students coming to me with complaints about the food, and I knew I could step in and make it better. Being a sous chef lets me make those changes,” Fields explained.
Fields’ promotion has been both rewarding and challenging. As sous chef, he now oversees kitchen operations, manages staff, and helps plan the menu—a significant shift from his previous role.
“I enjoy overseeing my peers rather than being on the same playing field as them. It gives me a chance to lead and guide them, and it’s rewarding to see them improve,” Fields said.
One of his favorite parts of working in the dining hall has always been interacting with students. Over the years, he has built lasting relationships with many of them, often joking with them while serving meals.
“Meeting the students has been one of the most significant things I’ve gained since I started working here. It’s not just about food; it’s about creating connections and being a positive part of their day,” Fields said.
Imani James ‘25, shares her experiences with Fields and what his cheerfulness brings to the campus.
“Derik is the kind of person who always makes your day better, even when you’re having a rough day, you can count on him to cheer you up with a joke or a smile,” James said.
Despite his positive relationships with students, Derik admits that working with his colleagues can be more complicated.
“I try to keep things light and fun at work, but sometimes it’s hard when people bring their personal problems into the kitchen. It affects the atmosphere, but I do my best to keep things positive for everyone,” Fields said.
Even so, his colleagues describe him as easy to work with, and his new leadership role has helped him handle these challenges more effectively. Outside of work, Derik’s greatest joy comes from spending time with his son, who just started middle school this year.
“Watching him grow up is amazing, but with my new job, it feels like I’m always at work, and I don’t see him as much as I want. That’s been tough,” Fields said.
One of their cherished traditions is going to TGI Friday’s together—though Derik, a vegetarian, can’t eat much there due to his dietary restrictions.
“Most of the menu is off-limits for me, but it’s more about the time we spend together than the food,” Fields said.
As a vegetarian, Derik faces certain challenges in his own dining habits.
“It’s funny—I spend all day cooking meals I can’t even eat, but it’s made me more conscious of adding more vegetarian options to the dining hall for students who have similar restrictions,” Fields said.
Balancing his work life with his personal life has been a constant struggle since his promotion.
“It’s hard to juggle everything—work, my son, my own life, but I’m learning that it’s all about priorities and making time for what matters most,” Fields said.
Even with these challenges, Fields remains focused on improving the dining hall experience and maintaining the connections he’s built with students and staff.
For many at Loyola, Fields is more than just a cook—he’s a friendly face, a source of comfort, and someone who brightens their day with his infectious positivity. His promotion to sous chef has allowed him to make an even bigger impact, both in the kitchen and in the lives of those around him.
As he continues in his new role, Fields remains dedicated to making sure that his time at work is meaningful and that he’s improving the dining experience for the students he cares so deeply about.
“I take pride in knowing that what I do makes a difference, Whether it’s through a well-prepared meal or just a simple joke, I want to make sure I’m leaving a positive mark,” Fields said.
