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In 2008, Engrained Cafe was created with sustainability at its core. Engrained Café provides a full service, dine-in restaurant for ASU students, faculty, staff and the local community. Housed at the ASU Tempe Campus on the second floor of the Memorial Union and Downtown Phoenix Campus on the main floor inside Beus Canter for Law and Society.
Engrained Café features locally grown and harvested food prepared to order. Organic produce, fair-trade coffee, locally grass-fed beef, cage-free eggs, all-natural chicken, sustainable seafood are all available from a seasonal menu.
From hot entrées, salads, soups, sandwiches, brick-oven pizza, and dessert, you can find exactly what you’re craving.
An educational thread runs throughout the restaurant featuring eco-friendly products and eco-saving techniques, creating a live and exciting atmosphere. Engrained Cafe goes beyond Reduce, Reuse, Recycle to Rethink, Relearn and Reward.
There are six Intentions that hang proudly within the restaurant. Each one describes Aramark’s alignment with ASU's commitment to sustainability and quality.
To utilize food resources within a 150-mile radius of the university whenever seasonally available. Our partnership with local farms and suppliers supports the growth and availability of local, sustainable food – positively impacting our health and supporting our local economy.
To promote and practice waste minimization in our operations through food management guidelines, reuse, recycling, and composting efforts to sustain natural resources and divert waste from landfills.
To engage in the positive, ethical buying of products and services, aiming to enrich communities and ecosystems around the world. We challenge ourselves to be responsible for our environmental impact and accountable for the well-being of workers and the humane treatment of animals throughout the supply chain.
To provide a healthy environment for our guests and staff and minimize the environmental footprint of our restaurant through the purchasing of sustainably sourced materials, energy, and water efficient appliances.
Around the Community – To support sustainable food systems causes in our community and provide an experience that helps close the gap between farm to fork. We seek opportunities to get involved and have a positive, meaningful impact.
To reduce fuel use and emissions across our transportation practices by looking at new technologies, working with suppliers and vehicle manufactures, and encouraging employees to use public transportation for their commute.
Chef Renae began her restaurant career in Seattle Washington at the age of 15, working her way up from hostess to bartender to manager. After completing her Music Business Degree, she accepted a position as a Music Supervisor however, she was unable to shake her love for food. She spent her evenings and weekends cooking at a French bistro in Brooklyn and learning the ropes of the NYC food scene. Ever on the lookout for a new venture, Renae created the rock and roll seafood concept “Bon Chovie” that debuted at New York City’s world-famous food market “Smorgasburg” in the spring of 2011.
Following write-ups from the New York Times, Edible Brooklyn, Brooklyn Magazine, The Village Voice and more, Chef Renae was called to compete on numerous cooking competition shows such as Food Network’s “Cutthroat Kitchen”, “Kitchen Crash” and MSNBC’s “Restaurant Startup” as well as international cooking competitions in Japan, Singapore and the Philippines. Over the span of a few short years, Bon Chovie grew from its humble market beginnings into two fast casual Brooklyn locations, catering operations and, continued to operate weekly at outdoor markets and festivals all over New York City.
A desire to downsize, be close to family and still foster her love for food, led Chef Renae to re-locate to Phoenix, Arizona in 2021 where she accepted the position as Executive Chef of ASU’s Engrained Café. Chef Renae is excited to share her globally inspired recipes, passion for supporting local agriculture and sustainable cooking practices with everyone on campus.