Operations Director

Beth Leaver.jpg

Beth Leaver

eal5@rice.edu,  (713) 348 - 5463

Beth came to Rice University in 2008. She holds a bachelor’s degree in Biology and Chemistry and is currently working on a second degree in Business. She has been in the residential real estate industry for over 15 years. Beth was previously a collegiate soccer athlete and coach, where she developed her expertise in the management of diverse groups in higher education. She has used these skills along with her real estate experience to direct the Rice Graduate Student Housing Apartments and more recently now as the Operations Director for Sid Richardson, Lovett, Will Rice, Hanszen, and Wiess Colleges. Her mission has been to continue the development of others that emphasizes the pursuit of academic knowledge within an environment that promotes positive life experiences. Beth works with key departments at Rice to build programming that cultivates this mission and vision of the university. Beth is also a mother, avid cyclist, and lover of the arts.


Sarah Finster

sf7@rice.edu

Sarah Finster, CEC, is from Indiana, where she graduated from Ivy Tech Community College in Indianapolis with an AAS degree in Culinary Arts/Hospitality. Sarah wanted to further explore opportunities in the culinary world. Upon the advice of Master Chef Fritz Gitschner, Sarah moved to Houston in 2004. After spending five-and-a-half years at Houston Country Club, Sarah broadened her career in restaurant fine dining at Mark's America Cuisine under Mark Cox. Subsequently, she shared her culinary knowledge through teaching cooking classes at Urban Chef. As a Certified Executive Chef (CEC) of the American Culinary Federation (ACF), Sarah has competed in numerous culinary competitions sponsored by the ACF, winning gold, silver, and bronze medals. Sarah is currently employed as Chef de Cuisine at Rice University and has been working at Rice since September 2010. Her culinary philosophy reflects an interest in seasonal and fresh produce, and a strong belief in supporting local and small-farm-produced livestock ingredients. Music, artwork, and creativity are also some of the interests that Chef Sarah enjoys. Sarah's broad range of cooking specialties illustrate her interest in cooking, eating, and learning about all cuisines.