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New general manager takes the reins at University Club

February 7, 2012 By Käri Knutson

It was a way to pay for school. Now it’s a way of life. 

Photo: Justin Duris

Duris

Justin Duris, 34, worked in catering while studying biology at the University of Minnesota. Much to his surprise, he discovered he like the catering business, so much so that he has made a career out of it. 

The Watertown, Wis.-native became general manager of the University Club on Jan. 17 after eight years at the Madison Club where he served as operations manager.  

“When I came over here, it just had this feeling that this is definitely a special place,” Duris says of the University Club, located at the foot of State Street and fronting Library Mall. “There’s just that character and sense of history. If these walls could talk, you wonder what they’d say.” 

Founded in 1907, the University Club was a response to UW President Charles Van Hise’s call for a faculty club to promote fellowship in the campus community. It opened after founders raised enough money to buy a fire-damaged brick home at the corner of State and Murray streets originally owned by John Sterling, one of the university’s first professors. 

Duris loves the intricate details of the building, from its gargoyles to its old-fashioned phone booths that still get used on occasion. 

He hopes to build upon the University Club’s tradition and reach out to people who have yet to discover the historic building. 

“Our goal here is to be elegant but not pretentious,” Duris says. 

The club is open from 11 a.m. to 2 p.m. for lunch with university staff, faculty, students or other friends of the university. One menu staple Duris isn’t about to change — the fresh fish of the week. 

“That’s my favorite,” says Tino Balio, president of the University Club Board. 

Balio says that Duris’ experience and enthusiasm will help the club rebrand itself and dispel some misconceptions people may have about the club, like that it isn’t open to the public or only accepts cash. 

“We want to try and attract a wider variety of people to the club,” says Balio. “It’s a unique place.” 

A combination of great food and a great ambiance are what set the club apart, Duris says. 

He was impressed by the number of made-from-scratch items from Executive Chef Charlie Jilek and says that great ingredients will remain key in their menu offerings. 

If you want to go the fancy route, the club can prepare a custom-made five-course meal. If being economical sounds more appetizing, lunch can be served for $10 or less. 

“We want to see a busy dining room and make people feel welcome,” Duris says. 

He hopes also to book lots of special events like wedding rehearsal dinners, retirements and graduations. 

“My main goal is to make this place as welcoming and inviting as possible,” Duris says.