Featured chefs

Become a part of the University of Tennessee’s comprehensive and hands-on Culinary Certificate Program and learn from these experts in the industry.

With just 12 weeks of intensive training you can find yourself stepping into a new career as an entry-level chef, caterer, business owner, or other food service professional.
  • Train in special classrooms designed for culinary education.
  • Complete your training in 12 weeks with flexible payment options.
  • Qualify for numerous career paths in the food service industry with excellent employment opportunities.
 

Chef Greg J. Eisele, Culinary Director

Chef Eisele is Culinary Director at the University of Tennessee’s Culinary Program. Chef Eisele is also President of the American Culinary Federation’s Smokey Mountain Chapter. Greg began his culinary career on a New Year’s Eve as a busboy in the famous Seventh Inn Restaurant in St. Louis. From there he rapidly moved from the dinning…

Chef Robert Allen

Chef Robert Allen is a San Antonio, Texas, native who moved to Lenoir City in June to become corporate chef at Citico’s Restaurant & Club at WindRiver Lakefront Golf Community, Lenoir City. He garnered his first local honor in November by winning the March of Dimes Signature Chefs competition with his Cuban Sandwich Cigar. It’s…

Chef Chris Moore

While living in San Francisco, Chef Moore opened his own restaurant, Rocco’s Seafood Grill, which was acclimated through praise from the San Francisco Chronicle. Before joining the Knoxville Convention Center, Moore served as corporate chef with Pappas Restaurants in Houston followed by his position as corporate executive chef for Stokely Hospitality Enterprises in Sevierville, TN

Chef Shona House

The story of Faith Baked Cakes is one of triumph over adversity. What began as a friend’s dream has turned into a thriving cake decoration business for owner Shona House. House says God has been preparing her for this business her whole life. Her cake journey began at age 8 with a cake baked in…

Chef Brandon Wilson

Brandon Wilson’s first job was washing dishes at the International House of Pancakes when he was 15 years old. After working his way through high school and college in restaurants, bars, and nightclubs, he graduated from Northern Arizona University with a degree in journalism. He maintained a successful career as a journalist for nearly 10 years but had dreams of returning…

Chef Warren Davis

Warren Davis is the Location Cooperate chef for Sysco Knoxville, and  has been with the company for six years. He can frequently be found in the Sysco kitchen, coming up with new recipes, providing training for our customers and discovering new ways to incorporate our products. Born in Abingdon, Va., Chef Warren has been working…

Chef David Hume Pinckney

In 1979 David Pinckney’s career took a dramatic turn without him even realizing it. He was a high-school student working part time in the kitchen at The Lord Lindsey, with plans to attend the University of Tennessee and study broadcasting. His supervisor reassigned him from the popular restaurant and bar, known for its late-night partying,…

Chef Dave H. Colburn, Jr.

Executive Chef David Colburn has been in the culinary industry for 30 plus years, Just a few accomplishments, 17 Years as the American Culinary Federation Chapter President in East Tennessee a ACF Certified Executive Chef for 16 years, Currently, Chef Dave is  Executive Chef managing 4 properties that include service’s for dinner shows to off…

Chef Lanna Talley

Chef Lanna Talley (CPC/CC) embraced her passion of pastries at age 12. She was awarded American Culinary Federation certifications of CPC and CC. Talley has worked assignments at Chez Liberty and Bellfair Plantation Country Club and is currently building her own business and dream pastry kitchen.

Chef Mark McKinney

Senior Executive Chef Mark McKinney, culinary arts graduate of Johnson and Wales University, has worked at Magnolias and The Woodlands in South Carolina and several local restaurants, including The Inn at Blackberry Farm, Little City Bistro, and as Executive Sous Chef at Bravo. He is on the faculty at The University of Tennessee teaching cooking…