Savannah Technical College has selected Certified Executive Chef Gearry Caudell as its department head for the Savannah Culinary Institute with leadership over the Culinary Arts and Baking and Pastry Arts programs of instruction. As department head, he teaches and coordinates academic programs, advises students and supervises faculty. Additionally, he oversees student participation in culinary skills competitions and special events, including those hosted on campus.

“I am confident that Chef Gearry will continue the culinary education excellence that our industry partners and students have come to expect,” said STC President Dr. Kathy S. Love. “He has already proven himself during the two years he served as interim department head. There is no one I would trust more to lead us into the next level of excellence in Historic Downtown Savannah.”

He has more than 23 years of hospitality experience with 12 of those years as an instructor. He has been working as the interim department head for Culinary Arts and has been a Culinary Arts instructor for the college since July 2010. He has served as the Savannah Food and Wine Festival Culinary Coordinator for the Tourism Leadership Council for the past five years. In 2015, he was named Chef Educator of the Year with ACF Chefs of the Low Country Chapter.

Prior to Savannah Technical College, he was the executive chef at 1875 The Steak House at French Lick Springs Resort & Casino, along with sous chef/executive chef at various restaurants and resorts. He was also a Culinary Arts instructor at Ivy Tech Community College in Bloomington, Ind.

He has an associate degree of applied science in Culinary Arts from Sullivan University, graduating magna cum laude and earning the president’s cup. He is also a certified culinary educator (CCE) with the American Culinary Federation (ACF), Approved Certification Evaluator (ACE) with ACF, and a ServSafe Instructor Proctor with the National Restaurant Association.

 With support from the Savannah Technical College Foundation, the College has purchased 7 West Bay Street as the new downtown location for an expansion of its Culinary Arts program. This location will more than double the current instructional space for the programs. Senior level (second year) students will take classes and work in the bakery and restaurant. The hands-on, real-world experience in the restaurant/bakery will allow students the opportunity to apply techniques learned in the classroom to practical use, complete a required field placement, and gain first-hand experience in restaurant operations. The site will also provide the opportunity to provide non-credit master classes to residents and visitors.

 New students are admitted to the Culinary Arts and Baking/Pastry Arts programs year round. The priority admission deadline for summer semester 2021 is April 30. www.savannahtech.edu/SavannahCulinaryInstitute