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Melissa Armstrong is a graduate of Columbus State Community College’s chef apprentice program in Columbus, Ohio. While in college, she trained under a French pastry chef and baker at La Chatelaine Bakery and Cafe. In 2012 she received her Bachelors of Science in Hospitality Management. Chef Armstrong has been a member of the American Culinary Federation since 1998. A member of the Women Chefs and Restaurateurs and Slow Food organizations since 2011.

After graduating from college, Chef Armstrong was hired as the assistant pastry chef at the New Albany Country Club. She held this position for two years before moving to Lexington, KY to become the pastry chef at the Mansion (Marriott Griffin Gate Resort), and was responsible for pastries for banquets, catering and three restaurant outlets within the hotel. Chef Armstrong also served as an executive chef in Lexington at the Metropol before joining the faculty at Sullivan University’s Lexington campus in 2006.

Chef Armstrong has been in the food industry since 2000 and has spent five of those years in the baking and pastry field. She has been with Sullivan University since the winter of 2006, teaching baking, garde manger, advanced techniques, international, sanitation and wines, beers, and spirits. Her certifications include: Certified Working Pastry Chef (CWPC), Certified Hospitality Educator (CHE) and Certified in Hotel Industry Analytics (CHIA) and a Certified ServeSafe Proctor.