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Chef William Hallman has been a full-time instructor at Sullivan University’s College of Hospitality Studies (CoHS) in Lexington, KY since the beginning quarter when it opened its doors in the Fall of 2005. He has taught Basic Culinary Skills, Basic Baking, Garde Manger, International, Advanced Techniques, Hospitality Management, Culinary Math, Menu Development and Entrepreneurship.
Originally from Florence, Ky. Chef Hallman worked as the Sous Chef at the Hilton Hotel while he attended Cincinnati State’s Midwest Culinary Institute. After moving to Lexington Kentucky, he has worked as Executive Chef at fine dining establishments such as Phil Dunn’s Cook Shop, Cosmo’s Fine Foods and the University of Kentucky. He has over 30 years’ experience in the food service industry.
He has continued his education and finished his studies towards his MBA degree in Business Administration from the University of Kentucky. Additional fields of continuing education have been in artisan cheese making, charcuterie, and sous vide cooking.