- Louisville Campus
3101 Bardstown Road 40205
Phone: 502.456.6505 / 800.844.1354
- Lexington Campus
2355 Harrodsburg Road 40504
Phone: 859.276.4357 / 800.467.6281
- Fort Knox Campus
63 Quartermaster Street 40121
Phone: 502.942.8500 / 800.562.6713
- Online Division
2100 Gardiner Lane Ste. 220 Louisville, KY 40205
Phone: 502.413.8830 / 866.755.7887
Chef David Dodd, MBE, CEC, CCE, HOGT
Director of Administration and Business Development
Chef Dodd is the Director for Sullivan University's National Center for Hospitality Studies (NCHS) situated in both Louisville and the Lexington Campuses.
His responsibilities include all aspects of technical training issues, corporate training programs, Articulation affiliations and Faculty certification. He still teaches and demonstrates for the full time students.
Prior to joining Sullivan University in 2002, Chef Dodd held the position of Corporate Chef for Gourmet Kitchens, Inc., with a staff of over 140 he set quality standards, writing menus, and recipe compilation for the company's five divisions operating in the Chicago area. He designed and opened Gourmet Kitchens own bakery then developed the Gourmet wholesale business in Salad and Home meal replacement products for the Albertsons Grocery chain.
He was employed for eight years by Unilever as the Manager and technical advisor for Unilever's Van den Bergh Foods Company at the corporate headquarters research and development center supporting the Bakery and Foodservice Division's multi-million dollar national business that included Shedds Margarine, Ragu Sauce, Durkee Foods, Pennant Foods, The American Cookie Company, Mrs Fields, Dunken Donuts Mixes and private labeled frozen dough's.
Chef Dodd served with distinction for over twenty years in the British Army during which time he held the appointment of Special Commitment Chef to the Royal Household in Great Britain from 1968-75 and he designed and produced Her Royal Highness, The Princess Anne's wedding cake and subsequently her children's christening cakes in addition to other assignments at Windsor Castle. He retired as a warrant Officer before teaching at Thames Valley University, London
Chef Dodd's background in Culinary Arts and his involvement in teaching are extensive. He received his Master Chef and Master Pastry Chef Diplomas from the City and Guilds of London Institute in 1968 and 1972 along with his teaching certification.
In 1984 he was awarded membership to the Most Excellent Order of the British Empire (MBE) by Her Majesty Queen Elizabeth II for his laudatory services to the culinary profession. This award is bestowed upon individuals that excel in their profession and are recognized for contributing to improvements and standards within that profession. Other Chefs earning this award include Ramsey and The Naked Chef.
He has garnered many awards and honors including Gold, Silver and Bronze Medals and Table de Honor awards from International Culinary Competitions in London England, Europe and the US. Chef Dodd is a qualified culinary judge in Europe and is a recipient of the Judges Medal for the Salon Culinaire de Londres International.
He is a Member of the American Culinary Association, a Certified Executive Chef, a Certified Culinary Educator, and a Member of the Honorable order of the Golden Toque. He has been Consultant to Starbucks, Lipton Tea, Unilever, Pennant Foods Company, Papa John's Pizza, and is member of Advisory Board for the Hospitality and Food Service Department of the College of DuPage, Chicago, Illinois.