- 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
Event Management and Tourism
Pamela Hamilton is an Instructor and Chair for the Tourism, and Event Planning Program at Sullivan University. She is based at the Lexington Campus.
The primary courses she teaches are in the Travel, Tourism, Hospitality, and Event Management field. Pam began studying and working in the tourism and hospitality industries while in college at Southeastern Academy in Kissimmee, FL. After graduation, she returned to Lexington, KY, where she earned a B.S. in Communications at the University of Kentucky.
Pam has been employed with Sullivan University for five years. Prior work experience was acquired in a broad-section of tourism and hospitality positions with Radisson Hotels, International Tours & Cruises, Lufthansa Airlines, and as a Corporate Travel Consultant with Lexmark International.
Chef Kimberley Jones is a Culinary Arts graduate of Johnson & Wales University. Chef Jones began her culinary catering career as Banquet Sous Chef with The Ritz Carlton Hotel Corporation, moving on to off-premise catering as partner and Chef of Tim Webber Special Events in Orlando, Florida.
Chef Jones handles the planning and execution of events in social, corporate, and convention markets. Some of the signature events for which she was responsible include the corporate catering for the Annual PGA Bay Hill Golf Tournament, The Florida Citrus Bowl and World Cup Soccer, as well as the grand opening of The Walt Disney Development Corporation venues that included The Walt Disney Wedding Pavilion with Lifetime Television, Blizzard Beach Water Park, and Walt Disney's Celebration City. Chef Jones has spent several years in Food Marketing developing and testing recipes for International Food Manufactures including Breyers Ice Cream, Kraft USA, Delmonte, and Lactalis French Cheese, as well as Southern Living, Cooking Light, and Weight Watchers Magazines. Chef Jones has regularly featured articles in Event Solutions and Catering Magazines.
In January 2008 Chef Jones was invited to take a team of 22 students and 2 instructors to assist Framboise Catering of Staten Island, New York to cater for United States Delegation during the 2008 Summer Olympic Games in Beijing China.
In September 1999 Chef Jones won the Denver Buffalo Council National Bison Challenge. Chef Jones has held local and national board positions for NACE (National Association for Catering Executives). Chef Jones currently serves a member of the Board of Directors for the (ICA) International Caterers Association and is an annual presenter at The Catersource and Event Solutions Conference, as well as The National Restaurant Association Show.
Chef Jones is actively engaged with The Kentucky Tourism Cabinet and is on the Steering Committee for Kentucky's Annual Bourbon Festival.
David Gray is a Certified Hospitality Educator in the Tourism and Event Planning department. He is a graduate of Bellarmine University, in Louisville, Kentucky with a Bachelors of Arts degree in Business Administration. He received much of his undergraduate work at Centre College in Danville, KY and has completed additional coursework at the University of Louisville. He earned his travel studies certification at the Faversham Institute of Travel and subsequently worked for over twenty-five years in the Tourism and meeting industry.
David worked for the largest travel management company in the region, The Travel Authority, for over twenty years.
He specialized in corporate reservations, meetings and group incentives with emphasis on team and sports travel. His expertise also includes purchasing, facilities and distribution management as well as technology and communication systems.
David has been involved in extensive travel with clients as well as significant personal leisure travel. He has organized and facilitated groups of travelers ranging from small parties to groups up to 2000 clients to most of the fifty United States, Canada, Central America, the Caribbean, and several European destinations.