Chef Eugene Bell 220x245

Chef Eugene Bell

National Center for Hospitality Studies

A.S. – Sullivan University
B.A. – Sullivan University
Chef Eugene Bell is presently a full-time member of the National Center for Hospitality Studies at Sullivan University. He currently instructs classes in Basic Skills, Garde Manger, Food and Beverage Cost Control and Purchasing. Chef Bell accumulated more than 25 years in the hospitality industry prior to accepting his position at Sullivan. Along with his duties as a faculty member, he is also one of the assistant coaches for the Sullivan University Hot Food Competition Team. Chef Bell participated as local talent for cooking shows in Lexington, Kentucky with the “What’s Cooking at Randall’s” series. He also appeared for eight months as the weekly morning chef on WKYT in Evansville, Indiana. He has made numerous appearances on local media and has been featured in and written articles for local and regional publications, including Food & Dining, Louisville Business First, Midwest Foodservice News, the Lexington Herald Leader, The Culinary Review and the Evansville Courier and Press.

  • CEC
  • CHE
  • ACE

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