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David Walls, CEC, CHE

National Center for Hospitality Studies

A.S. – Culinary Institute of America
Chef David Walls is an American Culinary Federation Certified Executive Chef and an American Hotel and Lodging Educational Institute Certified Hospitality Educator. He is also a Marine Corps veteran who served as steward for USMC Commandant General Robert E Cushman, Washington, D.C.

Chef Walls has over 45 years of experience in the culinary industry. In addition to working in restaurants in his native western Massachusetts, he has corporate experience that includes the Fairmont Hotel and Universal Restaurant Group (Dallas, Texas) and Sodexho Services Corporate Dining, where he served as a chef manager, executive chef and district culinary specialist. He was also a member of Sodexho’s James Beard House Culinary Team.

Before coming to Sullivan University, Chef Walls was an instructor at the Connecticut Culinary Institute and the International College of Hospitality Management.

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