Chef Anthony Hamilton is a 2003 graduate of the Culinary Institute of American in Hyde Park, New York, as well a 2010 graduate of Kent State University’s Hospitality Management program. Hamilton has more than 20 years of restaurant and hospitality working experience, ranging from quick-service outlets to full-service catering to fine dining. He has held positions in all areas of the restaurant industry with most notably chef de cuisine, executive chef, corporate chef, chef/consultant, and director of operations. As a chef instructor, Hamilton offers his students a wealth of information gained through first-hand successes and failures in the hospitality industry, along with the fundamental and historical knowledge of local, regional, and global cuisine accompanied by the corresponding techniques to execute the culinary aspects associated with each facet.
School of Foundations, Leadership and Administration