Find your cullinary voice

Derek Nottingham

Derek Nottingham is an alumnus of the Institute of Culinary Education.Resident District Manager, Bon Appetit Management, American University, Washington, DC
Culinary Arts, 1991

When he was 6 or 7, Derek Nottingham started telling people he was going to be a chef, but he had to wait until the ripe age of 13 to earn his first paycheck from a restaurant. He was a sous chef by 21. His experiences include working in executive positions for Sodexo Marriott Services at the Exxon headquarters in Texas, Food Glorious Food in Dallas, and the National Gallery of Art and the International Monetary Fund in Washington D.C. In 2005, Nottingham became the executive chef for a Sodexo group of 14 foodservice operations under government contracts. He supervised more than 180 employees, working to satisfy 16,000 daily guests. He switched to a managerial position in 2007 and moved to the American University in 2011. He transfered to Bon Appetit Management in 2012. His advice for students is, “Spend time with as many different chefs as you can. A good chef, teacher, and mentor will be your best source to move to your next kitchen.”