A Certified Culinary Educator by the ACF and Johnson & Wales graduate, Chef Gill Boyd has over 30 years of experience in teaching culinary arts. Chef Gill taught at Le Cordon Bleu College of Culinary Arts in Los Angeles, teaching fundamental knife skills, sauce making, meat and fish fabrication, as well as serving as an externship adjunct, advising students on their career paths. Chef Gill also has a Master’s of Business Administration from the American Intercontinental University.
The Reston, Virginia native has a knack for American Southern and seasonal farm-to-table fare, and can make a beef Wellington with his eyes closed. At ICE, you’ll find him teaching Culinary Arts, Health-Supportive and Recreational classes.