Chef Jay Kill

For over ten years, Jay Kill has been a culinary instructor at The Art Institute of Tennessee-Nashville, one of the nation’s most well respected culinary colleges. As both restaurateur and chef, Jay brings his mid-west work ethic and larger-than-life personality to the table, teaching a variety of courses, including: Hospitality & Human Resources, Sustainable Cost Control & Purchasing, Quality Service Management, Sanitation, Menu Management, and Food Service Technology. Whether he’s working with an elite management team to prepare 100,000 meals in six days for 18,000 guests at the New Orleans Convention Center, or contributing to voluntary outreach programs throughout Nashville’s culinary community, Chef Kill always brings it with professionalism, panache, and a healthy heaping of his signature wit.