Image: Judy Wells

One graduate in particular has found the recipe for a multi-award-winning culinary career spanning more than 20 years since earning his Associate in Science (A.S.) in Hospitality and Tourism Management. Chef Dale Ford’s passion for culinary arts has taken him from countless hours worked in family restaurants in Florida and Indiana, to his current position of director of food and beverage at Georgia’s Jekyll Island Club Hotel.

Dale was previously executive chef at Jekyll Island Club Hotel as well as the Kingsmill Resort in Williamsburg, Virginia. His career began at Innisbrook Golf Resort, with earlier roles at Sandy Pines Restaurant and Club, Amelia Island Plantation and TradeWinds Island Grand Resorts.

For more than two decades, Dale has served as an active member of the American Culinary Federation, having held offices of chapter president, vice president and co-chair of the regional convention.  Throughout his established career, Chef Dale has repeatedly shown commitment to being a leader in the culinary field, and is also dedicated to giving back to the community. We at FSCJ are extremely proud of Dale’s impressive accomplishments in culinary arts thus far.