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Horry-Georgetown Technical College

Culinary, Baking and Pastry Faculty

HGTC Culinary Faculty

Executive Director
, CCE, CCC – MHM, Master of Hospitality Management, B.S. Hotel Restaurant Management, University of Houston. California Culinary Academy; Studied Cooking in Italy, France & Thailand, Executive Sous Chef, Conrad N. Hilton College; Chef de Cuisine, Barrons Restaurant; Chef Instructor/Restaurant Manager, The Art Institute of Houston; Executive Chef, Texas Renaissance Festival; Gold Medal 6th Annual China Food Festival, Finalist International della Cucina Bolognese, Chef Delegate 2006 Terra Madre, Founding Member, Slow Food Houston & Charlotte; 2006 Chef of the Year The American Culinary Federation Charlotte Chapter; Vice President ACF Charlotte, Board Member, Charlotte Mecklenburg Restaurant Association


Assistant Chair/Instructor
KATHLEEN HASSETT, B.S. Food Service Education, A.S. Culinary Arts Degree and Mixology Certificate, Johnson & Wales University, Providence RI. Peabody Hotel Orlando FL; Garde Manger, B-Line Diner, Banquets, Horry-Georgetown Technical College 24 Years Chef Instructor/Assistant Department Chair, Silver Medal; Governors School Nutrition Challenge, The American Culinary Federation Myrtle Beach Chapter; President, Treasurer, Board Member, Chef of the Year Award 2001, Certified RATIONAL Chef 1995

HGTC Culinary Faculty

Tom Mullally, A.S. Culinary Arts from Johnson and Wales College in Providence, Rhode Island. Worked in Basel, Switzerland for 4.5 years in hotels and restaurants. Chaine des Rotisseurs Member, ACF Member, Participated and Medaled in 6 ACF Competitions winning 4 Gold, 1 Silver, and 1 Bronze, Proprietor for a Personal Chef business: Strand Catering, by Chef Tom Mullally.

HGTC Culinary Faculty

Geoffrey Blount, CEPC, WCMPC teaches Baking & Pastry Arts (BPA) at ICI of Myrtle Beach. Chef Blount graduated from CPCC in 1995 after earning an AAS degree in Culinary Arts and also attended the French Pastry School in Chicago. He has his Bachelors Degree from Strayer University in International Hospitality Management and Masters from Western Carolina University in Entrepreneurship. A member of the American Culinary Federation (ACF) and the 2012 Chef Educator of the Year, Chef Blount has earned numerous awards including Best Pastry Shop-2005 & 2006, Top Ten Charlotte Chefs-2004 and his dessert creations were featured at both the 2004 and 2005 James Beard Dinners. His professional career includes stints as Pastry Chef, Executive Chef and Owner in top hotels, shops and clubs throughout the southeastern United States. Chef Blount is also a North American Ambassador for Callebaut Chocolate Company.

Chef Hashmonay-HGTC-Culinary-Institute

Nathan Hashmonay, Chef Hashmonay is an American Culinary Federation Certified Executive Chef and has more than 13 years’ experience teaching culinary arts. He has trained at Johnson & Wales University Providence, The Culinary Institute of America, Tadmor Cooking School, and Institut Paul Bocuse. Prior to joining ICI, Chef Hasmonay taught at the Art Institutes of Tampa and Charlotte. In addition to teaching ICI’s Restaurant Capstone course, Chef Hashmonay volunteers his time helping the Institute and its students. A native of Israel, Chef Hashmonay brings a unique Mediterranean perspective to the ICI faculty. 

HGTC Culinary Faculty

Lindsey McInville, A.A.S Culinary Arts, Horry-Georgetown Technical College; Baking and Pastry Instructor, Pastry Chef the Sea Captain’s House

chef Humberto - HGTC Culinary Institute

Humberto Guardiola, Masters in Hotel and Tourism Management, San Martin de Porres in Lima, Peru. Bachelors in Hotel and Restaurant Administration, Le Cordon Bleu in Scottsdale, Arizona. AOS in Culinary Arts from The Culinary Institute in Hyde Park, New York. Culinary Arts Program Lead in Catholic University of Puerto Rico. Culinary Arts Professor at  Le Cordon Bleu in Miami, Florida. Chef/Owner Culantro Rest. and Areito Rest. in Puerto Rico. Executive Chef & FD Director Normandie Hotel. Banquet Chef Conquistador Hotel in Puerto Rico.