Culinary Faculty | Horry Georgetown Technical College
Horry Georgetown Technical College

Faculty

HGTC Culinary Faculty

Executive Director
JOSEPH BONAPARTE
, 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

   
chef

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

   

Chefs/Instructors

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. 
   
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William "Bill" Twaler, CEC, MSE - MSE University of Kansas, Bachelor of Science in Food Service Management from Johnson and Wales University and Associate Degree in Culinary Arts from Johnston and Wales University. Prior to joining ICI, Chef Twaler was the Culinary Arts/ProStart teacher at Wando High school and the Executive Chef and Owner of Old Firehouse Restaurant in Hollywood, SC. His professional accomplishments include 2016 National Educator of Excellence Award, 2016 SC Hospitality Educator of the Year, ProStart State Management Championships in 2014, 2015, and 2016, and a ProStart National Championship in 2015. Chef Twaler is an American Culinary Federation (ACF) Certified Executive Chef, was an apprencice on the Culinary Team USA in the 1996 Berlin Culinary Olympics, and was a safari chef at Hammond Ranch in Zimbabswe in the summer of 1998. 

   
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 Lindsey

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

 
   
chef Sean-HGTC-Culinary-Institute

Sean Christensen – A.A.S Culinary Arts, Horry Georgetown Technical College; Chef Instructor; Executive Chef, The Chesapeake House, Nacho Hippo, Divine Fish House, Banditos, and other restaurants located along the Grand Strand

   
greg-HGTC-Culinary-Institute

Gregory Ferguson- MBA, Strayer University; BS, James Madison University, Hotel-Restaurant Management; SNS, School Nutrition Association National Certification as School Nutrition Specialist; Child Nutrition School District Director in Virginia and South Carolina Department of Education; Education Associate, School Nutrition Programs; Certified ServSafe Instructor and Proctor, Axis Purchasing; GPO, Sales Representative