Chef Caudell attended Sullivan University in Louisville, Kentucky as a young culinarian. As a Sullivan student he completed an internship at Kentucky Cove at the Kentucky Center for the Arts and, in 2003, earned a degree in Culinary Arts and a certificate in Baking and Pastry Arts. His post-college culinary career began at the Glass Chimney, a fine-dining restaurant in Carmel, a suburb of Indianapolis. In 2004, Caudell relocated to Bloomington, Indiana – home of Indiana University – to take the Sous Chef position at Puccini’s La Dolce Vita, a fine-dining Italian restaurant.
Later that year, Caudell was promoted to Executive Chef. He served in that role until 2007, when he accepted a position as Sous Chef at the prestigious West Baden Springs Resort in West Baden, Indiana, continually ranked among the best resorts in the U.S. by Conde Nast. It was during his time as Executive Chef of 1875 Steakhouse at West Baden’s sister resort, the French Lick Springs Resort, that Caudell began teaching part-time as adjunct faculty for the culinary program at Ivy Tech University in Bloomington.
Much as he had fallen in love with the food service world, he quickly realized that teaching was much more than just a side job. He had a knack for it, and he loved the idea of helping to educate the next generation of chefs. It became a passion, and in June of 2010 that passion led Caudell across the country to the Culinary Institute of Savannah at Savannah Tech, where he is a full-time faculty member.
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, and The AdFish Group, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
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