November 4-10, 2019

Jean-Yves Vendeville

  • Department Head
  • Culinary Institute, Savannah Technical College

Participates In:

  • Bistro Savoir Interactif     (view)
  • Thursday, November 1, 2018
  • Whisky on the Water     (view)
  • Tuesday, November 6, 2018
  • James Beard Foundation, Celebrity Chef Tour     (view)
  • Wednesday, November 7, 2018
  • Master Classes, France Explored: Alsatian Collaborations     (view)
  • Tuesday, November 6, 2018

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Chef Jean Yves Vendeville, department head of the Culinary Institute at Savannah Technical College has been with Savannah Tech since December 2008 and has more than doubled enrollment in the program.


Recently, Vendeville received an academic palm from France. This high honor is similar to being knighted. He is now known as Chevalier De L’ Ordre Des Palmes Academiques. French Academic Palms recognize those who have rendered eminent service to French education and have contributed actively to the prestige of French culture.  For those who are named and promoted in the Order of the French Academic Palms (l’Ordre des Palmes académiques), this esteemed distinction acknowledges their merits, talents, and exemplary activities.


In 2014, Vendeville earned the high honor of winning Chef Educator of the Year by American Culinary Federation at its national convention after being named top Chef Educator of the Southeast Region. In July 2016, he was inducted into the ACF honor society, the American Academy of Chefs.


He was named 2012 Instructor of the Year by the Technical College System of Georgia and 2012 Chef Educator of the Year by the Low Country Chapter of the ACF. He has led student teams to win four ACF Southeast Regional Championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012 and recently in 2015.


At the 2012 ACF Southeastern Regional Conference, Chef Vendeville received the top ACF award – the President’s Medallion. This award is the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies. He has achieved his ACF Lifetime Certification as an Executive Pastry Chef and holds a Lifetime Certification as an Executive Chef from the Chef Association of America.


In December 2017, he will be honored as the 14th Opportunity Award Gala recipient from Savannah Technical College Foundation.  The Opportunity Award celebrates a lifetime of service creating and enhancing opportunities for others to succeed and is bestowed on those who demonstrate a commitment to creating opportunities for Georgians locally and at the state level.


Vendeville has assembled a top-notch team of faculty, who has each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site.


The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.

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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