Chef William “Bill” Mullins, CEC
Certified Executive Chef, Bill Mullins, earned a Bachelor of Arts in Sociology from Mississippi State University and an Associate Degree in Culinary Arts from the Culinary Institute of America. Since moving into the culinary realm after early law enforcement and emergency medical careers, Chef Mullins has traveled and staged in restaurants across the United States, as well as having served as an Executive Chef on a small cruise ship, to being a private chef for celebrities, actors, and musicians, to working at a remote Alaskan fishing lodge. After returning, he served as a Corporate Chef for a Mississippi-based restaurant company for five years before moving to Memphis as an Instructor for L’École Culinaire for nine years. Recently he has worked with the University of Memphis as an Instructor/Coordinator to launch the Kemmons Wilson Culinary Institute while pursuing a Master of Business Administration.