Group Chefs

About the Project

Something great is cooking in Church Hill! RVA's rising profile as a food town is creating huge demand for mid-level culinary professionals, and Reynolds will meet that need by moving the current Culinary Arts & Hospitality Management program from the Downtown Campus to a 25,000 square foot facility under construction at 25th and Nine Mile Road.

The culinary facility will serve as a beacon for great food and culinary expertise, gaining national attention for its reflection of Richmond's vibrant food scene.The development also features a full-service grocery store and affordable apartments.

Reynolds currently offers 21 occupational/technical programs, six college transfer degree programs, and more than 40 certificates and career studies certificates requiring less than two years of full-time study. Whether residents have an interest in the culinary and hospitality industry, or choose another career path, the new East End space provides a doorway to higher wages and self-development.

Chefs Lee Gregory, Michelle Williams, and Joe Sparatta

Chefs Lee Gregory, Michelle Williams, and Joe Sparatta

Chef Michael Hall

Marianne McGhee, Class of ‘90, pictured with Chef Michael Hall.

Local chefs have a big appetite for hiring more culinary staff. They also have definite ideas about the skill sets Reynolds graduates should have. Many of RVA’s top names in the industry shared this and other guidance in a series of focus groups held at the Downtown Campus. Support from restaurant and hotel owners is high for the new culinary facility and expanded internship program.

News & Events

Positively Richmond

Positively Richmond: Development changes the landscape of Church Hill

RICHMOND, Va. (WRIC) — A bulldozer moves loudly across the construction site. It is the sound of progress in Church Hill. A mixed-use community is going up at North 25th Street and Nine Mile Road.

Read More
2018 Elby Culinary Students of the Year

2018 Elby Culinary Students of the Year

Caroline Horiuchi
Elby Student of the Year Award Winner Caroline Horiuchi loves all things “bread”, credits her mom for being the inspiration behind her desire to cook, is truly grateful for her Reynolds culinary family (her harshest critics, but strongest support), and says being in the culinary program has been “amazing.”

Read More
East End Project Team

News & Events Archives

The latest on the East End project and our culinary students in the community.

View Archives


Jesse Miller

Jesse Miller

Associate Professor

Chef Jesse Miller has 22 years of industry and teaching experience. As the Program Head for Culinary Arts and Hospitality Management, Chef Miller is known for the civic spirit he fosters in his students. "One of the reasons we do events such as Broad Appétit is because I feel strongly that our students should actively give back to the community through their craft. In class, we talk about food waste, food insecurity – and some of our students have experienced difficult times personally – so it’s essential that we incorporate those engagement and awareness opportunities in and outside of our teaching kitchens."