Marz will lead the Culinary Institute of the South in Bluffton
A new chef familiar with South Carolina will now lead the Technical College of the Lowcountry’s Culinary Institute of the South.
Chef Francine Marz will be dean of the Culinary Institute of the South, according to a press release.
The Culinary Institute of the South is a 30,000+ square foot training facility in Bluffton that includes six academic classrooms, two teaching kitchens, an open kitchen, a cooking lab, a lecture hall, a restaurant instructional and a cafe, TCL said.
Students can choose from one of the Institute’s three program areas: Baking and Pastry, Kitchen, and Hospitality, and can choose to earn an associate’s degree or certificate in these areas.
“I’m very excited about the building and all the potential opportunities therein,” Marz said. “The culinary school team and the college itself were a perfect fit.”
Marz, a native of South Carolina, said she was excited to return to her home state and the Lowcountry.
“I love this area and the fact that it’s a growing area, and all it has to offer,” she said.
Marz has more than 30 years of industry experience, most recently serving as the culinary director of Northampton Community College in Bethlehem, Pennsylvania, TCL said. While at Northampton, Marz oversaw the refurbishment of the school’s student-run restaurant, culinary kitchen and related facilities. She also led the college’s culinary program, overseeing faculty, catering, and students.
Prior to working for Northampton Community College, Marz worked for Montgomery County Community College in Lansdale, Pennsylvania, where she was responsible for opening its culinary arts institute and launching the school’s program, according to A press release.
Prior to getting into education, TCL said Marz worked at a number of restaurants, hotels and resorts across the country, such as the Marriott Hotel and Contemporary Resort at Walt Disney World, often occupying managerial or chief executive positions.
TCL President Richard Gough said in the press release that the college is very pleased to have Marz join the team.
“Having worked in the industry and having opened and worked at not one but two culinary schools similar to ours made her the ideal candidate for the position of dean,” Gough said. “His energy and enthusiasm will definitely have an impact.”
Marz received her PhD in Organizational Leadership, Innovation and Learning last year from Wilmington University in New Castle, Delaware.
She also holds a Masters of Business Administration with a concentration in International Business and Finance from Argosy University of Phoenix; a bachelor’s degree in food service management from Johnson & Wales University in Charleston; and Associate Degrees in Baking and Pastry and Culinary Arts, also from Johnson & Wales. While in college, Marz worked at the Mills House Hotel, Seabrook Island Resort and the Peninsula Grill.
Marz replaces chef Miles Huff, who retired in June. TCL said Huff was instrumental in launching the Culinary Institute of the South, which opened last November.