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A Certified ¹ú²ú¸£Àû Educator by the ACF and Johnson & Wales graduate, Chef Gill Boyd has over 30 years of experience in teaching culinary arts. Chef Gill taught at Le Cordon Bleu College of ¹ú²ú¸£Àû Arts in Los Angeles, teaching fundamental knife skills, sauce making, meat and fish fabrication, as well as serving as an externship adjunct, advising students on their career paths. Chef Gill also has a Master’s of Business Administration from the American Intercontinental University.

The Reston, Virginia native has a knack for American Southern and seasonal farm-to-table fare, and can make a beef Wellington with his eyes closed. At ICE, you’ll find him teaching ¹ú²ú¸£Àû Arts, Health-Supportive and Recreational classes.