Chef James Sexton holds a master’s degree in Education from Ohio University, a bachelor’s degree in Business Management from the College of Saint Francis and an Associate Degree of Applied Science in Culinary Arts from Joliet Junior College. Chef Sexton held various positions in the food industry working in hotels, country and health clubs, and private operations leaving industry in the position of an executive sous chef at the Sheraton Inn in Joliet, IL. He completed his bachelor’s degree in 1983 and began his teaching career in the Hospitality Department at Hocking College in Nelsonville, Ohio. While teaching there, Chef Sexton taught Intermediate and Advanced food courses, Garde Manger and introduction to Baking. He competed in many American Culinary Federation sanctioned food competitions and won several awards. He supervised many of his culinary students in competitions as well and they were also very successful. Chef Sexton also completed his master’s degree at Ohio University while fulfilling his full-time teaching responsibilities at Hocking College. He began working at Virginia Tech in 1988 for the Office of the President under the title of Coordinator of Special Activities with a duel position as the Executive Chef of the University President at the Grove, the presidents on campus home, and lecturer in the Department of Hospitality and Tourism Management. Chef Sexton held these positions while working for three university presidents from 1988 to 2005. He became a full time Instructor for the HTM Department in 2005. Since Chef Sexton began his full-time career in the Hospitality Department, he has made changes in the food production area of the curriculum. His food production lab is focused on kitchen safety, food safety and food sanitation. His students can become ServSafe Certified Managers. Chef Sexton is a certified ServSafe proctor and instructor and continues to lecture in the areas of food production, food purchasing and food operations management. Chef Sexton competed in his last culinary competition in 2017 working with a team from Virginia Tech’s Culinary Services. The team placed first with highest score and gold medal. Chef is also coordinating with the VT Engineering undergraduates as they conduct experiments utilizing the departments kitchen lab.
- Volume Food Production
- HTM 3414 Purchasing, Production and Management
- National Restaurant Show
- MS in Education, Ohio University, Athens, OH, 1985
- BS, College of Business, Saint Francis College, Brooklyn, NY, 1983
- Associate Degree of Applied Science, Culinary Arts, Joliet Junior College, Joliet, IL
- Executive Chef, Office of the President, Virginia Tech 1988-2005
- Chicago. Illinois – great food, great views, great lake, great fun!
Food & Drink
- Foie gras is my passion.