The Technical College of the Lowcountry has hired Chef Francine Marz to serve as Dean of the Culinary Institute of the South.
Chef Marz has over 30 years of industry experience, most recently serving as Culinary Director for Northampton Community College in Bethlehem, Pennsylvania. While at Northampton, Marz oversaw the renovation of the school’s student-run restaurant, culinary kitchen and related facilities. She also headed up the college’s culinary program overseeing faculty, catering and students in the program.
Marz replaces Chef Miles Huff who retired in June, after working to launch the Culinary Institute of the South, which opened in November of 2021.
“I’m very excited about the building and all the potential opportunities that are here,” said Chef Marz. “The team at the culinary school and the college itself were just the right fit.”
A native South Carolinian, Marz said she was also excited to be relocating to South Carolina’s Lowcountry. “I love this area and the fact that it is a growing area, and just everything it has to offer.”
TCL President Dr. Richard Gough said the college was “very happy” to have Chef Marz join the team.
“Having worked in the industry and also having opened and worked at not one but two culinary schools similar to ours made her the ideal candidate for the dean’s position,” he said. “Her energy and enthusiasm will certainly have an impact.”
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 curriculum. She was also instrumental in opening two additional foodservice outletsand managing the institute’s rapidly growing programs.
Before moving into education, Marz worked in a number of restaurants, hotels and resorts across the country, such as Marriott Hotel and Contemporary Resort in Walt Disney World, often serving in leadership roles or as executive chef.
Marz recently earned her doctorate in Organizational Leadership, Innovation and Learning in 2021 from Wilmington University in New Castle, Delaware.
In addition, she holds a Master’s Degree in Business Administration with a concentration in International Business and Finance from Argosy University in Phoenix, Arizona, a Bachelor’s Degree in Food Service Management from Johnson & Wales University in Charleston, South Carolina, an Associate Degree in Baking and Pastry and an Associate Degree in Culinary Arts, also from Johnson & Wales. While in college, Marz worked for several venerable Charleston institutions including the Mills House Hotel, Seabrook Island Resort and Peninsula Grill.
The Technical College of the Lowcountry is the region’s primary provider of higher education and workforce training. The public, two-year, multi-campus community college serves approximately 5,000 students annually. TCL has campuses in Beaufort, Bluffton and Hampton and serves Beaufort, Colleton, Hampton and Jasper Counties. For more information visit www.tcl.edu.
About the Culinary Institute of the South at Technical College of the Lowcountry
The Culinary Institute is a 30,000+ square-foot training facility featuring six academic classrooms, two teaching kitchens, one show kitchen, a baking lab, lecture theater, teaching restaurant and a café. A FOODseum, an interactive museum which will tell the story of Southern food, is set to open on the campus in 2023. Students can choose from one of three program areas – Baking & Pastry, Culinary and Hospitality – and can elect to earn an associate degree or certificate in these areas. Personal Enrichment courses are also available for the general public. For more information visit www.tcl.edu/culinary-institute.