Savannah Technical College held the successful grand opening and ribbon-cutting ceremony for the new Savannah Culinary Institute. The state-ofthe- art facility, located at 7 West Bay Street in historic Savannah, marks a significant milestone for the college and the culinary landscape of the region.

The ceremony was attended by Technical College System of Georgia (TCSG) Commissioner Greg Dozier, Dr. Ryan W. Foley, president of Savannah Technical College, Mayor Van Johnson, City of Savannah, Sam McCachern, Thomas & Hutton, and Michael Owens, Tourism Leadership Council, along with other esteemed representatives from the college and the community.

“Our new facility is more than bricks and mortar; it represents opportunity and is a game-changer for Georgia,” Dr. Foley said. “It is the embodiment of a vision that began in 2009 from many community members. Their vision was to create a culinary institute that would be a premier destination for both education and experience. By bringing together education, dining, and community involvement, the Savannah Culinary Institute aims to elevate Savannah’s status as a premier culinary destination.”

The new facility signifies a new chapter for the Savannah Culinary Institute, offering enhanced opportunities for aspiring chefs and culinary professionals, and strengthening its connection to the Savannah community. The institute is dedicated to promoting culinary excellence, upholding Southern cuisine traditions, and fostering innovative approaches to the culinary arts. Attendees had the opportunity to tour the cutting-edge facilities, engage with culinary students and faculty, and learn more about Savannah Technical College’s profound impact on the local community. The event highlighted the college’s commitment to preparing students for high-demand careers and contributing to the economic growth of Coastal Georgia.