Walter Griffin

Instructor, Hospitality and Tourism Administration

walter.griffin@siu.edu
P: 618.453.4151
F: 618.453.7517
COAS.SIU.EDU

Mr. Griffin has extensive industry experience including working with Marriott as a Sous Chef at the Renaissance Grand and Suites Hotel in St. Louis, MO, and the Marriott Washingtonian Center in Gaithersburg, MD. Executive Chef and Assistant General Manager with Franklins’ Restaurant and Brewery in Hyattsville, MD. Mr. Griffin is a Certified Food and Beverage Manager from the American Hotel and Lodging Association and a Certified Dietary Manager | Certified Food Protection Professional from the Association of Nutrition and Foodservice Professionals. Mr. Griffin’s teaching experience includes Associate Professor of Hospitality Management at St. Louis Community College (2012-2017) and Assistant Professor of Culinary Arts/Director of Foodservice at Kaskaskia College (2007-2012).

Special Interests:

Academia-Industry Collaboration
Student Retention
Culinary Tourism

Classes:

HTA 350-Event Entertainment
HTA 380-Hospitality Human Resources
HTA 440-Hospitality Risk Management
HTA 461-Service Organization and Management

Education:

MBA- McKendree University (2015)
BS, Culinary Management-The Art Institute of Pittsburgh (2011)
AOS, Culinary Arts-The Culinary Institute of America (2001)

Awards:

Faculty Horizon Award Winner, Rising Star Faculty of the Year Award (Kaskaskia College, 2008)
First Place, Dannon® Yogurt Recipe Challenge for Marriott Chefs (2006)
American Culinary Federation, Silver Medal, Hot Food Competition (Pittsburgh, PA 2005)

Membership/Certifications:

American Culinary Federation, 2004-2015
American Hotel and Lodging Association, 2014-2015
Association of Nutrition and Food Service Professionals, 2014-present
ServSafe Food Protection Manager Certificate: 1999, 2006, 2012, 2017
ServSafe, Instructor and Proctor: 2008, 2013
ServSafe Alcohol Course and Primary Exam: 2009
American Camp Association, 2015
International Council on Hotel, Restaurant, and Institutional Education, 2018-present