William Edmondson

About William Edmondson

William James Edmondson Jr CEC, CCA,I discovered my love for food at a young age. My culinary journey began when I was just twelve, working alongside my mother and her sisters in the concession stands at Pocono Raceway. That early exposure to the fast-paced food industry sparked a passion that has guided me ever since.After gaining hands-on experience in the kitchen, I took on a utility role at a large hotel convention center. My dedication and work ethic quickly paid off, and I earned the opportunity to cook under a Certified Executive Chef — a pivotal moment that deepened my commitment to the craft.In high school, I was honored to receive the Outstanding Culinary Senior Award and the Arthur E. Dick Award at Hazleton High School. Following graduation, I attended the American Culinary Institute, earning my Certification of Cooking in Culinary Arts while training in Southwest Florida. I later received my specialized Culinary Arts Degree from the Florida Culinary Arts Institute in West Palm Beach. I’m proud to hold the titles of Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation Institute.Throughout my career, I’ve had the privilege of traveling and cooking alongside some of the industry\'s top chefs, learning from every experience and every kitchen. Some of my most cherished accomplishments include working in French and Italian restaurants, cooking at the Four Seasons Resort while attending culinary school, and honing my skills in New York City. There, I had the incredible opportunity to cook at prestigious venues such as the James Beard House, the United Nations, Tavern on the Green, and many more.My journey also led me to the Capitol Building in Washington, D.C, where I cooked for members of the United States Congress. I’ve competed in national cooking competitions and taught cooking and ice carving classes — from elementary school students to corporate partners.

Experience

1. Senior Executive Chef

   Aramark

   May 2025 — Present · Reading, PA, US

   Senior Executive ChefAlvernia University and Bernardine Franciscan Sister’s Work closely with the Aramark’s Premier Partnership on successful winning Alvernia University and the Bernardine dining operations.As the opening Senior Executive Chef, worked closely with regional support to setting up and implementing Financial, Marketing, Human Resource, and other systems to align with client mission and values needs to improve their dining service.

Education

• Florida Culinary Institute

  Specialized Associate Degree in Culinary Art

  1994 — 1996

• American Culinary Federation

  Certified Culinary Administrator

  2010 — 2030

• American Culinary Federation

  Certified Executive Chef

  2010 — 2030

• American Culinary Federation

  Apprenticeship in Culinary Arts

  1990 — 1992