Nashville State Welcomes Chef William Mullins as Director of the Randy Rayburn School of Culinary Arts

Nashville State Community College has named Chef William “Bill” Mullins as program director for the Randy Rayburn School of Culinary Arts, effective Aug. 3.

Mullins brings more than 20 years of experience in culinary arts, higher education, and workforce development. He has a proven record of leading academic programs, expanding dual enrollment opportunities, building industry partnerships, and aligning curriculum with workforce needs to support student success and regional economic development.

Most recently, Mullins served as program director for the Kemmons Wilson Culinary Institute at the University of Memphis, where he led academic operations, oversaw curriculum and faculty development, and implemented initiatives to support growth, retention, and student success.

He has also held leadership roles with the American Culinary Federation, where he directed national strategy for accreditation, workforce development and continuing education, strengthening connections between educators and industry partners.

In addition to his higher education experience, Mullins brings extensive industry expertise as an executive chef and culinary director. He oversaw multiunit operations, led kitchen teams, and ensured quality, safety, and efficiency across foodservice environments. He also served for several years as president and later secretary of the American Culinary Federation’s Greater Memphis chapter.

“Chef Mullins industry and higher education experience, with industry partnerships and curriculum alignment, make him an outstanding addition to the college,” said Dr. Christie Ferguson, dean of the School of Business and Professional Studies. “Through his leadership, Nashville State will expand opportunities for our students and the communities we serve.”

Mullins holds a Master of Business Administration from the University of Memphis, a Bachelor of Arts in Sociology from Mississippi State University, and an Associate of Occupational Studies in Culinary Arts from the Culinary Institute of America.

He is a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation, as well as a Certified Culinary Medicine Professional and a ServSafe-certified instructor and manager.

At Nashville State, Mullins will lead the Randy Rayburn School of Culinary Arts, supporting faculty, strengthening workforce partnerships, and expanding opportunities for students pursuing careers in the culinary industry.

“We are thrilled to welcome Chef Mullins to Nashville State,” said Southeast Campus Director Jamica Hines. “His leadership will elevate the program while expanding partnerships and opportunities that directly benefit our students and the culinary industry.”

The Randy Rayburn School of Culinary Arts is located at Nashville State’s Southeast campus in Antioch. It features a state-of-the-art kitchen and classrooms.