Chefs on Staff

Appalachian Food Services is proud to have Chef William Morris and Chef Matthew Petrie on staff.

Chef William Morris

Chef William (Bill) Morris, CCC has joined the Broyhill Inn and Conference Center Staff.   Chef Morris is a graduate of the Department of Labors Chef Apprenticeship program as well as a graduate of the Culinary Arts/Hospitality program at OTC in Springfield, MO.   In addition to being a Certified Chef de Cuisine, through the American Culinary Federation, Chef Morris has numerous certifications through the National Restaurant Association.   He has held Executive Chef Positions in many areas of Foodservice including Multi-Unit Hotel and Conference Center, Country Club, Fine Dining, Casual Dining, Catering and free standing Restaurants.   Chef Morris has training in Classical French, Italian, Cajun, Creole, Caribbean, South West and All American Cuisines.  He was also a recent winner in the Fire on the Rock Challenge, held in conjunction with the Blue Ridge Wine Festival.

Chef Matthew Petrie

Chef Matthew (Mat) Petrie is a North Carolina native and a graduate of the Culinary Technology program at Asheville-Buncombe Technical Community College.  He has worked in exclusive clubs and fine dining restaurants within the NC High Country since 1993.   Chef Petrie directs the ASU Food Services on-campus catering operations.  He is also involved in the organization and management of the daily operations of many on-campus food service units.  His food influences lie in regional cuisine of the Southeast, although he uses flavors from across the world.