Why I’m Qualified to Teach Hospitality: A Journey Through Food, Ministry, and Life

Hospitality is more than just a skill—it’s an art form built on empathy, trust, and service. Throughout my career, I’ve had the privilege of learning hospitality from multiple angles: as a professional chef, a leader in ministry, and a person dedicated to serving others. All of these experiences have shaped my philosophy of hospitality and have uniquely equipped me to teach others how to make meaningful connections through food, service, and community.

The Culinary Journey
With over 23 years of experience in the food and hospitality industry, I’ve had the opportunity to work in diverse kitchen environments, from executive chef roles in prestigious hotels to leadership positions in farm-to-table restaurants. My time in the kitchen has taught me the importance of precision, creativity, and above all, consistency in delivering high-quality food. But it’s also shown me that the best dishes are those served with care and attention to the guest. In every kitchen I’ve led, I’ve applied the belief that great food is not just about ingredients—it’s about the experience that comes with it. Every meal is an opportunity to make someone feel seen, cared for, and welcomed.

Ministry and Service
Hospitality in ministry is at its core about building relationships and providing for both the body and the soul. Growing up in full-time ministry with my father, Michael Gantt, who still pastors to this day, I learned from a young age that serving others is not just a calling, it’s a lifestyle. Whether it was through food ministries in the church, working with teens as a youth pastor, or leading a motorcycle outreach for 1% clubs in New Hampshire, I saw firsthand how a meal or a kind word could make a lasting impact. These experiences taught me that hospitality is rooted in compassion, grace, and a willingness to meet people where they are—no matter their background or circumstances.

In my work, I’ve consistently tied the values of ministry—love, service, and connection—to my approach in the kitchen and with my team. It’s not just about making great food; it’s about creating an environment where people feel valued, heard, and cared for. Hospitality, whether in a church setting or a restaurant, always begins with the heart.

Teaching Hospitality
When I teach others about hospitality, I bring all of these experiences to the table. I’ve seen what works in kitchens and in communities, and I know the importance of cultivating a team spirit, understanding the individual needs of guests, and providing a space where people feel welcome and appreciated. It’s not just about food—it’s about the atmosphere you create around it. The lessons I’ve learned through both my culinary career and ministry work have given me the tools to help others develop the mindset and skills to become not only great chefs or hosts but also great servants.

Hospitality is about fostering connection, and that’s something I’ve practiced both in the heat of a busy kitchen and in the quiet moments of ministry. My goal is to pass this knowledge on, empowering others to embrace hospitality not just as a task, but as a profound way to care for others. I’ve seen how the smallest acts of kindness—whether through a shared meal or a simple conversation—can change lives. And that’s the kind of hospitality I aim to teach others to embody.

Work Experience

Executive Director
Salt, Light, and Hospitality Ministries
November 2024

Training Program Development and Delivery:
Design and implement training programs for nonprofit organizations and corporate groups that focus on the principles of hospitality, service excellence, and building community. These programs will teach the importance of creating a welcoming environment, fostering trust, and providing compassionate service.

Volunteer Coordination:
Recruit, train, and manage volunteers for various hospitality and outreach functions, ensuring that church members are well-equipped to serve others with excellence. Foster a collaborative atmosphere where volunteers feel empowered to live out the ministry’s mission.

Community Engagement & Outreach:
Lead efforts to engage with local communities, providing outreach programs such as meal services, fellowship events, and volunteer initiatives. Ensure these events reflect the “salt and light” principle, serving people from all backgrounds with compassion and care.

Corporate and Nonprofit Partnership Development:
Establish and maintain partnerships with local nonprofits and businesses to offer training, workshops, and consulting on hospitality and community engagement. Provide expertise in helping organizations align their operations with service-driven principles that promote inclusivity and care.

Salt & Light Initiatives:
Develop and oversee initiatives that reflect the biblical principles of being “salt and light,” such as volunteering efforts, support for the less fortunate, and sharing the gospel through community service and outreach.

Event Planning & Execution:
Plan and execute events that foster fellowship and unity, including social gatherings, service projects, and special celebrations, ensuring that hospitality is woven into every aspect of the event.

Team Collaboration:
Collaborate with church leadership to ensure that hospitality efforts align with the church’s mission and values. Work with ministry leaders and staff to integrate hospitality and service principles into every aspect of church life and outreach.

Spiritual Leadership & Support:
Offer spiritual guidance and mentorship to volunteers, corporate groups, and nonprofit partners. Provide prayer and encouragement as needed, helping individuals and organizations grow in their faith and understanding of service through hospitality.

Executive Chef
Kimpton Brice Hotel, Savannah, GA
July 2023 – January 2025

Spearheading kitchen operations, including menu design and execution, ensuring culinary excellence and guest satisfaction.
Leading a team of culinary professionals, fostering a positive work environment through training, mentorship, and performance evaluations.
Collaborating with hotel management for catering services, event planning, and custom menu creation.
Embracing hospitality principles learned through ministry, providing not just a meal, but a memorable experience for every guest.

Executive Sous Chef
Kessler Collection Bohemian Hotel, Savannah, GA
April 2022 – July 2023

Assisted in overseeing all kitchen activities, including menu development, inventory control, and staff management.
Played a key role in refining existing menus and introducing seasonal dishes to enhance the guest experience.
Managed peak service hours with an emphasis on efficiency, quality, and safety.
Integrated community-driven values, influenced by years of involvement in church food ministries, into the daily operations of the kitchen.

Executive Chef
Four Columns Inn, Newfane, VT
August 2014 – April 2022

Led the culinary team in delivering high-end farm-to-table dining experiences, with a focus on local and seasonal ingredients.
Managed daily kitchen operations, inventory, and vendor relationships while ensuring food safety standards.
Developed creative menus and tailored dishes that resonated with guests and reflected a commitment to sustainable practices.
Incorporated spiritual and community-driven hospitality values learned from his father’s ministry, offering both exceptional food and a welcoming environment.

Lead Cook Supervisor
Northfield Mount Hermon, Gill, MA
September 2009 – August 2014

Directed kitchen operations, preparing meals for students and faculty while adhering to dietary preferences and requirements.
Trained junior cooks, fostering a collaborative environment that emphasized efficiency and quality.
Managed inventory, meal planning, and kitchen sanitation procedures.
Integrated leadership and mentorship skills developed through ministry to inspire and guide the kitchen team.

Kitchen Supervisor/Cook
Sodexo, Brattleboro, VT
April 2006 – September 2009

Oversaw kitchen operations, ensuring quality food production and adhering to safety standards.
Managed catering for large-scale events and daily service, working within tight deadlines.
Trained staff, ensuring consistency and excellence in food preparation.

Sous Chef
Vermont Country Deli, Brattleboro, VT
June 2001 – April 2006

Assisted with kitchen operations, menu planning, and inventory management.
Contributed to the development of new dishes, solidifying the deli’s reputation for high-quality food.
Managed ordering and vendor relations to ensure smooth kitchen operations.

Ministry and Community Involvement

Grew up in full-time ministry with his father, Michael Gantt, who still pastors to this day, instilling in Andrew a lifelong commitment to service and faith.
Worked in church food ministries, where Andrew learned the power of hospitality in meeting both physical and spiritual needs.
Served as president of a motorcycle outreach in New Hampshire for 1% clubs, creating opportunities for fellowship and service within an unconventional community.
Worked as a youth pastor in Pooler, GA, where he mentored teens, guiding them through spiritual growth and life challenges while creating a supportive environment for personal development.

Key Skills

Leadership & Staff Development
Menu Planning & Execution
Inventory & Supply Chain Management
Event Catering & Special Requests
Culinary Innovation & Creativity
Food Safety & Sanitation
Community Outreach & Ministry
Hospitality & Customer Service