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College of Hospitality, Retail and Sport Management


Faculty and Staff

William R. Knapp, F.M.P., C.E.C., C.C.A., M.i.H.T.M.

Title: Interim Director, McCutchen House / Hotel, Restaurant and Tourism Management
Executive Chef and Instructor
Department: School of Hotel, Restaurant and Tourism Management
College of Hospitality, Retail and Sport Management
E-mail: knappw@mailbox.sc.edu
Website: McCutchen House
Phone: 803-777-2380
Office:

Carolina Coliseum, Room 1016-D

William R. Knapp, F.M.P., C.E.C., C.C.A., M.i.H.T.M.

Background

Ph.D., Candidate, Iowa State University
M.i.H.T.M., University of South Carolina, 2008
B.S., Pennsylvania State University, State College, Penn. 1993

A graduate of the Pennsylvania State University, William Knapp has been working in the foodservice industry for more than 25 years in management positions in both the front and back of the house. Emphasizing his skills in the kitchen, Knapp has been the executive chef at a number of hotels, free-standing restaurants, and private clubs along the eastern shore. He has also been the recipient of numerous local "best of" awards from area publications. Knapp currently teaches quantity food production, advanced cooking and service, club management, food purchasing, and food system sustainability. His current focus of interest in the culinary field involves hospitality operations, sustainability, and food history.

Professional certifications and affiliations

  • Certified Executive Chef, American Culinary Federation—one of the highest certifications awarded to chefs, which recognizes the experience and expertise that tests for proficiency in 24 categories, from the basic to the culinary master.
  • Certified Culinary Administrator, American Culinary Federation
  • Certified Food Service Management Professional—the highest certification awarded by the National Restaurant Association, shows proficiency in educational and hospitality operations.
  • Certified ServSafe Instructor, National Restaurant Association
  • Certified ManageFirst Instructor, National Restaurant Association
  • Certified Hospitality Educator, American Hotel and Lodging Educational Institute

Professional experience

  • Executive Chef/Instructor, University of South Carolina, Columbia, 2004 to present
  • Sous Chef, The Palmetto Club, Columbia, S.C., 2001-2005
  • Executive Chef, The Faculty Club, University of South Carolina, Columbia, 2000-2001
  • Executive Chef, The Wilcox Inn, Aiken, S.C., 1996-1999
  • Executive Chef, The Chamberlain Hotel, Fort Monroe, Va., 1998 (concurrent with The Wilcox Inn)
  • Executive Chef/Assistant General Manager, Tiffany Dining Place and Gazebo, Centre Square, Penn., 1994 -1995

Professional expertise

Menu Management
Purchasing
Restaurant Operations
Food Safety and Sanitation
Food Systems and Sustainability

Professional accomplishments

  • The Culinary and Wine Institute at The University of South Carolina, Instructor
  • The National Restaurant Association, ProStart Management, Instructor
  • The National Restaurant Association, ManageFirst, Instructor
  • Compiled two cookbooks featuring recipes used at the McCutchen House
  • Contributing writer to the American Culinary Federation (Midlands Chapter) newsletter
  • Panelist to help develop first state-commissioned "green" certification

Honors and awards

  • Named to The National Restaurant Association Educational Foundation's panel for reviewing ServSafe testing
  • Named to The National Restaurant Association Educational Foundation's panel for reviewing ManageFirst testing

Teaching

Instructor, the Culinary and Wine Institute at the University of South Carolina 
Instructor, the National Restaurant Association ProStart Management
Instructor, the National Restaurant Association ManageFirst