4207 Walnut Street
Philadelphia, PA 19104
215.222.4200
ABOUT
Walnut Hill College distinguishes itself from other hospitality schools with its four on-campus restaurants, which are open to the public.
In each of our restaurants, ambiance and cuisine collide to create a one-of-a-kind dining experience that guests won’t soon forget. From our classic Bistro Perrier to our modern Great Chefs room, guests can explore diverse menus and receive exceptional food and service–all provided by our students. Our resident sommelier has also carefully curated a wine list that has won The Wine Spectator Award of Excellence every year for over a decade. We look forward to treating you to a memorable night of fine dining.
MEET OUR RESTAURANT TEAM
TODD BRALEY
Dining Room Services Instructor
Formerly the co-chef/owner of French-inspired bistro The Pickled Heron in Fishtown, Chef Todd D. Braley joined the faculty at Walnut Hill College in the fall of 2016.
LAURENT LEVEQUE
Maître 'd
Professor Leveque graduated with a Bachelor's degree in Hospitality Management and a Brevet d'études Professionnelles (BEP) in Culinary Arts from Lycee Lavoisier and Lycee Michel Servet in Lille, France.
KATE HONEYMAN
Pastry Chef Instructor, CEPC
Chef Honeyman earned the title of Certified Executive Pastry Chef from The American Culinary Federation in 2015.
JON SAUERWALD
Dining Room Services Instructor
Jon has worked in the Philadelphia restaurant scene for over 15 years in both fine dining and more modern, fast-casual restaurants.
ABOUT WALNUT HILL COLLEGE
Founded in 1974 as The Restaurant School, Walnut Hill College is one of Philadelphia’s first colleges to focus on excellence in hospitality education. We prepare our students for the real world by combining classroom teaching with hands-on training in our award-winning restaurants, which are open to the public.
Of course, the training we offer doesn’t just happen on campus. Our students live and learn in the heart of University City, Philadelphia, home to one of the largest student populations in America.
