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Melissa Armstrong, CWPC, CHE

National Center for Hospitality Studies

A.S. – Columbus State Community College
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While in college, Chef Melissa Armstrong trained under a French pastry chef and baker at La Chatelaine Bakery and Cafe.  Her professional experience is extensive.  She was the assistant pastry chef at the New Albany (IN) Country Club before becoming the pastry chef at the Mansion (Marriott Griffin Gate Resort). She was also the executive chef at Metropol in Lexington.

Chef Armstrong has been in the food industry for over 12 years and has spent five of those years in the baking and pastry field. She has been with Sullivan University since the winter of 2007.


  • Member of the American Culinary Federation since 1998
  • Won first place in a Beaujolais Nouveau food and wine competition (2001)
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