At last, Savannah Technical College’s long-awaited experiential culinary campus opens its doors, with dining options and cooking classes the public can enjoy, too.
Written by KIKI DY
Photography by MIKE SCHALK
THE WALLS OF 7 W. BAY ST. have always held stories. The four-floor building, built in 1856, was once the headquarters for the short-lived Savannah Republic newspaper. Blank paper was hoisted up to the top of the building and then sent back down, inked with the who, what and why of The Hostess City.
Now, these stories of Savannah will be told on dinner plates, not in print; they will be folded into pastries or rolled into maki, prepared by Savannah Technical College students working in open-concept kitchens to feed tourists, locals and friends.
After 10 years of stops and starts, the Savannah Culinary Institute has expanded with a 14,000-square-foot downtown facility — and dinner is ready to be served. The facility includes a cafe, bakery, restaurant and bar, all staffed by Savannah Tech students.
Savannah Tech decision makers started toying with the idea of an experiential campus in 2010, with eyes toward becoming one of the top culinary institutes in America.
“We’ve been working towards this vision since we purchased the building in 2018, and it’s incredibly exciting to see it finally come to life,” says department head Chef Gearry Caudell. “Now, instead of just imagining what this space could be, the city, students, and investors can experience it firsthand.”
The Savannah Culinary Institute is accredited by the American Culinary Foundation and offers top-notch training with its Culinary Arts program and its Culinary Baking and Pastry Arts program. Still, adding the Bay Street location positions the institution to continue to improve its pedigree. The expansion more than doubles the instructional space and allows students real-life experience working in a fast-paced setting. First-year students will continue to learn at the college’s main campus, while senior-level students will take classes and work in the bakery and restaurant.
“Savannah Technical College understands that the culinary arts are not just a skilled trade; they are an art form, a science and a critical component of our region’s economic development,” says Savannah Tech’s president, Ryan Foley, Ed.D. “We aim to be a center for culinary innovation, where passion and purpose intersect, and where aspiring chefs, bakers and hospitality professionals develop knowledge and have the opportunity to become true leaders in their field.”
For the Savannah area, it means a high level of culinary education is available at state-school tuition rates. “I’m really excited about this because this is an opportunity that [usually] only exists at for-profit colleges,” Caudell says. “It’s an incredible benefit for our students to have access to these kinds of facilities.”
“We’ve been working towards this vision since we purchased the building in 2018, and it’s incredibly exciting to see it finally come to life.”
— Chef Gearry Caudell
And it’s not just the students who benefit.
The sweet smell of rising pastries beckons pedestrians off the street and into the culinary institute’s cafe, where they can purchase baked goods, grab-and-go lunches or a cappuccino to savor as they watch students perfect their finishing touches in the pastry showroom.
“We’re proud to be the only college in the South with an associate degree pastry program,” says Caudell. The college is also building an espresso program for students working in the front-of-house roles.
For patrons who prefer a lunch or dinner experience, the underground level of the building boasts a 74-seat restaurant. Surrounded by exposed brick, tiled floors and smiling students, you can grab a seat at the wine bar in view of the Marra Forni wood-fired oven (so imposing, it had to be constructed on-site) or opt for table service.
A bar program is also on the horizon. “The state changed the alcohol policy so our students can serve, which is something that we’ve never been able to do before,” Caudell says. Prix fixe menus will rotate, aligning with what students are learning in class. “You can come on Tuesday and expect a completely different menu by Thursday,” he says.
“Diners can actually see the students and what’s going on in the kitchen,” says Caudell. This fishbowl concept means diners have front-row seats to see students like Anthony Bonheur acclimate to the top-rate kitchen technology and improve his skills with every brine and braise. Bonheur, like many Savannah Tech culinary students, chose the city because of its foodways and history.
“As someone influenced by my grandmother’s Caribbean heritage, I felt that Savannah — a city steeped in culture and diverse culinary traditions — would be the perfect place to refine my skills,” he says. “It’s not just about learning techniques; it’s understanding how history, community and food intertwine.”
The state-of-the-art test kitchens aren’t only for students. On the second floor, above the restaurant and bakery, civilians can play student-chef for an afternoon. “We are always pleased to offer visitors tours of our facilities,” says Foley. “Depending on the day’s schedule, visitors might have the opportunity to observe a masterclass or hands-on demonstration.”
Classes in bread-making, pasta-making and sushi are all on the menu for public sessions in 2025, with plans to expand the offerings greatly in the future.
The students are on board with all the changes and improvements. The instructors, says Bonheur, “remind us that the why behind what we cook matters just as much as how we cook it. Every plate should have a purpose, and every dish should tell a story.”
And what better locale than this historic Bay Street building to serve up those storied dishes?
Hungry for More?
LOCAL GOODIES: With themes like “Southern Fried Expectations,” Savannah Taste Experience’s tours aim to connect the city’s history with its iconic dishes. While the tours guide guests through some of Savannah’s most treasured food destinations, the retail area in front is equally alluring. It’s a well-curated shop ideal for picking up a wide range of gifts, including Southern cookbooks and regional food brands — such as Johnny Harris Barbecue Sauce — as well as exclusive products. That Blueberry Praline Crunch, for example, was developed in partnership with Leopold’s Ice Cream.
A MOVEABLE FEAST: Georgia native Leslie Wiggins found success in the Caribbean with her authentic food tours; now, she’s expanded the business to Savannah. Flavors Food Tours offers an intimate experience, with tours for up to eight guests. The tours are around 3.5 hours, and will add up to a full meal: participants stop at five local establishments, savoring traditional southern cuisine such as oysters, crab cakes, shrimp and grits, and pralines. “True South” lunch tours begin at 10 a.m. on River Street and “Southern Tradition” dinner tours start at 3 p.m. at Madison Square.
RETREAT TO EAT: Offering three- to four-day stays at a private home with a dock on the Intracoastal Waterway, Savannah Culinary Retreat has guests enjoying cooking classes, oyster farm expeditions, boat trips and other ways of engaging with the vibrant culinary scene.
SKILLET SKILLS: At Chef Darin’s Kitchen Table, Darin Sehnert teaches group and private cooking classes using a variety of methods and cuisines, from tapas and mezze to hearty pastas. Most classes are suitable for ages 12 and up, making this a great option for bonding with the budding culinary talents in your family. Chef Darin’s location also includes a kitchen store, with cookware, bakeware, knives, cutting boards, olive oils and fun kitchen gadgets.
— Kathryn Drury Wagner
