Chef Butzer brings more than 17 years experience to Gwinnett Tech. She holds an associate's degree in Culinary Arts and bachelor's degree in Food Service Management from Johnson and Wales.

She has worked as a corporate trainer and as the food and beverage director at Orlando International Airport. Additionally, she has worked for companies such as the Cheesecake Factory.

Kerri Crean
Program Director, Culinary Arts
678-226-6625
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Kerri Crean joined Gwinnett Tech in October 2004 as program director and instructor for Culinary Arts.

Her prior industry experience includes positions as a private chef and as catering Manager at A Pinch of Time. She also served as program director of Culinary Arts at West Georgia Technical College and at Pensacola Jr. College.

Crean holds a AOS in culinary arts management and a B.S. in food service management from Johnson and Wales University. She has almost 20 years of culinary experience and 10 years teaching experience.

She is a Certified Sous Chef and a Certified Culinary Educator through the American Culinary Federation.

Chef Andrew Miller, CEC
Chef Instructor
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Chef Miller began his career in his home town of Macon, Ga. He completed a formal apprenticeship through the Atlanta ACF Chapter under a Certified Master Chef, and a Certified Executive Chef. During his apprenticeship, he earned the Atlanta ACF Chapter Student of the Year. He went on to work for a Certified Master Pastry Chef in Clayton, Mo. He became a Chef Garde Manger and worked over 14 years with the Ashford Club, Hyatt Regency Ravinia and the Crowne Plaza Ravinia. He completed his bachelor's degree in business administration degree from Georgia College & State University as a Management of Information Systems major. Before beginning his education career, Chef Miller was a Sous Chef at the Homestead Resort in Hot Springs, Va.

Most recently, Chef Miller was a chef instructor at Le Cordon Bleu College of Culinary Arts Atlanta where he has taught many classes including Garde Manger, computers and culinary math.

Mark L. Newton
Program Director, Hotel/Restaurant/Tourism Management Program
678-226-6396
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Mark Newton joined Gwinnett Tech in 1987 as food and beverage management instructor.

In his 20 years of hospitality experience, Newton has served in a number of management positions for organizations like Victoria Station Restaurants and Marriott Hotels. He also served as the director of restaurant training for Days Inns of America, and as a hospitality consultant for Pannell Kerr Forster.

Newton holds a Bachelor of Science Degree from Cornell University-School of Hotel Administration. His Master's and Doctorate Degrees are from the University of Georgia.

Newton is the 2001 Speaker of the Year for the National Speakers Association-Georgia Chapter and has received six teacher of the year awards including the Rick Perkins Award presented in 2000 for Excellence in Technical Instruction by the Georgia Department of Technical and Adult Education.

Newton and his spouse have two grown children and reside in Snellville. In his spare time, Newton enjoys the YMCA, reading, sports and cooking. Newton, a member of Zoar United Methodist Church, is a fourth grade Sunday school teacher, and also reads to Kindergarten students every week at Shiloh Elementary School.

A 30-year veteran of the culinary industry, Chef Willis has a Culinary degree from the CIA and a business degree from Robert Morris College. He served 28 years as a Unilever Corporate Chef representing such brands as Knorr, Hellmann's, Lipton, Lawry's and Le Gout. Prior to this, he was an executive chef at several well known clubs in the Atlanta area as well as for Marriott Hotels. Chef Willis has been privileged to prepare and serve special functions and dinners for Bing Crosby, Evil Knevil, Franco Harris, Muhammad Ali, Henry Kissinger and Tiger Woods.