Culinary Arts
Students in ATA’s Culinary Arts program receive hands-on training in culinary techniques while developing management skills, preparing them not just for a job, but for a career in the hospitality or restaurant industry. Students participate in various catering and service opportunities throughout the year. They have weekly food sales each week for students and staff. Internships are also a possibility within local restaurants. They can earn both their ServSafe and ProStart certifications. Graduates of this program are prepared for employment directly after high school or may choose to continue their education in a college-level Culinary Arts program.
Chef Amanda Lydon began her Culinary Arts teaching career in the year 2000. She graduated from a small central NY town called the Sauquoit Valley. She attended The State University of New York at Oneonta for her Bachelor's Degree in Family and Consumer Science Education, and completed a 3-1 program during that time with Johnson and Wales University for a specialty in Culinary Arts. Amanda then received her Master's Degree in Curriculum and Instruction from the University of Phoenix in 2006.
Chef Lydon is active in and has served on the board of officers for the Myrtle Beach chapter of the American Culinary Federation (ACF) since 2014. She is a certified ServSafe Instructor and Proctor, which is beneficial to certifying the ATA students with their own certifications. She was the Grand Strand Magazine Educator of the Year in 2017. She was also the South Carolina ProStart Educator of the Year from the National Restaurant Association that same year.
Chef Lydon loves spending time and traveling with her husband and two children. She has lived in the Myrtle Beach area since 2012. Chef Lydon loves what she does with her classes at the ATA and is so proud to be a part of this amazing school!
Chef Michael Roemhildt, Instructor
Chef Michael Roemhildt serves as one of the Culinary Arts Instructors for the Academy for Technology & Academics (ATA) Culinary Arts Program, where he combines real-world industry experience with a passion for developing the next generation of culinary professionals.
Before entering education, Chef Roemhildt built a successful career in the culinary industry, working in professional kitchens and providing exceptional dining experiences through his personal chef business. Throughout his career, he has prepared customized meals for top local executives, high-income individuals, business owners, and even a celebrity client.
As a Career and Technical Education (CTE) educator, Chef Roemhildt brings authentic industry knowledge into the classroom, helping students develop technical culinary skills, professionalism, leadership, food safety practices, and career readiness. His goal is to provide students with hands-on experiences that reflect real-world culinary operations while inspiring them to pursue careers in the hospitality and foodservice industry.
Chef Roemhildt is dedicated to creating an engaging learning environment where students gain the confidence, knowledge, and practical skills needed to succeed in both the kitchen and their future careers.
Chef Roemhildt is a proud graduate of Horry Georgetown Technical College (HGTC) at the International Culinary Institute of Myrtle Beach (ICIMB), where he received his Associate of Applied Science (A.A.S.) degree in Culinary Arts Technology, and two culinary arts certifications in applied science in both Professional Cooking and Kitchen & Food Preparation Techniques.
He is also continuing his education with the South Carolina Department of Education in the Intensive 2 - year educator training program called "Teaching to Lead" where supporting CTE educators as they transition from industry to the classroom.