Instructors and Chefs

Professor Jorden Brotherton

Jorden is a Clinical Assistant Professor in Hospitality Management within the Food Science and Human Nutrition department. He attended the University of Illinois for undergraduate study earning a B.S in FSHN with a concentration in Hospitality Management. After completing his undergraduate degree, Jorden spent several years managing high-volume service operations with the Walt Disney Company. Shortly after completing his MBA, Jorden relocated to Chicago, and served as director of hotel technology for both the Waldorf Astoria Chicago and the Conrad Chicago.

Jorden joined the faculty at UIUC in 2017 and has been included on the University of Illinois’ “List of Teachers Ranked as Excellent” each year he has been teaching. Jorden brings his leadership, expertise, and enthusiasm every day into Bevier Café and the Spice Box to ensure students have the best possible learning experiences.

“With respect to FSHN 340, the best part of my job is working with students who are passionate about food and want to learn the intricacies of foodservice operation. Aside from that, my favorite thing about FSHN 340 has to be the Bevier Café chocolate chip cookie. A fresh chocolate chip cookie can solve a lot of problems.”

Professor Jill Craft

Jill Craft is a clinical associate professor in the department of Food Science and Human Nutrition at the University of Illinois.  She has been teaching at the University of Illinois since August of 2003. Over the course of her 18-year tenure, she has taught ten different courses in the hospitality management and dietetics curriculum. 

Currently, she is teaching FSHN 140- Introduction to Hospitality, FSHN 249(349)-Food Service Sanitation, FSHN 340-Food Preparation and Service, FSHN 346- Foundations in Hotel Management, FSHN 292 – HM Professional Issues, and FSHN 442 Hospitality Management and Leadership Skills.

In addition, she oversees the required professional work experience and internship course FSHN 293/294.  Jill is the Hospitality Management Program coordinator and academic adviser.   She is a certified Food Service Sanitation Manager instructor and a certified TIPs (responsible alcohol service training) instructor. 

Chef Carter Phillips

As an instructional chef in Food Science and Human Nutrition, Carter loves to grow things. Whether it’s the vegetables in the aquaponics system, the fresh herbs from the indoor herb garden, or the talented students enrolled in his teaching kitchen, his passion for food has found a home at the U of I. 

Carter graduated from the Department of Food Science and Human Nutrition with a concentration in Hospitality Management. Before he landed his dream job at Bevier, he worked in upscale catering and as the General Manager at a full-service steak house. As the lab manager, Carter oversees experiential learning in two student-run businesses. 

“It is so rewarding to watch our students develop into effective food service managers, and I’m always eager to hear all the amazing things they do with their careers.”

Chef Jonny Davidson

Before joining the team, Chef Jonny pursued his love of great food at the French Culinary Institute. Previously he has worked in catering, fine dining restaurants, and as a personal chef. Now he shares his expertise in the kitchen, showing students how to apply culinary techniques in quantity food production. Jonny has been invaluable in guiding students through developing their own dishes, which run as specials. His creativity is the foundation of our menus and our guests are always excited to see what dish is next.