Sheridan Nice, the Culinary Program Director at Serenity Knoll Farm Cooking School in Jonesborough, TN, brings a wealth of experience to her role as a cooking instructor, personal chef, and former restaurateur. With a strong passion for culinary arts, Sheridan has dedicated her career to creating exceptional dining experiences and sharing her expertise with others.

Sheridan’s culinary journey began with formal training at La Varenne, Ecole de Cuisine in Paris, followed by further studies at the Culinary Institute of America in Napa Valley. As the owner of the Epicurean in Johnson City, TN, she demonstrated her skill in running a successful restaurant.

Expanding her culinary horizons, Sheridan also coordinated cooking tours in France and Spain, immersing herself in the rich gastronomic traditions of these countries. Her next culinary adventure will take her to Italy.

Sheridan’s pursuit of excellence led her to specialize in artisan gelato and frozen desserts through Pre-Gel America. This expertise prompted her to open a Gelateria & Cafe in Johnson City, TN.

In 2019, Sheridan made the transition from the restaurant industry to become a full-time instructor and recipe developer at Serenity Knoll Farm. Her vast knowledge and experience allow her to create engaging and informative cooking classes for students of all skill levels.

In addition to her teaching responsibilities, Sheridan serves as a personal chef, catering to a diverse clientele with varying tastes and preferences. Her commitment to providing outstanding culinary experiences shines through in every dish she prepares.

Sheridan’s multifaceted background, ranging from restaurant ownership to international culinary exploration, adds depth and expertise to her role at Serenity Knoll Farm Cooking School. Her passion for the culinary arts and dedication to sharing her knowledge make her an invaluable asset to our team.