Chef Bill Laychur

Corporate Executive Chef

Corporate Executive Chef Bill Laychur

Chef Bill Laychur, who began his culinary career in Montoursville, Pennsylvania., received formal training from the Culinary Institute of America in Hyde Park, New York. After graduation, Bill served as the sous chef at the Hillside Restaurant in Williamsport, Pennsylvania, where he was promoted to executive chef after only two months.

After moving south to spend several years as a successful chef and manager at restaurants in Myrtle Beach, South Carolina, Bill returned to Pennsylvania in 1992 as the Executive Restaurant Chef at The Nittany Lion Inn. Four years later he was promoted to Executive Chef for Penn State Housing and Food Services, where he was responsible for the training and development of the culinary staff at the University’s food service locations. He was promoted again in 2007 to Corporate Executive Chef and consults in all areas of food service within Auxiliary and Business Services.

Bill has helped develop Penn State into a leading university food service operation in the country. He aims to help continue the growth and education of the Penn State community.

Key areas of Chef Bill’s responsibility are the following:

Recipe and Product Testing
  • Tests all prospective products
  • Tests and develops all recipes
  • Maintains computer recipe database
Culinary Learning Center
  • Resource library, video cibrary, Computer learning station with interactive CD-ROMs
  • Internet access to food-service-related sites
  • Cycle menu and special events menu committee
  • Creates reports on menu mix and product analyses
Culinary Externship Program
  • Recruits and interviews prospective externs
  • Coordinates the extern evaluation process
  • Acts as liaison between the externship coordinators and Penn State
Special Projects and Functions
  • Culinary advisor to the Vegetarian Advisory Board
  • Plans and prepares special dinners and other functions
  • Conducts training programs for special interest groups
HACCP Coordination
  • Administrator of the Hazard Analysis Critical Control Point Program (HACCP), Penn State Food Service's inspection program
  • Participates in recruitment trips to culinary educational institutes to seek potential staff
  • Trains culinary staff
  • Conducts and coordinates culinary programs and seminars
Contact Information

Corporate Executive Chef Bill Laychur
18 Housing and Foods Service Building
University Park Phone: 814-863-5589