Chef Jules is our culinary team leader, and Executive Chef. After graduating from Johnson & Wales-Charleston Campus in '03, Chef climbed the kitchen ladder from intern to Chef de Cuisine at Pinehurst Resort. His App State experience began in 2018, when his wife Lisa, and their now six children moved to the High Country. His love for new foods is only outshined by his passion for creating healthy kitchens and menus. From farm fresh ingredients to cook culture, this Chef is committed to App State’s on campus diners and the self operated dining department.
Chef Bott loves to engage in life, in and outside of the kitchen. Seeking knowledge and experience, and wanting to know where his food comes from physically and culturally. He loves to take ingredients through the whole process from field to plate, getting to know his cooks, purveyors, farmers, fishermen, and student community. Jules loves living in the rural south, where he can garden with his family and mini schnauzer. When he isn’t in the kitchen, he enjoys spending time outdoors. Hunting, fishing, hiking, homesteading and learning more about the history and life around him. Jules has an excellent track record of teaching, planning, and cooperating with our dining team and community needs. He enjoys a fun and positive work environment, engaging team mates with critical thinking, and moments wondering “what if ..” . His favorite culinary creations are often on the saucier side being stocks, sauces, and soups with some of his favorite flavors including annisette, ingredients rich in umami like tomatoes and mushrooms, and all culinary herbs.
Chef Jules Bott
Meet Executive Chef Jules Bott