Kerry Beadle received his culinary training at the State University of New York at Cobleskill. During and immediately following his undergraduate education, he was the Chef at the Hitching Post Restaurant in Cooperstown, NY. He went on to serve as Chef at Orchard Hall Restaurant and Party House in Sauquoit, NY, where he honed and refined his banquet and catering skills. In 1979 Beadle accepted his first Executive Chef position for the American Management Association Conference Facility on Lake Moraine in Hamilton, NY, and after three years became part owner and Executive Vice President of what is now the White Eagle Conference Center.
Kerry has been on the faculty at Morrisville State College for 16 years. He is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation as well as a Master Certified Food Executive with the International Food Service Executives Association. Well recognized by his peers for his culinary expertise, Beadle has had the opportunity to make presentations and judge culinary competitions for the Caribbean Hotel Industry Council.
Kerry resides in Hamilton, NY with his wife, April, and when he's not in the kitchen he enjoys running, biking, traveling and dining out. Faculty and students alike cite Beadle for his humanism and altruistic personality; it is only fitting that Kerry considers the development of Friendship Inn, a prepared and perishable food program in Hamilton, NY, which he conceptualized, to be his most rewarding accomplishment to date.