Chef Lynn PikeCertified Executive Chef
Certified Culinary Educator
Dietetic Technician Registered
Foodservice Management Professional

Lynn Pike is the department chairperson for Culinary Arts.

An IUP alumna, Chef Pike has earned two graduate degrees, including a master of arts degree in adult and community education and a master of education degree in business and workforce development as well as 30 credits in the master of science in nutrition program. 

Prior to her employment at IUP, Pike served as executive chef for Culinary Service Network (now Morrison Foods) at Longwood at Oakmont Retirement Resort and as executive sous chef for the Top of the Triangle Restaurant in Pittsburgh. Her professional experience also includes culinary positions at Shadyside Hospital in Pittsburgh as well as management positions with Marriott Restaurant Corporation.

While working in Pittsburgh, Chef Pike served as certification chairperson, chairman of the board, and president of the American Culinary Federation Pittsburgh chapter. She was the first woman to be elected to the position of president and the first woman to sit as chairman of the board for the Pittsburgh chapter of the ACF, which has over 500 members composed of restaurant and food service professionals. She recently served as ACFEF Northeast Regional Educator for Accreditation and serves as a member of the American Culinary Federation Education Foundation Post-Secondary Accreditation Evaluation Team.

During Chef Pike's career, she has been an avid competitor and a mentor for students interested in culinary competition. She and her students have won gold, silver, and bronze medals at local and regional culinary competitions. Some of the honors conferred on Chef Pike include first-place awards from the Pennsylvania State and National Beef Challenge; gold, silver, and bronze medals from ACF Culinary Salons; a silver medal for the ACF Pittsburgh Chapter Regional Hot Food Team as manager; and ACF Regional Member of the Year winner.

Chef Pike participates in numerous charitable functions and lectures locally on culinary nutrition.