With nearly 28 years of experience in the Hospitality Industry, Chef William Stenger has a career that stretches throughout the food service industry. His career started as a cook in the Marine Corps, after that he received an Associate’s Degree from Johnson & Wales University in Baking & Pastry Arts, and spent some time working throughout the South.  In 1996, he and his wife opened a Restaurant / Bakery in Vincennes, Indiana called Pea-Fections, which is still open to this day. Chef Stenger has been an instructor at Vincennes University since 2012.

Chef Stenger is responsible for all the Baking & Pastry Classes taught on campus, as well as teaching Banquet and Catering, and Menu Planning & Facility Design courses.