John Holley Dining Room

we invite you to dine in our culinary classroom

The John Holley Dining Room is a beautiful facility that opens its culinary season with a variety of "classes" available to the public simulating an operating restaurant. This classroom is named in honor of Mr. Holley for his contributions, leadership and passion to the Culinary Program during his 14-year teaching career at the College.

This state-of-the-art classroom allows instruction that integrates industry technology, systems and innovation. Students experience quality “hands-on” learning by interacting with dining guests. Each Fall and Spring this classroom serves à la carte luncheon menus, banquet-style “Cuisines of the World” menus and in the Spring a magnificent dinner featuring frequently changing menus that emphasize the classical French cuisine as was prepared during the lifetime of Escoffier.

We consider the John Holley Dining Room, located on the first floor of the Advanced Technology Center, to be a place for diners to meet and enjoy the atmosphere, ambience and culinary delights that our students create. At the same time, we remember that this is a classroom and that properly combining fine service and food is work as both an art and as a practice. Reservations are required.

Beginning Tuesday, January 22nd, we will start accepting reservations for the John Holley Dining Room Spring semester service.  This semester the students are hosting a dinner menu on Monday and Wednesday evenings at 5:30 or 6:00 pm.   Due to limited seating, only one reservation will be allowed for a party of four (4).  The cost is $30.00 per person, or $120.00 per reservation.  We accept Mastercard, Visa, Discover, and American Express.  Payment must be made at the time the reservation is placed and all reservations are non-refundable.  Please contact Ms. Barbara Cline at 850-872-3838 or by email at bcline@gulfcoast.edu for reservations.

Please remember the John Holley Dining Room is our classroom.  The faculty will be providing guidance and instruction during your visit.  If you  arrive late for a reservation, you will most likely miss a course.  Please understand we cannot make substitutions or accommodate special dietary needs.  Please do not ask for take-out, our students need the service experience and we do not have take-out containers.

Dinner Dates (Monday/Wednesday)
Monday, February 18, 5:30 pm
Monday, February 18, 6:00 pm
Wednesday, February 20, 5:30 pm
Wednesday, February 20, 6:00 pm
Monday, March 4, 5:30 pm
Monday, March 4, 6:00 pm
Wednesday, March 6, 5:30 pm
Wednesday, March 6, 6:00 pm
Monday, March 11, 5:30 pm
Monday, March 11, 6:00 pm
Wednesday, March 13, 5:30 pm
Wednesday, March 13, 6:00 pm
Monday, April 1, 5:30 pm
Monday, April 1, 6:00 pm
Wednesday, April 3, 5:30 pm
Wednesday, April 3, 6:00 pm
Monday, April 8, 5:30 pm
Monday, April 8, 6:00 pm
Wednesday, April 10, 5:30 pm
Wednesday, April 10, 6:00 pm
Monday, April 15, 5:30 pm
Monday, April 15, 6:00 pm
Wednesday, April 17, 5:30 pm
Wednesday, April 17, 6:00 pm 



Barbara Cline
Assistant Coordinator, Business and Technology
(850) 872-3838

Steve Withall
Instructional Coordinator, Culinary and Hospitality
(850) 769-1551, ext. 4019