Chef William Scott Stacks, Sr. entered eternal life on April 13, 2008.
He shared his life with his wife Betty for 32 years in Mount Pleasant and was a member of First Baptist Church there. They have two sons, William Scott of Huger, SC and Dustin, stationed in Anchorage, AK, with the U.S. Coast Guard. Bill was one of 12 children and a large extended family survives. He was born in northern Virginia near Washington, D.C. Prior to his culinary career, he spent six years in the U.S. Navy and served in Vietnam. He was an Executive Chef, culinary educator, restaurant owner and operator.
Chef Stacks began his culinary career as a teenager in the restaurant operated by his grandfather and family in the Georgetown area of Washington, D.C. That experience led to his education and graduation from the Culinary Institute of America (CIA) in Hyde Park, New York, and the International Hotel School of Washington, D.C. For seven years, he was the Executive Chef at Marianne's, Charleston's well-known downtown French restaurant which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe on Pitt Street in the Old Village of Mt. Pleasant where his Lowcountry food styling was featured. His industry credentials include serving as Chef of the Year of the local chapter of the American Culinary Federation (ACF), Coordinator for the Southeast Region for ACF Apprenticeship, member of ACF Council and Certified Hospitality Educator (CHE) by the American Hotel and Lodging Association. From 2000 until his death, Bill was employed by Trident Technical College (TTC) as a chef instructor for the Culinary Institute of Charleston. His history with the TTC culinary program began years ago as a member of the initial planning committee for the culinary curriculum development. Bill taught all levels of culinary students and was a mentor to many graduates who are now employed in restaurants throughout the Lowcountry and the United States. He was a gifted educator and chef, always eager to share his love of his craft with his students. His dynamic talent, spirit, and hard work led the Culinary Institute of Charleston's food preparation for the initial Trident Technical College/Southern Wine & Spirits partnership Vintners Dinner and Wine Expo. As an award-winning faculty sponsor of the TTC Hospitality and Culinary Student organization, Chef worked with that group to begin an interactive summer program with Camp Happy Days in Santee, SC. There, he taught culinary workshops for terminally ill children and their siblings. With the assistance of the culinary community, this project resulted in an activity kitchen for the children at summer camp. He also coached and/or judged PRO START, QUEST, LIFE SKILLS USA AND VICA culinary high school teams to assist with their state and national competitions. Community service was an obvious characteristic of his life, and he was ready to assist with activities from the annual Lowcountry Food Bank Chefs Feast to the annual Charleston Restaurant Association's Taste of Charleston and the annual BB&T Charleston Food and Wine Festival among other large and small community needs.
Bill was one of 12 children; seven boys and five girls. In addition to his wife and sons, his family includes his mother, Janet Stacks Sisk, Washington, DC; six brothers, Joseph Stacks, Wilmington, North Carolina; John Stacks, Washington, DC; Mark Stacks, Sherwood, Oregon; Sanford Steven Stacks, Jerome Stacks, and David Stacks, all of Northern Virginia; and five sisters, Barbara Gibson, and Margie Fairbanks of Northern Virginia; Jacqueline Block, Daytona Beach, Florida; and Becky Stacks, Salisbury, North Carolina.
He was pre-deceased by his beloved sister, Sandra Stacks.
He will also be greatly missed by Betty's family and his little dog, Penny.
In lieu of flowers, memorials my be sent to the Chef Bill Stacks Memorial Fund at the Culinary Institute of Charleston in care of the Trident Technical College Foundation, P.O. Box 118067, Charleston, SC 29423-8067, the First Baptist Church of Mt. Pleasant, 681 McCants Drive, Mt. Pleasant, SC 29464 or Hospice of Charleston, Hospice Center Fund, 3870 Leeds Avenue, Suite 101, North Charleston, SC 29405.
Cause of Death: Cancer
He shared his life with his wife Betty for 32 years in Mount Pleasant and was a member of First Baptist Church there. They have two sons, William Scott of Huger, SC and Dustin, stationed in Anchorage, AK, with the U.S. Coast Guard. Bill was one of 12 children and a large extended family survives. He was born in northern Virginia near Washington, D.C. Prior to his culinary career, he spent six years in the U.S. Navy and served in Vietnam. He was an Executive Chef, culinary educator, restaurant owner and operator.
Chef Stacks began his culinary career as a teenager in the restaurant operated by his grandfather and family in the Georgetown area of Washington, D.C. That experience led to his education and graduation from the Culinary Institute of America (CIA) in Hyde Park, New York, and the International Hotel School of Washington, D.C. For seven years, he was the Executive Chef at Marianne's, Charleston's well-known downtown French restaurant which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe on Pitt Street in the Old Village of Mt. Pleasant where his Lowcountry food styling was featured. His industry credentials include serving as Chef of the Year of the local chapter of the American Culinary Federation (ACF), Coordinator for the Southeast Region for ACF Apprenticeship, member of ACF Council and Certified Hospitality Educator (CHE) by the American Hotel and Lodging Association. From 2000 until his death, Bill was employed by Trident Technical College (TTC) as a chef instructor for the Culinary Institute of Charleston. His history with the TTC culinary program began years ago as a member of the initial planning committee for the culinary curriculum development. Bill taught all levels of culinary students and was a mentor to many graduates who are now employed in restaurants throughout the Lowcountry and the United States. He was a gifted educator and chef, always eager to share his love of his craft with his students. His dynamic talent, spirit, and hard work led the Culinary Institute of Charleston's food preparation for the initial Trident Technical College/Southern Wine & Spirits partnership Vintners Dinner and Wine Expo. As an award-winning faculty sponsor of the TTC Hospitality and Culinary Student organization, Chef worked with that group to begin an interactive summer program with Camp Happy Days in Santee, SC. There, he taught culinary workshops for terminally ill children and their siblings. With the assistance of the culinary community, this project resulted in an activity kitchen for the children at summer camp. He also coached and/or judged PRO START, QUEST, LIFE SKILLS USA AND VICA culinary high school teams to assist with their state and national competitions. Community service was an obvious characteristic of his life, and he was ready to assist with activities from the annual Lowcountry Food Bank Chefs Feast to the annual Charleston Restaurant Association's Taste of Charleston and the annual BB&T Charleston Food and Wine Festival among other large and small community needs.
Bill was one of 12 children; seven boys and five girls. In addition to his wife and sons, his family includes his mother, Janet Stacks Sisk, Washington, DC; six brothers, Joseph Stacks, Wilmington, North Carolina; John Stacks, Washington, DC; Mark Stacks, Sherwood, Oregon; Sanford Steven Stacks, Jerome Stacks, and David Stacks, all of Northern Virginia; and five sisters, Barbara Gibson, and Margie Fairbanks of Northern Virginia; Jacqueline Block, Daytona Beach, Florida; and Becky Stacks, Salisbury, North Carolina.
He was pre-deceased by his beloved sister, Sandra Stacks.
He will also be greatly missed by Betty's family and his little dog, Penny.
In lieu of flowers, memorials my be sent to the Chef Bill Stacks Memorial Fund at the Culinary Institute of Charleston in care of the Trident Technical College Foundation, P.O. Box 118067, Charleston, SC 29423-8067, the First Baptist Church of Mt. Pleasant, 681 McCants Drive, Mt. Pleasant, SC 29464 or Hospice of Charleston, Hospice Center Fund, 3870 Leeds Avenue, Suite 101, North Charleston, SC 29405.
Cause of Death: Cancer
Chef William Scott Stacks, Sr. entered eternal life on April 13, 2008.
He shared his life with his wife Betty for 32 years in Mount Pleasant and was a member of First Baptist Church there. They have two sons, William Scott of Huger, SC and Dustin, stationed in Anchorage, AK, with the U.S. Coast Guard. Bill was one of 12 children and a large extended family survives. He was born in northern Virginia near Washington, D.C. Prior to his culinary career, he spent six years in the U.S. Navy and served in Vietnam. He was an Executive Chef, culinary educator, restaurant owner and operator.
Chef Stacks began his culinary career as a teenager in the restaurant operated by his grandfather and family in the Georgetown area of Washington, D.C. That experience led to his education and graduation from the Culinary Institute of America (CIA) in Hyde Park, New York, and the International Hotel School of Washington, D.C. For seven years, he was the Executive Chef at Marianne's, Charleston's well-known downtown French restaurant which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe on Pitt Street in the Old Village of Mt. Pleasant where his Lowcountry food styling was featured. His industry credentials include serving as Chef of the Year of the local chapter of the American Culinary Federation (ACF), Coordinator for the Southeast Region for ACF Apprenticeship, member of ACF Council and Certified Hospitality Educator (CHE) by the American Hotel and Lodging Association. From 2000 until his death, Bill was employed by Trident Technical College (TTC) as a chef instructor for the Culinary Institute of Charleston. His history with the TTC culinary program began years ago as a member of the initial planning committee for the culinary curriculum development. Bill taught all levels of culinary students and was a mentor to many graduates who are now employed in restaurants throughout the Lowcountry and the United States. He was a gifted educator and chef, always eager to share his love of his craft with his students. His dynamic talent, spirit, and hard work led the Culinary Institute of Charleston's food preparation for the initial Trident Technical College/Southern Wine & Spirits partnership Vintners Dinner and Wine Expo. As an award-winning faculty sponsor of the TTC Hospitality and Culinary Student organization, Chef worked with that group to begin an interactive summer program with Camp Happy Days in Santee, SC. There, he taught culinary workshops for terminally ill children and their siblings. With the assistance of the culinary community, this project resulted in an activity kitchen for the children at summer camp. He also coached and/or judged PRO START, QUEST, LIFE SKILLS USA AND VICA culinary high school teams to assist with their state and national competitions. Community service was an obvious characteristic of his life, and he was ready to assist with activities from the annual Lowcountry Food Bank Chefs Feast to the annual Charleston Restaurant Association's Taste of Charleston and the annual BB&T Charleston Food and Wine Festival among other large and small community needs.
Bill was one of 12 children; seven boys and five girls. In addition to his wife and sons, his family includes his mother, Janet Stacks Sisk, Washington, DC; six brothers, Joseph Stacks, Wilmington, North Carolina; John Stacks, Washington, DC; Mark Stacks, Sherwood, Oregon; Sanford Steven Stacks, Jerome Stacks, and David Stacks, all of Northern Virginia; and five sisters, Barbara Gibson, and Margie Fairbanks of Northern Virginia; Jacqueline Block, Daytona Beach, Florida; and Becky Stacks, Salisbury, North Carolina.
He was pre-deceased by his beloved sister, Sandra Stacks.
He will also be greatly missed by Betty's family and his little dog, Penny.
In lieu of flowers, memorials my be sent to the Chef Bill Stacks Memorial Fund at the Culinary Institute of Charleston in care of the Trident Technical College Foundation, P.O. Box 118067, Charleston, SC 29423-8067, the First Baptist Church of Mt. Pleasant, 681 McCants Drive, Mt. Pleasant, SC 29464 or Hospice of Charleston, Hospice Center Fund, 3870 Leeds Avenue, Suite 101, North Charleston, SC 29405.
Cause of Death: Cancer
He shared his life with his wife Betty for 32 years in Mount Pleasant and was a member of First Baptist Church there. They have two sons, William Scott of Huger, SC and Dustin, stationed in Anchorage, AK, with the U.S. Coast Guard. Bill was one of 12 children and a large extended family survives. He was born in northern Virginia near Washington, D.C. Prior to his culinary career, he spent six years in the U.S. Navy and served in Vietnam. He was an Executive Chef, culinary educator, restaurant owner and operator.
Chef Stacks began his culinary career as a teenager in the restaurant operated by his grandfather and family in the Georgetown area of Washington, D.C. That experience led to his education and graduation from the Culinary Institute of America (CIA) in Hyde Park, New York, and the International Hotel School of Washington, D.C. For seven years, he was the Executive Chef at Marianne's, Charleston's well-known downtown French restaurant which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe on Pitt Street in the Old Village of Mt. Pleasant where his Lowcountry food styling was featured. His industry credentials include serving as Chef of the Year of the local chapter of the American Culinary Federation (ACF), Coordinator for the Southeast Region for ACF Apprenticeship, member of ACF Council and Certified Hospitality Educator (CHE) by the American Hotel and Lodging Association. From 2000 until his death, Bill was employed by Trident Technical College (TTC) as a chef instructor for the Culinary Institute of Charleston. His history with the TTC culinary program began years ago as a member of the initial planning committee for the culinary curriculum development. Bill taught all levels of culinary students and was a mentor to many graduates who are now employed in restaurants throughout the Lowcountry and the United States. He was a gifted educator and chef, always eager to share his love of his craft with his students. His dynamic talent, spirit, and hard work led the Culinary Institute of Charleston's food preparation for the initial Trident Technical College/Southern Wine & Spirits partnership Vintners Dinner and Wine Expo. As an award-winning faculty sponsor of the TTC Hospitality and Culinary Student organization, Chef worked with that group to begin an interactive summer program with Camp Happy Days in Santee, SC. There, he taught culinary workshops for terminally ill children and their siblings. With the assistance of the culinary community, this project resulted in an activity kitchen for the children at summer camp. He also coached and/or judged PRO START, QUEST, LIFE SKILLS USA AND VICA culinary high school teams to assist with their state and national competitions. Community service was an obvious characteristic of his life, and he was ready to assist with activities from the annual Lowcountry Food Bank Chefs Feast to the annual Charleston Restaurant Association's Taste of Charleston and the annual BB&T Charleston Food and Wine Festival among other large and small community needs.
Bill was one of 12 children; seven boys and five girls. In addition to his wife and sons, his family includes his mother, Janet Stacks Sisk, Washington, DC; six brothers, Joseph Stacks, Wilmington, North Carolina; John Stacks, Washington, DC; Mark Stacks, Sherwood, Oregon; Sanford Steven Stacks, Jerome Stacks, and David Stacks, all of Northern Virginia; and five sisters, Barbara Gibson, and Margie Fairbanks of Northern Virginia; Jacqueline Block, Daytona Beach, Florida; and Becky Stacks, Salisbury, North Carolina.
He was pre-deceased by his beloved sister, Sandra Stacks.
He will also be greatly missed by Betty's family and his little dog, Penny.
In lieu of flowers, memorials my be sent to the Chef Bill Stacks Memorial Fund at the Culinary Institute of Charleston in care of the Trident Technical College Foundation, P.O. Box 118067, Charleston, SC 29423-8067, the First Baptist Church of Mt. Pleasant, 681 McCants Drive, Mt. Pleasant, SC 29464 or Hospice of Charleston, Hospice Center Fund, 3870 Leeds Avenue, Suite 101, North Charleston, SC 29405.
Cause of Death: Cancer
Family Members
Sponsored by Ancestry
Advertisement
Explore more
Sponsored by Ancestry
Advertisement
