College of Culinary Arts

Administration

  • Gerald Lanuzza, MSEd, CHE, FMP, WSET 3, WSET Spirits, dean of College of Culinary Art, associate professor; AOS, BS, Johnson & Wales University; MSEd, Old Dominion University
  • Patricia DelBello, BS, WSET, CSW, director of culinary operations; BS, Cornell University
  • Amy Felder, EdD, CEPC, CHE, professor, department chair, baking & pastry; BA, Lawrence University; MA, University of North Carolina at Greensboro; EdD, Northeastern University
  • Jennifer Gallagher, MS, CEC, AIWS, CWE, CHE, FMP, associate professor, department chair, culinary arts; AOS, Culinary Institute of America; BS, Widener University; MS, Fairleigh Dickinson University

Faculty

  • Schellie Andrews, MBA, instructor; AA, BS, American InterContinental University; MBA, Johnson & Wales University
  • Ed Batten, BS, CCC, CCE, CWPC, FMP, associate instructor; AAS, BS Johnson & Wales University
  • Susan Batten, BS, CEC, CCE, FMP, senior instructor; Culinary Technology Degree, Asheville-Buncombe Technical Institute; BS, Johnson & Wales University
  • Robert Brener, MAF, CCC, CCE, CHE, associate professor; AAS, BS, Johnson & Wales University; MAF, University of Central Lancashire
  • Donald Brizes Jr., MSEd, CCC, CCE, WSET 3, associate professor; BS, MSEd, University of Akron
  • Frances Burnett, EdD, CMB, CEPC, CHE, professor; AAS, BS, Johnson & Wales University; MSEd, Columbia College; EdD, Argosy University
  • Michael Calenda, MEd, CEC, FMP, associate instructor; AAS, BS, Johnson & Wales University; MEd, University of North Carolina Charlotte
  • Tim Cameron, MA, FMP, CHE, associate professor; BA, Milligan College; MA, Old Dominion University
  • Brian Campbell, BS, CEC, CCE, FMP, senior instructor; AAS, Portland Community College; AOS, Culinary Institute of America; BS, Johnson & Wales University
  • Thomas DeRosa, BA, CEC, CHE, associate instructor; AOS, Culinary Institute of America; BA, New England Culinary Institute
  • Sam DeVries, EdD, CDP, FMP, CSW, CHE, associate professor; B-Tec, Plymouth College of Further Education; BS, Robert Morris University; MSEd, University of Phoenix; EdD, Northeastern University
  • Ellen Duke, MHA, associate instructor; AAS, Johnson & Wales University; BS, Syracuse University; MHA, University of Nevada Las Vegas
  • Robert Epskamp, BS, FMP, CCE, associate instructor; BS, George Mason University
  • Amy Felder, EdD, CEPC, CHE, professor, department chair, baking & pastry; BA, Lawrence University; MA, University of North Carolina at Greensboro; EdD, Northeastern University
  • Jennifer Gallagher, MS, CEC, AIWS, CWE, CHE, FMP, associate professor, department chair, culinary arts; AOS, Culinary Institute of America; BS, Widener University; MS, Fairleigh Dickinson University
  • Marcella Giannasio, MSM, HGM, CHE, FMP, WSET 3, WSET Spirits, associate professor; BS, College of Charleston; MSM, Southern Wesleyan University
  • Dorothy Gilbert, MFA, HGM, CHE, CSW, CFSP, FMP, WSET, WSET Spirits, associate professor; AA, BA, Green Mountain College; MFA, University of New Orleans
  • Carrie Hegnauer, BS, CHE, FMP, WSET 3, senior instructor; AS, BS, Johnson & Wales University
  • Jon Kimbrough, MEd, assistant professor; AOS, The Culinary Institute of America; BS, Johnson & Wales University; MEd, Nicholls State University
  • Stacey Kolbash, MS, RD, LDN, FSM, instructor; BS, MS, Ohio University
  • Cece Krelitz, BS, CWPC, CHE, associate instructor; AOS, New England Culinary Institute; BS, University of Nevada, Las Vegas
  • D. Megan Lambert, MS, RD, CHE, CB, CEPC, senior instructor; BS, The Pennsylvania State University; MS, East Carolina University
  • John Maas, MHA, CEPC, CCE, CPA, associate professor; AA, Baltimore International College; BA, Loyola College; MHA, University of Nevada, Las Vegas
  • S. Paul Malcolm, MSEd, CEC, CCE, CHE, FMP, WSET Spirits, associate professor; AOS, BA, New England Culinary Institute; MSEd, Long Island University
  • Ashley McGee, BA, CEC, CHE, FMP, senior instructor; AS, Culinary Institute of America; BA, University of North Carolina at Chapel Hill
  • James O’Hara, BFA, FMP, PCEC, associate instructor; AAS, Johnson & Wales University; BFA, Kent State University
  • Kelly Patkus, MS, CEPC, associate instructor; AAS, Johnson & Wales University; BS, North Carolina State University; MS, Green Mountain College
  • Harry Peemoeller, BS, MB, FMP, WSET 3, senior instructor; BS, Johnson & Wales University
  • Ronald Pehoski, MALS, CMB, senior instructor; CAC, California Culinary Academy; BS, Johnson State College; MALS, University of North Carolina at Greensboro
  • Catherine Rabb, MHA, CSW, CSS, AIWS, Certified Sommelier ISG, senior instructor; BS, University of South Carolina; MHA, University of Nevada Las Vegas
  • Daina Soto, MSc, associate professor; AAS, Johnson & Wales University; BA University of Puerto Rico; MSc, Dublin Institute of Technology
  • Quientina Stewart, MS, instructor; AS, BS, Johnson & Wales University; MS, Stratford University
  • Rhonda Stewart, MA, FMP, senior instructor; AS, Johnson & Wales University; BS, Wofford College; MA, Queens University
  • Robin Stybe, MAT, CCI, FMP, associate professor; AAS, BS, MAT, Johnson & Wales University
  • Frederick Tiess, ME, WCMC, CEC, FMP, associate professor; AAS, Dutchess Community College; AOS, Culinary Institute of America; BS Johnson & Wales University; ME, Western Carolina University
  • Raymond Zoller, ME, CEC, CHE, FMP, associate instructor; AOS, Culinary Institute of America; BS, Florida International University; ME, Western Carolina University