College of Culinary Arts

Administration

  • Gerald Lanuzza, M.S.Ed., CHE, FMP, WSET 3, WSET Spirits, dean of College of Culinary Art, associate professor; A.O.S., B.S., Johnson & Wales University; M.S.Ed., Old Dominion University
  • Patricia DelBello, B.S., WSET 3, CSW, director of culinary operations; B.S., Cornell University
  • Amy Felder, Ed.D., CEPC, CHE, professor, department chair, baking & pastry; B.A., Lawrence University; M.A., University of North Carolina at Greensboro; Ed.D., Northeastern University
  • Jennifer Gallagher, M.S., CEC, AIWS, CWE, CHE, CDM, FMP, associate professor, department chair, culinary arts; A.O.S., Culinary Institute of America; B.S., Widener University; M.S., Fairleigh Dickinson University

Faculty

  • Schellie Andrews, MBA, associate instructor; A.A., B.S., American InterContinental University; MBA, Johnson & Wales University
  • Ed Batten, B.S., CCC, CCE, CWPC, FMP, associate instructor; A.A.S., B.S. Johnson & Wales University
  • Susan Batten, B.S., CEC, CCE, FMP, senior instructor; Culinary Technology Degree, Asheville-Buncombe Technical Institute; B.S., Johnson & Wales University
  • Robert Brener, M.A.F., CCC, CCE, CHE, associate professor; A.A.S., B.S., Johnson & Wales University; M.A.F., University of Central Lancashire
  • Donald Brizes Jr., M.S.Ed., CCC, CCE, WSET 3, associate professor; B.S., M.S.Ed., University of Akron
  • Frances Burnett, Ed.D., CMB, CEPC, CHE, professor; A.A.S., B.S., Johnson & Wales University; M.S.Ed., Columbia College; Ed.D., Argosy University
  • Michael Calenda, M.Ed., CEC, FMP, associate instructor; A.A.S., B.S., Johnson & Wales University; M.Ed., University of North Carolina Charlotte
  • Tim Cameron, M.A., FMP, CHE, associate professor; B.A., Milligan College; M.A., Old Dominion University
  • Brian Campbell, B.S., CEC, CCE, FMP, senior instructor; A.A.S., Portland Community College; A.O.S., Culinary Institute of America; B.S., Johnson & Wales University
  • Thomas DeRosa, MBA, CEC, CHE, associate instructor; A.O.S., Culinary Institute of America; B.A., New England Culinary Institute; MBA, Johnson & Wales University
  • Sam DeVries, Ed.D., CDP, FMP, CSW, CHE, associate professor; B-Tec, Plymouth College of Further Education; B.S., Robert Morris University; M.S.Ed., University of Phoenix; Ed.D., Northeastern University
  • Ellen Duke, MHA, CEPC, associate instructor; A.A.S., Johnson & Wales University; B.S., Syracuse University; MHA, University of Nevada Las Vegas
  • Robert Epskamp, B.S., FMP, CCE, associate instructor; B.S., George Mason University
  • Amy Felder, Ed.D., CEPC, CHE, professor, department chair, baking & pastry; B.A., Lawrence University; M.A., University of North Carolina at Greensboro; Ed.D., Northeastern University
  • Jennifer Gallagher, M.S., CEC, AIWS, CWE, CHE, CDM, FMP, associate professor, department chair, culinary arts; A.O.S., Culinary Institute of America; B.S., Widener University; M.S., Fairleigh Dickinson University
  • Marcella Giannasio, MSM, HGM, CHE, FMP, WSET 3, WSET Spirits, associate professor; B.S., College of Charleston; MSM, Southern Wesleyan University
  • Dorothy Gilbert, M.F.A., HGM, CHE, CSW, CFSP, FMP, WSET 3, WSET Spirits, associate professor; A.A., B.A., Green Mountain College; M.F.A., University of New Orleans
  • Stacey Kolbash, M.S., RD, LDN, FSM, instructor; B.S., M.S., Ohio University
  • Cece Krelitz, M.E., CWPC, CHE, associate instructor; A.O.S., New England Culinary Institute; B.S., University of Nevada, Las Vegas; M.E., Western Carolina University
  • D. Megan Lambert, M.S., RD, CHE, CB, CEPC, senior instructor; B.S., The Pennsylvania State University; M.S., East Carolina University
  • John Maas, MHA, CEPC, CCE, CPA, associate professor; A.A., Baltimore International College; B.A., Loyola College; MHA, University of Nevada, Las Vegas
  • S. Paul Malcolm, M.S.Ed., CEC, CCE, CHE, FMP, WSET 3, associate professor; A.O.S., B.A., New England Culinary Institute; M.S.Ed., Long Island University
  • Ashley McGee, B.A., CEC, CHE, FMP, senior instructor; A.S., Culinary Institute of America; B.A., University of North Carolina at Chapel Hill
  • James O’Hara, B.F.A., FMP, PCEC, associate instructor; A.A.S., Johnson & Wales University; B.F.A., Kent State University
  • Kelly Patkus, M.S., CEPC, associate instructor; A.A.S., Johnson & Wales University; B.S., North Carolina State University; M.S., Green Mountain College
  • Harry Peemoeller, B.S., MB, FMP, WSET 3, senior instructor; B.S., Johnson & Wales University
  • Ronald Pehoski, MALS, CMB, senior instructor; CAC, California Culinary Academy; B.S., Johnson State College; MALS, University of North Carolina at Greensboro
  • Catherine Rabb, MHA, CWE, CSS, AIWS, Certified Sommelier ISG, senior instructor; B.S., University of South Carolina; MHA, University of Nevada Las Vegas
  • Daina Soto, M.Sc., associate professor; A.A.S., Johnson & Wales University; B.A. University of Puerto Rico; M.Sc., Dublin Institute of Technology
  • Quientina Stewart, M.S., CEPC, assistant professor; A.S., B.S., Johnson & Wales University; M.S., Stratford University
  • Rhonda Stewart, M.A., CEPC, FMP, senior instructor; A.S., Johnson & Wales University; B.S., Wofford College; M.A., Queens University
  • Robin Stybe, M.A.T., CCI, FMP, associate professor; A.A.S., B.S., M.A.T., Johnson & Wales University
  • Frederick Tiess, M.E., WCMC, CEC, FMP, associate professor; A.A.S., Dutchess Community College; A.O.S., Culinary Institute of America; B.S. Johnson & Wales University; M.E., Western Carolina University
  • Raymond Zoller, M.E., CEC, CHE, FMP, associate instructor; A.O.S., Culinary Institute of America; B.S., Florida International University; M.E., Western Carolina University