College of Culinary Arts


  • Bruce Ozga, MEd, CHE, CCE, CEC, dean of culinary education
  • Jeremy Houghton, MBA, department chair
  • Michael Angnardo, BS, CMB, department chair


  • Michael Angnardo, BS, CMB,senior instructor, department chair; AOS, Culinary Institute of America; BS, Johnson & Wales University
  • Adrian Barber, CHE, associate instructor; AS, Culinary Institute of America
  • Alan Bergman, BS, RD, associate instructor; AS, BS, Johnson & Wales University
  • Jim Flader, MEd, assistant professor; AS, Johnson & Wales University; BE, MEd, Vanderbilt University
  • Gian Flores, BS, instructor; AS, BS, Johnson & Wales University
  • Gilles Hezard, AS, CMB, CEPC, senior instructor; AS, Johnson & Wales University; CAP, College d’Enseignement — Technique, Masculin, France
  • Jeremy Houghton, MBA, senior instructor, department chair; AS, BS, MBA, Johnson & Wales University
  • Barbara Kamp, MS, assistant professor; AOS, California Culinary Academy; MS, Florida International University
  • Mika Kochi, AS, instructor; AS, Johnson & Wales University
  • Genny Komar, MS, RD, instructor; BS, Johnson & Wales University; MS, Clemson University
  • Kevin Kopsick, BS, instructor; AOS, Miami-Dade College; BS, Johnson & Wales University
  • Lawrence R. LaCastra, MCFA, associate instructor; MCFA, Landsdown College of Culinary Arts
  • Ana Machado, MBA, CEC, associate professor; BS, MBA, Lynn University
  • Gershwin Narraidoo, MBA, assistant professor; BA, Bournemouth University; MBA, Walden University
  • Rene Olmeda-Santana, BA, level 1 instructor; AOS, Culinary Institute of America; BA, University of Puerto Rico
  • Yves Payraudeau, BS, CAP, instructor; CAP, Ecole Professional de Boucherie de Paris; BS, Johnson & Wales University
  • Colin Roche, PhD, CHE, FMP, CEC, CCE, professor; AS, Southern Maine Technical College; AS, Newbury College; BS, MBA, Lynn University; PhD, Florida Atlantic University
  • Michael Skufca, BA, instructor; BA, Marquette University
  • James Sturgeon, BA, instructor; BA, Johnson & Wales University
  • Todd Tonova, PhD, professor; AOS, Culinary Institute of America; BS, MS, Florida International University; PhD, Lynn University
  • Christof Wagner, MEd, CMC, master instructor; CMC, Industue und Handelskammer; BA, Johnson & Wales University; MEd, California Coast University