College of Culinary Arts

Administration

  • Susan Marshall, Ed.D., interim dean, College of Culinary Arts
  • William Idell, M.S., assistant dean, College of Culinary Arts
  • T.J. Delle Donne, M.A.T., CEC, assistant dean of culinary relations & special projects
  • Bridget Sweet, EHS, CP-FS, executive director of food safety
  • Matt Tetzner, B.S., director of culinary operations

Department Chairpersons

  • Tim G. Brown, B.S., department chair, international baking & pastry institute
  • Dean Lavornia, M.Ed., CEPC, department chair, international baking & pastry institute
  • Edward Korry, M.A., CWE, WSET, department chair, dining room and beverage services
  • Michael D. Makuch, M.A.T., CEC, department chair, culinary arts
  • Ted McCall, Ed.D., department chair, culinary academics
  • Richard Miscovich, MBA, CABB, department chair, international baking & pastry institute
  • Maureen Pothier, MBA, CEC, WSET, department chair, culinary arts
  • Todd Seyfarth, M.S., RD, CSSD, department chair, culinary nutrition
  • Gilbert Stansfield, MBA, department chair, culinary arts

Faculty Emeritus

  • Jean-Jacques Dietrich, M.Ed., CEC, CCE, chef emeritus; A.S., New York City Technological College; B.A., Hunter College; M.Ed., Johnson & Wales University
  • George O'Palenick, M.A.T., CCE, CEC, AAC, chef emeritus; M.A.T., Johnson & Wales University

Faculty

  • Allison Acquisto, M.A.T., RD, associate professor; B.S., University of Rhode Island; M.A.T., Johnson & Wales University
  • Rizwan Ahmed, B.S., instructor; University of Maine at Machias
  • Jeffery D. Alexander, B.S., CABB, associate instructor; B.S., Johnson & Wales University
  • Charles Armstrong, B.S., instructor; A.O.S., Culinary Institute of America, B.S., Johnson & Wales University
  • John Aukstolis, A.S., instructor; A.S., Johnson & Wales University
  • Mary Bodensiek, M.A.T., CHE, instructor; B.S., Johnson & Wales University; M.A.T., Johnson & Wales University
  • Marina Brancely, B.S., associate instructor; B.S., Johnson & Wales University
  • Olga Bravo, M.F.A., instructor; B.F.A., SUNY New Paltz; M.F.A., Rhode Island School of Design
  • Matthew Britt, BPS, instructor; BPS, Culinary Institute of America
  • Jennifer Broderick, Ed.D., CHE, associate professor; Ed.D., Johnson & Wales University
  • Robert L. Brown, MBA, CHE, assistant professor; A.S., B.S., Johnson & Wales University; MBA, American Intercontinental University
  • Tim Brown, B.S., CHE, associate instructor, department chair; B.S., The International Education Council
  • Christoph Bruehwiler, CEPC, instructor
  • John S. Chiaro, M.S., CEC, CCE, CHE, associate professor; B.A., Rhode Island College; M.S., Johnson & Wales University
  • Thomas Choice, WSET, instructor
  • Luminita Cirstea, B.S., CEPC, CMB, CABB, associate instructor; A.S., Kendall University, B.S., Johnson & Wales University
  • Elaine R. Cwynar, M.A.T., associate professor; A.S., M.A.T., Johnson & Wales University; B.A., University of Connecticut; Certificate of Vocational Teaching, University of Massachusetts
  • Marc DeMarchena, M.A.T., WSET, FDRP, SWE, associate professor; A.O.S., B.S., M.A.T., Johnson & Wales University
  • Richard DeMaria, M.A.T., assistant professor; B.S., University of Rhode Island; M.A.T., Johnson & Wales University
  • Jean-Luc Derron, associate instructor; Hotel Schwanen, Switzerland; Steinli Trade School, Switzerland, Apprenticeship; Certification, Department of Labor and Trade, Switzerland; Confiserie Bachmann, Switzerland, Apprenticeship
  • John Dion, M.S., associate professor; A.O.S., Culinary Institute of America; B.S., M.S., Johnson & Wales University
  • Kevin Duffy, M.A.T., associate instructor; B.S., M.A.T., Johnson & Wales University
  • Cynthia Ferron, M.Ed., CEPC, associate professor; A.S., Schoolcraft College; B.S., M.A.T., Johnson & Wales University
  • James Fuchs, A.A.S., instructor; A.A.S., Johnson & Wales University
  • Lauren V. Haas, B.S., associate professor, department chair; B.S., Johnson & Wales University
  • Frederick Haddad, B.S., CEC, CCE, associate instructor; A.O.S., Culinary Institute of America; B.S., Johnson & Wales University
  • Christina Harvey, A.O.S., CEPC, associate instructor; A.O.S., Culinary Institute of America
  • Mark Harvey, A.O.S., CEPC, associate instructor; A.O.S., Culinary Institute of America
  • Katrina Herold, M.Ed., associate professor; B.S., M.Ed., Johnson & Wales University
  • Rainer Hienerwadel, M.A.T., GMC, master instructor, A.O.S., B.S., M.A.T., Johnson & Wales University
  • Ciril Hitz, M.A.T., CABB, senior instructor; B.F.A., Rhode Island School of Design, M.A.T., Johnson & Wales University
  • Steven Johansson, A.O.S., CCC, instructor; A.O.S., Culinary Institute of America
  • Peter Kelly, M.L.A., associate professor; B.A., Vermont College of Norwich University; M.L.A., Boston University
  • Linda Kender, M.A.T., CFE, CP-FS associate professor; A.S., B.S., M.A.T., Johnson & Wales University
  • Juergen Knorr, CEC, instructor; European Apprenticeship
  • Edward Korry, M.A., CWE, WSET, FDRP, associate professor, department chair; B.A., University of Chicago; M.A., University of Cairo
  • Jean-Louis Lagalle, B.S., associate instructor; A.O.S., B.S., Johnson & Wales University
  • Susan Lagalle, B.S., CEPC, senior instructor; B.S., Johnson & Wales University
  • Dean Lavornia, M.Ed., CEPC, associate professor, department chair; A.O.S., B.S., M.Ed., Johnson & Wales University
  • William Lendway, M.S., assistant professor; B.S., M.S., University of Minnesota
  • Branden Lewis, MBA, CEC, associate professor; A.S., B.S., MBA, Johnson & Wales University
  • Robert Lucier, A.S., CEC, CHE, associate instructor; A.S., Johnson & Wales University
  • Wyatt Maguire, B.S., instructor; B.S. Johnson & Wales University
  • Michael Makuch, M.A.T., associate professor, department chair; A.S., B.S., M.A.T., Johnson & Wales University
  • Ted McCall, Ed.D., professor, department chair; M.A.T., Johnson & Wales University; Ed.D., Northeastern University
  • Ray McCue, M.Ed., CEC, associate professor; A.S., B.S., M.Ed., Johnson & Wales University
  • Joseph Melanson, M.A.T., CHE, associate instructor; M.A.T., Johnson & Wales University
  • Maura Metheny, B.F.A., instructor; B.F.A., Alfred University
  • Stacy Mirabello, B.S., CEPC, associate instructor; A.S., B.S., Johnson & Wales University
  • Richard Miscovich, MBA, CABB, associate professor, department chair; B.A., Michigan State University; MBA, Johnson & Wales University
  • Valeria Molinelli, M.A.T., senior instructor; A.S., B.S., M.A.T., Johnson & Wales University
  • Francis Mullaney, A.O.S., instructor; A.O.S., Culinary Institute of America
  • Neath Pal, instructor; Grand Diplome, La Varenne École de Cuisine
  • Jennifer Parisi, M.S., CHE, instructor; M.S., Hospitality Industry Systems, New York University
  • Robert Pekar, M.A.T., associate professor; A.O.S., Culinary Institute of America; A.S., Manchester Community College; B.S., M.A.T., Johnson & Wales University
  • Jennifer Pereira, MBA, DWS, CWE, associate professor; B.A., New England Culinary Institute; MBA, Johnson & Wales University 
  • David Petrone, B.S., CWC, CCE, CFE, associate instructor; A.O.S., B.S., Johnson & Wales University
  • Linda Pettine, M.A.T., WSET, FDRP, Certified TIPS Trainer, associate professor; AA, Massachusetts Bay Community College; B.A., North Adams State College; M.A.T., Johnson & Wales University
  • Craig Piermarini, M.A.T., associate professor; A.S., B.S., M.A.T., Johnson & Wales University
  • Maureen Pothier, MBA, CEC, WSET, associate professor, department chair; B.S., MBA, Johnson & Wales University
  • Jonathan Poyourow, M.A., RD, assistant professor; B.S., Johnson & Wales University; M.A., Liberty University
  • David Ricci, instructor
  • Thao T. Rich, B.S., CEPC, instructor; B.S., Johnson & Wales University
  • Barbara Robinson, M.P.H., RD, CNSC, associate professor; B.S., University of Rhode Island; M.P.H., Boston University
  • Ronda Robotham, M.A.T., associate professor; A.S., B.S., M.A.T., Johnson & Wales University
  • Jaime Schick, B.S., instructor; B.S., Johnson & Wales University
  • Louis Serra, M.A., CEC, associate professor; B.S., Johnson & Wales University; M.A., Providence College
  • Todd Seyfarth, M.S., RD, CSSD, associate professor, department chair; B.S., Johnson & Wales University; M.S., State University of New York — Stony Brook
  • Mark Soliday, A.O.S., associate instructor; A.O.S., Culinary Institute of America
  • Nathan M. Stamm, CEPC, associate instructor
  • Gilbert Stansfield, MBA, CEC, associate professor, department chair; B.S., MBA, Johnson & Wales University
  • Lynn Tripp, M.S., CFS, associate professor; B.S., Bridgewater State College; M.S., University of Massachusetts
  • Peter Vaillancourt, B.S., instructor; B.S., Roger Williams College
  • Frank Vollkommer, A.S., CMPC, associate instructor; A.S., New England Culinary Institute
  • Robert Weill, M.A.T., CBM, WSET, FDRP, associate professor; B.S., East Stroudsburg University; M.A.T., Johnson & Wales University
  • Gary Welling, A.S., instructor; A.S., Johnson & Wales University
  • Rolland Wesen, M.Ed., assistant professor; B.S., Carnegie Mellon University; M.Ed., Johnson & Wales University
  • Kenneth Wollenberg, M.A.T., CEPC, associate professor; A.O.S., B.S., M.Ed., Johnson & Wales University
  • Robert Zielinski, A.S., CEPC, associate instructor; A.S., Johnson & Wales University
  • Russ Zito, M.S., associate professor; A.O.S., B.S., M.S., Johnson & Wales University