College of Culinary Arts

Administration

  • Susan Marshall, EdD, interim dean, College of Culinary Arts
  • William Idell, MS, assistant dean, College of Culinary Arts
  • T.J. Delle Donne, MAT, CEC, assistant dean of culinary relations & special projects
  • Bridget Sweet, EHS, CP-FS, executive director of food safety
  • Matt Tetzner, BS, director of culinary operations

Department Chairpersons

  • Lauren V. Haas, BS, department chair, international baking & pastry institute
  • Dean Lavornia, MEd, CEPC, department chair, international baking & pastry institute
  • Edward Korry, MA, CWE, WSET, department chair, dining room and beverage services
  • Michael D. Makuch, MAT, CEC, department chair, culinary arts
  • Ted McCall, EdD, 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, MS, RD, CSSD, department chair, culinary nutrition
  • Gilbert Stansfield, MBA, department chair, culinary arts

Faculty Emeritus

  • Jean-Jacques Dietrich, MEd, CEC, CCE, chef emeritus; AS, New York City Technological College; BA, Hunter College; MEd, Johnson & Wales University
  • George O'Palenick, MAT, CCE, CEC, AAC, chef emeritus; MAT, Johnson & Wales University

Faculty

  • Allison Acquisto, MAT, RD, associate professor; BS, University of Rhode Island; MAT, Johnson & Wales University
  • Jeffery D. Alexander, BS, CABB, associate instructor; BS, Johnson & Wales University
  • Charles Armstrong, AOS, instructor; AOS, Culinary Institute of America
  • John Aukstolis, AS, instructor; AS, Johnson & Wales University
  • Claudia Berube, instructor
  • Mary Bodensiek, MAT, CHE, instructor; BS, Johnson & Wales University; MAT, Johnson & Wales University
  • Marina Brancely, BS, associate instructor; BS, Johnson & Wales University
  • Olga Bravo, MFA, instructor; BFA, SUNY New Paltz; MFA, Rhode Island School of Design
  • Matthew Britt, BPS, instructor; BPS, Culinary Institute of America
  • Jennifer Broderick, EdD, CHE, associate professor; EdD, Johnson & Wales University
  • Robert L. Brown, MBA, CHE, assistant professor; AS, BS, Johnson & Wales University; MBA, American Intercontinental University
  • Tim Brown, BS, CHE, associate instructor; BS, The International Education Council
  • Christoph Bruehwiler, CEPC, instructor
  • John S. Chiaro, MS, CEC, CCE, CHE, associate professor; BA, Rhode Island College; MS, Johnson & Wales University
  • Thomas Choice, WSET, instructor
  • Luminita Cirstea, AS, CEPC, CMB, CABB, associate instructor; AS, Kendall College
  • Kevin Crawley, BS, RD, associate instructor; AS, BS, Johnson & Wales University
  • Elaine R. Cwynar, MAT, associate professor; AS, MAT, Johnson & Wales University; BA, University of Connecticut; Certificate of Vocational Teaching, University of Massachusetts
  • Marc DeMarchena, MAT, WSET, FDRP, SWE, associate professor; AOS, BS, MAT, Johnson & Wales University
  • Richard DeMaria, MAT, assistant professor; BS, University of Rhode Island; MA, 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, MS, associate professor; AOS, Culinary Institute of America; BS, MS, Johnson & Wales University
  • Kim Dolan, BA, instructor; BA, Connecticut College
  • Kevin Duffy, MAT, associate instructor; BS, MAT, Johnson & Wales University
  • Cynthia Ferron, MEd, CEPC, associate professor; AS, Schoolcraft College; BS, MAT, Johnson & Wales University
  • Paula Figoni, MBA, associate professor; BS, University of Massachusetts; MS, University of California; MBA, Simmons College
  • James Fuchs, AAS, instructor; AAS, Johnson & Wales University
  • Lauren V. Haas, BS, associate instructor, department chair; BS, Johnson & Wales University
  • Frederick Haddad, BS, CEC, CCE, associate instructor; AOS, Culinary Institute of America; BS, Johnson & Wales University
  • Christina Harvey, AOS, CEPC, associate instructor; AOS, Culinary Institute of America
  • Mark Harvey, AOS, CEPC, associate instructor; AOS, Culinary Institute of America
  • Katrina Herold, MEd, associate professor; BS, MEd, Johnson & Wales University
  • Rainer Hienerwadel, MAT, GMC, master instructor, AOS, BS, MAT, Johnson & Wales University
  • Ciril Hitz, MAT, CABB, senior instructor; BFA, Rhode Island School of Design, MAT, Johnson & Wales University
  • Steven Johansson, AOS, CCC, instructor; AOS, Culinary Institute of America
  • Peter Kelly, MLA, associate professor; BA, Vermont College of Norwich University; MLA, Boston University
  • Linda Kender, MAT, CFE, CP-FS associate professor; AS, BS, MA, Johnson & Wales University
  • Juergen Knorr, CEC, instructor; European Apprenticeship
  • Edward Korry, MA, CWE, WSET, FDRP, associate professor, department chair; BA, University of Chicago; MA, University of Cairo
  • Jean-Louis Lagalle, BS, associate instructor; AOS, BS, Johnson & Wales University
  • Susan Lagalle, BS, CEPC, associate instructor; BS, Johnson & Wales University
  • Emily LaRose, MS, RD, CNSC, CSP, assistant professor; BS, Johnson & Wales University; MS, Kansas State University
  • Dean Lavornia, MEd, CEPC, associate professor, department chair; AOS, BS, MAT, Johnson & Wales University
  • Branden Lewis, MBA, CEC, assistant professor; AS, BS, MA, Johnson & Wales University
  • Robert Lucier, AS, CEC, CHE, associate instructor; AS, Johnson & Wales University
  • Wyatt Maguire, BS, instructor; BS Johnson & Wales University
  • Michael Makuch, MAT, associate professor, department chair; AS, BS, MAT, Johnson & Wales University
  • Ted McCall, EdD, professor, department chair; MAT, Johnson & Wales University; EdD, Northeastern University
  • Ray McCue, MEd, CEC, associate professor; AS, BS, MEd, Johnson & Wales University
  • Joseph Melanson, MAT, CHE, associate instructor; MAT, Johnson & Wales University
  • Maura Metheny, BFA, instructor; BFA, Alfred University
  • Stacy Mirabello, BS, CEPC, associate instructor; AS, BS, Johnson & Wales University
  • Richard Miscovich, MBA, CABB, associate professor, department chair; BA, Michigan State University; MBA, Johnson & Wales University
  • Valeria Molinelli, MAT, senior instructor; AS, BS, MAT, Johnson & Wales University
  • Francis Mullaney, AOS, instructor; AOS, Culinary Institute of America
  • Mitchell Murad, MEd, assistant professor; AS, BS, Johnson & Wales University; MEd, Fitchburg State University
  • Neath Pal, instructor; Grand Diplome, La Varenne École de Cuisine
  • Jennifer Parisi, MS, CHE, instructor; MS, Hospitality Industry Systems, New York University
  • Robert Pekar, MAT, associate professor; AOS, Culinary Institute of America; AS, Manchester Community College; BS, MAT, Johnson & Wales University
  • Jennifer Pereira, MBA, DWS, CWE, associate professor; BA, New England Culinary Institute; MBA, Johnson & Wales University 
  • David Petrone, BS, CWC, CCE, CFE, associate instructor; AOS, BS, Johnson & Wales University
  • Linda Pettine, MAT, WSET, FDRP, Certified TIPS Trainer, associate professor; AA, Massachusetts Bay Community College; BA, North Adams State College; MAT, Johnson & Wales University
  • Craig Piermarini, MAT, associate instructor; AS, BS, MAT, Johnson & Wales University
  • Maureen Pothier, MBA, CEC, WSET, associate professor, department chair; BS, MBA, Johnson & Wales University
  • Jonathan Poyourow, MA, RD, assistant professor; BS, Johnson & Wales University; MA, Liberty University
  • David Ricci, instructor
  • Thao T. Rich, BS, CEPC, instructor; BS, Johnson & Wales University
  • Barbara Robinson, MPH, RD, CNSC, associate professor; BS, University of Rhode Island; MPH, Boston University
  • Ronda Robotham, MAT, associate professor; AS, BS, MAT, Johnson & Wales University
  • Robert Ross, MEd, associate professor; AS, BS, MEd, Johnson & Wales University
  • Stephen Scaife, MAT, CEC, CCE, CFE, associate professor; AOS, Culinary Institute of America; BS, MA, Johnson & Wales University
  • Jaime Schick, BS, instructor; BS, Johnson & Wales University
  • Louis Serra, MA, CEC, associate professor; BS, Johnson & Wales University; MA, Providence College
  • Todd Seyfarth, MS, RD, CSSD, associate professor, department chair; BS, Johnson & Wales University; MS, State University of New York — Stony Brook
  • Victor Smurro, MAT, associate professor; AOS, Westchester Community College; BA, MAT, Johnson & Wales University
  • Mark Soliday, AOS, associate instructor; AOS, Culinary Institute of America
  • Nathan M. Stamm, CEPC, associate instructor
  • Gilbert Stansfield, MBA, CEC, associate professor, department chair; BS, MBA, Johnson & Wales University
  • Frank Terranova, BS, CEC, CCE, senior instructor; BS, Johnson & Wales University
  • Lynn Tripp, MS, CFS, associate professor; BS, Bridgewater State College; MS, University of Massachusetts
  • Peter Vaillancourt, BS, instructor; BS, Roger Williams College
  • Frank Vollkommer, AS, CMPC, associate instructor; AS, New England Culinary Institute
  • Robert Weill, MAT, CBM, WSET, FDRP, associate professor; BS, East Stroudsburg University; MAT, Johnson & Wales University
  • Gary Welling, AS, instructor; AS, Johnson & Wales University
  • Rolland Wesen, MEd, assistant professor; BS, Carnegie Mellon University; MEd, Johnson & Wales University
  • Kenneth Wollenberg, MAT, CEPC, associate professor; AOS, BS, MEd, Johnson & Wales University
  • Robert Zielinski, AS, CEPC, associate instructor; AS, Johnson & Wales University
  • Russ Zito, MS, associate professor; AOS, BS, MS, Johnson & Wales University