College of Food Innovation & Technology

Administration

  • Patricia DelBello, B.S., WSET 3, CSW, director of College of Food Innovation & Technology operations; B.S., Cornell University
  • Jason R. Evans, Ph.D., dean
  • Amy Felder, Ed.D., CEPC, CHE, WEST Levels 2 & 3, professor, department chair, baking & pastry; B.A., Lawrence University; M.A., The University of North Carolina at Greensboro; Ed.D., Northeastern University
  • Jennifer Gallagher, M.S., CDM, CEC, CHE, AIWS, CWE, CSW, WEST Levels 2, 3 & Diploma, 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
  • Robert Brener, M.A.F., CHE, CHM, associate professor; A.A.S., B.S., Johnson & Wales University; M.A.F., University of Central Lancashire
  • Donald Brizes Jr., M.S.Ed., WSET 3, associate professor; B.S., M.S.Ed., University of Akron
  • Frances Burnett, Ed.D., CMB, CEPC, CHE, CNM, professor; A.A.S., B.S., Johnson & Wales University; M.S.Ed., Columbia College; Ed.D., Argosy University
  • Brian Campbell, M.S., CEC, CCE, CCI, FMP, senior instructor; A.A.S., Portland Community College; A.O.S., Culinary Institute of America; B.S., M.S., Johnson & Wales University
  • Denise De Jesus, M.S., assistant professor; A.S., B.S., Johnson & Wales University; M.S., Florida International University
  • Thomas DeRosa, MBA, CEC, associate professor; A.O.S., Culinary Institute of America; B.A., New England Culinary Institute; MBA, Johnson & Wales University
  • Sam DeVries, Ed.D., CDP, CSW, FMP, associate professor; Anglo/French Certificate, Restaurant/Hotel Operations, Lycée Professionnel Les Vignes, Arbois, France; B.Tech., Plymouth College of Further Education; B.S., Robert Morris University; M.S.Ed., University of Phoenix; Ed.D., Northeastern University
  • Amy Felder, Ed.D., CEPC, CHE, WEST Levels 2 & 3, professor, department chair, baking & pastry; B.A., Lawrence University; M.A., The University of North Carolina at Greensboro; Ed.D., Northeastern University
  • Jennifer Gallagher, M.S., CDM, CEC, CHE, AIWS, CWE, CSW, WEST Levels 2, 3 & Diploma, 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, M.S.M., HGM, CHE, FMP, WSET 3, WSET Spirits, associate professor; B.S., College of Charleston; M.S.M., Southern Wesleyan University
  • Dorothy (Deet) Gilbert, M.F.A., M.S., HGM, CHE, CSS, CSW, CFSP, FMP, WSET Levels 2 & 3, WSET 2 Spirits, French Wine Master, Rhone Wine Master Level, associate professor; A.A., B.A., Green Mountain College; M.F.A., University of New Orleans; M.S., Johnson & Wales University
  • Genny Komar, M.S., RD, LD, CC, WSET 2, associate professor; B.S., Johnson & Wales University; M.S., Clemson University
  • Cece Krelitz, M.E., CWPC, CHE, senior instructor; A.O.S., New England Culinary Institute; B.S., University of Nevada, Las Vegas; M.E., Western Carolina University
  • Gerald Lanuzza, M.S., FMP, WSET 3, WSET Spirits, associate professor; A.O.S., B.S., Johnson & Wales University; M.S., Old Dominion University
  • John Maas, MHA, CEPC, CCE, CPA, associate professor; A.A., Baltimore International College; B.A., Loyola University Maryland; MHA, University of Nevada — Las Vegas
  • Yara Maga De Jesus, instructor; A.A., Johnson & Wales University; B.S., Ana G. Mendez University
  • Ashley McGee, M.S., CEC, CHE, CFSE, FMP, senior instructor; A.S., Culinary Institute of America; B.A., The University of North Carolina at Chapel Hill; M.S., Johnson & Wales University
  • James O’Hara, B.F.A., FMP, PCEC, CHE, associate instructor; A.A.S., Johnson & Wales University; B.F.A., Kent State University
  • Harry Peemoeller, B.S., MB, FMP, WSET 3, senior instructor; B.S., Johnson & Wales University
  • Austin Scoles, B.S., instructor; A.A.S., B.S., Johnson & Wales University; certificate, Ecole Naionale Superieure de Patisserie
  • Daina Soto, M.Sc., associate professor; A.A.S., Johnson & Wales University; B.A. University of Puerto Rico; M.Sc., Dublin Institute of Technology
  • Rhonda Stewart, M.A., CHE, 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, CCA, FMP, WSET 2, master instructor; A.A.S., Dutchess Community College; A.O.S., Culinary Institute of America; B.S., Johnson & Wales University; M.E., Western Carolina University
  • Leslie Thompson Van Horn, D.C.N., LDN, FAND, assistant professor; B.S., College of Charleston; M.S., Winthrop University; D.C.N., University of North Florida
  • Laura Unverzagt, B.A., CEPC, CHE, instructor; B.A., Western Washington University
  • Raymond Zoller, M.E., CEC, CHE, FMP, associate professor; A.O.S., Culinary Institute of America; B.S., Florida International University; M.E., Western Carolina University