College of Food Innovation & Technology

Administration

  • Jason R. Evans, Ph.D., dean
  • Susan Marshall, Ed.D., associate dean
  • Gilbert Stansfield, MBA, CEC, assistant dean
  • T.J. Delle Donne, MAT, CEC, assistant dean of College of Food Innovation & Technology relations & special projects
  • Erik E. Goellner, director of College of Food Innovation & Technology procurement & operations
  • Sarah Hoffman, MBA, assistant director of College of Food Innovation & Technology operations

Department Chairpersons

  • Jeremy Houghton, MBA, B.S., department chair, culinary arts
  • Susan Lagalle, B.S., CEPC, department chair, international baking & pastry institute
  • Michael D. Makuch, MAT, CEC, department chair, interdisciplinary food studies
  • Valeria Molinelli, MAT, department chair, culinary arts
  • Jaime Schick, M.Ed., department chair, international baking & pastry institute

Faculty

  • Rizwan Ahmed, B.S., associate instructor; University of Maine — Machias
  • Jeffery D. Alexander, M.Ed., CABB, associate instructor; B.S., M.Ed., Johnson & Wales University
  • Aaron Barton, MAT, associate instructor; MAT, Johnson & Wales University
  • Daniel Bazzinotti, B.S., instructor; B.S., Johnson & Wales University
  • Marina Brancely, MFA, senior instructor; B.S., Johnson & Wales University; MFA, Boston University
  • Matthew Britt, M.Ed., associate professor; BPS, Culinary Institute of America; M.Ed., Johnson & Wales University
  • Jennifer Broderick, Ed.D., CHE, professor, B.S., Southern Connecticut University; MBA, University of Phoenix; Ed.D., Johnson & Wales University
  • Tim Brown, B.A., CHE, senior instructor; B.A., The International Education Council
  • Marc DeMarchena, MAT, WSET, FDRP, SWE, associate professor; AOS, B.S., MAT, Johnson & Wales University
  • Richard DeMaria, MAT, assistant professor; B.S., University of Rhode Island; MAT, Johnson & Wales University
  • Christina Harvey, B.S., CEPC, senior instructor; AOS, Culinary Institute of America, B.S., Johnson & Wales University
  • Ciril Hitz, MAT, CABB, senior instructor; B.F.A., Rhode Island School of Design; MAT, Johnson & Wales University
  • Jeremy Houghton, MBA, associate professor, department chair; B.S., MBA, Johnson & Wales University
  • Jean-Louis Lagalle, B.S., senior instructor; AOS, B.S., Johnson & Wales University
  • Susan Lagalle, B.S., CEPC, senior instructor, department chair; B.S., Johnson & Wales University
  • Dean Lavornia, M.Ed., CEPC, associate professor; AOS, B.S., M.Ed., Johnson & Wales University
  • William Lendway, M.S., assistant professor; B.S., M.S., University of Minnesota
  • Branden Lewis, Ed.D., CEC, professor; B.S., MBA, Johnson & Wales University; Ed.D., University of Wisconsin
  • Joshua D. Livsey, B.S., instructor; B.S., Johnson & Wales University
  • Wyatt Maguire, B.S., associate instructor; B.S., Johnson & Wales University
  • Michael Makuch, MAT, associate professor, department chair; A.S., B.S., MAT, Johnson & Wales University
  • Maxwell Manning, MAT, associate instructor; B.S., MAT, Johnson & Wales University
  • Ted McCall, Ed.D., professor; A.S., B.S., MAT, Johnson & Wales University; Ed.D., Northeastern University
  • Ray McCue, M.Ed., CEC, master instructor; A.S., B.S., M.Ed., Johnson & Wales University
  • Joseph Melanson, MAT, CHE, associate professor; A.S., B.S., MAT, Johnson & Wales University
  • Maura Metheny, M.Ed., associate professor; BFA, Alfred University; M.Ed., Johnson & Wales University
  • Stacy Mirabello, MLA, CEPC, associate professor; A.S., B.S., Johnson & Wales University; MLA, Boston University
  • Richard Miscovich, MBA, CABB, associate professor; B.A., Michigan State University; MBA, Johnson & Wales University
  • Valeria Molinelli, MAT, senior instructor, department chair; A.S., B.S., MAT, Johnson & Wales University
  • Ruben Morawicki, Ph.D., professor, director of EcoLab Center for Culinary Science; B.S., Universidad Argentina; M.S., State University of New York; Ph.D., Pennsylvania State University
  • Neath Pal, instructor; Grand Diplome, La Varenne École de Cuisine
  • Jennifer Parisi, M.S., CHE, associate professor; M.S., New York University
  • David Petrone, B.S., CWC, CCE, CFE, associate instructor; AOS, B.S., Johnson & Wales University
  • Craig Piermarini, MAT, associate professor; A.S., B.S., MAT, Johnson & Wales University
  • Jonathan Poyourow, Ph.D., RD, professor; B.S., Johnson & Wales University; M.A., Ph.D., Liberty University
  • Cassandra Rehm, B.S., instructor; B.S., Johnson & Wales University
  • Thao T. Rich, M.S., CEPC, associate instructor; B.S., M.S., Johnson & Wales University
  • Valerie Ryan, MLA, assistant professor; B.S., Framingham State University; MLA, Boston University
  • Jaime Schick, M.Ed., associate professor, department chair; B.S., M.Ed., Johnson & Wales University
  • Todd Seyfarth, M.S., RD, CSSD, associate professor; B.S., Johnson & Wales University; M.S., State University of New York — Stony Brook
  • Mark Soliday, AOS, associate instructor; AOS, Culinary Institute of America
  • Vincent Sperling, MAT, instructor; B.S., Delhi State University New York; MAT, Johnson & Wales University
  • Lynn Tripp, M.S., CFS, associate professor; B.S., Bridgewater State College; M.S., University of Massachusetts
  • Rolland Wesen, Ed.D., professor; B.S., Carnegie Mellon University; M.Ed., Ed.D., Johnson & Wales University
  • Russ Zito, M.S., associate professor; AOS, B.S., M.S., Johnson & Wales University