Our Culinary Faculty

The faculty at JWU's College of Culinary Arts are not only accomplished chefs: they're also professional educators with bachelor's and masters degrees and top-notch industry experience. Now they're passing their expertise, techniques and insights on to you.

University Dean of Culinary Education
Guggenmos, Karl J.

Dean of Culinary Academics
McVety, Paul J.

Director of Culinary Events
Joseph, Adam

Director of Purchasing and Storeroom Operations
Goellner, Erik

Director of Culinary Operations
Tetzner, Matthew

Department Chairs
Idell, William, Culinary Arts Baccalaureate Program
Korry, Edward, Beverage & Dining Service
Lavornia, Dean, International Baking & Pastry Institute
Marshall, Susan, Food Service Academics
Pothier, Maureen, Culinary Arts Associate Studies
Stansfield, Gilbert, Culinary Arts Associate Studies
Vieira, Suzanne, Culinary Nutrition
Welling, Gary, International Baking & Pastry Institute

Culinary Arts
Adel, Jeff
Aukstolis, John
Berube, Claudia
Cooper, Peter
Delle Donne, Thomas J.
Dion, John
Fuchs, James
Gold, Matthew
Haddad, Frederick
Hienerwadel, Rainer
Johansson, Steven
Kelly, Peter
Knorr, Juergen
Lewis, Branden
Lucier, Robert
McCue, Ray J.
Melanson, Joseph
Molinelli, Valeria
Mullaney, Francis
Olobri, Raymond
O'Palenick, George
Pal, Neath
Petrone, David
Robotham, Ronda
Scaife, Stephen
Smurro, Victor
Terranova, Frank
Vaillancourt, Peter
Vienne, Jean-Michel
Wesen, Rolland
Zito, Russ