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.

Lanuzza, Gerald, MSEd, FMP, dean of culinary education
Felder, Amy, baking & pastry department chair
DelBello, Patricia, BS, director of culinary operations
Nash, Evan, director of purchasing
Bennett, Dustin, BS, CPM, culinary purchasing agent

Batten, Edward
Batten, Susan
Benedetto, Joseph
Bolinger, Paul
Brener, Robert
Brizes, Donald
Burnett Frances 
Calenda, Michael
Cameron, Tim
Campbell, Brian
DeRosa, Thomas
DeVries, Paul
Duke, Ellen
Ellsworth, Valerie
Epskamp, Robert
Gallagher, Jennifer
Giannasio, Marcella
Gilbert, Deet
Gronert, Armin
Hegnauer, Carrie
Krelitz, Cece
Lambert, Megan
Maas, John F.
Malcolm, Paul
McCall, Theodore
McGee, Ashley
Moorachian, Mary Etta
O'Hara, James
Patkus, Kelly
Pearson, Shane
Peemoeller, Harry
Pehoski, Ronald K.
Rabb, Catherine
Reinhart, Peter
Rosenbaum, Joshua
Rosenbaum, Kimberly
Stewart, Rhonda
Stybe, Karl
Stybe, Robin
Tiess, Fred
Zoller, Raymond

Main phone number: 980-598-1440

James Beard Award-Winning Alum Elevates Southern Cooking to an Artform

The New York Times praised Sean Brock's elegant comfort food as “local cooking at its best.” Brock recently returned to campus to talk about his craft. read more