Chef John Dion joined Johnson & Wales University in 1980, where he teaches classes ranging from foodservice technology and design to Classical French Cuisine to storeroom operations. He graduated from the Johnson & Wales Leadership Institute and has been recognized for his teaching with the 1991 Les Amis d'Escoffier Chair Award. He was also a featured chef on the PBS series "Master Class at Johnson & Wales."
Prior to joining the staff at JWU, Dion worked as a rounds cook at Steamboat Village Inn in Steamboat Springs, Colo., and as chef for Holmes & Narver, Inc., in Orange, Calif. He also worked as part of the U.S. Antarctic Support Division at the South Pole. He has worked as executive chef at Sakonnet Golf Club in Little Compton, R.I., and Saddleback Lake Lodge in Rangeley, Maine. He is a member of the American Culinary Federation and the Research Chefs Association.