Ronald Pehoski joined the Charlotte Campus from Essex Junction, Vt., where he was Lead Pastry Instructor for seven years at the New England Culinary Institute. He also taught Storeroom Management and Product Identification curriculum while completing his bachelor’s degree in General Studies from Johnson State College. He is a graduate of the California Culinary Academy with a Culinary Arts Certificate. Pehoski has more than 20 years of culinary and pastry related experience in hotels and restaurants. He also worked as the executive pastry chef at the historic Brown Palace Hotel in downtown Denver, CO and at the Scanticon Hotel and Resort in Englewood, CO. Pehoski spent 6 years working in Hawaii at world class properties such as the Intercontinental Hotel Maui, the Four Seasons Resort and the Grand Hyatt Wailea Resort and Spa. In 2008 Pehoski successfully completed the certified master baker examination.