Chef Frederick Haddad joined the faculty of Johnson & Wales in 1984, where he teaches Continental Cuisine, American Regional Cuisine, and Storeroom Operations; his specialty is catering and special functions. Prior to joining the faculty at JWU, Haddad was with the Hyatt Regency chain of hotels, where he worked as executive chef at hotels in Buffalo, Nashville, and Atlanta. He also owns his own business, Creative Cuisine Caterers, and is both a Certified Executive Chef and a Certified Chef Educator.