Chef John Chiaro, Jr. joined the faculty of Johnson & Wales University in 1990, where he teaches classes ranging from Continental Cuisine to Sociology of Culture and Food. His areas of expertise include food history and culture, seafood, Italian cuisine, and the food cultures of New England and the Mediterranean. He is the recipient of the 2010 Foodservice Academics Service Award, the 2004 Foodservice Academics Service Award, and the 1994 Outstanding Service Award.Chiaro has been instrumental in the development of the Culinary Arts curriculum, acting as associate project manager for “Culinary Fundamentals,” the new textbook for the Culinary Arts program that launched in 2003. In addition, he was one of the first JWU instructors to teach in the Advanced Culinary Placement Program for Global Chefs at the At-Sunrice Academy in Singapore. Prior to joining JWU’s faculty, Chiaro worked as executive chef at the Spring House Hotel on Block Island and at the Red Rooster Tavern in North Kingstown, R.I. He was also the corporate chef for Blount Seafood, the Jan Companies, and Quidnesset Country Club. For many years, he hosted two popular weekly radio talk shows, “Sunday Brunch with Johnson & Wales” on WPRO-AM and “The Chef’s Table” on WLKW-AM. Chiaro is a Certified Executive Chef and a Certified Culinary Educator, as well as a member of the American Culinary Federation, the Les Amis d’Escoffier Society and the American Academy of Chefs.