Maureen Pothier, M.B.A., CEC, is chair of the Culinary Arts program at the College of Culinary Arts at Johnson & Wales University in Providence, R.I. She is responsible for overseeing curriculum as well as faculty in the Culinary Associates Program, and spearheading special projects. Pothier has been at Johnson & Wales since 1997. She teaches classes in New World, Traditional European, and International Cuisines; and Stocks, Sauces and Soups. She specializes in seafood, and food and wine pairing.Pothier is currently the President of Women Chefs and Restaurateurs (WCR), a national organization whose mission is to further the education, advancement and connection of women in the culinary industry. A Certified Executive Chef, Pothier came to Johnson & Wales from Bluepoint Oyster Bar & Restaurant in Providence, where she was executive chef and co-owner along with her husband.
Accomplishments include a guest chef appearance at the James Beard House in 1990 and aboard a trans Atlantic crossing on the QE2 in 1997, being chosen as one of Simply Seafood Magazine’s three Seafood Chefs of the Year in 1997. She chaired the menu committee for the 2000 International Association of Culinary Professionals (IACP) conference held in Providence and co-chaired the 2007 Women Chefs & Restaurateurs annual conference held in Newport, R.I. She was the recipient of the 2000 Outstanding Service Award and the 2007 Unsung Hero Award.Pothier holds a master's of business administration in Global Organizational Leadership, a bachelor's degree in Foodservice Entrepreneurship and an associate’s in Culinary Arts, all from Johnson & Wales. Additional credentials include chef/teaching diplomas from Madeleine Kamman and the Rhode Island School of Design (RISD). She holds an advanced certification from the Wine and Spirit Education Trust (WSET) and she attended Beringer Vineyard’s School for American Chefs. In addition to serving on the board of directors for WCR, she is a member of the American Culinary Federation (ACF), the American Institute of Wine and Food (AIWF), Grape Nuts Wine Society and IACP.