Chef Frank Terranova joined the faculty at Johnson & Wales University in 1990, where he teaches classes in Advanced Buffet Catering and Special Function Operations.
Terranova has received the College's prestigious Escoffier Award in recognition of his contributions in inspiring future culinarians, as well as the Publishing Award and the Professional Development Award; he was also the recipient of the 2008 Outstanding Service Award, the 2000 Les Amis d’Escoffier Society Award, the 1997 Publishing & Research Award and 1996 Outstanding Service Award.
A Certified Executive Chef (C.E.C.) by the American Culinary Federation (ACF), Terranova has amassed thirteen American Culinary Federation medals and served as a team member for nine JWU wins and a medal from the French Government at the Grand Salon competitions sponsored by the Société Culinaire Philanthropique.Prior to coming to JWU, Terranova worked at the Twin Oaks Restaurant in Rhode Island and as executive chef of the culinary program at Rhode Island School of Design. He also taught in two vocational high schools in Massachusetts, hosted a regular cooking segment on NBC’S Channel 10, and wrote for Me Magazine and has been on numerous radio programs. He serves as corporate chef for three food companies, and is a Master Certified Food Exectuive.