Faculty Bio, Todd Seyfarth

Todd Seyfarth

Associate Professor

College/School: College of Culinary Arts
Campus: Providence
Main college/department phone number: 401-598-1925

Chef Todd Seyfarth joined the faculty of Johnson & Wales University in 2003, where he teaches classes in Nutrition & Sensory Analysis and Spa Cuisine. He received the peer-selected Outstanding First Year Teacher Award in 2004, the 2005 Nutrition Service Award, the 2006 Robert M. Nograd Teacher of the Year Award,  and the 2011 Distinguished Scholarship Award. He also served as advisor to the Nutrition Society.

Seyfarth previously taught at the New York Food and Hotel Management School. Prior to that, he worked as a sous chef at Oakland’s Restaurant in Hampton Bays, N.Y., and as dietary manager at Stony Brook Hospital in Stony Brook, N.Y.

  • BS, Culinary Nutrition, Johnson & Wales University
  • MS, Healthcare Policy and Management, Stony Brook University