Gilbert Stansfield has been with Johnson & Wales University since 1996, where has served as a chef instructor and manager of the Hospitality Dining Center. He received the College’s prestigious 2004 Escoffier Award, and was a coach for the Student Culinary Olympic Team, which won the American Culinary Federation’s 2004 Student Team of the Year competition, and a bronze medal at the Culinary Olympics in Germany. Stansfield also supervises the students who assist chefs at the annual Spinnazola Food & Wine Gala in Boston. He has also led a team of students at the “Ready, Set Cook” competition at the Meals for the Masters event in Wilmington, Del., which raises funds for Meals on Wheels. Prior to coming to JWU, Stansfield worked as a chef at the Bristol Hotels as well as the Riverbank Grille. He is a member of the American Culinary Federation and the only American to be inducted into the Academie Culinaire de France.
Stansfield is a past recipient of the 2001 Culinary Service Award, the 2004 Les Amis d’Escoffier Society Award, and the 2010 Unsung Hero Award.