A native of France, Chef Jean-Michel Vienne has been on the staff at Johnson & Wales University for more than 20 years, where he teaches Stocks and Sauces, Traditional Europe and Garde Manger. Vienne has won many awards during his JWU career, including the Robert M. Nograd Award, an annual award that recognizes a member of the faculty for their outstanding contributions to educating future culinary professionals. He has also taken first place at the New York Food Show.Prior to coming to JWU, Vienne was a chef at the Clark Cooke House and La Petite Auberge, both in Newport, R.I. He has also worked at several properties in France. Vienne is a member of the Academie Culinaire de France and a Certified Culinary Professional through the International Association of Culinary Professionals.