Branden Lewis (he/him)
Professor College of Food Innovation & Technology Department of Interdisciplinary Food Studies Providence
Biography
Branden J. Lewis, Ed.D., CEC, CMF is a professor in the College of Food Innovation & Technology at Johnson & Wales University in Providence, where he prepares students to understand food not simply as a product, but as part of a complex system connecting people, communities, economies, and the environment. A chef, educator, and food systems scholar, Lewis holds degrees in culinary arts, international organizational leadership, and educational sustainability.
Lewis specializes in sustainable food systems, culinary sustainability, experiential education, and international and plant-based cuisines. His teaching emphasizes learning beyond the classroom, connecting students directly with farmers, fishers, food businesses, nonprofit organizations, and community partners. Through these experiences, students develop the practical skills, systems thinking, and professional relationships needed to address complex challenges facing the food system.
Since returning to his alma mater, Lewis has played a leading role in expanding food systems education at Johnson & Wales. He led the development of the Sustainable Food Systems bachelor’s degree and Culinary Sustainability minor and contributes to the development of graduate education through the M.S. in Food Systems Innovation & Leadership and Graduate Certificate in Advanced Food Systems Studies. His work focuses on preparing students to build careers that balance environmental stewardship, social responsibility, economic viability, and culinary excellence.
A Certified Executive Chef through the American Culinary Federation and Certified Mushroom Forager, Lewis brings professional culinary experience to his academic work. His contributions have been recognized nationally and regionally, including being named an Edible Rhody “Food Hero,” appearing on Bizarre Foods America in connection with sustainably harvested seafood, and being featured in the 2024 documentary Against the Current. At Johnson & Wales, he has received the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and Robert M. Nograd Teacher of the Year Award.
Beyond the university, Lewis serves on the Board of Directors of Farm Fresh Rhode Island and works with food-system organizations and industry partners throughout the region. His goal is to help students use food as a force for positive change—locally, nationally, and globally.
"My goal is simple: to help students use food as a force for positive change — locally and globally."
Education
Ed.D., University of Wisconsin-Stevens Point
Educational Sustainability
MBA, Johnson & Wales University
Focus in Organizational Leadership
B.S., Johnson & Wales University
Applied Science in Culinary Arts
A.S., Johnson & Wales University
Applied Science in Culinary Arts
QPR Suicide Prevention Gatekeeper (2024-)
QPR Suicide Prevention Gatekeeper Program
Hazing Prevention (2023-)
Prevent.Zone
Prohibited Discrimination & Harassment Training (2023-)
Johnson & Wales University
CMF–Certified Mushroom Forager (2024-2029)
Mushroom Mountain
Certified Executive Chef (CEC) (2014-2029)
American Culinary Federation
Food Safety Manager Certification (FSM) (2024-2029)
FSP
CITI Certification (2025-2028)
Collaborative Institutional Training Initiative
CITI Certification (2025-2028)
COLLABORATIVE INSTITUTIONAL TRAINING INITIATIVE (CITI PROGRAM)
CITI Certification (2025-2028)
COLLABORATIVE INSTITUTIONAL TRAINING INITIATIVE
CITI Certification (2025-2028)
Collaborative Institutional Training Initiative
Hazing Prevention (2026-2027)
Johnson & Wales University
15 Years of Service Award
Johnson & Wales University
CFIT Scholar Award
College of Food innovation & Technology
Classroom MVP Award
College of Food Innovation & Technology
MVP Mentor — Culinary Arts
Johnson & Wales University
Champion of Mentoring
Big Brothers Big Sisters of the Ocean State
Honorary Chair: Big Brothers Big Sisters of the Ocean State’s Annual Fundraiser–The Big Toast
Big Brothers Big Sisters of the Ocean State
The Best of Rhode Island
RI Monthly Magazine
Honorary Chair: Big Brothers Big Sisters of the Ocean State’s Annual Fundraiser–The Big Toast
Big Brothers Big Sisters of the Ocean State
Honorary Chair: Big Brothers Big Sisters of the Ocean State’s Annual Fundraiser–The Big Toast
Big Brothers Big Sisters of the Ocean State
Distinguished Scholarship Award
Johnson & Wales University
Outstanding Service Award & Outstanding Service Award (2 awards)
Johnson & Wales University
Honorary Chair: Big Brothers Big Sisters of the Ocean State’s Annual Fundraiser–The Big Toast
Big Brothers Big Sisters of the Ocean State
Adviser of the Year
Johnson & Wales University
Oustanding Service Award
Johnson & Wales University
Program of the Year Award
Johnson & Wales University
Robert M. Nograd Teacher of the Year Award
Johnson & Wales University
Honorary Chair: Big Brothers Big Sisters of the Ocean State’s Annual Fundraiser–The Big Toast
Big Brothers Big Sisters of the Ocean State
Vollrath Award
Johnson & Wales University
Honorary Judge: IHeart Providence’s East Side vs. West Side Cooking Competition
IHeart Providence
Honorary Judge: Hood Dairy’s Annual Televised Cooking Competition
Johnson & Wales University
Edible Rhody Food Hero
Edible Rhody
JWU Practicum Pyramid Award
Johnson & Wales University
JWU MDP Program Acceptance
Johnson & Wales University
JWU Trustees’ Award
Johnson & Wales University
Junior Culinary Award
Johnson & Wales University
Special Functions Team Award
Johnson & Wales University
Morris J.W. Gaebe Outstanding Freshman Award
Johnson & Wales University
“The Cosmic Perspective: Blue Zones.” Lewis, B. (March 28, 2025)
https://podcasts.apple.com/us/podcast/culinary-now-podcast/id1490695277
“Chef Interview.” Lewis, B. (March 13, 2024)
https://www.scoolinary.com/
“Chef Careers & Sustainability Programs.” Lewis, B. (March 4, 2024)
https://www.yellowfarmhouse.org/
“Sustainable Seafood Documentary.” Lewis, B. (October 20, 2023)
“I Tried Mason Jar Soup.” Lewis, B. (October 13, 2023)
https://www.self.com/story/i-tried-mason-jar-soup
American Culinary Federation
REAL Certification Series, “REAL Certificate Series Session #2,” JWU, Providence, RI. (November 14, 2025).
REAL Certification Series, “REAL Certificate Series Session #2,” JWU, Providence, RI. (October 24, 2025).
Smithfield Smoketemberfest BBQ Competition, “BBQ Judging,” Smithfield Firefighters, Smithfield, RI. (October 11, 2025).
Northeast Barbeque Society BBQ Competition, “BBQ Judging,” NBS, Pawtucket, RI. (September 14, 2025).
Tyson Culinary Training, “Tyson Culinary Training (five days),” Tyson Foods, Springdale, AK, United States. (August 4, 2025).
UMASS Chef’s Conference, “VIP Tasters: Passed Hors D Ouevres for those Fancy Events,” University of Massachusetts Amhurst, Amhurst, MA, United States. (June 12, 2025).
UMASS Chef’s Conference, “Enduring Catch: Sustainable Seafood is on the Menu,” University of Massachusetts Amhurst, Amhurst, MA, United States. (June 11, 2025).
Planetary Health Symposium, “”Food Systems/Sustainability on a Changing Planet” and “Advocacy in Planetary Health”,” Brown University-Division of Biology & Medicine, Providence, RI, United States. (May 1, 2025).
REAL Training Presentation CFIT, “REAL Training Presentation CHW,” JWU. (February 21, 2025).
FIT Symposium, “Learning the Ropes Panel: A Deep Dive into Seafood Literacy,” CFIT, Providence, RI, United States. (February 20, 2025).
REAL Training Presentation CFIT, “REAL Training Presentation CFIT,” JWU. (February 7, 2025).
Cooking Asia Plating Workshop, “Cooking Asia Plating Workshop,” Cooking Asia, Providence, RI, United States. (October 13, 2024).
Smithfield Smoketemberfest BBQ Competition, “BBQ Judging,” Smithfield Firefighters, Smithfield, RI. (October 12, 2024).
Tyson Culinary Training, “Tyson Culinary Training (five days),” Tyson Foods, Springdale, AK, United States. (August 20, 2024).
Yellow Farmhouse Summer Institute, “Culinary Sustainability at JWU,” Yellow Farmhouse, Stonington, CT, United States. (August 5, 2024).
Educators, “Cooking the Catch: Sustainable Seafood is on the Menu,” CCAP, Providence, RI, United States. (July 30, 2024).
Farm Fresh Summer Series, “Lacto-Fermentation Workshop,” Farm Fresh RI, Providence, RI, United States. (July 11, 2024).
UMASS Chef’s Conference, “From Method to Mastery: Incorporating Grains into Menus for Change,” University of Massachusetts Amhurst, Amhurst, MA, United States. (June 4, 2024).
UMASS Chef’s Conference, “Plant-based Planet: Inspiring Foods from Diverse Cultures,” University of Massachusetts Amhurst, Amhurst, MA, United States. (June 4, 2024).
Loews Hotel Group: University Panel on Gen Z, “Loews Hotel Group: University Panel on Gen Z,” Lowes Hotel Group. (May 23, 2024).
Food Innovation & Technology Conference, “Recapturing the Catch: Ikejime to Shore Up Sustainability in RI Fisheries,” Johnson & Wales University, Providence, RI, United States. (April 19, 2024).
Chef’s Choice: Braising & Stewing, “Chef’s Choice: Braising & Stewing,” Johnson & Wales University, Providence, RI, United States. (February 24, 2024).
Cooking Asia Dumpling Night, “Cooking Asia Dumpling Night,” Cooking Asia, Providence, RI, United States. (February 13, 2024).
Cooking Asia Kimchi Night, “Cooking Asia Kimchi Night,” Cooking Asia, Providence, RI, United States. (January 16, 2024).
NE Aquaculture Seafood Conference, “Farm to Table Seafood: Cooking Appetizing Aquaculture at JWU,” NE Aquaculture Seafood Conference, Providence, RI, United States. (January 10, 2024).
Cooking Asia Cuisine Night, “Cooking Asia Cuisine Night: China,” Cooking Asia, Providence, RI, United States. (December 5, 2023).
Cooking Asia Mystery basket Compeition, “Cooking Asia Mystery Basket Competition,” Cooking Asia, Providence, RI, United States. (October 14, 2023).
Educators, “JWU Pathways to Mystery Basket Planning: Taking the Mystery out of Mystery Baskets,” CCAP, Providence, RI, United States. (July 25, 2023).
UMASS Amherst, “Educating and feeding todays student,” UMASS Amherst. (June 17, 2023).
UMASS Chef’s Conference, “Blue Zones and Ocean Greens: Sustainable Seaweed is on the Menu,” University of Massachusetts Amhurst, Amhurst, MA, United States. (June 14, 2023).
Expertise
food trends; plant based cuisine; social media; Southeast Asian cuisine; wellness and sustainability