Marina L Brancely

Marina.Brancely@jwu.edu

Biography

Marina Brancely, MLA, CEPC, serves as a Senior Instructor in the Interdisciplinary Food Studies Department within the College of Food Innovation & Technology. Her teaching emphasizes general studies that equip baking and culinary students with expertise in menu planning, food and beverage cost control, and supervisory development in human resource management.

Prior to her appointment at Johnson & Wales University, Chef Brancely accumulated over 20 years of experience in the hospitality industry, working at hotels, restaurants, and resorts across Alaska, California, New York, Massachusetts, and Maine. Her positions included serving as the opening pastry chef at the Culinary Institute of America’s West Coast campus in Napa Valley, California, and as executive pastry chef at Ming Tsai’s Blue Ginger in Wellesley, Massachusetts.

Chef Brancely’s growing interest in food studies motivated her to earn a Master’s Degree in Gastronomy from Boston University, with a concentration in food history that explores the relationship between food and culture. Extending her commitment beyond the classroom, she developed and leads study abroad programs in Greece, where she takes students into the field to engage directly with local communities to explore the intersections of culture, community, and cuisine.

Education

Master of Liberal Arts, Boston University
Gastronomy

BS, Johnson & Wales University
Food Service Entrepreneurship

AOS, The Culinary Institute of America
Baking and Pastry Arts