Russ Zito (he/him)
Associate Professor College of Food Innovation & Technology Department of Culinary Arts Providence
Biography
With nearly three decades at Johnson & Wales University’s College of Food Innovation & Technology, Chef Russ Zito brings extensive experience in culinary arts, foodservice management, and sustainable food systems to his teaching. A JWU alumnus and U.S. Coast Guard veteran (1985–1994), he has also completed the university’s Teaching Assistant, Fellowship, and Management Development programs.
Chef Zito holds degrees in culinary arts, foodservice management, and managerial technology, and owns Z Culinary Services, a consultancy focused on foodservice concept and product development. He is deeply involved in JWU’s sustainability efforts, contributing to the care of campus chickens, the apiary, Wildcat Meadows raised bed gardens, and the CFIT hydroponic growing systems.
Education
MS, Johnson & Wales University
Managerial Technology
BA, Johnson & Wales University
Foodservice Management
Associates Degreee of Occupational Science, Johnson & Wales University
Culinary Arts
Certified Beekeeper (level 1)
Rhode Island Beekeepers Association
Certifed Mushroom Forager
Mushroom Mountain University
Food Safety Manager Certification (FSM)
Rhode Island Department of Health
ServSafe Food Safety
ServeSafe
Certified Executive Chef (CEC)
American Culinary Federation
JWU CFIT MVP
Johnson & Wales University CFIT
C.A.F.E. Green Award
C.A.F.E. – Culinary Arts & Foodservice Educators
JWU CFIT MVP
Johnson & Wales University CFIT
Melvin Jones Fellowship Award
Lion’s Club International
Rhose Island Chef of The Year
ACF RI Chapter
Les Amis d’Escoffier Socitey Award
Les Amis d’Escoffier Society
JWU CCA MVP
Johnson & Wales University CCA
JWU CCA MVP
Johnson & Wales University CCA
Rhode Island Beekeepers Association
Rhode Island Mycological Society
New Hampshire Mycological Society
American Culinary Federation
Society of Wine Educators
Research Chefs Association
International Food Service Educators Association
Zito, R. (September 23, 2011). Culinary Careers For Dummys. (Technical Editor).
John Wiley & Sons, 1st Edition, All.
333 Shipyard Street
HAL5, “Introduction to Honeybees and Honey for Dieticians,” Johsnon & Wales University, Providence, RI, United States. (May 14, 2026).
CTL Symposium 2025, “Engaging Students with Hands-On Learning and Collaborative Approaches,” Johnson & Wales, Providence, RI, United States. (2025).
CTL Symposium 2025, “A Cross-Disciplinary Approach to Enhancing Student Learning,” Johnson & Wales University CTL, Providence, RI, United States. (April 18, 2025).
CTL Symposium 2025, “Engaging Students with Hands-On Learning,” Johnson & Wales University CTL, Providence, RI, United States. (April 18, 2025).
Bar & Restaurant Expo, “Land O Lakes – Queso Bravo Recipe Contest EmCee & Organization,” Questex Hospitality Group, Las Vegas, NV, United States. (March 23, 2025).
Bar & Restaurant Expo, “Maple Leaf Farms – Duck Recipe Contest EmCee & Organization,” Questex Hospitality Group, Las Vegas, NV, United States. (March 22, 2025).
C.A.F.E. Leadership Conference, “Sustainability Best Practices – Culinarily Speaking,” C.A.F.E. – Center for the Advancement of Foodservice Education, San Antonio, TX, United States. (June 18, 2024).
Bar & Restaurant Expo, “Soy Paper Integration,” Questex Hospitality Group, Las Vegas, NV, United States. (March 19, 2024).
Bar & Restaurant Expo, “Nikkei Cuisine – More than Japanese Peruvian Fusion,” Questex Hospitality Group, Las Vegas, NV, United States. (March 24, 2023).
Bar & Nightclub Show, “Pork Belly Bahn Mi Flatbread – Vietnamese & Western Fusion,” Questex Hospitality Group, Las Vegas, NV, United States. (March 25, 2022).