Michael Calenda

Associate Instructor,  College of Culinary Arts

Contact Information
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I have a passion for teaching and passing on my knowledge to motivated students and helping to transform them into hard-working, successful individuals.“

Bio

I grew up in a military family living abroad. Because I was exposed to diverse cultures in my formative years, I grew to love food and the many different ways it was prepared all over the world.

Upon returning to America in my early teens, I worked in restaurants and hotels during high school. Upon graduation, I decided to attend Johnson and Wales University’s campus in Charleston, South Carolina. I graduated in 1988 with an associate in science (AS) degree in culinary arts.

I went on to become sous chef for the Ritz Carlton in Atlanta, Georgia, executive chef for the Sheraton Resort in Key Largo, and executive chef for the PGA TOUR golf properties.

In 2002, I returned to JWU North Miami to complete my bachelor’s degree in culinary arts.

In 2004, I joined JWU Charlottes faculty; I also graduated with a masters in education from the University of North Carolina’s Charlotte Campus.

I have been fortunate over the years to work in high-end facilities and have gained diverse knowledge of the food and beverage industry. I have a passion for teaching and passing on my knowledge to motivated students — and helping to transform them into hard-working, successful individuals.