Amy Felder

Master Instructor Department Chair,  College of Culinary Arts

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After majoring in History in college, I began to work in small resorts as a baker. Eventually, small resorts became larger resorts and baking work turned into pastry work. I have been fortunate enough to work throughout the country from the Florida Keys to the Rocky Mountains. I had my own restaurant in Austria for five years and learned that I really missed focusing solely on pastry work.

I have taught a variety of courses at Johnson & Wales including Introduction to Baking and Pastry and Advanced Patisserie for the culinary program as well as Classical Pastries, Fundamentals, Pies and Tarts, How Baking Works and Plated Desserts in the baking and pastry program. My love is for plated desserts and I published a book, Savory Sweets, which details ways in which flavor can be built in plated desserts through the use of savory components. I have spoken at many national conferences about how to analyze flavor and how to develop levels of flavor in plated desserts.

I am a Certified Executive Pastry Chef with the American Culinary Federation. I have a Level 3 certification from the Wine and Spirits Education Trust and am a Certified Hospitality Educator. Additionally, I received my Master's degree from the Univeristy of North Carolina in Greensboro and my Doctorate in Education from Northeastern in Boston.