Carrie Stebbins

Senior Instructor,  College of Culinary Arts

Contact Information
I bring to the classroom 30+ years of experience in the food service industry in both the front and back of the house.“


Chef Carrie Stebbins attended Le Petit Cordon Bleu in London in 1975. After that she worked at Popjoy’s restaurant in Bath, England, becoming head chef in 1978. During that time, Popjoy’s was awarded one of the first Michelin stars outside of London.

In 1981, Stebbins moved to Vail, Colorado, where she worked in the front and back of the house including stints as executive chef at the Sonnenalp Hotel in Vail Village and as manager of Mirabelle in Beaver Creek. Later she was part of the opening team for two valley restaurants, Rendezvous Bar and Grill in Beaver Creek and Vista Restaurant in Avon.

In 2003, she moved to Denver to become an instructor at Johnson & Wales University. She teaches lab-based classes in the College of Culinary Arts, including both front- and back-of-house disciplines. In 2012 she became a Certified Wine Educator (SWE).

During her time at JWU, Carrie has taught classes for At-Sunrice Global Chef Academy in Singapore and acted as faculty advisor for the 500 Corks study abroad program. She has received certifications as a Spanish Wine Educator and most recently as a Bordeaux Wine Educator.

Areas of Expertise

  • Culinary Arts
  • Food Service Management
  • Certificate in Wines and Spirits


  • Society of Wine Educators (SWE) Certified Wine Educator
  • WSET, WSET Level 3, Advanced Certificate in Wines and Spirits
  • Wine Academy of Spain Certificate in Spanish Wines
  • L’Ecole du Vin de Bordeaux formal accredidation

Sample Courses

  • CUL1325: Essentials of Dining Room Service
  • CUL1365: Exploring Beverages
  • CUL1115: The Science of Cooking and Sensory Analysis
  • CUL1095: Cooking in the Global Marketplace
  • CUL2235: Contemporary Service and Restaurant Supervision