Adrian Barber

Associate Instructor,  College of Food Innovation & Technology


Contact Information
Instructor Adrian Barber
I have the privilege of working with the greatest chefs and food service professionals in the business — and my students, who are the rising stars and the future of our industry.“

Bio

The 2016 academic year marked a milestone for Adrian Barber as he completed his 30th year as a chef-instructor for JWU, with 16 years in Providence and 14 in North Miami.  

Barber began his culinary career in 1968 as an apprentice at The Ocean House in Watch Hill, Rhode Island. While learning his trade at this seaside resort, he earned his culinary arts degree from the Culinary Institute of America in 1974. Barber accomplished every “apprentice’s dream” by returning to the hotel in 1986 as the executive chef.

He came to JWU in the fall of 1986 after positions as culinary arts instructor at Chariho High School in southern Rhode Island and several years as the chef at The Harborview and Skipper’s Dock restaurants in Stonington, Connecticut. His prior industry experience includes The Sharaton Hotel in Hartford, Connecticut; the Swiss Chalet and the Sweet Meadows Inn in southern Rhode Island; and Offshore Foodservice in Houma, Louisiana.

Teaching at JWU has provided Barber opportunities to study and to teach “off-campus.” He has studied cajun and creole cuisine with Chef John Folse in Los Angeles and catfish farming in Mississippi. Barber has taught on the Caribbean islands of St. Martin and Jamaica and at At-Sunrice Global Chef Academy in Singapore.

Barber's years at JWU have been filled with accomplishment and reward. He has the privilege of working with the greatest chefs and food service professionals in the business — and most importantly, his students, who are the rising stars and the future of the industry.