Thomas J. Delle Donne

Associate Instructor + Assistant Dean,  College of Culinary Arts

Contact Information
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It’s incumbent upon us as chefs to really look at a sustainable future in food. We really need to preserve that for the future generations.”

Bio

As a Johnson & Wales undergraduate, TJ Delle Donne was awarded Best Young Chef in the Northeast region by the Chaîne des Rôtisseurs.

A frequent contributing writer and expert panelist to Flavor & the Menu Magazine and executive chef of The Flavor Experience, an annual food trend conference, Delle Donne addresses modern approaches to food knowledgably and with a historical perspective.

In addition to his role as an associate instructor, he serves as assistant dean of Culinary Relations & Special Projects.

Area of Expertise

  • Conscious cuisine
  • Food trends
  • Food writing
  • Menu development
  • Molecular gastronomy