Branden J. Lewis

Associate Professor,  College of Food Innovation & Technology

Contact Information
Branden Lewis
I teach a number of classes in sustainability, where I take students around to local farmers and growers to fishermen to artisan producers. We actually learn where our food comes from and we actually travel our food web.”


Branden Lewis is a Certified Executive Chef with the American Culinary Federation and a specialist in international cuisines and sustainable food systems. He believes sustainability topics should be incorporated into culinary education, since chefs can have a tremendous influence on the food system through sourcing ingredients, cultivating relationships, and advocating for sustainable practices.

Since returning to his alma mater, Lewis has led a team of faculty to develop the school’s Sustainable Food Systems bachelor of science degree and Culinary Sustainability minor. Through this curriculum, he helps students explore their food web by employing innovative experiential education methodology.

In 2008, Lewis was named one of Edible Rhody’s “Food Heroes” for his work serving immigrant and refugee communities. In 2013, he was showcased in the Rhode Island episode of “Bizarre Foods America with Andrew Zimmern,” which focused on local sustainably-caught seafood.

As a JWU faculty member, Lewis has been selected for numerous awards and recognition, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and Robert M. Nograd Teacher of the Year.

Lewis’ interest in sustainable food systems continues to drive his research into Culinary Sustainability Education, where he publishes peer-reviewed works.

Sample Courses

  • SFS 2110: Culinary Science, Nutrition & Sensory Analysis
  • SFS 2210: Cooking from the Farmstand
  • SFS 2410: Growing for the Menu
  • SFS 2411: Cooking for Resilient Foodways
  • CUL 2810: Global a la Carte
  • SFS 3001: Sustainability in the Culinary Kitchen
  • SFS 3210: Plant-based Cuisine
  • SFS 4110 Health & The Harvest
  • CUL 4175: Spa Cuisine
  • CUL 4966: Pan Asian Cuisine

Areas of Expertise

  • Sustainable Food Systems
  • Food Trends
  • Plant-based Cuisine
  • Southeast Asian Cuisine
  • Social Media

Professional Memberships

  • American Culinary Federation (ACF), 2014–present
  • Chefs Collaborative, 2015–present


  • American Culinary Federation (ACF), 2014, Certified Executive Chef (CEC)
  • OSHA, 2016, Fire Safety Training
  • State of Rhode Island and Providence Plantations Department of Health, 2000, Certified Food Safety Manager-Instructor