Valeria Molinelli

Contact Information
Being Peruvian myself, I helped develop a program to bring students to Lima, Peru. We spend 3 weeks visiting different places — a school, markets, historical sites. For the last week we go to Cusco for a gastronomical tour of that city.”


Born in Peru, Valeria Molinelli moved to the United States in 1998 to begin her career in culinary arts. During her training years, she completed internships in Ireland and Asia, as well as worked in restaurants and hotels in Peru and the United States. In addition, she has worked in the front of the house, research and development (R&D), catering, event planning and as a private chef.

Today, Molinelli advises a student club called Culinaria Latina, and leads the curriculum team for two freshmen courses. To validate her culinary and teaching background, she earned a master's degree in Arts of Teaching and a Certified Executive Chef certification. Currently, she is pursuing an associate in science (A.S.) degree in baking & pastry arts.

To stay connected with the industry, Molinelli works in the summer as executive chef for The Flavor Experience, an exclusive food & beverage conference that brings in more than 600 guests from large food corporations as well as corporate chefs, marketers and sales representatives.

Areas of Expertise

  • Catering
  • Event Planning
  • Research and Development (R&D)
  • Global Cuisines


  • American Culinary Federation (ACF), 2010
    Certified Executive Chef (CEC)
  • The National Registry of Food Safety Professionals, 2006
    Food Safety Manager Certification Program 


  • Peruvian Cuisine
    American Culinary Federation (ACF) Symposium, 2011
    Authors: Valeria Molinelli
  • Peruvian and South American Cuisine
    Culinary School of Ponta Delgada, The Azores, 2011
    Authors: Valeria Molinelli
  • Foods of the Amazon
    ACF Northeast Regional Conference, 2014
    The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus.
    Authors: Valeria Molinelli