Maureen Pothier

Associate Professor + Department Chair,  College of Culinary Arts

Contact Information
We have fabulous faculty and beautiful facilities — it’s great to be around them all day.”


Pothier holds an MBA in global organizational leadership, a bachelor’s degree in food service entrepreneurship, and an associate’s degree in culinary arts from JWU, as well as chef/teaching diplomas from Madeleine Kamman and the Rhode Island School of Design (RISD). She attended the Beringer Vineyard’s School for American Chefs, and holds an advanced certification from the Wine & Spirits Education Trust (WSET).

As chair of the Culinary Arts program, Chef Pothier is responsible for overseeing the curriculum and faculty and teaches classes in New World, traditional European, and international cuisines, stocks, sauces, and soups, and food safety and sanitation.

Areas of Expertise

  • Culinary fundamentals
  • Food safety
  • Global Cuisines
  • Sanitation