Frank Terranova

Instructor,  College of Culinary Arts

Contact Information
I have a philosophy: The only dumb question is the one you never ask.”


My career began at the popular Twin Oaks restaurant in Rhode Island. Soon afterwards, I became the executive chef of the culinary program at Rhode Island School of Design (RISD). I then taught in two vocational high schools in Massachusetts before joining the faculty at Johnson & Wales University’s College of Culinary Arts in 1990.

I have received the College’s prestigious Escoffier Award in recognition of my contributions in inspiring future culinarians, as well as the Publishing Award and the Professional Development Award.

I have been named the grand-prize winner in national competitions, including

  • 13 American Culinary Federation (ACF) medals
  • Winner, ACF National Seafood Challenge
  • Winner, Cook Shack National Smoking Competition
  • Bronze medal, Internationale Kochkunst Ausstellung (IKA) Culinary Olympics in Germany
  • Team member, 9 Johnson & Wales Grand Salon
  • Medal from the French Government at the Grand Salon competitions sponsored by the Société Culinaire Philanthropique
  • Official Kansas City BBQ judge FDA Hazard Analysis and Critical Control Points (HACCP) Seafood Specialist

I hold a bachelor’s degree from Johnson & Wales University; I am also a Certified Executive Chef (CEC) and a Master Certified Food Executive. I serve as corporate chef for 3 food companies and am the president of A Class of Cooking LLC.