Maura K Metheny (she/her)
Associate Professor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
After completing her bachelor’s in Fine Arts focusing on ceramics, glass and design, Maura Metheny furthered her education at JWU with an A.S. in Baking & Pastry Arts. Upon leaving JWU, she traveled to Lucerne, Switzerland, to work internationally at third-generation Swiss confectionery company Confiserie Bachmann.
While working in Switzerland, Metheny was offered a position in fine dining at the Ritz-Carlton (Naples, Florida) and relocated 2000 miles to Florida.
After three years of making desserts for the property’s 5- and 4-diamond outlets, along with bakery and banquet training, she accepted a position in chocolate with world-renowned chocolatier and pastry chef Norman Love. In the subsequent years, she designed and manufactured lines of chocolates for such companies as Disney, Wegmans, Godiva, Fannie May, Marriott, Ritz-Carlton and Whole Foods.
During this time, Metheny competed nationally and received many industry awards and recognition, including Dessert Professional’s Top 10 Pastry Chefs in the US, Pastry Live Showpiece winner, Paris Gourmet Pastry Chef of the Year and “40 Under 40” by Gulfshore Life. She also returned to JWU as a Distinguished Visiting Chef (DVC) to present to the faculty and students.
Education
EdD, Johnson and Wales University
Educational Leadership
MEd, Johnson and Wales University
Education
Associates in Science, Johnson & Wales University
Baking and Pastry
BFA, New York State college of Ceramics at Alfred University
Ceramics & Glass Design
Certified Executive Pastry Chef (CEPC)
ACF
CITI Certification
Collaborative Institutional Training Inititive
CITI Certification
Collaborative Institutional Traunning Inititive
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
UDL Certification
Goodwin University
QPR Gatekeeper Certificate
JWU Counseling, Health & Wellness
Certified Executive Pastry Chef (CEPC)
ACF
CFIT Citizenship Award
JWU
MVP Beyond the Classroom
JWU
Gold Medal for Student Pastry Chef of the Year
Paris Gourmet
40 Under 40
Gulf Shore Business
International Packaging Design Award
National Design Board
Pastry Chef of the Year
Paris Gourmet
Best Chocolate Showpeice
Pastry Live
First Place, Overall Showpeice Competition
Pastry Live
Chocolatier of the Year
Pastry Live
Showpeice Pastry Challenge
FLRA
FLRA Show Piece Challenge
FLRA
“Featured Chef.” Metheny, M. (2015)
https://nielsenmassey.com/maura-metheny/
“Top 10 Pastry Chefs.” Metheny, M. (December 14, 2015)
https://crowdink.com/editorpick/top-10-pastry-chefs-by-dessert-professional-magazine/
“Two Norman Love Confections chefs win national pastry competition.” Metheny, M. (September 1, 2013)
https://www.snackandbakery.com/keywords/14852-maura-metheny
Bread Baker’s Guild
American Culinary Federation
Faculty Professional Development Seminars, “Mastery by Mistakes,” Pennsylvania College of Technology and Sigma Theta Tau International Honor Society of Nursing chapter, Providence, RI, United States. (May 11, 2026).
Professor Buglione’s Transformative Learning Environment course Spring 2026, “Doctoral Process to 1st year Ed.D students,” JWU, Providence. (February, 2026).
Career Speaker Day, “Career Speaker Day,” East Windsor High School, East Windsor, United States. (March 21, 2025).
Best Practices Expo, “Panel Discussion about UDL in the classroom and the UDL Fellowship,” Johnson and Wales University, Providence, United States. (April 12, 2014).