Thomas Delle Donne (he/him)
Assistant Dean of CFIT Relations & Special Projects College of Food Innovation & Technology Providence
Biography
Chef T.J. Delle Donne cultivated his passion for the culinary arts growing up in Wilmington, Delaware’s Little Italy. At 14, he began working under Chef Daniel Dogan, launching a career defined by creativity, education, and leadership.
A graduate of Johnson & Wales University, Delle Donne gained professional experience under acclaimed Chef Douglas Rodriguez at Philadelphia’s Alma de Cuba. He later returned to Johnson & Wales, where he served as a teaching assistant, culinary events leader, professor, and curriculum developer. He earned a master’s degree in Foodservice Education in 2007.
Recognized as the Chaîne des Rôtisseurs’ Best Young Chef in the Northeast in 2006, Delle Donne has cooked for distinguished guests, including President George H.W. Bush, and collaborated with internationally renowned chefs. He is a Certified Executive Chef through the American Culinary Federation and Global Certified Executive Chef through the World Association of Chefs Societies.
Today, he serves as Assistant Dean at Johnson & Wales University’s College of Food Innovation & Technology
Education
MAT, Johnson & Wales University
Arts in Teaching
B.S., Johnson & Wales University
Culinary Arts
Certified Executive Chef (CEC) (2030)
American Culinary Federation
President’s Award
American Culinary Federation
Cutting Edge Award
American Culinary Federation
Bronze Star of Excellence
Chaine des Rotisseurs
“Local spotlight.” Delle Donne, T. (November, 2026)
“Hell’s Kitchen.” Delle Donne, T. (November 10, 2025)
“Fresh & Local.” Delle Donne, T. (2024)
“The Chew.” Delle Donne, T. (2016)
“Bizarre Foods with Andrew Zimmern.” Delle Donne, T. (2013)
MA Restaurant Association Educational Foundation Board
Les Amis d’Escoffier
American Culinary Federation
Chaine des Rotisseurs
Expertise
conscious cuisine; food trends; food writing; menu development; molecular gastronomy