Marcella Giannasio

Associate Professor

JWU Faculty Since 1997

Professor Marcella Giannasio

Contact Info


A graduate of College of Charleston (B.A.) and Southern Wesleyan (M.S.), Marcella Giannasio spent 12 years in the hospitality industry before being recruited by JWU, thereby changing her career to education. Her industry experience was focused on restaurant management and wine.

Giannasio has a passion for fine dining service and wine education, service and study. This passion led her to co-author a service book, “The Professional Server” published by Prentice Hall, which is now in its third edition.

Student success is very important to Giannasio in the classroom. She hopes to set a good example of work ethic, define specific learning objectives, and have high standard for excellence. She tries to create a real-life learning environment, teach the importance of accountability and encourage confidence in all students so they can recognize their unique abilities.

Giannasio holds many certifications in service, wine and spirits. She was the first woman in the United States to be awarded the Hospitality Grand Master Certification, which is the Federation of Dining Room Professionals' highest-level certification. She has also been awarded a Food Service Management Professional, a Certified Hospitality Educator, a Level 1 Court of Master Sommeliers, a WSET Advanced Level 3, and a Level 2 WSET Professional Certification in Spirits.


  • M.S.M., Management, Southern Wesleyan University
  • B.S., Fine Arts, College of Charleston

I have a passion for fine dining service and wine education, service and study.


  • CUL2510 Contemporary Restaurant Operations and Management
  • FSM2045 Introduction to Menu Planning & Cost Controls

Professional Affiliations

Hospitality Grand Master, Federation of Dining Room Professionals (FDRP)



  • Professional Server, The: A Training Manual

Q&A with Marcella

At JWU, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

What College Do You Teach In?

College of Food Innovation & Technology