Douglas Stuchel

Associate Professor

JWU Faculty Since 2006

Associate Professor Doug Stuchel

Contact Info


My passion is food and the food systems, ethical farming, culinary arts, food & beverage trends, sustainability & wellness, and food justice. I am also passionate about how employees are paid and treated within the hospitality/food &beverage industry, including improving the social justice inequities, the pursuit of equal pay, and ending harassment and discrimination.
I have a small micro duck farm called Doug's Ducks, where I sell duck eggs to Rhode Islanders to provide farm-fresh, ethically raised duck eggs. In my spare time, I enjoy gardening and spending time in nature.


  • MAT, Foodservice Education, Johnson & Wales University
  • B.S., Foodservice Management , Johnson & Wales University
  • Associates in Occupational Science, Culinary Arts, Johnson & Wales University

Nature is trying very hard to make us succeed, but nature does not depend on us. We are not the only experiment. R. Buckminster Fuller

Scholarly Interests

The relationship between food and:
  • Social Justice
  • Food Insecurity- Hunger
  • Sustainability
  • Food Access
  • Food Technology
  • The ethical and humane treatment of animals


  • Food & Beverage Human Resources
  • Food and Beverage Operations in the Sports, Entertainment and Event Management Industry
  • The Businesses of Non-Commercial Foodservice
  • Food Service in Hospitality and Tourism
  • Food Service Management Systems and Human Resource Applications
  • Advanced Methods of Teaching Culinary Arts

Extra Curricular Roles

Club Advisor
  • Swing Phi Swing Social Fellowship
  • Keep’n it Real- Fishing Club

Professional Affiliations

Society of Hospitality and Foodservice Management (SHFM), Member of the Diversity Council

Food Solutions New England Leadership Council


  • Certified Hospitality Educator
  • Certified Restaurant Manager


  • Zero Food Waste Initiative- Think Circular: Requisite Mind-Shift for a Sustainable Food Future
  • "How to Purchase and Store Food’s to Minimize Waste" - URI Cooperative Extension – Food Recovery Program
  • "The Sustainable Culinarian Sustainability, Advocacy, Expertise, & Informed Choices"- The Big Show – Food, Beverage and Retail Conference
  • "An Apple A Day, Food as Medicine"- Rhode Island Food Policy, Food Matters Series
  • "Above the Fold Restaurant Marketing"- D.E.C.A. Direct Magazine
  • "Radish- The Farmers Food Truck"- D.E.C.A. Direct Magazine
  • "From Grassroot Dreams The Making of a Food Truck"- Gold Medal Classroom,

Honors And Awards

  • Teacher of the Year- School of Hospitality- Johnson & Wales University, 2016
  • Faculty of the Year- Center for Food & Beverage Department- Johnson & Wales University, 2016
  • Winner of the New York Produce Show & Conference Quesadilla Competition, 2015
  • Winner of the New York Produce Show & Conference Flatbread Pizza Competition, 2014
  • Winner of the 1997 & 1998 Keep Providence Beautiful Pasta Challenge

Q&A with Douglas

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.

How Did You Get Started?

From early on, I struggled as a student and could not make connections from what I was supposed to be learning in school to the world around me. Until high school, when I had the opportunity to enroll in a culinary vocational-technical program, I was finally doing something enjoyed that soon became a passion. My grades improved, and I quickly decided that I wanted to go to culinary school. Johnson & Wales sent a recruiter to my vocational-technical program, I visited the Providence campus, and after I graduated high school, my culinary education began. I became a teaching assistant in my junior year and a fellow in my senior year and found my love for education.

What Is Your Favorite Teaching Moment?

The moment a student connects to what is being taught in the class and how it does or will impact them personally or professionally. Sometimes it takes a while, sometimes it is instant, and sometimes it can take years, and I get an email from a former student thanking me.

What Advice Do You Have For Incoming Freshmen?

Ask questions.
Engage in University activities, clubs, sport, etc.
Utilize the Experiential Education & Career Services office during all four years (attend their events).
Explore your passion, make mistakes, learn from them.

What College Do You Teach In?

College of Hospitality Management

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Faculty Feature: Douglas Stuchel

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