Raymond Zoller

Associate Professor

JWU Faculty Since 2011

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Contact Info

Email
raymond.zoller@jwu.edu
Phone
980-598-1472
Campus
Charlotte

Raymond Zoller has more than 30 years of restaurant operations experience, including 10 years of culinary operations and more than 20 years of front-of-house experience, starting with a manager position with promotions up to and including director of operations. He has been responsible for multi-unit budgets that exceed $35 million in sales. He happily teaches three different culinary classes and several entrepreneurship classes in the online program.

Zoller has been teaching at Johnson & Wales University since 2011. He loves the opportunity to share what he has learned from other industry leaders and outstanding organizations with his students. He is a big believer in developing teamwork in the classroom while also getting to know each student on a personal level. Zoller has a tremendous passion for excellence and a true desire to help provide each student with the tools necessary to reach or exceed their potential.

Education

  • M.E., Entrepreneurship, Western Carolina University
  • B.S., Hospitality Management, Florida International University
  • A.O.S., Culinary Arts, Culinary Institute of America

I have a tremendous passion for excellence and a true desire to help provide each student with the tools necessary to reach or exceed their potential

Courses

  • CUL1210 Breakfast & Lunch Cafe
  • FSM1165 The Food Safety Manager
  • ENTR2001 Introduction to Entrepreneurship
  • ENTR3025 Growth & Sustain for Small Businesses
  • CUL1100 Introduction to Culinary Skills and Techniques
  • CUL1320 Elements of a la Minute Cooking
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Extra Curricular Roles

Culinary Assistance selection committee, chair

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Professional Affiliations

Certified Executive Chef (CEC)
Food Service Management Professional (FMP)
Certified Hospitality Educator (CHE)



Q&A with Raymond

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