Our Faculty
Executive Faculty and Department Heads
- Tom Bivins, Executive Chef
- Michael Rhoads, Department Chair, Baking and Pastry
- Michelle Ford, Department Chair, Hospitality and Restaurant Management
- Paul Sorgule, Vice President of Culinary Education
- Adrian Westrope, Executive Pastry Chef
- Michel LeBorgne, Vice President, Culinary Affairs
Senior Core Faculty
- John Barton, Chef Instructor, Culinary Arts
- Denis Boucher, Academic Instructor
- Margaret Checchi, Coordinator, Online Instruction
- Emma Cutler, Chef Instructor, Culinary Arts
- Michelle Ford, Dept. Chair, Hospitality and Restaurant Management
- Laureen Gauthier, Director of Academic Services
- Joshua Gibbs, Chef Instructor, Culinary Arts
- Curtiss Hemm, Interim Director, Online Education
- Sarah Langan, Chef Instructor, Culinary Arts
- David Miles, Chef Instructor, Culinary Arts
- Dan Tabor, Chef Instructor, Baking and Pastry Arts
- Lyndon Virkler, Faculty Development Coordinator/Instructor
- Adrian Westrope, Executive Pastry Chef
Core Faculty
- Darryl Benjamin, Academinc Instructor
- Jim Birmingham, Chef Instructor, Culinary Arts
- André Burnier, Chef Instructor, Culinary Arts
- Martha Franklin, Chef Instructor, Culinary Arts
- Michael Gunyan, Chef Instructor, Culinary Arts
- Jill Lanpher, Chef Instructor, Baking and Pastry Arts
- Mario Martinez, Academic Instructor
- John McBride, Chef Instructor, Baking and Pastry Arts
- Andrea Silva-McManus, Academic Advisor
- Anne Vogel, Chef Instructor, Baking and Pastry Arts
- Mat Zimmerman, Chef Instructor, Baking and Pastry Arts
