Ambassador Profiles
Carmen Allen
Hartford, VT
AOS Culinary Arts 1985
Pastry Chef, Alléchante
NECI is (and was for me) the proper learning environment where you learn by doing the tasks instead of just reading about them. They drove the skills home and made me ready to tackle internships. Read more…
Hugh Amano
Chicago, IL
AOS Culinary Arts 2005
Head Chef, The Chopping Block
My experience at NECI was hands-down a wonderful one. Not only did I acquire a great deal of culinary knowledge; living in Vermont instilled in me a farm-to-table ethic that will always be with me. Read more…
Jeffrey Amoscato
New York, NY
AOS Culinary and BA HRM 2004
Purchasing and Systems Operations Manager, Union Square Hospitality Group
The reason I chose NECI is because the school operated like a real working restaurant, not a lab like other culinary schools. We always had someone watching us and correcting us when we made a mistake or cheering us on when we made a good dish. Read more…
John P. Bartilomo CEC, CCE
Phoenix, AZ
AOS Culinary Arts 1983
Corporate Director Food and Beverage, Troon Golf, LLC
I began honing my craft with jobs in fine restaurants throughout the United States including New York's La Cremaillere, Nantucket Island's Opera House, as well as culinary positions in Boca Raton, Florida, New Orleans and San Tropez, France. Read more…
Gerry Beck
London, United Kingdom
AOS Culinary Arts 1990
Head Chef & Team Leader, Whole Foods Market
I have been pursuing my passion for great food, complimenting the rigorous kitchen work with as much travel as I could afford. I truly learned to cook at NECI. The hands-on approach is the only way to learn how and develop the craft. Read more…
Tom Bivins
Randolph, VT
AOS Culinary Arts 1991
Executive Chef, New England Culinary Institute
I have worked at high end inns and hotels in Vermont such as The Inn at Shelburne Farms, The Pitcher Inn and The Old Tavern in Grafton with an emphasis on sustainability and local foods. Read more…
Mark Allen Boardman
Berlin, Germany
AOS Culinary Arts 1998
Chef Tournant, Kofler Kompanie
Being an advanced placement student at NECI helped me in two ways: it allowed me to better the skills as a cook that I already had and developed the skills that I would need. Great experience and I owe NECI a lot. Read more…
Will Bohmann
Williston, VT
AOS Culinary Arts 1997
Sr. Faculty, Chef Instructor & Faculty Development Coordinator, NECI
I enjoyed and benefited from NECI's hands on approach. As a young and inexperienced culinary student, NECI's labs and kitchens provided me with an opportunity to practice what I was learning. Read more…
Margaret (Peg) Checchi
Westchester, IL
AOS Culinary Arts 1991
Distance Learning Educator, New England Culinary Institute
NECI helped me to recognize my true skills and abilities and channel my passion into a very successful culinary career. In addition, I found a second passion in education - teaching. Read more…
Tim Corcoran
Holland, PA
AOS Culinary Arts 1983
US Regional Sales Manager, R3Redistribution
NECI's faculty taught us all to be the best. It is because of the discipline and creative thought process learned at NECI that makes me successful. NECI taught me it's about the team 'in the kitchen' - not you. After all isn't that what makes a 5-star restaurant? Read more…
John Cox
Carmel by The Sea, CA
AOS Culinary Arts 2000
Corporate Chef, family owned restaurant Group
I believe that there is only one way to learn the basics of becoming a chef -- and that is through intensive hands on experience. NECI not only provides students with theoretical culinary knowledge -- it also prepares them for the stress and intensity of a commercial kitchen. Read more…
David M. Cuntz, Sr.
Durango, CO
AOS Culinary Arts 1995
Executive Chef, Strater Hotel
My Associate's Degree culminated with two internships - at The Flagstaff House in Boulder, CO and at Equus Restaurant in Louisville, KY. Over the next 12 years, I rose through the ranks at Equus to become Executive Chef. Read more…
Joseph A. DiBernardo
Bonita Springs, FL
AOS Culinary Arts 1988
Executive Chef/Owner, Joey's Diners
I'm very proud of my resume which covers many aspects of the culinary world. From line cook, sous chef, catering, food service director and even food service manager for a school district to owning three restaurants, I've done it all. I'm a true fan of NECI and a proud Alumnus! Read more…
Sarah C. Deigl
Orange, VA
AOS Culinary Arts 1997
Chef/Owner, Real Food Catering
Attending NECI was a tremendously satisfying experience. It was a joy to be surrounded by people as obsessed with food as I was. Read more…
Mark Eastman
Landenberg, PA
AOS Culinary Arts 1988
Chef/Owner, Chefs' Haven Gourmet Shop
It's hard to describe how great my experience was. Still to this day I dream of moving back to Vermont and continue motivating people with the passion to cook to go to NECI. It was the best experience of my life. Read more…
Louis Eguaras
Valencia, CA
BA Online Hospitality and Restaurant Management 2009
Author and Chef Instructor, Le Cordon Bleu
Though I never attended NECI "on the ground," the online BA HRM Program complemented my years of culinary arts experience and gave me the necessary tools to succeed as a restauranteur! Read more…
Michelle Ford
Montpelier, VT
BA Hospitality and Restaurant Management 1997
Dean of Hospitality and Restaurant Management Programs, NECI
Everything I learned in the BA program was valuable and relevant to my career progression. The teachers were accomplished industry professionals who owned food businesses and could bring everyday, real life experiences to the classroom. Read more…
James Fortier
Hong Kong, China
AOS Culinary Arts 1992
Owner, Porterhouse Steakhouse
I have taken the skills that I learned in NECI's culinary program and have travelled around the world. Read more…
Matthew Gabree
New York, NY
AOS Culinary Arts 1995 and BA Food & Bev Mgmt 2000
Manager of Global Guest Initiatives, St. Regis and The Luxury Collection – Starwood
Each day I apply principles learned during my tenure at NECI, through my three amazing externships, and the relationships that I have built over the last 15 years. Read more…
Mike Geldart
Reading, MA
AOS Culinary Arts 2001
Head Baker, Sportello, Menton, BL Gruppo
I chose NECI due to the small town feel and friendly atmosphere of the administrators, chef instructors, and peers. No other school I visited had as intense a hands-on approach that embodied the real world and prepared me for what was to come. Read more…
Michael A. Glissman
Santa Rosa, CA
AOS Culinary Arts 1992
Pastry Chef, Bottega Restaurant
Through time you realize that culinary school is where you lay a foundation for your culinary career. You have a lot of learning, tasting, hours, research, experimentation and understanding that have to be developed. Working in older kitchens like Elm Street, La Brioche and Tubb's offered a realistic day to day experience of the restaurants operations. Read more…
Christian Hanley
Scottsdale, AZ
AOS Culinary Arts 2002
Executive Chef, family restaurant group
As soon as I left NECI I immediately opened my own restaurant. NECI was an exceptional experience for me. Read more…
Susan Hoss
Des Moines, IA
AOS Culinary Arts 1997
Owner, Main Dish Media
I didn't have much restaurant experience, nor was I interested in opening a restaurant. I wanted to be a food writer (I have an English degree, too) and I felt that the only way to be credible in the field was to have a culinary degree as well. I knew I could get the best education at NECI with its small classes and hands-on approach to teaching. Read more…
Scott Hunt
Beverly, MA
AOS Culinary Arts 1991
Partner/Manager, Rebecca's Café
I learned so much at NECI from the intro classes that teach you the basics to the stocks/sauces and meat fabrication to management techniques and front of the house services. Read more…
Dwayne G. Ingraham, Jr.
Oxford, MS
AOS Baking and Pastry 2008
Executive Pastry Chef, City Grocery Restaurant Group
I LOVED my time at NECI! It truly prepared me for the industry. When I got to Vegas I was able to hit the ground running and I owe that to NECI! Read more…
Matt Jennings
Providence, RI
AOS Culinary Arts 1998
BA Hospitality and Restaurant Management 2000
Executive Chef, Master Cheesemonger and Co-Owner, Farmstead & La Laiterie
I have always been a fan of cheese. I now search and scour the globe for a different caliber of these products, by way of my award-winning and internationally recognized, artisan cheese retail showcase -- Farmstead. The ability to work in small groups, with passionate and knowledgeable instructors, and to be able to create products that can be sold to the public, in a learning environment, is a unique opportunity that one cannot put a price on. Read more…
Timothy Klauder
Wesley Chapel , FL
AOS Culinary Arts 1984
Corporate Executive Chef /Director Blodgett Combi, Blodgett Oven Company
The personalized, intense attention and small class size has been the key to my success. The chef instructors at NECI give everything they have, holding nothing back. I have developed professional relationships that have lasted 26 years. I stay connected to the school through the alumni and help the school whenever possible. Read more…
Terrie Kohl
Clive, IA (Des Moines)
AOS Culinary Arts 1998
Owner/Instructor/Personal Chef, Country Club Market Customized Catering, Culinary Arts Classes, Personal Chef & Bakery
I'm living the dream! I custom cater, teach classes, am a personal chef and do TV. I have now been in the business for eight years. Read more…
Korey Konopasek
Jacksonville, FL
AOS Culinary Arts 1998
BA Food & Beverage Management 2000
Director of Operations, Chartwells Dining at University of Florida
I believe that the hands on approach at NECI prepared me for internships better than students from any other school. The chefs at NECI were very passionate about teaching and food and provided a world class education. Read more…
Jill Lanpher
Barre, VT
AOS Baking and Pastry 2006
Baking & Rounds Instructor, New England Culinary Institute
I came to NECI as an older student but never once did I feel out of place. Coming to NECI makes you feel as if you are a part of something special. You can not put a price on the people you meet, the lessons you learn and the personal growth, no matter what your age or experience. Read more…
Paul Lynch
Savage, MN
AOS Culinary Arts 1990
Executive Chef, Fire Lake Restaurant, Radisson Plaza Hotel
The education I gained at NECI allowed me to achieve my culinary and career dreams. The hands on approach prepared me and set me apart from others early on in my career. Read more…
Dino Vincent Matelli
Lake Geneva, WI
AOS Culinary Arts 1994
I loved NECI. It was a pivotal time in my life; I left home for the first time to do something that I wanted to do. Read more…
Eric David Miller
Baltimore, MD
AOS Culinary Arts 2000
Regional Executive Chef, Compass Group Division for Independent Schools
To simply state, NECI developed my passion for Art, Food, and Hard Work so that I continue to excel in the kitchen and in the corporate office. Read more…
Rebecca Newell
Brookline, MA
AOS Culinary Arts 2000
Executive Chef, Beehive Restaurant, Boston
I really enjoyed my experience at NECI and it has really enhanced my career. The internships were fabulous and the faculty were extremely helpful. Read more…
Jessica Raia-Long
Tampa, FL
AOS Culinary Arts 2001
Personal Chef, Restauranteur, Caterer
I loved the entire experience at NECI from my small student/teacher ratio to the farm-to-table experience and relationships we learned at NECI. Read more…
Kerry Romaniello
Longwood, FL
AOS Culinary Arts 1990
Recipe Writer/Author
NECI's smaller classes and immediate hands-on experience were the reasons I chose the school over other culinary programs. The instructors were very open with us about our performance, our understanding of concepts and encouraged us to work on strengths as well as weaknesses. Read more…
Josh St. Pierre
Largo, FL
AOS Culinary Arts 2003
Executive Chef, Tampa Bay Rays and the Tampa Bay Area Chef for Centerplate
I remember the first day when I was told that NECI "does not produce Chefs, but we produce some damn good cooks!" The rest was left up to us. Read more…
Abraham Salum
Dallas, TX
AOS Culinary Arts 1991
Executive Chef/Owner, Salum Restaurant, Dallas, TX
NECI gives you the perfect amount of knowledge to go out in the world and keep learning. Read more…
Hunter Lee Satterwhite, III
Long Beach, CA
AOS Culinary Arts 2000
Personal Chef/Estate Manager
I worked on Nantucket for a year after my internship, then Boston for a year, then headed to LA to the Playboy Mansion as Chef de Partie for about six years. I then worked on yachts for a few years during which I saw 36 countries and met my wife. Read more…
Heather Terhune
Chicago, IL
AOS Culinary Arts 1995
Executive Chef, Sable Kitchen & Bar, Chicago
I am the Executive Chef of Sable Kitchen & Bar, where I am able to push my ingredient-driven food philosophy in a new direction. Going to NECI was one of the best decisions I have ever made. Read more…
Danielle Troiano-Sprague
Leominster, MA
AOS Culinary Arts 2006
Sous Chef, Gibbet Hill Grill, Groton, MA
I have been fortunate enough to work for some remarkable chefs and cooks as well as in some outstanding kitchens. I have applied the skills I learned from NECI to advance myself in the direction of my culinary dreams. Read more…
Kathryn Vanderminden
Pawlet, VT
AOS Culinary Arts 2006
Chef/Owner - Village Roots Catering, Pawlet
I always joke that at NECI instead of watching a chef bone a chicken, you bone at least a hundred by yourself! Read more…
Chris Vizzina
Birmingham, AL
AOS Culinary Arts 1998
Chief Operating Officer/Corporate Chef, Campus Dining, Inc.
Executive Chef and General Manager for Samford University
The hands-on approach at NECI is the difference between watching and actually learning as you are working. Faculty-student relationships were incredible. Work hard and they will coach you the rest of your career. Read more…
Kevin D. Woods
Huntersville, NC
AOS Culinary Arts 1998
Food and Beverage Director, The Pines Retirement Community at Davidson
I never set out in my career to be doing what I am, but I love it and I think that it shows that the opportunities in this profession are endless. New England Culinary Institute is hands down the best Culinary School in the US. Read more…