Alumni Association Board of Directors
John Cox is the Group Chef for Georis Restaurants in Carmel, California, overseeing all culinary operations for a small group of family owned restaurants. He also has a consulting company, The Culinary Think Tank and owns his own restaurant, Embudo Station in New Mexico. Previously Chef Cox was the Corporate Executive Chef for two luxury hotel groups and the Culinary Editor for Edibles Hawaii Magazine.
Joshua Duda - Director at Large (1996 AOS Culinary Arts) Term ends 2012
Joshua Duda is the Executive Chef for Simon Pearce Restaurants in Quechee, Vermont and West Chester, Pennsylvania and a member of the Vermont Fresh Network. His cooking has been written about by Yankee Magazine, New York Times and the Boston Globe. Previously, Chef Duda worked at the Lake Sunapee (NH) Country Club and at Chantecleer in Manchester, Vermont.
Ed Feldman - Director at Large (AOS Diplome Culinaire 1984) Term ends 2012
Though no longer working in the culinary industry, Ed Feldman has long experience in and love for his culinary background. Ed currently is a management consultant for the Massachusetts Department of Health. In addition, he is an independent culinary consultant, working on specialized food projects. Most recently he worked on a restaurant consulting contract in 2007 in Krasnoyarsk, Siberia that was funded jointly by the U.S. and Russian governments.
Sue Hoss - Director at Large (AOS Culinary Arts 1997) Term ends 2013
Partner with Main Dish Media, LLC, a one-stop shop of food-related content for print, electronic or video distribution. Projects include editorial direction for campbellskitchen.com, the primary website for Campbell's Soup and its partner brands; recipe development and editing for Weber Grill cookbooks; food styling for Kraft Foods/Meredith Integrated Marketing; and, how-to videos for Fleischmann's Yeast USA and Canada.
Paul Lynch - Director at Large (AOS Culinary Arts 1990) Term ends 2011
Paul Lynch is the Executive Chef of Fire Lake Restaurant at the Radisson Plaza Hotel in Minneapolis. He has received a number of awards, including the prestigious Carlson Fellows Lifetime Achievement Award for creativity and innovation and was most recently honored by Minneapolis St. Paul Magazine as its "Restaurateurs of the Year." In 2007. Paul also serves on NECI's Program Advisory Committee
David Potwin - Vice President (AOS Baking & Pastry 2008) Term ends 2012
David Potwin is the Pastry Chef at Lento Restaurant in Rochester, New York. He is also Chef/Owner of Sweet Stuff, a wedding cake business that is beginning to grow in the area. While at NECI, David served two terms as the Student Council President. David's previous life included a four year tour in the Navy and a former life as a network administrator.
davepotwinREMOVETHISBEFORESENDING@hotmail.com
Orrick Nepomuceno - Past President, ex officio (AOS Culinary Arts 1996) Term ends 2011
Though Orrick Nepomuceno is no longer working in the industry, his love for NECI and all things culinary remains strong. Orrick is a Certified Personnel Consultant and previously had his own firm, Talent Arrow, which provided executive search services for the restaurant and foodservice industries.
Hunter Satterwhite - President (AOS Culinary Arts 2000) Term ends 2012
Hunter Satterwhite is a personal chef and estate manager for a family with homes in Beverly Hills, Montana and Las Vegas. He is also an avid pilot with a commercial pilot license for both fixed wing airplanes and helicopters and an amateur race car driver. Previously, Hunter traveled the world working on yachts, where he met his wife. He also served on the staff at the Playboy Mansion for six years, working up to the position of Chef de Partie and where he is considered a lifetime employee.
mailto:hunterREMOVETHISBEFORESENDING@chefairborne.com