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Our Faculty

Learning from the Best

Our faculty includes French Master Chefs, Four Seasons Executive Chefs, Farm to Table experts, and a Chopped Champion. They have won awards from the James Beard Foundation, the Mâitres Cuisiniers de France, and the American Culinary Foundation, to name just a few.

Executive Faculty and Department Heads

Earle Test, Vice President, Academic and Student Affairs
Margaret Checchi, Department Chair, Online Education and Food and Beverage Business Management
Michael Dewes, Department Chair, Culinary Arts and Chef-Manager, Dewey Hall
Jean-Louis Gerin, Executive Chef and Managing Director, NECI on Main and La Brioche Bakery
Kathleen Kessler, Director of Academic Administration and Department Chair, Baking and Pastry Arts
Michel LeBorgne, Professor Emeritus

Senior Core Faculty

Margaret Checchi, Department Chair, Online Education and Food and Beverage Business Management
Emma Cutler, Chef-Instructor, Culinary Arts
David Miles, Chef-Instructor, Culinary Arts
Daniel Tabor, Chef-Instructor, Assistant Department Chair, Baking and Pastry Arts
Lyndon Virkler Jr., Chef-Instructor, Culinary Arts
Adrian Westrope, Chef-Instructor, Baking and Pastry Arts

Core Faculty

Brandon Arms, Chef-Instructor/Manager, National Life Production
Martha Franklin, Chef-Instructor, Culinary Arts
Kathleen Kessler, Department Chair, Baking and Pastry Arts