Johnson & Wales University - Providence

Hospitality Career Paths

• 2014
• Work ethic is a great transferable skill to have; you can’t teach somebody to care.

  

  Sam Levenfeld

  Executive Chef

  Laser Wolf, K’Far and Jaffa Cocktail and Raw Bar (Boka Restaurant Group)

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• 2012
• A lot of the growth happens when you are a part of a team where everyone plays a role and exists in the circle of...

  

  Daniel Boulud

  Chef/Owner

  The Dinex Group

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• 2011
• I have learned a lot throughout my career. There are three lessons that have proven again and again to be the most...

  

  Tab Volpe

  Executive Pastry Chef

  Himmel Hospitality Group

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• I started as a Hospitality major at Johnson & Wales University and had friends who were Culinary majors. As I hung...

  

  Lindsey Bittner

  Chocolatier

  Gabriel Kreuther

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• 2010
• It’s not enough to cook well, the way you treat those around you as well as the way you lead your team are the most...

  

  Jenner Tomaska

  Executive Chef & Owner, Partner

  Esmé, Byrdie's, The Alston

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• The people you surround yourself with in this industry should always inspire you and also be inspired by you. We have...

  

  Kenneth Foland

  Executive Sous Chef

  Busch Stadium, Delaware North Sportservice

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• 2006
• I find inspiration primarily through the seasons and ingredients. I also find it in the people around me, my travels,...

  

  Alexander Burger

  Executive Chef

  Canopy by Hilton, Marea, and Cafe Creme

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• 2005
• The best indication that someone is right for our team is that they care deeply about being part of it. Caring is the...

  

  Jordan Salcito

  Founder / CEO

  RAMONA

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• I am constantly thinking about this job and how can I improve it: how can we get better, how can I get better?...

  

  Vincent Spinoso

  Chief Operating Officer

  Metropolitan Hospitality Group

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• 2001
• The Inn’s culture emphasizes collaboration. We all work together as a team. Everyone’s input is valued and welcomed....

  

  Patrick O'Connell

  Chef & Proprietor

  The Inn at Little Washington

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• Every year an asparagus shoot peaks out of the ground, almost like clockwork. Every year I'm excited and challenged...

  

  Jamal James Kent

  Talented Chef, Mentor & Industry Leader

  Rest In Peace (1979 - 2024)

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• 1996
• Food is memory, and often times vice versa. Every so often, a song or a smell will arise and catapult me back to a...

  

  Matthew Ridgway

  Culinary Director

  Pomegranate Hospitality

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• 1994
• The best thing about this industry is that it’s always evolving; you are forever personally growing, and your...

  

  Chris Cosentino

  Chef & Owner, Host

  Acacia House and Rosalie Italian Soul, Losing your mind with Chris Cosentino, Koast

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• 1988
• Competition against a set of standards makes us better chefs, especially under the watchful eye of Chef Roland Henin...

  

  Kevin Doherty

  Director of Food and Beverage for Sportservice

  Delaware North

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