Culinary Arts Faculty
Bringing Real-World Experience and a Passion for Teaching
Our culinary and baking faculty members bring a wealth of experience to the classroom. They have managed multimillion-dollar restaurant operations worldwide and prepared meals for presidents, royalty, CEOs, and movie stars. They have taught and developed programs at culinary schools across the United States, and they are gold, silver, and bronze medal winners in ACF-sanctioned local and national culinary competitions.
In addition to their broad industry and teaching experience, all IUP chef instructors have either advanced degrees or multiple professional certifications. 90 percent of IUP chef instructors are dual-certified by the American Culinary Federation as certified culinary educators and in their specialty (certified executive chef, certified executive pastry chef, etc.).
Experience counts, but teaching is their passion. That means you learn not only from a pro, but also from someone who loves teaching.
Culinary faculty member Thomas Barnes is a Certified Executive Chef (CEC) and Food Management Professional (FMP).
Culinary faculty member Anthony Battaglia is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE).
Culinary faculty member Hilary DeMane is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE).
Culinary faculty member John Kapusta is a Certified Executive Chef (CEC), Certified Culinary Educator (CCE) and Foodservice Management Professional (FMP).
Culinary faculty member Melinda McIsaac is a Certified Executive Chef (CEC) and Foodservice Management Professional (FMP).
Culinary faculty member Andrew Nutter is Certified Chef de Cuisine (CCC), Certified Culinary Educator (CCE), and Foodservice Management Professional (FMP).
Culinary faculty member Lynn Pike is a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), Dietetic Technician Registered (DTR) and Foodservice Management Professional (FMP).
Chef Erin Reed, a 2008 alumna, has earned many accolades in the hospitality industry and worked at some of the hottest dining venues in Philadelphia and Washington, DC.