Culinary Education Center Faculty Bio’s
George Beyer: A.A.S. from Johnson & Wales University: Jerry Beyer’s Matawan, Driftwood Cabana Club, Sea Bright NJ, Operations Manger
Anthony Eugenio: B. A. in Hospitality Management from Fairleigh Dickinson University; A.O.S. in Culinary Arts from New York Institute of Technology; Executive Chef - Ocean Beach Club, Elberon, NJ; Sous Chef - Della Femina Restaurant, East Hampton, NY; Chef de Cuisine - Roger’s Restaurant, Sagaponack, NY; Chef - Starwood Sheraton, Eatontown, NJ.
William Hahn: A.O.S. in Culinary Arts from The Culinary Institute of America; Executive Chef – Spring Lake Bath and Tennis, Warren Hotel, Spring Lake; Chef – Yankee Clipper, Sea Girt; Chef – Klein’s Seafood Restaurant, Belmar, NJ
Ellen Jaspan, Guidance Counselor: M.A. in Counseling Psychology from Georgian Court University, B.A. in Psychology from University of Scranton, Certified New Jersey School Counselor. H.R., Employee Support Services, Ford Motor Company.
Thomas Leavy: A.O.S. in Culinary Arts from The Culinary Institute of America; Chef/owner- Proud Mary’s Café; Executive Chef- Marriott Healthcare Services;
Chef – Nocello, Northport, NY; Abel Conklin’s Huntington, NY.
Elizabeth Tickner Lehmann: M.S., Hospitality Management, Fairleigh Dickinson University, B.A. Hospitality Management, Fairleigh Dickinson University, A.O.S, Culinary Arts, Culinary Institute of America, CHE, Certified Hospitality Educator, Educational Institute. Chef/Owner, TLC Catering; Executive Chef, Wood Food Service Company; Banquet Chef Merri-Makers Caterers: Chef- the Old Lock Stock, Fair Haven;
Chef-Hook Line Sinker.
Adrienne Longhitano: B.A. Computer Science / French, New York University; Pastry Arts Certificate, New York Restaurant School; A.A.S Food Service Management Brookdale Community College; Pastry Chef – All Things Cranberry; Pastry Chef – Monmouth Beach Bath & Tennis Club; Pastry Chef Instructor Brookdale Community College Creative Cooking School
Tim Lutcza: B.S. in Food Service Management and A.A.S. in Culinary Arts from Johnson & Wales University. Territory Manger for ECOLAB, Atlantic City, NJ; Culinary Manger – The Olive Garden, Toms River & Livingston, NJ; Legal Seafood, Warwick, RI; Bisque, Long Beach Island, Southwinds Grill, Lacey; The Dutchman’s, Long Beach Island, New Jersey; Primo’s Italian Restaurant, Hilton Head, SC; M&M Steam Bar and Fish Market, Long Beach Island, NJ; Ocean Beach Club, Long Branch, NJ.
Stephen Martin CEC, CCE: A.O.S. with honors from the Culinary Institute of America; A.A.S. in Social Science / Criminology from Ocean County College; Executive Chef – Ray’s Seafood Restaurant, Long Branch; Castle Harlan, Pt. III, Mountainside; Channel Club, Monmouth Beach, NJ; Beacon Hill Country Club, Atlantic Highlands, NJ; Sous Chef – Joe and Maggie’s Bistro, Long Branch, NJ; Office Restaurant, Toms River; Banquet Chef – Westchester Country Club, NY.
Darin Muly: A.O.S. in Culinary Arts from New England Culinary Institute; Wesley College, Dover, Delaware; Executive Sous chef – Spring Lake Bath and Tennis Club, Spring Lake; Sous Chef- Grenville Hotel and Restaurant, Bay head; Chef – Ocean Beach Club, Elberon; and Brandl. Restaurant, Belmar, NJ.
John Ratkowski: Pastry Chef – Culinary Institute of America; Baking Seibel Institute of Technology, NM; Bakery Production Supervisor Schraffts, NYC; Bakery Chef/owner- Ratkowski’s Bakery Show, Jersey City; Baking Supervisor- Royal Cake Box, Bayville, NJ.
Barbara Roselli: A.O. S. in culinary Arts from Culinary Institute of American, NY; Harrah’s Casino and Resort Hotel, Lake Tahoe, NV; Chef – Lincroft Inn, Middletown, NJ; Banquet chef – Cornucopian Caterers, Colts Neck, NJ; Chef / Owner – Great Tastes Catering, Tinton Falls, NJ; Banquet Captain, Branch Catered Affairs, West Long Branch, NJ.
Jaime Soto: B.S. in Food Service Management and an A.S in Culinary Arts from Johnson & Wales University; Executive Chef – Eurest Dining Services; Director of Food Service, Lake VU Camp; Maitre D’ – Ultimate Caterer; Executive Chef – Sheraton Hotel, Food Service Director, Care One King James Adult Living Center, Middletown; Executive Chef, Lime Restaurant, Long Branch; State Hospitality Coordinator SkillsUSA/VICA.
Michelle Zuppe R.D.: Assistant Professor at Brookdale Community College for Culinary Arts, M.S. In Hospitality Management from Farleigh Dickinson University, R.D. (Registered Dietitian) from the University of Medicine and Dentistry of New Jersey, B.S. in Foods and Nutrition from the University of Delaware; Serv-Safe instructor, Food Service Director – Marriott Corporation
Michael Sirianni, Principal / Director: M.A. in Educational Leadership from New Jersey City University, NJ; B.S. in Hospitality Management, B.S. in Food Service Management, A.O. S. in Culinary Arts, A.O.S in Hotel and Restaurant Management from Johnson & Wales University, RI; Chef/General Manager of Sirianni’s Friendly Café, Long Branch, NJ; Director of Catering – Marriott Hotels; Catering Manager – Ocean Place Hilton, Long Branch, NJ.
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