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Department Faculty

 Richard Freilich

Chef Emeritus Richard Freilich

Academic Chair Program Director

 

Culinary Arts and Hospitality Program

Chef Emeritus Richard Freilich retired December of 2016 - He was the Academic Chair/Program Director for the Culinary Arts and Hospitality Program at Suffolk County Community College.  He is a graduate of New York City Technical College and Pratt Institute with degrees in Restaurant & Hotel Management and Food Science Management.

He started his career as Assistant Food & Beverage Director for New York’s prestigious Plaza Hotel. In 1976 he opened his first of six Beachtree Cafés; then opened Rick’s Smokin BBQ & Steakhouse and was a partner in the Pasta Presto Restaurant Chain located in New York City. He is President of On Location Caterers and Creative Restaurant Services, a restaurant consulting company.
He was a founding member and past President of the American Culinary Federation Eastern Long Island Chapter and in 2010 received the title of "Chairman of the Board" by the ACF Eastern Long Island Chapter.

 

Gary Wood
CHE, CMP
Associate Professor

Hotel Resort Management Program

Room 112
Phone :631-548-3722
Fax : 631-325-3705
E-mail : woodg@sunysuffolk.edu

A graduate of The Pennsylvania State University’s School of Hotel, Restaurant and Institutional Management, Professor Wood has an extensive background in the hospitality industry. His nearly 20 year tenure with Marriott International afforded him the opportunity to work at 7 hotels (including opening 4 hotels from pre-construction) in New Jersey, Long Island and New York City where he held positions as Sous Chef, Director of Restaurants, Banquet Maitre’d, Director of Catering, and Director of Sales.

Professor Wood was also the Vice President of Sales for internet start-up travel provider, b-there.com.  Locally, Professor Wood was the Director of Sales and Marketing at The Southampton Inn, and was General Manager at The Montauk Yacht Club.  He has also been General Manager for 2 New York Times 3 star-rated East End restaurants, including The Plaza Cafe in Southampton and the Jedediah Hawkins Inn and Restaurant in Jamesport.  Professor Wood serves on the Board of Directors as Chairman for the Bylaws & Nominations Committee for the Eastern Long Island Chefs Chapter of the American Culinary Federation, and is a member of the Long Island Hotel and Leisure Association of the Golf Outing Committee.

Professor Wood's professional certificates include Certified Hospitality Educator from the American Hotel/Lodging Association, as well as Certified Meetings Professional from The Convention Industry Council.

 

David Dombroff
Baking & Pastry Arts
Adjunct Instructor

Phone: 631-548-3701
Fax: 631-548-3705
E-mail: dombrd@sunysuffolk.edu

A graduate of the Culinary Institute of America in 1988. Chef Dombroff’s resume includes working at the famed La Mascotte Restaurant, Prestige Caterers and the Marriott Hotels.

In 1995 at the age of 26 he opened the Rolling Pin Bakery with has been the recipient of many awards including Newsday’s “Top 10 Favorite Things” on Long Island and Newsday’s “Long Islands Favorite Wedding Cakes”.

David has made appearances on the E! Channel with a segment on “Whose wedding is it anyway” and on Channel 12 “Looks Who’s Cooking” edition. David brings his real world business and baking experience to our Baking & Pastry Arts Program.

 

Ari Pavlou
Culinary Arts
Adjunct Instructor

Phone : 631-548-3701
Fax : 631-548-3705
E-mail : pavloua@sunysuffolk.edu

A graduate of the famed Le Cordon Bleu L’ Art Academy located in Paris, France with a Grand Diplome in Cuisine and Patisserie.

Chef Aries’ career included working at the world famous Hostellerie Les Gorges De Pennafort working under Chef Phillipe Da Silva, New York’s La Cirque 2000, the Rene Pujol Restaurant Francais to owning “Coeur des Vignes:, his own restaurant and French themed hotel located in Southold. Chef Arie currently owns and operates Bistro Ete in Watermill with his wife.

Chef Arie has received many awards including the Wine Spectator’s Award for Excellence from 1999 to 2002 and Suffolk County Community College’s 2001 Best Chef Award and is also an author of a series of action romance novels.

 

Vincent Winn
Culinary Arts
Full Time Professional Assistant/Adjunct Instructor

Room:113

Phone : 631-548-3709
Fax: 631-548-3705
E-mail: winnv@sunysuffolk.edu

A Graduate of the Culinary Institute of America and a founding member and treasurer of the Eastern L. I. American Culinary Federation Chapter since 2004.

Chef Winn’s career includes working as the executive chef for the Strathmore Vanderbilt Country Club, Fire Island’s Casino Café to owning his own restaurant, the Carman’s River Inne in Yaphank.

He has received many awards including the Most Valuable Chef in 1991 by the L.I.R.C. and the Culinary Award for Excellence presented by Suffolk County Community College in 2000.

 

Andrea Glick
Culinary Arts
Assistant Professor

Room:113

Phone : 631-548-3728
Fax: 631-548-3705
E-mail:
glicka@sunysuffolk.edu

Ms. Glick received her bachelor’s degree in Journalism from New York University. She continued her education at the Institute of Culinary Education in New York City, where she received a blue-ribbon diploma in the Culinary Arts Program. Following her training, she worked as a chef in Manhattan’s 4-star restaurant, Le Bernardin. During her tenure at Le Bernardin, she traveled extensively cooking for large charity events and assisting in television and print productions. She also wrote and tested the recipes for A Return to Cooking, a cookbook by Chef Eric Ripert.

After Le Bernardin, she worked as an associate at Karp Resources, a food-business consulting firm. Her work included creating business and marketing plans for start-up food-based businesses. While at Karp Resources, she was the project manager for the opening of The Waverly at the IFC Center in New York City.

She is currently the proprietor of The Gourmet at Home, a food business based on the North Fork of Long Island. Her business includes working as an in-home caterer and private-cooking instructor. Through her business, she creates intimate dinner parties for her clients, leads interactive cooking parties with personalized menus and teaches culinary skills privately.

 

Richard Amster
Baking & Pastry
Assistant Professor

Room:113

Phone : 631-548-3721
Fax: 631-548-3705
E-mail:
amsterr@sunysuffolk.edu

Assistant Professor Richard Amster joined the full time faculty in the fall of 2008.  Prior to joining the faculty at Suffolk he was a chef instructor at the Pennsylvania Institue of Culinary Arts in Pittsburgh, PA and at the Indiana University of Pennsylvania's school of culinary arts.

He hold a B.S degree in Accounting from Indiana University in Bloomington IN, earned an A.O.S degree and completed a post-graduate baking fellowship from the Culinary Institute of America and an M.A. degree (summa cum laude) in Employment and Labor Relations from Indiana University of Pennsylvania.

His foodservice experiences include cooking, baking, catering, retail and corporate work including management positions as an executive director for restaurants, corporate dining, hotels, clubs, on and off-premises catering operations, institutional facilities, and corporate and franchise operations.

He has authored several different food columns for regional newspapers and magazines and his work appeared in the National Culinary Review and Modern Baking Magazine.

 

Christina DeLustro Full Time Coordinator The Bakers Workshop

 

Phone: 631-548-3751
Fax: 631-548-3705
E-mail: delustc@sunysuffolk.edu

Chef DeLustro graduated from Johnson & Wales in Providence Rhode Island with a Bachelor of Science Degree in Baking & Pastry Arts.  Chef DeLustro worked as the Pastry Chef for three exclusive country clubs: North Shore, Old Bookville and Cold Spring Country Club after completing her internship at the Gotham Pastry retail bakery.  Christina went on to own a successful cake business while shifiting her focus to leadership by becoming the General Manager of a Panera Bread.

In 2008 Christina was hired as the full time coordinator for the Baker's Workshop Baking Internship Program and is a Chef Instructor for the cake decorating class and co-advisor for the culinary arts and baking club.

 

Guiseppe Mauro
Culinary Arts
Adjunct Professional Assistant/Instructor

Phone: 631-548-3701
Fax: 631-548-3705
E-mail: maurog@sunysuffolk.edu

A graduate of Johnson & Wales located in Providence, Rhode Island with a Bachelor’s of Science Degree in Culinary Arts.

Chef Mauro career has taken him to many prestigious venues including the JW Marriott Hotel located in Washington D.C., Washington D.C.’s Willard Hotel, Restaurant 701 & Caviar Lounge, the Garden City Hotel to being the proprietor of “Long Island Saucier”, a manufacturer and distributor of all natural stocks and sauces.

Chef Mauro holds an F.D.A. Food Processing License, a member of N.A.S.F.T., a member of Suffolk County Community College’s Culinary Advisory Board and volunteered as a chef at the World Trade Center site on 9-11-01.

 

William Dougherty
CEC
Culinary Arts
Adjunct Instructor

Phone: 631-548-3701
Fax: 631-548-3705
E-mail:
doughw@sunysuffolk.edu

William Dougherty CEC has over 25 years experience as an Executive Chef.  William is a graduate of Nassau Community College and an active member of the American Culinary Federation of Eastern Long Island and has attained the designation of Certified Executive Chef and received the ACF award for 'Chef Professionalism".

William is the Executive Chef at St. Charles Hospital in Port Jefferson.  William was employed at J. Kings Food Service Professionals as a Corporate Chef which focused on assisting customers with menu, recipe development and culinary training.  William Dougherty also set up sanitation education and certification for some of the most prestigious food service companies on Long Island.  He was also part of "Designing Hospitalilty" designing team which specialized in renovations and new construction of food service establishments.

 

William Lengyel

Culinary Arts

Adjunct Professional Assistant

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: lengyew@sunysuffolk.edu

 

Andrea Bisignani

The BWS

Adjunct Professional Assistant

Phone: 631-548-3701 Fax:631-548-3705

E-mail: bisiga@sunysuffolk.edu

 

 

A graduate of Frederick Community College with an AAS in Culinary Arts, and a former enlisted member of the United States Coast Guard for fourteen years.  Andrea was a member of the Coast Guard Culinary Team and holds a gold and silver medal from the American Culinary Federation.  While enlisted in the Coast Guard Chef Bisignani was a private chef for the Commandant of the United States Coast Guard.  She prepared meals for foreign dignitaries, Congressmen, Senators, and other various public officials.  She also managed dining facilities on Coast Guard vessels, and won the highest accolades the Coast Guard awards to culinary personnel. 

 

Gianna Pomponio

Baking & Pastry

Adjunct Professional Assistant

Phone: 631-548-3701

Fax: 631-548-3705

E-mail:

pompong@sunysuffolk.edu

Gianna is a graduate from Johnson & Wales University with a Bachelor's Degree in Baking & Pastry Arts.  She has participated in preparing and serving food at the U.S. Open as well as the Food and Wine Festival in Rhode Island.  Gianna placed second in N.Y. state competition for food and beverage service.

 

Jerry Dicecco

Culinary Arts

Adjunct Instructor

Phone: 631-548-3701

Fax: 631-548-3705

E-mail:

Diceccj@sunysuffolk.edu

Jerry received his formal culinary training from Johnson & Wales University in Providence, Rhode Island graduating Summa Cum Laude.

Upon graduation Jerry traveled thoughout Italy and France.  He decided to hone his culinary skills by working for the renown Chef Lorenzo Polegri at "Ristorante Zeppelin" located in Orvieto.  Jerry returned to New York City and worked for the acclaimed Chef Daniel Boulud at the famed "DB Bistro Moderne" as the Chef de Tournat.  Jerry decieded to return to his roots and take over the family's restaurant "Jerry & the Mermain" located in Riverhead where he is the Executive Chef/General Manager.

John Perry

Culinary Arts/Hotel Resort

Adjunct Instructor

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: perryj@sunysuffolk.edk

Professor Perry earned his BSBA Degree from the University of Denver's School of Hotel and Restaurant Management.  His career spans over 25 years in the NYC hotel and restaurant industry and includes senior executive management positions with Intercontinental Hotel Group and the HIlton International Hotel Orginazation.  Additionally, John spent over 20 years of his career managing many of NYC's high profile restaurants such as Tavern on the Green and The Russian Tea Room.  John currently owns and operates "Catering By...A Small Affair" a boutique Hamptons/North Fork Destination wedding planning and catering company. 

 

Lawrence G. Weiss    

CCC, CCE, ACE, AAC

Culinary Arts

Adjunct Instructor

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: weissla@sunysuffolk.edu

Chef Weiss is certified by the American Culinary Federation as a Chef, Culinary Educator, and Approved Certification Evaluator.  He is also a member of the American Acadamy of Chefs.  Chef Weiss is a past president of the American Culinary Federation and Eastern Long Island Chapter.  Chef Weiss has won a collection of Gold and Silver Medals from various culinary competitons in the USA and was voted Chef of the Year in 2000.  Chef Weiss was the Executive Chef for 8 years of a successful catering business and has worked for Royal Viking as well as Royal Caribbean Crusie lines.  Chef Weiss was a Culinary/Baking Instructor for Western Suffolk BOCES for 32 years.    He received his degree in Culinary Arts from Sullivan County Community College and his NYS Teaching License from CUNY-Manhattan.

 

Rachel Flatley

The Baker's Workshop

Adjunct Professional Assistant

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: cronemr@sunysuffolk.edu

Rachel graduated from the Baking and Pastry Arts Program at Suffolk County Community College in May 2010 and received her Bachelor's degree from Delhi College.  She worked at "Best Ever" bakery for 4 1/2 years.  Rachel taught cooking classes at The Farmhouse Kitchen Cooking School in Southold, NY and is currently the owner of Rachel Cronemeyer cakes & confections. 

 

Rebekah Hellermann

Baking & Pastry

Adjunct Professional Assistant

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: hellerr@sunysuffolk.edu

Rebekah is a graduate of Suffolk County Community College Culinary Arts Program and was the recipient of the "J. Kings Food Service Hospitality/Culinary Arts Scholarship.  Rebecca also worked in many bakeries on the Eastern end of Long Island.  She is currently the owner of 'Cake Wizards" specializing in designing and decorating special occasion cakes.

 

Sean Fountaine CEC

Culinary Arts

Adjunct Instructor

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: fountas@sunysuffolk.edu

 

Sean Fountaine, a Certified Executive Chef is a graduate of Johnson and Wales University in Providence, Rhode Ilsand.  Upon graduating, Chef Fountaine traveled and honed his skills in Nantucket, Montauk, Pal Beach, New Orleans, and Memphis.  He eventually returned to Long Island to open his critically acclaimed restaurant in the Hamptons.  He is currently the Executive Chef of Atlantis Marine World and The Hyatt Hotel in Riverhead.

 

Tina Ferro

Culinary Arts/Hotel Resort

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: ferrot@sunysuffolk.edu

Tina Ferro is an Adjunct Instructor teaching in the Culinary Arts program at Suffolk County Community College.  Mrs. Ferro has been in the hospitality industry for the past nineteen years.  She earned an Associate's Degree in Hospitality Management from Nassau Community College , a Bachelor's and Master's Degree with Distinction from New York Institute of Technology.  In addition Mrs. Ferro holds a Cornell University Hotel Administration General Managers Certification.  Her last position was VP of Operations for the Hotel Indigo East End., Riverhead NY and the Holiday Inn Express East En - Riverhead New York.

 

David Blydenburgh

Baking & Pastry

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: blydend@sunysuffolk.edu

 David Blydenburgh  is an Adjunct instructor teaching in the Culinary Arts program at Suffolk County Community College. Mr. Blydenburgh it the Chef/Owner at Sydney's Taylor mad Cuisine in Westhampton Beach.   

 

Erin Finley

Culinary Arts/Hotel Resort

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: finleye@sunysuffolk.edu

 

 
 

Debra Rowe

Baking & Pastry

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: rowed@sunysuffolk.edu

 
 

Nadine Kissel

Baking & Pastry

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: kisseln@sunysuffolk.edu

Chef Nadine earned her degree of Professional Chef from S.U.N.Y. Cobleskill.  She interned for two years in Switzerland, owned 3 restaurants and is currently the kitchen manager at the Westhampton Country Club for the last 19 years.

 

Susan Hackett

Culinary Arts/Hotel Resort

Adjunct Instructor

Phone:631-548-3701

Fax:631-548-3705

E-mail: hackets@sunysuffolk.edu

Susan Gentile Hackett has run Shackit Design Studio on the East End of Long Island since 1986.  She understands the ebb and flow of the hospitality industry in this region.  Hackett's firm serves to provide strategic marketing and design support to private entrepreneurs and corporations.  Her firm focuses on Brand Management and Fund-raising Marketing.  In her role as Creative Director she has helped launch dozens of businesses and their visual systems.  Hackett has written, designed and illustrated blogs, books, websites and catalogs.  Her studio provides day-to-day oversight in managing internal, external and online advertising and marketing campaigns.  Shackit Design Studio specializes in projects that bring a collaboration of industry experts in design, marketing and engineering.  She is currently serving in the role as Director of Marketing and Public Relations for The Suffolk Theater in Riverhead, NY.  The theater opened on March 2, 2013 and has produced more than 100 programs since opening.

 
 

Vanessa Ryan

Culinary Arts

Adjunct Professional Assistant

Phone:631-548-3701

Fax:631-548-3705

E-mail: ryanv@sunysuffolk.edu

 

Vanessa studied Culinary Arts at Suffolk County Community College and graduated in 2004.  Vanessa continued her education at St. Joseph's College and graduated with an B.A. in Business Administration.  Currently working as an Adjunct Professional Assistant at Suffolk County Summunity COllege since 2008 and employed as a full time Dining Services Coordinator at Sunrise Assisted Living in East Setauket.

 

Meghan Reiners

The BWS

Adjunct Professional Assistant

Phone:631-548-3701

Fax:631-548-3705

E-mail: reinerm@sunysuffolk.edu

 
 

Nancy Morro

Culinary Arts/Hotel Resort

Adjunct Instructor

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: morron@sunysuffolk.edu    

 

Satoko Matthews

Culinary Arts/Hotel Resort

Community Liason

Phone: 631-548-3726

Fax: 631-548-3705

Email: matthes@sunysuffolk.edu

Satoko Matthews is a graduate of Suffolk County Community College, Culinary Arts Program.  She is a member of Phi Theta Kappa, and Alpha Sigma Lambda Honors Society and an active member in the American Culinary Federation.  Former captain of the ACF Baron H. Galand Culinary Knowledge Bowl Team receiving a Gold medal in 2013, and winner of 2014 ACF Regionals. 


 

Kassie Watson

Baking & Pastry

Adjunct Professional Assistant

Phone: 631-548-3701

Fax: 631-548-3705

E-mail: watsonk@sunysuffolk.edu

Kassie Watson received her A.A.S. degree in Baking and Pastry Arts from Suffolk County Community College and is working as a professional assistant in the Bakers Workshop and in the Baking labs.  Kassie is currently employed as a cake decorator and baker.  Kassie also is a volunteer at our local soup kitchens, churches and tutors young children.