Richard Freilich
CEC, CCE
Program Director

Office: Orient Building,
Room 116
Phone: 631-548-3720
Fax: 631-548-3705
E-mail: freilir@sunysuffolk.edu

Office: Orient Building,
Room 116
Phone :631-548-3722
Fax : 631-325-3721
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.

Our newest member of our Culinary Staff working as a Professional Assistant aiding both the instructor and student in our culinary & baking labs. A graduate of Suffolk County Community College’s Culinary Arts Program with an A.A.S. degree in Culinary Arts.

Bryan was the recipient of the J. Kings Culinary Arts/ Hospitality Scholarship while working towards his degree. Upon graduation Bryan went to work for Long Island’s Lovin’ Oven Catering Company. 

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.

Phone: 631-548-3701
Fax: 631-548-3612
E-mail: himelfc@sunysuffolk.edu

Graduated from Johnson & Wales with a Bachelor of Science Degree in both Baking & Pastry Arts and Foodservice Education. Pastry Chef Himelfarb worked at many fine dining establishments including the famed “The Inn at Little Washington” and “Union Square Café”. Her career has taken her from restaurants to owning her own baking company. 

Caryn joined the SCCC culinary staff in 2003 as an instructor and lives by her motto of “life is short, eat dessert first”. 

Ari Pavlou
Culinary Arts
Adjunct Instructor

Phone : 631-548-3701
Fax : 631-548-3612
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 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. He is a member of the L.I. Eastern Chapter American Culinary Federation and Suffolk County Community College’s Culinary Arts Advisory Board.

Phone : 631-548-3701
Fax : 631-548-3612
E-mail :
pellize@sunysuffolk.edu

Chef Pellizzari was born and raised in Bordeaux, France where he went on to college and majored in Classical French Cuisine and Hotel-Management at the famed Lycee JB Gabarra School in Capbreton, France.

A Chef Pellizzari is a Certified Executive Chef by the American Culinary Federation and serves as the certification chair, a certified practical test examiner and the Sergeant at Arms for the New York Big Apple Chapter.

He moved to New York in 1988 and worked at the Windows on the World, Regency Hotel, United Nation Plaza Hyatt Hotel and for the prestigious Compass Group Corporate Dining sector.

He became the Senior Lead Instructor for the Art Institute of New York City. In his role as a culinary educator he has coached the Junior Competition Team to more than 50 ACF medals. He also earned a silver medal in the cold food category at the Culinary Olympics held in East Germany.

Phone : 631-548-3701
Fax: 631-548-3612
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.

Phone : 631-548-3701
Fax: 631-548-3612
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.

Phone : 631-548-3701
Fax: 631-548-3612
E-mail:
kennedd@sunysuffolk.edu

A graduate of Johnson & Wales University in Providence, Rhode Island with degrees in Culinary Arts and Food Service Management and a Masters Degree in Foodservice Education.

He landed envious positions throughout New England, where he honed his skills with acclaimed chefs, earning 4 stars from the Boston Globe and accolades from the; Improper Bostonian and Gourmet Magazine to his current position as Chef de Cuisine at the Stone Creek Inn in East Quogue.

Daniel is also the Co-Founder of Chokola’j, his successful online inspired Artisan Chocolate company.

Phone : 631-548-3701
Fax: 631-548-3612
E-mail:
amsterr@sunysuffolk.edu

A graduate of the Culinary Institute of America with an A.O.S. Degree in Culinary Arts, a Bachelor of Science Degree in accounting from Indiana University and a Masters Degree in Industrial and Labor Relations from Indiana University of Pennsylvania.

Chef Amster’s varied career has taken him from Executive Chef Positions in many of Pennsylvania’s catering and restaurant venues to Director of Training for the 112 -unit Vocelli Pizza Company located in Pittsburgh, PA. Chef Amster was also the lead instructor for the PA Culinary Institute’s Bread Curriculum. He came to New York and took a short career change by working as a National Relations Board Agent but returned to his first love of teaching.

Phone : 631-548-3701
Fax: 631-548-3612
E-mail: jacobst@sunysuffolk.ed

A graduate from the French Culinary Institute located in New York City, Chef Jacobs held the positions of chef poissonier at the Maurice Restaurant and garde manger at Le Regence, both well respected restaurants located in New York City.

Chef Jacobs then moved out to the Hamptons and held the position of Executive Chef at the American Hotel located in Sag Harbor for six years. He was awarded the DiRona Award for one of the best restaurants in North America. 

 Chef Jacobs went on to open his own restaurant, Tierra Mar located in Westhampton Beach and was awarded two stars by Newsday reviewer Peter Gianotti and was named “The Best Chef in the Hamptons” by Smart Money Magazine.

Todd is a member of the Long Island Food Experience who believes in using organic and local products in the majority of his cooking.

Guiseppe Mauro
Culinary Arts
Adjunct Professional Assistant

Phone: 631-548-3701
Fax: 631-548-3612
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, a member of Eastern L.I. American Culinary Federation Chapter 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: 631-548-3612
E-mail:
doughew@sunysuffolk.edu