Family and Consumer Sciences and Culinary Arts Educator
ProStart Educator Fellow
Simsbury High School

Gianna has always believed in the power of hands-on learning and the impact that a real-world experience can have on a student’s growth and development. As a 14-year educator, she has dedicated her career to equipping students with essential life skills that extend far beyond the classroom. Although Gianna does not have formal culinary training, her tenacity, passion, and love for learning, has made her a powerhouse educator, EVERFI (Financial Literacy education) Hall of Famer, a two-time Teacher of the Year, and as the 2024 Connecticut ProStart Educator of Excellence is part of the inaugural class of ProStart Educator Fellows.

OCRVTHS, Culinary Instructor
Old Colony Regional Technical Vocational High School
ProStart Educator Fellow

Leigh is a seasoned culinary arts instructor with over 35 years of experience in the food service industry, spanning catering, healthcare, and corporate settings. A graduate of Johnson & Wales University and the Culinary Institute of America, she brings a deep understanding of culinary education and industry practices to the classroom. As a Chef Instructor, Leigh specializes in curriculum development and fostering engaging, student-centered learning environments. Her expertise includes ServSafe Manager Certification, allergen awareness, and leadership in programs like ProStart, where she has contributed as a Culinary Advisor and member of the National ProStart Community Leader Committee.

Department Chair and Occupational Program Coordinator
Saint Paul College

After 25+ years in restaurants, Chef Johannes now teaches Restaurant Operations, Dining Room Management, Managerial Accounting for Foodservice, and runs a fine-dining, student-run restaurant. Most recently, she has created a new Culinary Entrepreneurship certificate program, and is coordinating Saint Paul College’s first study-abroad program that will bring culinary students to Italy. She was recognized in 2024 as a Minnesota State Colleges and Universities Board of Trustees Outstanding Educator. Chef Johannes holds a master’s degree from Metropolitan State University and is working on her MBA in Hospitality Management at Southwest Metropolitan State University.

Learning Development Manager
Common Threads

Sam Jones has been a part of the NRAEF summer team since 2022 as a chef educator and culinary education specialist. Currently, she is responsible for managing a full suite of curriculum and recipes, training materials, and web-based platforms at Common Threads. Sam has over 19 years of experience in the culinary industry with 11 of those in education as an instructor, curriculum developer, and program director. Having taught students of all ages, she designs her work by intentionally focusing on accessibility and engagement and uses this as a foundation to advocate for community wellness through culinary education.

Executive Director, Teaching Professor, Isbell Ethics Professor
Northern Arizona University

After receiving his AOS from the New England Culinary Institute, Mark held a number of senior culinary positions with luxury hotel companies, such as Four Seasons and Ritz-Carlton, including sous chef, chef Garde Manger, an culinary trainer. In these roles, Mark was involved in the opening of new hotels for Ritz-Carlton, including Half Moon Bay, California, and in New York City as as Chef Tournant. Later, he held positions as a Fine Dining instructor, Executive Chef, and Director of Career Services with the New England Culinary Institute assuming his current role at Northern Arizona University’s School of Hotel and Restaurant Management.

Chef Instructor
Clinton High School
ProStart Educator Fellow

Josh is an experienced educator, currently in his seventh year teaching ProStart. He graduated from Johnson & Wales University in 2004 with a Bachelor’s Degree in Culinary Nutrition. Josh has a diverse background in the culinary field, with extensive experience in institutional and bulk production cooking. Before transitioning to education, Josh worked bi-vocationally as a missionary in Pennsylvania for eight years, engaging with middle and high school youth. His role as a Career and Technical Education (CTE) instructor in secondary education perfectly combines his passions for working with youth, teaching, and culinary arts.

Culinary Arts Instructor
Blackman High School
ProStart Educator Fellow

Since 2014, Frank has been an integral part of Rutherford County (Tennessee) Schools, where he has taken on the role of County Lead for all Culinary Arts programs. He has also served on the Book Adoption Board for Tennessee Education in Hospitality and Management, responsible for developing comprehensive lesson plans that meet state standards for culinary arts instruction at all levels across the county. Previously, Frank was an Executive Chef at Ruth’s Chris Steak House, Menu Development Test Kitchen at Logan’s Roadhouse, and Culinary Area Trainer for new menus and rollouts at Olive Garden. He holds dual Associate degrees in Culinary Arts and Baking and Pastry from Sullivan University, complemented by an education program in Paris, France

CTE Program Supervisor
Office of the Superintendent of Public Instruction, Washington State

Stanley is a dynamic educator and seasoned hospitality professional with a diverse career that spans  culinary arts, food service management, and educational leadership. He holds two associate’s degrees—one in Culinary Arts and another in Baking & Pastry Arts—at Johnson & Wales University, and a bachelor’s degree in food service management. Following his work in restaurants, Stanley transitioned into teaching high-school Culinary Arts courses, where he became a strong advocate for expanding CTE programs and became a Curriculum Coordinator. Currently, Stanley oversees and supports CTE programs across Washington state, ensuring that students have access to high-quality career and technical education that prepares them for success in the workforce.