Prospective Students

Executive Faculty and Department Heads

Lyndon Virkler

in
Dean of Culinary Affairs
Education

M Ed, Vermont College of Union Institute and University
Montpelier, Vermont

BA, Middlebury College
Middlebury, Vermont

AOS, The Culinary Institute of America
Hyde Park, New York

Experience

Working Chef
Sam Ruperts Restaurant, Warren, Vermont

Sous Chef
The Metropolitan Club, Washington, D.C.

Saucier
La Bergerie, Old Towne Alexandria, Virginia

Line Cook
Le Bagatelle, Washington, D.C.

Tom Bivins

in
Executive Chef, Montpelier Campus
Education

BA, Louisiana State University
Baton Rouge, Louisiana

AOS, New England Culinary Institute
Montpelier, Vermont

Experience

Working Chef/Food and Beverage Manager
The Inn at Shelburne Farms, Shelburne, Vermont

Working Executive Chef
The Pitcher Inn, Warren, Vermont

Executive Chef/Food and Beverage Manager
The Old Tavern at Grafton, Grafton, Vermont

Peter M. Pryor, Jr.

in
Executive Chef, Essex Campus
Education

AA, Baltimore International Culinary Arts Institute
Baltimore, Maryland

Experience

Executive Chef and Director of Operations
Savannah Restaurant, Montreal, Quebec

Chef and Owner
Peter's Passion, Washington, D.C.

Executive Chef
Lansdowne Restaurant, Leesburg, Virginia

Daniel Tabor

in
Chair, Baking and Pastry Arts
Education

BA, Johnson and Wales University
Providence, Rhode Island

AOS, Johnson and Wales University
Providence, Rhode Island

Experience

Freelance Operator
Sugarcraft & Pastry Demonstrator and Teacher throughout the United States and Europe

Pastry Chef
Marvelous Market, Springfield, Maryland

Assistant Pastry Chef
Hyatt Regency Washington, Washington, D. C

Pastry Chef / Manager
Café Miltenbeg, Middletown, New York

Michelle Ford

in
Dean, School of Hospitality and Restaurant Management
Education

AA Hospitality and Management,
University of New Hampshire, Durham, N.H.

BA, New England Culinary Institute
Montpelier, Vt.

Experience

New England Culinary Institute, Essex Junction, Vt.
    Cross Campus Food and Beverage Director
    Essex Campus Food and Beverage Director
    General Manager, NECI Commons Restaurant

General Manager
JP Founder’s Restaurant & Bakery, Newberg, Ore.

Rounds Manager
New England Culinary Institute, Essex Junction, Vt.

Dining Room Manager
Shanty on the Shore, Burlington, Vt.

Kitchen Manager
Holderness Private School, Holderness, N.H.

Senior Core Faculty

John Barton, Chef Instructor
Emma Cutler, Chef Instructor
Louise Duhamel, Chef Instructor
David Garaventa, Academic Instructor
William Koucky, Chef Instructor
Sarah Langan, Chef Instructor
Daniel Tabor, Chair, Baking + Pastry Arts Program
Adrian Westrope, Chef Instructor, B+P Arts Program

Core Faculty

William Bohmann, Dean, Students
John Brown, Chef Instructor, Garde Manger
Joseph Buley, Jr., Chef Instructor
Josephine Burke, Director, Learning Center
Andre Burnier, Chef Instructor
Margaret Ann Checchi, Coordinator, Online Instruction
Patricia Cook, Coordinator, General Education
Laureen Gauthier, Director, Curriculum and Education
Joshua Gibbs, Chef Instructor
Jason Gingold, Dean, Academic Affairs
David Hale, Director, Career Services
Curtiss Hemm, Chef Instructor
Charles Hoffert, Chef Instructor, B+P Arts Program
Catherine Long, Chef Instructor
Mark Molinaro, Executive Chef
Steven Stoufer, Chef Instructor
Lyndon Virkler, Jr., Dean, Student + Faculty

Full Faculty List

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The best part of NECI is the small classes and intense interaction with the teachers. They can read you like a recipe – that’s why I came here.”

-Anson Loyd, Fremont, NH, Class of ‘09