Culinary Arts Faculty

Students in Boston University’s culinary arts program learn from the finest working chefs and food experts in the industry, including:

Chris Douglass

Chris Douglass began his career in cooking under Odette Bery at Another Season on Beacon Hill. After learning the trade, he opened Icarus in Boston’s South End. Icarus was a Boston institution for over thirty years, before closing in 2009. Douglass now owns and operates two successful restaurants in Dorchester: The Ashmont Grill and Tavolo. He is extremely dedicated to responsible, sustainable practices, and is a member of the Chefs Collaborative. He also serves on the boards of the Boston Public Market Association and Saint Mark’s Area Main Streets.

Jeff Fournier

Jeffrey Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of his grandmother's menu. This exposure to eccentric dishes bred a fascination for the kitchen, a space that Fournier often chose over the playground. By 1991, at the age of 23, Fournier had left his native Amesbury, Massachusetts, and headed to California to explore the culinary world on the West Coast. Three years later, Fournier moved back to his hometown and found himself at the upscale Pignoli, then Linwood Grill, and then into the position of Sous Chef in the famous 125 year-old Locke-Ober kitchen. Fournier then moved to Chef Shire's well-regarded Excelsior. In late 2006 when an opportunity presented itself for a new space where he could blend his creativity for art and food, Fournier could not resist. As such, 51 Lincoln was born.

Michael Leviton

After earning a degree in psychology from Wesleyan University, Leviton worked under a number of esteemed chefs, including Joyce Goldstein at Square One, Alain Rondelli at Ernie’s, and Daniel Boulud at Le Cirque. Former executive chef at UpStairs at the Pudding in Cambridge (now UpStairs on the Square), he is currently chef at his own award-winning restaurants, Lumière and Area Four.

Barry Maiden

Chef Barry Maiden, born in Southwest Virginia, took his early culinary cues from his mother and grandmother. He learned at home and quickly branched out. Even before finishing high school, he was working in professional kitchens. He opened his Appalachian-meets-French restaurant, Hungry Mother, in 2008 with his former team members from the French restaurant Sel de la Terre. Hidden in the residential corner of Kendall Square in Cambridge, Hungry Mother has accumulated its fair share of critical acclaim since opening its doors.

Janine Sciarappa

Pastry chef Janine Sciarappa is the owner of Sweet Lessons, where she gives private, in-home baking lessons. She is a graduate of BU’s Certificate Program in the Culinary Arts, where she trained under Julia Child, Jacques Pépin, and Albert Kumin. Sciarappa has worked in many pastry shops in the Boston area.

Jeremy Sewall

A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with family, feasting on lobsters, clams, chowders and other New England specialties. Since graduating from the Culinary Institute of America with honors, Sewall has worked in several restaurants on both coasts, including the famed L'Espalier. Currently, Sewall is chef and co-owner of Lineage, as well as a Collaborating Chef at both Eastern Standard and Island Creek Oyster Bar in Kenmore Square.

Cara Tobin

The Certificate Program in Culinary Arts is excited to welcome Cara Tobin as its newest core chef instructor. She has taught Mediterranean cuisine in the culinary program for the past four years while working at Oleana, where she is the chef de cuisine. As a core chef, Cara will work with students for multiple sessions and guide them through essential cooking techniques.

John Vyhnanek

John Vyhnanek is currently is a restaurant consultant and director of, an online cooking resource. Vyhnanek was previously chef and owner of the award-winning Harvard Street Grill, and executive chef at The Ritz-Carlton, Boston. He is author of The Ritz-Carlton Cookbook (HJB Book, 1988) and a graduate of Culinary Institute of America.

Board of Advisors

Potter Palmer Director
Rebecca Alssid Founding Director
Chris Douglass Chef, restaurateur, teacher
Charles Grandon Chef, teacher
Michael Leviton Chef, restaurateur, teacher
Jean-Jacques Paimblanc Chef, author, teacher
Jacques Pépin Chef, author, teacher
Janine Sciarappa Pastry chef, teacher
Jeremy Sewall Chef, restaurateur
John Vyhnanek Chef, author, teacher
Jasper White Chef, restaurateur, teacher, author
Program in Food, Wine & the Arts brochure

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