Prior to joining the College of Culinary faculty at the Johnson & Wales University’s Providence Campus in 2009 Joseph Melanson held positions in various aspects of the foodservice business. In Newport, R.I., he was the executive chef at The Carnegie Abbey Club, a premier private golf and sporting club, 41° North, a state of the art hotel and marina, and Blackstone Caterers.
On the operational side of the industry, Melanson served as the director of operations with Tossed in Boston, and he was the food and beverage director at the health club and training center for the Boston Celtics, HealthPoint in Waltham, Mass.
AAS, Culinary Arts, Johnson & Wales University
MA, Culinary Education, Johnson & Wales University