Born in Lima, Peru, Valeria Molinelli started in the culinary world at age 18; she has traveled around the world and trained in kitchens in Southeast Asia, Europe, and South America, including the Ashford Castle Hotel in Ireland and the Swissôtel in Peru. Molinelli has designed curricula for the Annual Chef’s Culinary Conference at the University of Massachusetts since 2003, and has organized food seminars for many large foodservice corporations such as Nation’s Restaurant News, Fishery Products International, and Nestle Foods.
From 2004 until 2009, Molinelli worked as director of The Culinary Events department, where she supervised all events at the College of Culinary Arts at the Providence Campus of Johnson & Wales University as well as running the Special Functions Club for students’ involvement. In addition, she worked as private sous chef during a series of events at University President John Bowen’s residence. In her current role as Associate Instructor since 2009, she has taught a variety of classes in both freshmen and sophomore levels. She recently received her Certified Executive Chef (C.E.C.) certification from the A.C.F. Furthermore, she developed a Latin American focused student club called “Culinaria Latina” that allows students of any background to learn about Hispanic culture. In 2011, Molinelli received the Dean’s Award for Professional Achievement.
AA, Culinary Arts, Johnson & Wales University
BS, Culinary Arts, Johnson & Wales University
MAT, Food Service Education, Johnson & Wales University