Gain hands-on experience working alongside a professional chef while using state-of-the-art equipment found in both local and upscale restaurants. Prepare for diverse employment opportunities locally, abroad, and in exotic locations within the growing food and hospitality industry. Discover your artistic talents as you develop essential skills for a successful career in the culinary arts. Acquire the knowledge needed for post-secondary education or entry-level positions, and obtain valuable Business and Industry Certifications to enhance your credentials.
Chef O’Connell holds a Bachelor of Science in Culinary Arts and a Master of Arts in Teaching in Culinary Arts Education, both from Johnson & Wales University. He is a ServSafe Manager, ServSafe Instructor & Proctor, AllerTrain Certified professional, and holds a Career and Technical Level 1 Teaching Certification from the Pennsylvania Department of Education. In addition, he is a Certified Chef (CC) with the American Culinary Federation (ACF) and is currently working to obtaining his Certified Executive Chef (CEC) and Certified Culinary Educator (CCE), Chef O’Connell aspires to one day take the rigorous Certified Master Chef (CMC) Exam.
Before entering the classroom, Chef O’Connell spent nearly a decade as an Executive Chef with Sodexo, overseeing high-volume culinary operations and leading teams serving athletes, celebrities, and corporate clients. His 20+ years of experience spans fine dining, institutional catering, and large-scale event production. Prior to his industry leadership, he served for five years as a Graduate Teaching Fellow and Culinary Coordinator for the Distinguished Visiting Chef Kitchen at Johnson & Wales University, where he mentored aspiring chefs and managed elite guest chef events for industry luminaries such as Emeril Lagasse, Marcus Samuelsson, Jacques Pepin, and Guy Fieri to name a few.
With over nine years of teaching experience — including previous roles at Lehigh Career & Technical Institute and Johnson & Wales University — Chef O’Connell combines rigorous technical training with innovative educational practices such as Project based, student led learning experiences, to inspire and teach the next generation of culinary leaders.
A proud advocate for professional growth and competition, Chef O’Connell served as Apprentice and Practice Coordinator for ACF Culinary Team USA (2012), was recognized as a National Finalist for ACF Student Chef of the Year (2011), and was honored as Student Leader of the Year at Johnson & Wales University (2010). His work has earned numerous ACF medals and recognition for advancing excellence in culinary education and youth mentorship.
Teaching Philosophy: “Culinary education should empower students to think critically, lead with integrity, and create with purpose — because great chefs don’t just cook, they inspire.”
Education
Bachelors of Science- Culinary Arts, Johnson & Wales University
Masters of Arts in Teaching- Culinary Education, Johnson & Wales University
Certifications and Awards
ServSafe Manager, National Restaurant Association
Certified Instructor and Proctor for ServSafe, National Restaurant Association
Certified Culinarian (CC), American Culinary Federation
Career & Technical Education 1 Certification – Temple University (PADE)
ACF Student Chef of the Year – National Finalist
Work Experience
Campus Executive Chef / Regional Culinary Coordinator – Sodexo
Executive Sous Chef – Coca Cola Park / Lehigh Valley Ironpigs
Culinary Arts Instructor – Lehigh Career & Technical Institute
Graduate Teaching Fellow – Johnson & Wales University College of Culinary Arts
Professional Memberships
American Culinary Federation
Center for Advancement of Food Service Education (CAFE)
Bread Bakers Guild of America
Pennsylvania Restaurant and Lodging Association
World Association of Chefs’ Societies
Volunteer Experience
FCCLA Advisor
Middle School Basketball Coach
Middle School Track Coach
Commissioner – Lehigh County CYO Sports League
Hire Date: August 2025
ServSafe
NOCTI- National Occupational Competency Testing Institute Certification * Culinary Arts II – Cook
ACF CFC – Certified Fundamentals Cook
S/P2 – Culinary