Jonathan A. Zearfoss

Jonathan Zearfoss is Professor of Culinary Science and Nutrition at The Culinary Institute of America (CIA), serving as senior faculty member for the School of Culinary Science and Nutrition and all baccalaureate programs. He chaired the 2013 launch of the School of Culinary Science and Nutrition program and developed CIA's advanced cooking curriculum during his tenure as Associate Dean for Curriculum and Instruction.

His educational background includes:

• Master of Arts (Liberal Studies) from SUNY Empire State College focusing on Citizen Science, Habitat Ecology, and Nature Photography
• Bachelor of Arts in English from the College of William & Mary

Professor Zearfoss's research integrates culinary arts with scientific principles, specializing in food presentation's impact on flavor perception and ecological approaches to foraging. His work bridges gastronomy with nutrition science through studies on healthy cooking techniques and sensory analysis of food aesthetics.

His scientific contributions include co-authoring the peer-reviewed paper "It tastes as good as it looks! The effect of food presentation on liking for the flavor of food" with Dr. Debra Zellner, exploring interdisciplinary connections between visual presentation and sensory perception.

His awards include:

• The Honorable Order of Kentucky Colonels (2013)
• Culinary Instructor Hall of Fame (2006)
• Virginia Chefs’ Association Chef of the Year (1987)
• Virginia Seafood Challenge Governor’s Cup (1986)

As founding chair of the Faculty Council and content leader for CIA's "Techniques of Healthy Cooking" textbook, he has shaped culinary education standards while conducting nationwide seminars on flavor development and ethnic cuisine. His leadership extends to curriculum design for baccalaureate programs and operational training through student-staffed restaurants.

He maintains active roles in ecological research communities through the Ecological Society of America and Aldo Leopold Society, applying habitat ecology principles to culinary practices at CIA's American Bounty Restaurant and St. Andrew’s Café training facilities.