Thomas DeRosa

Thomas DeRosa serves as an Associate Professor at Johnson & Wales University's Charlotte Campus within the College of Food, Innovation & Technology since 2012. As a full-time educator, he specializes in foundational culinary instruction for first-year students through hands-on laboratory courses.

His academic credentials include:

• MBA in Business Administration (Hospitality) from Johnson & Wales University
• B.A. from The New England Culinary Institute
• A.O.S. from The Culinary Institute of America

DeRosa's professional expertise spans executive management roles across premier food service contractors, private country clubs, and healthcare institutions. His teaching philosophy emphasizes integrating vocational experience with academic rigor to cultivate industry-ready leaders. Research interests focus on applied culinary techniques, hospitality operations, and culinary pedagogy, leveraging his dual background as both chef and educator.

As an active member of the American Culinary Federation, he connects classroom learning to real-world industry standards. His core courses—including Introduction to Culinary Skills & Techniques and Elements of a la Minute Cooking—embody JWU's experiential education model through immersive kitchen laboratories and industry-aligned skill development.