Thomas J. “TJ” Delle Donne
Chef Delle Donne is a Chef and culinary educator who offers a diverse and creative applied background and skillset. A certified Executive Chef (American Culinary Federation) Delle Donne’s professional experience includes serving as Executive Chef and Sous Chef in a range of institutions; he was awarded Best Young Chef in the Northeast region by the Chaine des Rotisseurs. (the world’s oldest international gastronomic society, founded in Paris in 1248), and now sits on their board as their Conseiller Culinaire. He is a contributing writer and for Flavor & The Menu magazine, and Executive Chef for its annual conference. T.J. is also a contributing writer for 41 degrees north Magazine, Yankee magazine, and dinnertools.com.
At Johnson & Wales, as Assistant Dean, Culinary Relations and Special Projects, TJ spearheads corporate engagement programs. He is also an Associate Instructor, teaching classes in international cuisine, global cuisine, conscious cuisine, and is an avid faculty member in the Wellness & Sustainability program at the university. TJ earned both his Bachelor’s and MAT degrees at JWU.