Culinary Arts Faculty


Jaime Soto: Principal as of July 2019, M.A. Educational Leadership/Administration, Supervision Georgian Court University; B.A. in Food Service Management; A.S in Culinary Arts from Johnson & Wales University; Executive Chef Mulberry Street Catering/Live Nation; Executive Chef – Eurest Dining Services; Director of Food Service, Lake VU Camp; Maitre D’ – Ultimate Caterer; Executive Chef – Sheraton Hotel, Food Service Director, Care One King James Adult Living Center, Middletown; Executive Chef, Lime Restaurant, Ocean Township; State Hospitality Coordinator SkillsUSA; ServSafe Proctor and Instructor, and Work Base Learning Coordinator.

Chef Instructors and Faculty

Anthony Eugenio: M.A. in Educational Leadership/Administration, Supervision and Curriculum from Georgian Court University; B. A. in Hospitality Management from Fairleigh Dickinson University; A.O.S. in Culinary Arts from New York Institute of Technology; Executive Chef – Ocean Beach Club, Elberon, NJ; Sous Chef – Della Femina Restaurant, East Hampton, NY

Thomas Leavy: Ed. M. in Educational Administration and Supervision from Rutgers University, B.S. in Labor Studies and Employment Relations from Rutgers University (Summa Cum Laude), A.O.S. in Culinary Arts from The Culinary Institute of America; Chef/owner- Chefs and Companie Caterers, Chef/owner- Proud Mary’s Café; Food Service Director and Executive Chef- Marriott Management Services; Chef - Nocello, Northport, NY; Chef- Conklin’s Chop House, Huntington, NY. Thomas also holds NJ certifications for principal and supervisor.

Stephen Martin CEC, CCE: A.O.S. with honors from the Culinary Institute of America; A.A.S. in Social Science / Criminology from Ocean County College; Executive Chef – Ray’s Seafood Restaurant, Long Branch; Castle Harlan, Pt. III, Mountainside; Channel Club, Monmouth Beach, NJ; Beacon Hill Country Club, Atlantic Highlands, NJ; Sous Chef – Joe and Maggie’s Bistro, Long Branch, NJ; Office Restaurant, Toms River; Banquet Chef – Westchester Country Club, NY.

Darin Muly: A.O.S. in Culinary Arts from New England Culinary Institute; Wesley College, Dover, Delaware; Executive Sous chef – Spring Lake Bath and Tennis Club, Spring Lake; Sous Chef- Grenville Hotel and Restaurant, Bay head; Chef – Ocean Beach Club, Elberon; and Brandl. Restaurant, Belmar, NJ.

Barbara Roselli: A.O. S. in Culinary Arts from Culinary Institute of America, NY; Harrah’s Casino and Resort Hotel, Lake Tahoe, NV; Chef – Lincroft Inn, Middletown, NJ; Banquet chef – Cornucopian Caterers, Colts Neck, NJ; Chef / Owner – Great Tastes Catering, Tinton Falls, NJ; Banquet Captain, Branches Catered Affairs, West Long Branch, NJ.

Ellen Jaspan, Guidance Counselor: M.A. in Counseling Psychology from Georgian Court University, B.A. in Psychology from the University of Scranton, Certified New Jersey School Counselor. H.R., Employee Support Services, Ford Motor Company.

Cathy Mandel: B.A. from William Paterson University of N.J. A.A.S in Culinary Arts from Brookdale Community College, Manager of Bon Vivant Wine and Liquor Store Robbinsville, N.J. Pastry Chef Doris and Ed’s Highlands, NJ Line and Prep Cook for Nordstrom’s Café Freehold, N.J.


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