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Culinary – Faculty

The Art Institute of Raleigh–Durham believes in learner-centered instruction that is measured by each student's success. Our faculty, many of whom are working professionals, achieve this by sharing their professional knowledge in the classroom.

Faculty strive to provide value and service for each student's investment by helping students to strengthen their skills and cultivate their creative talent through curricula that is carefully designed to prepare graduates to seek entry-level positions in their chosen fields.

Instructional methods at The Art Institute of Raleigh–Durham include lecture, demonstrations, labs, one-on-one tutorials, and periodic examinations. Except for internships, field trips, online courses and occasional independent studies, all instruction is conducted in a classroom or laboratory settings.

Faculty arrange study trips to local cultural and commercial sites as an integral part of each student's training. These trips, along with scheduled out-of-town seminars and visits, offer valuable exposure to places and events relating to the student's field of study.

The costs related to optional study trips are not included in regular tuition or fees.

Chef Edwin Brantley, Culinary Arts Instructor

BS, Johnson & Wales University
AS, Johnson & Wales University

Chef Catherine Coleman, Culinary Arts Instructor

BA, College of Charleston
AAS, The Culinary Institute of America

Chef Teresa Fox, Culinary Arts Instructor

BA, Michigan State University
Diploma, French Culinary Institute

Suzzette Goldman, Culinary Arts Instructor

MS, University of Tennessee-Martin
BS, University of Tennessee-Martin

Stephen Mangano, Culinary Arts Instructor

MBA, Executive MBA, University of North Carolina
BS, Hospitality Management, Florida International University

Chef Marci Oliver, Culinary Arts Instructor