Chef Charles B. Ziccardi

---

Education:

• M.S., Public Communications—Drexel University
• B.S., Hospitality Management—Widener University
• Certified in Classic Italian Cuisine—Italian Culinary Institute for Foreigners (Torino, Italy)
• AOS Culinary Arts—Culinary Institute of America
• Certification—ServSafe (2009)

Areas of Expertise:

• Classic Italian cuisine
• Italian culture
• Gardening for the kitchen
• Food sustainability

Professional Experience:

• Drexel University, Goodwin College of Professional Studies (2010–present)
  Assistant Teaching Professor of Culinary Arts
• Drexel University, Goodwin College of Professional Studies (2003-10)
  Culinary Arts Program Director/Manager/ Faculty/Chef Instructor
• Drexel University, Goodwin College of Professional Studies (2000–03)
  Culinary Arts Faculty/Food and Beverage Instructor/Chef of the Floor
• Academy of Culinary Arts (Mays Landing, N.J.) (1999-200)
  Chef Educator
• Custom Affairs Catering (Philadelphia, Pa.) (1998-2008)
  Owner/Chef (Italian specialties and private chef)
• Ristorante Gallo Nero (Spring House, Pa.) (1996-98)
  Executive Chef (fine creative Tuscan cuisine)
• Evergreen Lodge (Vail, Colo.) (1995-96)
  Executive Chef
• Hyatt Regency Hotel and Resort (Beaver Creek, Colo.) (1994-95)
  Chef de Cuisine, Patina Restaurant; Banquet Chef
• Adams Mark Hotel (Philadelphia), Marker Restaurant (1992-93)
  Assistant Dining Room Manager
• Restaurant Taquet and Bravo Bistro (Wayne, Pa.) (1988-89)
  Garde Manger Chef
• Four Seasons Hotel Philadelphia (1987)
  Externship, Culinary Institute of America

Research Interests:

• Food sustainability

Selected Works:

• Restaurant Grade: Field Guide to Running a Full-Service Commercial Foods Production. Pearson Publishing Co. Anticipated publication: May 2013