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He also serves as an adjunct culinary educator for both the College of Culinary Arts and the School of Education. Previously, Douglas was the Senior Experiential Education Coordinator at Johnson & Wales University responsible for culinary and hospitality employer relations as well as advising culinary, baking & pastry and culinary nutrition internships students.
Before joining Johnson & Wales Stuchel was the Executive Chef for Sportservice at the Dunkin Donuts Center in Providence, Rhode Island. Prior to Sportservice Stuchel was a chef at the Johnson & Wales Radisson Airport Hotel for more than six years, where he began as a banquet chef and promoted to Executive Chef.
Stuchel’s other ventures include the Nomadic Chef, a personal chef & catering business for which he has operated for over 10 years. He was the overall winner in both the 1997 & 1998 “Keep Providence Beautiful” Pasta Challenge.
In 2010, he was a speaker at the The Center for the Advancement of Foodservice Education (C.A.F.E) Leadership Conference, held in Baltimore, Maryland. In 2011, he was a round table speaker for the Leadership Conference, held in Providence, Rhode Island.
In 2011, he was invited to be a chef instructor At-Sunrice Global Chef Academy in Singapore to teach a Western Cuisine Course.
A native of Pittsburgh, Pennsylvania, Stuchel received his Culinary Arts/Foodservice Management degree in1991 and his Masters of Arts in Teaching in Culinary / Foodservice Education in 2009 from Johnson & Wales University
Specialties
Culinary Education, Education, Culinary Internships, Social Media & Networking, Culinary/Foodservice Newtworking, Porfolio Development
