Stacy Mirabello

My journey with food began at a young age, cooking alongside my grandmother, and has since evolved into a lifelong commitment. Over the years, I’ve refined my skills in fine dining kitchens across the U.S. and Europe, specializing as a pastry chef. A pivotal moment in my career came during my time at The Waterside Inn in England, a three-Michelin-star restaurant, where I expanded my expertise beyond pastry to include fish fabrication, whole animal butchery, and, most significantly, a profound understanding of the true value of food—the artistry, the respect for its origins, and the power it has to bring people together.
This deepened respect for food led me to shift my focus toward cooking as a means of fostering health, wellness, and environmental stewardship. In 2017, I furthered my knowledge by enrolling in the Gastronomy program at Boston University, concentrating on food policy and nutrition.
After earning my master’s degree, I transitioned into an Associate Professor at the College of Food Innovation and Technology at Johnson & Wales University in Rhode Island. Here, I have the privilege of mentoring future nutritionists and dietitians, sharing my expertise in culinary nutrition and the importance of sustainability.

Degrees and Certifications:
MLA, Gastronomy, Boston University, MA, 2019
BS Food Service Entrepreneurship, Johnson & Wales University, Providence, RI, 2005
AS Baking & Pastry Arts, Johnson & Wales University, Providence, RI, 2003
Certified World’s Chefs Culinary Educator, World’s Association of Chef Societies
Certified Executive Pastry Chef by the American Culinary Federation