Paul Dellerose, CHE, ‘94 is an operational support chef specialist and corporate trainer with Southern Food Service Management, which provides corporate dining services across business and industry, education, sports & leisure, and government sectors. Prior to this role, Paul was a chef and professor of culinary arts at The Culinary Institute of America (CIA), where he taught for 17 years. A passionate and enthusiastic educator, he designed and led a variety of courses in the CIA’s degree programs. A 1994 graduate of the CIA, Paul returned to his alma mater as a faculty member in 2007. Before that, he was consulting executive chef for Cornerstone USA. His career also includes leadership as executive chef for the DoubleTree Hotel and Hilton in Tarrytown, NY, and as executive chef and partner at Civile’s Venice on the Hudson. Paul helped develop the curriculum and taught two cohorts in a joint pilot study between the CIA and the Harvard T.H. Chan School of Public Health. The program focused on training consumers to make healthier food choices through cooking techniques and lifestyle modifications. He is also a regular presenter at the Healthy Kitchens, Healthy Lives CME conference, co-sponsored by Harvard and the CIA. A Certified Hospitality Educator (CHE), Paul holds a bachelor’s degree in education from Empire State College, State University of New York, and has also studied at the Windows on the World Wine School. (Lexington, SC)