Culinary Arts Faculty and Staff

Meet our very talented and accomplished faculty and staff

Chef Michael McGreal, Department Chair


Phone: (815) 280-1239

  • MM.Ed.Ad Robert Morris University
  • B.S. University of St. Francis
  • A.A.S. Joliet Junior College
  • Chef Training Trade-Washburne Trade School
  • Certified Executive Chef
  • Certified Culinary Educator
  • Certified Hospitality Educator
  • Certified Hotel Administrator
  • Food Service Management Professional
  • Master Certified Food Service Executive
  • National Education Chair, Chef and Child Foundation
  • Central Region Chefs Move to Schools Representative
  • 2011 Awarded ACF Presidential Medallion
  • 2010 NISOD Excellence in Teaching Award
  • 2006 University of St. Francis Outstanding Professional Achievement Award
  • 2006 ProStart Mentor of the Year
  • Author: Culinary Arts Principles and Applications
  • Author: Culinary Math Principles and Applications
  • Author: National Apprenticeship Training Program for Cooks

Dori Miller, Department Secretary

Location: JCTR-2004

Phone: (815) 280-1255

  • Associate in Applied Science degree from JJC
  • Phi Theta Kappa Society member
  • Alpha Beta Gamma member

Additional Faculty

Listing of our many distinguished faculty

  • Chef Paul D. Bringas, Culinary Arts Professor

    Location: JCTR-2007

    Phone: (815) 280-1241

    • 2013 B.A. Governors State University
    • 2006 A.A.S. Joliet Junior College
    • Certified Executive Chef
    • President ACF Louis Joliet Chapter 2012-2014
    • Coach of the Hot Foods Competition Team
      • 2014 Illinois State Champion Gold Medal
      • 2014 Regional Silver Medal
    • 2008 Louis Joliet Chapter Chef of the Year
    • Professor of Culinary Arts

  • Chef Frederick Ferrara, Culinary Arts Professor, Senior Instructor

    Location: JCTR-2008

    Phone: (815) 280-1229

    • M.Ed. National Louis University
    • B.A. Governors' State University
    • A.S. Indian River Community College
    • Culinary Arts Degree, The Culinary Institute of America
    • Certified Executive Chef
    • Certified Culinary Educator
    • Certified Hospitality Educator
    • Professor of Culinary Arts
    • Vocational Skills Food Service Program Coordinator
    • Culinary Arts Advisor
    • Coach/Advisor, Baron H. Galand Culinary Knowledge Bowl Team
    • JJC Epicurean Club Advisor

  • Chef Kyle Richardson, Culinary Arts Professor

    Location: JCTR-2006

    Phone: (815) 280-1240

    • A.A. Washburne Trade School
    • Associate Professor
    • C.E.C.; C.H.E.

  • Chef Andy Chlebana, Culinary Arts Pastry Instructor

    Location: JCTR-2009

    Phone: (815) 280-1235

    • B.S. Hospitality Management, University of Phoenix
    • A.A.S. Culinary Arts, Joliet Junior College
    • Certified Executive Pastry Chef
    • Certified Culinary Administrator
    • Certified Hospitality Educator
    • 2015-2016 Pastry Chef Culinary Team USA
    • 2015 ACF Culinary Classic - First Place
    • 2015 Food Network Spring Baking Championship - First Place
    • 2013 Dessert Professional Magazine Top Ten Pastry Chef in the United States
    • 2012 Dubai World Hospiality Championship - Second Place, Gold Medal
    • 2012 Team USA Coupe du Monde Captain - Fourth Place
    • 2011 Pastry Live National Showpiece Championship-Most Excellent (best overall)
    • 2011 Food Network Challenge, Sugar and Candy Fashion - First Place
    • 2008 Central Region Pastry Chef of the Year ACF
    • 2008 ACF National Pastry Chef of the Year
    • Professor

  • Chef Mark Muszynski, Culinary Arts Pastry Instructor

    Location: JCTR-2007

    Phone: (815) 280-1237

    • Certified Executive Pastry Chef
    • Epicurean World Master Chef Society
    • BS Hospitality Management, University of Illinois
    • Hotel Consult de Cesar Ritz, Switzerland
    • Voted Best New Pastry Chef in the USA in 1998

  • Chef Tim Bucci, Culinary Arts Instructor

    Location: JCTR-2009

    Phone: (815) 280-1223

    • B.S. Purdue University Calumet
    • Culinary Arts Program at Joliet Junior College
    • Certified Executive Chef
    • Certified Culinary Educator
    • Certified Hospitality Educator
    • Food Service Management Professional with the National Restaurant Association
    • Master Certified Food Service Executive
    • 1 of 6 American Culinary Federation Certified Judges in the State of Illinois
    • World Culinary Olympic Gold Medalist in the 2008 Culinary Olympics
    • World Culinary Olympics Silver Medalist in the 2004 Culinary Olympics
    • 19 Gold medals, 16 Silver medals and 4 Bronze medals in American Culinary Federation Sanctioned Competitions
    • Co-captain of the Gold Medal winning Student Hot Foods Team
    • 2008 Louis Joliet Chapter Chef of the Year
    • 2008 ACF Central Region Educator of the Year
    • 2009 National American Culinary Federation Educator of the Year
    • 2010 Coach of the Student Hot Food Team Regional Champions
    • 2010-2012 Member of Culinary Team USA; represented U.S.A. in two international competitions: Villeroy and Boch Culinary World Cup in 2010, earned two gold medals and 3rd place in world
    • 2012 Competed in the World Culinary Olympics in Erfurt, Germany; earned two silver medals, 2nd place in the world in our cold program and 6th place out of 37 teams overall
    • 2011 Coach of the National Student Team Hot Food Champions
    • 2011 Coach of the National Student Culinarian of the Year

  • Chef Kenneth Thompson, Culinary Arts Instructor

    Location: JCTR-2006

    Phone: (815) 280-1254

    • B.P.S. Culinary Arts Management-The Culinary Institute of America
    • A.O.S. Culinary Arts-The Culinary Institute of America
    • American Culinary Federation Certified Executive Chef
    • American Culinary Federation Certified Culinary Administrator
    • Pro-Chef Level 3 Certificate-The Culinary Institute of America

  • Eric Bell, Culinary Arts Associate Professor

    Location: JCTR-2012

    Phone: (815) 729-1236

    • Master's in Business Administration from Indiana University (minor in marketing)
    • Bachelors of Science from Purdue University in Restaurant, Hotel, and Institutional Managment
    • Tips certified Trainer
    • Level 1 Sommelier
    • Developed Culinary Managment Program for JJC
    • ACF Hospitality member