Branden Lewis

Chef Branden J. Lewis, EdD, is a professor at Johnson & Wales University in Providence, Rhode Island, where he helps students turn a passion for food into meaningful, future-focused careers. With advanced training in culinary arts, international organizational leadership, and educational sustainability, Dr. Lewis prepares the next generation of food leaders to address real-world challenges in sustainability, food equity, and innovation.

A Certified Executive Chef with the American Culinary Federation and a Certified Mushroom Forager, Chef Lewis brings hands-on expertise in international and plant-based cuisines together with a systems-level understanding of the global food web. His teaching centers on experiential learning—connecting students directly with farmers, fishers, food businesses, and community organizations—so graduates leave with both practical skills and professional networks.

Since returning to his alma mater, Dr. Lewis has played a central role in shaping Johnson & Wales’ leadership in sustainable food education. He led the development of the Sustainable Food Systems Bachelor’s degree and the Culinary Sustainability minor and currently helps guide the MS in Food Systems Innovation & Leadership and the Graduate Certificate in Advanced Food Systems Studies. Across these programs, he mentors students in building careers that balance culinary excellence with environmental responsibility, social impact, and economic viability.

His work has been recognized nationally and regionally. He was named one of Edible Rhody magazine’s “Food Heroes” for his support of immigrant and refugee communities, appeared on Bizarre Foods America highlighting sustainably harvested seafood, and was featured in the 2024 documentary Against the Current. At Johnson & Wales, he has earned multiple honors, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and the Robert M. Nograd Teacher of the Year Award.

Beyond the classroom, Dr. Lewis serves on the Board of Directors for Farm Fresh RI and collaborates with industry and community partners to create pathways for students to make a lasting impact. His goal is simple: to help students use food as a force for positive change—locally and globally.

Education

• Ed.D., Educational Sustainability, University of Wisconsin-Stevens Point
• MBA, Business Administration in Organizational Leadership, Johnson & Wales
• B.S., Culinary Arts, Johnson & Wales University

Teaching Interests

Program Lead:
B.S. - Food Systems
Culinary Sustainability Minor
MS - Food Systems Innovation & Leadership
Graduate Certificate - Advanced Food Systems Studies

Scholarly Interests

Food System Research,
Certified Executive Chef,
American Culinary Federation,
Certified Mushroom Forager

Courses

• SFS4110 Health & the Harvest
• CUL2810 Global a la Carte
• SFS3200 Plant-based Cuisine
• SFS3001 Sustainability in the Culinary Kitchen
• SFS2110 Culinary Science, Nutrition & Sensory Analysis
• SFS1001 Introduction to Food Systems