Matthew Britt, '19 M.Ed., CEC


Assistant Professor |  Culinary Arts  | College of Food Innovation & Technology
Providence Campus


With experience gained at top restaurants in Boston and Washington, DC where he refined his expertise in Latin American cuisine, Matthew Britt now challenges his students to spin global flavors into local New England foods, focusing on nutrition and sustainability. Of special interest to him is the diverse and underutilized seafood species within the Rhode Island region.

M.Ed., Teaching & Learning, Johnson & Wales University
B.S., Hospitality Management, The Culinary Institute of America


  • culinary science; Latin American cuisine; seafood; sensory analysis; snout to tail cooking; sustainability

Media Coverage: