Peter Kelly

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



A scholar, a chef, an entrepreneur, a 15-time Boston Marathoner, Peter Kelly was among the first group of instructors to teach Johnson & Wales' new Science of Cooking and Sensory Analysis class, one of several courses that have been developed as part of the university's culinary curriculum overhaul. He has been a resource on a variety of topics and trends, including presidential menus, gastro-pubs, and has written for The Boston Globe. When not teaching, Kelly and his wife operate Anchor Toffee at Bowen's Wharf in Newport.

M.L.A., Gastronomy, Boston University
B.A., Liberal Studies, Vermont College of Norwich University


  • anthropology; contemporary fine dining; food history; food writing and poetry; gastronomy; seasonal cuisine

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