Branden Lewis, EdD, '04, '06 MBA, CEC

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



Branden Lewis is committed to the sustainable food movement. In 2008, he was named one of Edible Rhody Magazine's Food Heroes. He was featured in the Rhode Island episode of Bizarre Foods: America, with Andrew Zimmern where he demonstrated modernist cuisine techniques for an Aerated Monkfish Liver Mouse and a Mushroom Essence & Compound Lobster Butter Sauce.

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


  • food trends; plant based cuisine; social media; Southeast Asian cuisine; wellness and sustainability

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