Dina Altieri, M.S.Ed., CEC, CCE, CHE :: CHEF'S ROLL :: The Professional Chef Network

Dina Altieri, M.S.Ed., CEC, CCE, CHE

I am a lifelong learner who cares to see others excel in their professional pursuits. Upon graduating from culinary school in 1991, my career has largely focused on hot line cookery, leadership and teaching culinary arts education. I am inspired by individuals who want to pursue hospitality careers.
UMOM Chef's Night Fundraiser, 2018
ACF National Convention in New Orleans, July 15-19, 2018: The 2018 events will wrap up in New Orleans near the French Quarter at Cook. Craft. Create. ACF National Convention & Show. The national convention will feature additional educational and engagement opportunities that will build off the ChefConnect series and will provide a revitalizing experience for members, foodservice professionals, students and competitors. All the while igniting innovation that attendees can bring back to their classroom, employees or kitchen! We hope to see you very soon!
Silver Fork Taste of Diversity: Join the chefs, alumni and students of the Center on Halsted’s Silver Fork culinary arts and job readiness program as they present tasting samples from a diverse cultural landscape. Event will have passed hors d’oeuvres, food stations, wine pairings and live music!
UMOM New Day Centers. Phoenix, AZ
Director of Workforce Development. 1-2 yrs
Center on Halsted. Chicago, IL
Director of Culinary Arts. 2-3 yrs
Kendall College. Chicago, IL
Dean, Associate Professor. 3+ yrs
Le Cordon Bleu--Chicago. Chicago, IL
Culinary Program Chair. < 1 yr
New England Culinary institute. Montpelier, VT
Associate Dean, Chef Instructor. 3+ yrs
Le Cordon Bleu--Pasadena. Pasadena, CA
Department Chair, Chef Instructor. 3+ yrs
More Than a Mouthful Catering. Los Angeles, CA
Executive Chef. 3+ yrs
Michael and Robert's Melange, Inc.. Redondo Beach, CA
Executive Sous Chef. 3+ yrs
Walden University. Minneapolis, MN
M.S. Ed. in Higher Education-College Teaching and Learning. 2-3 yrs
Johnson State College. Johnson, VT
Bachelor of Arts in Liberal Arts. 2-3 yrs
Culinary Institute of America. Hyde Park, NY
A.O.S. in Occupational Studies. 1-2 yrs
Food industry consulting
Culinary writing
Hot line cookery
Kitchen management
Food/menu costing
As a chef educator, I have shared fundamental techniques and cooking methods with students from coast to coast. I am most interested in authentic cuisine as it relates to ingredients and techniques, especially cuisines with a robust food culture.

  • Center for the Advancement of Culinary Education, Educators as Coaches, 2016
Certified Executive Chef, American Culinary Federation
Certified Culinary Educator, American Culinary Federation
Certified Hospitality Educator, American Hotel & Lodging Educational Institute
Certified ServSafe and State of Illinois FSSMC Instructor/Proctor
Certified in BASSET (Beverage Alcohol Servers Education and Training)
  • Cutting Edge Award, 2015, American Culinary Federation
  • National Chef Educator of the Year, 2011, American Culinary Federation
  • Board of Director's Award for Excellence in Teaching, 2010, Kendall College
  • Coach, Regional and National Knowledge Bowl Champions, American Culinary Federation, 2007, 2010-2016
  • Francis Voigt Excellence in Education Award, 2005, New England Culinary Institute
"Passionate," "Assertive," "Lively," "Lightening-sharp wit coupled with wisdom." "The person you think is so intense that they will drive you nuts. But instead you end up loving her verve and vitality, and can't help but to just love working with her." "These words, shared by her students and colleagues during the national convention, best describe the Chef Educator of the Year."
- Tina Powers, CEC, CCE, CEPC, CMB

Dina Altieri, M.S.Ed., CEC, CCE, CHE
Dina Altieri, M.S.Ed., CEC, CCE, CHE
Phoenix, AZ
United States

UMOM New Day Centers
Director of Workforce Development

I learned from a family of Italian immigrants that "food is love." These three words best describe my upbringing as an Italian-American from Bronx, New York. Marathon holiday meals with family, daily home-cooked meals and my defining first kitchen task of preparing the Sunday "gravy" are examples of how my career as a chef was shaped by a solid relationship with food from an early age.

I've always had a job in a kitchen and find myself at home within the culture of kitchen work. I love that each period of service has a beginning and an end and that everyone is held accountable for their part. Since sixteen, I have been working in the industry. First I was a cook, then a sous chef, executive chef, chef instructor, department chair, dean, and most recently joined the non-profit sector of workforce development as it relates to training. I am competitive and come alive playing my position on the kitchen team.

I consider myself lucky to have found a career in food service at such a young age. Over the years, I have redefined my niche and continued to learn by attending graduate school and taking professional risks to climb out of my comfort zone. Food has nourished me both personally and professionally!