Culinary And Hospitality


Personalized instruction is designed to provide for creativity and comprehension, as well as strategies for success. The primary relationship is between instructor and student, and to this end full time, credentialed faculty from several disciplines teach core curriculum, and are ably assisted by instructors and guest lecturers representing vital sectors of the allied hospitality industries.

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.


Jesse Miller

Jesse Miller CEC, CCE, CCA
Program Head; Associate Professor;  Master's of Education: Teaching & Learning; Liberty University, Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University; 22 years of industry and teaching experience;  Member of the American Culinary Federation and Foodservice Educators Learning Community; Member of Advisory Council for VHTE, Member of Advisory Committee for Carver Academy, Committee Member Hermitage Technical Center.

>>View video of Chef Miller

Jan LaPierre

Jan LaPierre
Bachelor of Science; Business Administration, University of Richmond; 44 years experience as Henrico and surrounding Health Inspector.  Adjunct Instructor at JSR for nine years.

Steve Fixman

Steve Fixman
Bachelor of Arts; Political Science & History, Boston College;  Focus in restaurants and growth concepts. Followed a progressive management career track ultimately evolving into ownership. Former President of 6 unit casual regional chain. Currently at Altria:  part of 4 person department that oversees contracts including food service for 8 facilities in 4 states in markets such as:  Boston, San Francisco, Toronto, Los Angeles, Phoenix, Charlotte, Raleigh and Richmond. Conceptually associated with fine dining, casual, quick service, theme and  B&I. Adjunct Instructor as JSR since 1998.

Mark Reres

Mark Reres
Associate in Occupational Studies; Culinary Arts, The Culinary Institute of America. 11 years of industry experience.  Reynolds Instructor since '95
Kera Wingfield Keya Wingfield
Career Studies Certificate in Pastry Arts, Reynolds Community College.  Owner/Pastry Chef, Candy Valley Cake Company

Virginia Martin

Virginia Martin, RD
Bachelor of Science; Human Nutrition, Foods and Exercise, Virginia Tech and Dietetic Internship at Sarasota Memorial Hospital, Sarasota FL; Registered Dietitian since 2001. 14 years of clinical practice experience, including acute care clinical nutrition and renal/outpatient dialysis nutrition. Member of the American Dietetic Association, Virginia Dietetic Association, and of the Virginia Council of Renal Nutrition. Water aerobics instructor since 2004.

Ka Wong

Ka Wong, MS, RD, CNSC
Master of Science; Clinical Nutrition, The Chicago Medical School; Bachelor of Science; Dietetics, Drexel University

Crystal Wynn, MPH, RD

Crystal Wynn, MPH, RD
Master of Public Health, Nutrition, University of North Carolina at Chapel Hill; Bachelor of Science; Foods, Dietetics and Nutrition, Delaware State University