Richard
DeMaria
A culinary baking instructor at Johnson & Wales University in Providence, RI for the past 12 years, Chef DeMaria has taught thousands of young culinarians the art of baking and pastry. Prior to joining the faculty at Johnson & Wales in 1992, Chef DeMaria worked at many bakeries to include the premier LaSalle Bakery in Providence, RI. He has received numerous medals at the New York Food Show, Baking Team USA Regional Competitions as well as instructor of the year in the Baking & Pastry Institute at Johnson & Wales University. Chef DeMaria is a member of the Bread Baker’s Guild, The Restaurant Baker’s Association and the Progressive Baker. He holds a Bachelor’s Degree form the University of Rhode Island and a Master’s Degree in Education from Johnson & Wales University.