The Art Institute of Ohio - Cincinnati believes in learner-centered instruction that is measured by each student's success. Our faculty, many of whom are working professionals, achieve this by sharing their professional knowledge in the classroom.
Faculty strive to provide value and service for each student's investment by helping students to strengthen their skills and cultivate their creative talent through curricula that is carefully designed to prepare graduates to seek entry-level positions in their chosen fields.
Instructional methods at The Art Institute of Ohio - Cincinnati include lecture, demonstrations, labs, one-on-one tutorials and periodic examinations. Except for internships, field trips, online courses and occasional independent studies, all instruction is conducted in a classroom or laboratory setting. Faculty arrange study trips to local cultural and commercial sites as an integral part of each student's training. These trips, along with scheduled out-of-town seminars and visits, offer valuable exposure to places and events relating to the student's field of study. The costs related to optional study trips are not included in regular tuition or fees.
Chef Geraldine Bielefeld, Senior Instructor, Culinary Arts
B.S., Hotel and Restaurant Management, University of Houston
A.A., Occupational Studies Culinary Arts, The Culinary Institute of America
Chef Joel Gittens, Instructor, Culinary Arts
B.S., Culinary Arts, Johnson & Wales University
A.S., Culinary Arts, Johnson & Wales University
Chef Kevin Gleason, Instructor, Culinary Arts
M.B.A, Thomas More College
B.S., Widener University, School of Hotel and Restaurant Management
A.S., Culinary Institute of America
Diploma, Basic Food Service School
Chef John (Ed) Hagerman, Instructor, Culinary Arts
B.P.S., Culinary Arts Management, Culinary Institute of America
A.O.S., Culinary Arts, Culinary Institute of America
Elliott Hilton, Instructor, Culinary Arts
M.B.A., Applied Business, Waynesburg University
B.S., Hospitality Management, Youngstown State University
A.A.S., Hospitality Management, Butler County Community College
Chef Ryan Miller, Academic Director, Culinary Arts
M.B.A., Johnson & Wales University - Marketing
B.S. Johnson & Wales University - Foodservice Management
A.S. Johnson & Wales University - Culinary Arts
Chef Kate Patterson, Instructor, Culinary Arts
B.F.A., Theatre Performance, University of Florida
Diploma De Patisserie, Pastry, Le Cordon Bleu
Paul Resetar, Instructor, Culinary Arts
M.S., Management & Supervision, Central Michigan University
B.S., Food Service and Housing Administration, Pennsylvania State University.
Peachy Seiden, Instructor, Culinary Arts
M.S., Clinical Nutrition, Rush University
B.S., Foods and Nutrition, Mundelein College Chicago
Chef Judy Walsh, CCE,CSCE,CPC, Senior Instructor, Culinary Arts
B.S., Food Service Management, Johnson and Wales University
A.O.S., Culinary Arts, Johnson and Wales University
Chef Darrell Watts, Instructor, Culinary Arts
B.S. Jackson State University
B.A. Sullivan University
A.A.B. Cincinnati State