Stacy Mirabello '05, CEPC

Associate Professor | College of Food Innovation & Technology
Providence Campus


Stacy Mirabello, a Boston native, always had a love for food from a young age that she attributes to her grandmother. Her passion continued to grow throughout the years where she worked in many restaurants and eventually established her career as a pastry chef working in fine dining kitchens throughout New England and in Europe. While working at the three-starred Michelin restaurant, The Waterside Inn in England, Stacy was given the opportunity to expand her skills and knowledge outside of the pastry kitchen to include fish fabrication and whole animal butchery, and most importantly to respect and appreciate the value of food and what it brings to the table. With this new attitude toward food, Stacy shifted her focus and gradually changed the way she approached cooking to include using it as a resource to promote health and wellness as well as reverence for the environment.

In 2017 Stacy enrolled in the Gastronomy program at Boston University and tailored her master’s degree to focus on food policy and nutrition. Soon after graduating, Stacy transitioned into an Associate Professor position at the College of Food Innovation and Technology at Johnson & Wales University, RI where she currently shares her knowledge and expertise in culinary nutrition with future nutritionists and dietitians.

Stacy is also a frequent presenter at the annual Tastes of the World Chef’s Culinary Conference at UMASS Amherst every year conducting workshops on plant-based cookery and designing healthy deserts. She is also the pastry chef for the annual Flavor Experience conference, hosted by Flavor and the Menu magazine, and continuously takes on projects to develop ‘better for you’ products for various healthcare outlets and companies.

Degrees and Certifications:

MLA, Gastronomy, Boston University, MA, 2019
BS Food Service Entrepreneurship, Johnson & Wales University, Providence, RI, 2005
AS Baking & Pastry Arts, Johnson & Wales University, Providence, RI, 2003
Certified Holistic Nutritionist, American Fitness Professionals Association, 2021
Certified Food Safety Manager, National Registry of Food Safety Professionals
Certified Executive Pastry Chef by the American Culinary Federation


  • Promoting health and wellness through food, culinary nutrition, recipe development, baking and pastry.