School of Hotel, Culinary Arts

and Tourism Faculty

Thomas P. Alicandro, Instructor
B.A., State University of New York at Albany; Certified Hospitality Educator, Certified Executive Chef

David E. Brough, Dean
A.A.S., Schenectady County Community College; B.S., University of Nevada at Las Vegas; M.S., Rochester Institute of Technology; Ph.D., State University of New York at Albany; Certified Executive Chef, Certified Culinary Educator

Susan Hatalsky, Professor
A.A.S., Schenectady County Community College; B.S. State University of New York College at Oswego; Certified Executive Chef; Certified Culinary Educator

Ellen J. Heekin, Senior Technical Specialist
A.A.S., A.O.S., Schenectady County Community College; B.S., State University of New York College at Brockport; Certified Executive Pastry Chef

Paul V. Krebs, Professor
B.S., University of Maryland at College Park; M.S., State University of New York College at Oswego; Certified Culinary Educator

James Larkin, Instructor
A.A.S., Schenectady County Community College; B.S., Purdue University
Health Communications TIPS Certified Instructor

Ingrid C. O’Connell, Professor
A.A.S., Schenectady County Community College; B.S., Niagara University; M.S., State University of New York at Albany

John L. O’Connell, Senior Technical Assistant
A.O.S., A.A.S., Schenectady County Community College; B.S., State University of New York at Albany

Kim Otis, Instructor
B.A., Springfield College; M.S., Rochester Institute of Technology

Robert L. Payne II, Instructor
A.A.S., Schenectady County Community College; CEC Certified Executive Chef

Michael Stamets, CEC, Instructor
B.B.A., State University of New York at Delhi, Certified Executive Chef

Anthony J. Strianese, Professor
B.S., Bryant University; M.S., College of Saint Rose; Certified Culinary Educator,
State University Chancellor’s Award for Excellence in Professional Services, 1998

Rocco G. Verrigni, Professor
B.S., LeMoyne College; M.S., State University of New York at Albany;
State University Chancellor’s Award for Excellence in Teaching, 2004

Kimberly S. Williams, Associate Professor
A.A.S., Schenectady County Community College; B.S. State University of New York College at Oswego

 

Make a Reservation at the
Casola Dining Room

Call Sandi Petronis, our reservation specialist, at (518) 381-1391. Reservations are taken for ALL meals beginning at 10:00 a.m. exactly two weeks in advance of the desired date that you would like to dine with us.