Nomadic Chef

Nomadic Chef Personal Chef & Catering Services for the Refined Palate He was the overall winner in both the 1997 & 1998 “Keep Providence Beautiful” Pasta Challenge.

Douglas Stuchel, is the Senior Experiential Education Coordinator with Johnson & Wales University in Providence, Rhode Island. He also serves as an adjunct Culinary educator for both the College of Culinary Arts and the School of Education. Previously, Douglas was the Executive Chef for Sportservice at the Dunkin Donuts Center in Providence, Rhode Island. Before joining Sportservice in 1999, Stuch

el was a chef at the Johnson & Wales Radisson Airport Hotel for more than six years, where he began as a banquet chef and promoted to Executive Chef. Stuchel’s other ventures include the Nomadic Chef, a personal chef & catering business for which he has operated for over 10 years. In 2010 he was a speaker at the The Center for the Advancement of Foodservice Education (C.A.F.E) Leadership Conference, held in Baltimore, Maryland. In 2011 he was invited to be a chef instructor At-Sunrice Global Chef Acadamey in Singapore to teach a Western Cuisine Course. A native of Pittsburgh, Pennsylvania, Stuchel received his Culinary Arts/Foodservice Management degree in1991 and his Masters of Arts in Teaching in Culinary / Foodservice Education in 2009 from Johnson & Wales University

SpecialtiesCulinary Education, Education, Culinary Internships, Social Media & Networking, Culinary/Foodservice Newtworking, Porfolio Development

04/10/2026

03/30/2026
02/26/2026

We’re shaping the next five years of Eating with the Ecosystem and we want to hear from YOU 🐟🌊🦀

If you are a seafood eater, fisherman, harvester, seafood business, chef, researcher, policy maker, nonprofit partner, student, or someone who cares about local seafood, this survey is for you.

Eating with the Ecosystem is developing a strategic plan to guide our priorities, programs, and partnerships for the next five years. Our Ecosystem Community Survey is your opportunity to help shape what comes next for our organization and for the regional seafood system.

The survey takes 7 to 10 minutes to complete. Individual responses will only be seen by our consultant team at Karen Karp & Partners and will otherwise remain confidential.

Please take a few minutes to share your feedback and experience. And if you can, help us spread the word by sharing the survey with others who care about local seafood.

Take the survey here:
https://docs.google.com/forms/d/e/1FAIpQLScHlmrCwleEP5bov0qkhF7-Q_6tY6LFbCWlD4CWjmd92xErRw/viewform

Thank you for being part of this ecosystem 💙

02/16/2026
01/28/2026
01/21/2026

01/20/2026

Ready to turn your passion for hospitality into a career? Our Hospitality & Lodging Skills Training is designed for anyone looking to gain hands on hospitality and kitchen experience and National Restaurant Association certifications

12/03/2025
12/03/2025

Warning: Attending our Holiday Market May Result in excessive cheer, spontaneous gift-buying, and uncontrollable sweet treat consumption. Catch the fun December 6th, 2-5 PM at Seamen’s Church Institute - 18 Market Sq. Newport, RI. Proudly hosted by Newport Community School, Community Cookery, and Aquidneck Community Table. Newport Community SchoolNCS Community CookerySeamen's Church Institute of Newport

12/02/2025

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