Susan Lagelle

Chef Susan Lagalle, M.Ed., CEPC, is senior instructor and Department Chair for the International Baking and Pastry Institute within the College of Food Innovation and Technology at Johnson & Wales University. Prior to joining JWU, Lagalle led a team of pastry cooks at the historic luxury hotel TAJ Boston as Executive Pastry Chef. Her professional experience in restaurants and luxury hotels spanned coast to coast while working at The Ritz Carlton properties in San Francisco and Boston. Passionate about lifelong learning and sharing her experiences with students and colleagues, Lagalle continues her professional development by taking classes with world-renowned chefs, such as: Frank Haasnoot, Donald Wressell, Laurent Branlard, and Richard Hawke. In addition, she serves as an advisor to the Pastry Arts Club, a student-run organization on the JWU campus.

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