Culinard in Greensboro - Culinary Arts School Faculty

Program Director


Chef Jose Garcia Campos

Chef Jose Garcia Campos (M.Ed. CEC, CCE) graduated magna cum laude from culinary school while working at the San Juan Ritz Carlton and soon started as the head chef of Pasion por el Fogon restaurant. For two years, he hosted a live television program at Telemundo of Puerto Rico. His recipes were also broadcast by The Hispanic Information Telecommunications Television Network.

Other experiences in Chef Campos' resume include Marketing Chef of Mazola Corn Oil and Ton's Spices in Puerto Rico, Chef of the Normandy Hotel in San Juan, Chef Partner of Di Mare Restaurant and Executive Chef of Nordstrom Bistro.

Teaching culinary arts was an important part of Chef Campos' career during the past decade. Some of the culinary schools he has taught include The San Juan Hotel School, Le Cordon Bleu Miami and The Art Institute of Fort Lauderdale.

Chef Campos holds a Master's Degree in Education. He is also an American Culinary Federation Certified Executive Chef and Certified Culinary Educator.

Chef Instructors


Chef Kevin Clark

Chef Kevin Clark brings over 25 of culinary experience and Hotel Management to Culinard. Chef Clark was a Pastry Apprentice for eight years before attending Hotel/Restaurant College at Middlesex County College and obtaining his Bachelor of Science Degree in Hospitality at Florida International University.

For 25 years, Chef Clark managed hotel properties in different parts of the world. He had the opportunity of experience different culture working overseas. Some of the places he worked include Spain, Italy and Germany. After 25 years managing hotels, Chef Clark decided to return to his passion, pastry.


Chef Eileen DelPiano

Chef Eileen DelPiano brings over 20 years of culinary experience in fine dining and entertainment events to Culinard. Chef DelPiano trained at Central Piedmont Community College Culinary School in Charlotte.

Prior to joining Culinard, Chef DelPiano served as Executive Chef at Lowe's Motor Speedway (now Charlotte Motor Speedway). In addition to catering events for NASCAR, she also led events for Super Bowl XLIII, Cirque de Soleil, Wachovia Golf Tournament and the Charlotte Bobcats.

Chef DelPiano is certified in ServSafeĀ® and has had special media training. She has appeared in many local radio and television spots promoting specialty foods showcased at major events.

Chef DelPiano was able to showcase her talent and passion for cooking when she was asked to join the "Race Across America" bicycle team. She is also on the board of directors and is instrumental in writing and teaching healthy recipes for Kids Heart Felt Health (501c)


Chef William Dill

Chef William Dill began his culinary arts journey in a small family-owned catering business. After graduation from the College of Culinary Arts at Johnson & Wales University in Charleston, Chef Dill went to work at Pinehurst Resort and Spa in Pinehurst, North Carolina. During his tenure there, Chef Dill worked many large events like the 1999 US Open. Chef Dill was later named Executive Chef at Pine Crest Inn in Pinehurst. While working at Little River Golf and Resort and New Bern Golf and Country Club, Chef Dill gained more experience in large banquets and golf events, including the Oakley Pro-Am and the Nicholas Sparks Celebrity Golf Weekend.


Chef Patricia Fea

Chef Patricia Fea is a graduate of The Culinary Institute of America, Hyde Park, New York. She will soon graduate from Johnson & Wales University with a Bachelor of Science Degree in Culinary Arts and Food Service Management.

Chef Fea worked in Washington, D.C. for five years. She gained considerable knowledge in hotels and fine dining restaurants. She was also Executive Chef for the multimillion-dollar catering company Occasions Caterer.

After moving to North Carolina, Chef Fea ran her own catering business and then opened The White Oak Bed and Breakfast in Lincolnton. She has been employed by Culinard as a culinary instructor since November 2013.


Chef Ben Shelton

Chef Ben Shelton recently was selected among 15 other pastry chefs to compete in the U.S. Pastry Competition and won the title "2013 U.S. Pastry Chef of the Year."

He hails from Sandy Ridge, North Carolina, and attended Johnson & Wales University where he received associate's degrees in Culinary Arts and in Baking and Pastry Arts, as well as a bachelorā€™s degree in Food Service Management.

After graduation Chef Ben went to work for PreGel America where he worked alongside some of the most prestigious pastry chefs in the world.

Request More Information

Personal Info
Invalid format.
Location & Area of Interest
Mailing Address
Military Affiliation
By submitting this form, I am giving express written consent to receive text messages and/or telephone calls from or on behalf of Virginia College at the phone number(s) I provided using automated technology. I understand that standard text and/or usage rates may apply and that I am not required to provide consent as a condition of any sale of a good or service.
Take a video tour
of Culinard with

Chef Antony Osborne
Military Benefits?
Find out how to apply them toward your culinary education.
Consumer Information
graduation rates, median debt of students who completed our programs, and other important information
Net Price Calculator
understand the costs associated with attending Culinard and how financial aid can possibly offset some of those costs
Financial Aid Shopping Sheet