Chef Levin

Chef Levin began his teaching career in 1996 at the North River School, developing curriculum for special population learners. Prior to teaching in Milford, he taught Culinary Arts for fifteen years in Peabody, Massachusetts.

He attended Bunker Hill Community College for Hotel and Restaurant Management, The Culinary Institute of America for Culinary Arts, UMass Boston for his BA in Vocational Services Management, and received his Masters from UMass Lowell in Educational Administration.

His restaurant career included Executive Chef at the Union Oyster House, Boston, Executive Chef at The Summer House, Nantucket, and Chef/Owner of The Blue Rhonda Restaurant and Bakery in Scituate.

He strives to keep current with educational best practices while maintaining strong ties to to the hospitality industry. He is dedicated to helping students succeed in the classroom, in post secondary education, and in the workplace.

The Hospitality Industry offers many career opportunities, but Chef Levin truly believes that Culinary Arts education has great value to any student beyond a career choice.