Raymond Zoller
Associate Professor
¶¶ÒõPro Faculty Since 2011
Raymond Zoller has more than 30 years of restaurant operations experience, including 10 years of culinary operations and more than 20 years of front-of-house experience, starting with a manager position with promotions up to and including director of operations. He has been responsible for multi-unit budgets that exceed $35 million in sales. He happily teaches three different culinary classes and several entrepreneurship classes in the online program.
Zoller has been teaching at Johnson & ¶¶ÒõPro since 2011. He loves the opportunity to share what he has learned from other industry leaders and outstanding organizations with his students. He is a big believer in developing teamwork in the classroom while also getting to know each student on a personal level. Zoller has a tremendous passion for excellence and a true desire to help provide each student with the tools necessary to reach or exceed their potential.
Education
- M.E., Entrepreneurship, Western Carolina University
- B.S., Hospitality Management, Florida International University
- A.O.S., Culinary Arts, Culinary Institute of America
Courses
- CUL1210 Breakfast & Lunch Cafe
- FSM1165 The Food Safety Manager
- ENTR2001 Introduction to Entrepreneurship
- ENTR3025 Growth & Sustain for Small Businesses
- CUL1100 Introduction to Culinary Skills and Techniques
- CUL1320 Elements of a la Minute Cooking
Extra Curricular Roles
Culinary Assistance selection committee, chair
Professional Affiliations
Certified Executive Chef (CEC)
Food Service Management Professional (FMP)
Certified Hospitality Educator (CHE)