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Chef Charles B. Ziccardi

Assistant Teaching Professor
Culinary Arts and Food Science



  • M.S., Public Communications—Drexel University
  • B.S., Hospitality Management—Widener University
  • Certified in Classic Italian Cuisine—Italian Culinary Institute for Foreigners (Torino, Italy)
  • AOS Culinary Arts—Culinary Institute of America
  • Certification—ServSafe (2009)

Areas of Expertise

  • Classic Italian cuisine
  • Italian culture
  • Gardening for the kitchen
  • Food sustainability

Professional Experience

  • Drexel University, Goodwin College of Professional Studies (2010–present)
    Assistant Teaching Professor of Culinary Arts
  • Drexel University, Goodwin College of Professional Studies (2003-10)
    Culinary Arts Program Director/Manager/ Faculty/Chef Instructor
  • Drexel University, Goodwin College of Professional Studies (2000–03)
    Culinary Arts Faculty/Food and Beverage Instructor/Chef of the Floor
  • Academy of Culinary Arts (Mays Landing, N.J.) (1999-200)
    Chef Educator
  • Custom Affairs Catering (Philadelphia, Pa.) (1998-2008)
    Owner/Chef (Italian specialties and private chef)
  • Ristorante Gallo Nero (Spring House, Pa.) (1996-98)
    Executive Chef (fine creative Tuscan cuisine)
  • Evergreen Lodge (Vail, Colo.) (1995-96)
    Executive Chef
  • Hyatt Regency Hotel and Resort (Beaver Creek, Colo.) (1994-95)
    Chef de Cuisine, Patina Restaurant; Banquet Chef
  • Adams Mark Hotel (Philadelphia), Marker Restaurant (1992-93)
    Assistant Dining Room Manager
  • Restaurant Taquet and Bravo Bistro (Wayne, Pa.) (1988-89)
    Garde Manger Chef
  • Four Seasons Hotel Philadelphia (1987)
    Externship, Culinary Institute of America

Research Interests

  • Food sustainability

Selected Publications

  • Restaurant Grade: Field Guide to Running a Full-Service Commercial Foods Production. Pearson Publishing Co. Anticipated publication: May 2013