Certified German Master Chef Rainer Hienerwadel has been with Johnson & Wales University since 1992. In 2010, he became the first faculty member in the history of the College of Culinary Arts to earn the title of Master Instructor, the highest achievable academic ranking.
Knowledgeable about world cuisines from his native Germany to Asia, where he has led student terms abroad, Hienerwadel teaches American and international cuisines, including Classical French, European à la carte cuisines.
Chef Hienerwadel came to the University from Providence’s well known Al Forno Restaurant, where he was chef de cuisine. Prior to that, he worked as executive chef at the Palm Beach Polo Country Club. He has also worked at The Breakers Hotel in Palm Beach and several hotels in America and Europe.
In 2006, Hienerwadel received a Medal of Honor from Les Amis d’Escoffier Society. He is a member of the German Chefs Association, Verband der Koche Deutschalands, and the World Association of Chefs Society, WACS from which he received the Global Master Chef Certification in March of 2008. He received certification as a Food Executive from the International Food Service Executive Association. Hienerwadel is also the recipient of the 2007 Most Valuable Player Award, 2006 Les Amis d’Escoffier Society Award, and the 1995 Outstanding Service Award.
A restrained, yet zealous competitor, Chef Hienerwadel has led a number of culinary teams as either coach or team manager. In 2008, he managed the university’s student-faculty team that competed in the Culinary Olympics. The team’s efforts resulted in one gold medal, two silver, and a bronze. Chef Hienerwadel served as team support during the 2012 culinary Olympics, traveling with the National, Regional and Junior teams USA to Erfurt Germany
Degrees: MAT, Food Service Education, Johnson & Wales University