Executive Chef for The Flavor Experience
Molinelli was born and raised in Lima, Peru, where she discovered her love for food, cooking, and the pleasure of feeding people through her mother. After working at the Swissotel in Lima, Peru, she decided to move to the United States to establish her culinary career, 20 years ago.
Molinelli spent three months in Galway, Ireland doing an internship at the Ashford Castle. Later, she worked in the front and back of the house of local restaurants and hotels. She has also worked in catering, event planning, research & development. She has developed training programs for corporations focusing on specific cooking skills and menu development for specific needs.
Molinelli started working at Johnson & Wales University in Providence, Rhode Island 14 years ago as a personal chef for the President and Chancellor of the university overseeing special events. She was later hired as Director of Culinary events, where she worked for 5 years, during which time she oversaw 15 employees. She currently holds a department chair and full-time role as a senior instructor at Johnson & Wales University maintaining and developing curricula as leader of curriculum teams. She developed international curricula such as food and culture programs in Peru, where she took about 26 students for a one-month experience during the summers of 2010, 2011, and 2012. She taught culinary courses in The Azores, Germany, Argentina, and Peru for professionals in the industry.
She works as Executive Chef for The Flavor Experience, an exclusive food & beverage conference, owned by Flavor & The Menu magazine that takes place every year in August in California. In this role, she oversees the culinary side of the conference, by working with a variety of food corporations, bringing in more than 600 exclusive guests from marketing, chefs, and sales representatives. She develops diverse menus using products from 40 different sponsors in a variety of meals for the conference to showcase yearly trends and marketing goals.
olinelli has been awarded a silver medal in cold food from the NY Food Show Competition and the title of Certified Executive Chef from the American Culinary Federation. Spent a month training in Southeast Asian Cuisine in Singapore and Thailand. Earned a master’s degree in Arts of Teaching (M.A.T.), a bachelor’s degree (B.S.) in Culinary Arts, and an associate’s degree (A.S.) in Baking & Pastry Arts all from Johnson & Wales University in Providence, Rhode Island.