Chef John De Pinto has been named the new Director of The Culinary Arts Institute (CAI) at Montgomery County Community College in Lansdale.

Gaetan T. Giannini, Dean of Business and Entrepreneurial Initiatives for Montco, said, "John has served as Business Manager of CAI since 2013 and had a highly successful career before joining the College … it is my great pleasure to announce that he has accepted this position."

De Pinto joined CAI as its Business Manager when it opened in 2013. In the Institute’s first five years, De Pinto helped increase admissions while reducing operational costs and raising productivity. In 2015, he received the College’s Mustang Award "for services above and beyond expectation."

John’s extensive experience will bring great value to the county’s culinary community as well as benefit Montco’s students.

Before joining Montco, De Pinto had a successful career in culinary consulting, catering and food service. Through JJD Ventures Consulting Services in Philadelphia, De Pinto has guided new entrepreneurs in the hospitality industry through marketing and branding, menu design and customer service. De Pinto has taught and managed at local institutions, including The Restaurant School at Walnut Hill College in Philadelphia, where he was a chef instructor, and at Lehigh University in Bethlehem, Pa., where he was the Regional Executive Chef and was responsible for all hospitality needs of the Dalai Lama during that man’s visit to the university in 2008.

"John’s extensive experience will bring great value to the county’s culinary community as well as benefit Montco’s students," added Giannini.

 In addition to his consulting business, De Pinto owned and operated Johnny Mike’s Real Pit BBQ in Philadelphia, a popular eatery in the city.

De Pinto says that he has wanted to work with food ever since he can remember. His first job was as a 12-year-old helper at Dunkin’ Donuts owned by a friend of the family.

"By 13 or 14, I was mixing dough and making donuts," he said. "And my parents opened a small deli where I worked, too. I never thought about doing anything else." Even during his stint in the Navy, De Pinto, who is 44, served as a chef.

De Pinto earned his bachelor’s degree in Culinary Arts Management from Johnson & Wales University in Rhode Island and his master’s degree in Leadership Development from Penn State University, Great Valley.

Among his awards and recognitions are the Operational Excellence Award from the Pennsylvania Restaurant & Lodging Association and the Dirona Award of Excellence from the Founders at Park Hyatt at the Bellevue, from whom he also received the Wine Spectator Award of Excellence.

De Pinto also is an American Culinary Federation Certified Executive Chef and serves in the Air National Guard as a Staff Sergeant for Logistical Planning since 2012. He recently returned from a 7-month deployment to Kuwait. In his limited spare time, he enjoys golfing and reading.