School Partners
The Ryan Wells Foundation partners with 7 culinary programs located in Pinellas County, 5 of which are at the high school level and 2 at the vocational level. Below is information about each program. More information about how we support these programs can be found on the Causes page.
We also partner with Johnson and Wales University and Keiser University for scholarship matching. More information about these post-secondary institutions and others can be found on the Student Resource page.
Dixie Hollins High School
Program Start: August 2011
Facility Size: 1,750 square feet
Chef Instructor(s): Chef Christy Rabich
2014 Enrollment: 170 students
Northeast High School
Program Start: August 2001
Facility Size: 5,000 square feet
Chef Instructor(s): Chef John Beck & Chef Curtis Serata
2014 Enrollment: 200 students
Osceola Fundamental High School
Chef Instructor(s): Chef Allison Foster & Chef Chris Long
Jacobson Culinary Arts Academy at Tarpon Springs High School
Program Start:
Facility Size: 11,600 square feet
Chef Instructor(s): Chef Cathleen Ryan, Chef Tony DeVincenzo, and Chef Vincenzo Pesce, Jr.
2014 Enrollment: 170 students
Pinellas Technical College, Clearwater and St. Petersburg Campuses
Chef Instructor(s): Chef Brian Minkin (Clearwater) & Chef Bill Kittell (St.Petersburg)
Lealman Innovation Academy
The newest addition to Pinellas County culinary programs, Lealman in a joint middle-high school featuring personalized learning
Chef instructor: Chef Barry Hill