Denise De Jesus

Background

Denise De Jesus is an assistant professor of baking and pastry arts at Johnson & Wales University, where she blends her background in hospitality and culinary arts with a growing focus on business strategy and operational efficiency. With 12 years of experience as a pastry chef in several of Miami’s luxury hotels and fine dining restaurants, she brings real-world industry insight into the classroom to support student development and experiential learning.

De Jesus holds a Master of Science in Hospitality Management from Florida International University and a Bachelor of Science in Food Service Management from Johnson & Wales University.

Now pursuing a Doctorate in Business Administration (DBA) at UNC Charlotte, she is committed to expanding her impact beyond the kitchen by researching solutions that help small and medium-sized restaurants become more financially and operationally sustainable. With a passion for continuous learning and a practical understanding of foodservice challenges, she aims to contribute to meaningful improvements in the industry she has worked in and cared about for years.

Outside of work, De Jesus enjoys traveling and exploring different cultures, which continues to inspire both her personal growth and professional perspective.

Research Interest

De Jesus’ research interests focus on improving the financial and operational sustainability of small and medium-sized restaurants. She is particularly interested in identifying practical, data-informed strategies that support long-term success in the foodservice industry.