Meet Our Faculty and Staff
Vance Roux, CCC,CCE
Chef Roux has a strong background including Kitchen Manager, Asst. General Manager and General Manager at TGIFriday’s where a 15-page menu from scratch was produced daily. He owned Southern Hospitality Catering Company and was Concept Developer/Owner/Executive Chef of Sandro’s Trattoria. He has experience in wholesale food sales. His background includes 20+ years of culinary education as well. These experiences provide for a diverse skillset to offer to students in food preparation, recipe development, purchasing, financial management, time management and organizational skills. These are delivered using a long career of teaching methods. Chef Roux is a graduate of Nicholls State University.
Joseph St Paul, CEC, ACE
Joe has a very diverse background including cooking for the merchant marine industry in the Persian Gulf and Mediterranean Sea, hotel and casino dining, banquets, on and off premise catering, and full service fine dining. Joe has both a BS in Hotel, Restaurant, and Tourism from the University of New Orleans and an Associates of Culinary Arts from the Culinary Institute of America in Hyde Park NY. Most recently, he was Executive Chef at the Hotel Intercontinental in New Orleans. He has experience in wholesale food sales for the baking and pastry industry with Swiss Chalet. Joe has done much research in southern food traditions, garde manger, and charcuterie. He has a strong knowledge with ACF certification and accreditation from his time as a representative for the Southeast region on the National Apprenticeship Commission. Chef St. Paul is also called on by the ACF accreditation commission to assist with property visits and site inspections. Joe has a good relationship with many if not most of the chefs in the city and Gulf Coast region. This experience profile allows Chef St Paul to teach a wide variety of course including all management related courses, and most hands-on culinary courses excluding baking and pastry courses.
Angela Wilson, MSEd, CEPC, CCE
Chef Wilson brings a vast amount of experience from a wide variety of properties both domestic and international. She has worked in a diverse range of foodservice properties including an industrial mining camp, hotels, resorts, and fine dining restaurants. She owns VooDough Bakery, produces and markets to outlets including the Gretna Farmer’s Market and does pop up food service in the New Orleans area. Angela is deeply involved in community activities working with the Southern Food and Beverage Museum’s Big Top cake competition and the New Orleans Museum of Art on their “Art in Bloom” fundraiser and their “Edible Book day” function every year. She completes several hundred hours of baking and pastry/culinary education continuing education annually and works with the community to enhance opportunities for program and student development. Chef Wilson received her BA Communications from the University of New Orleans, her AOS from the Culinary Institute of America, and her MS of Education from the University of Wisconsin.
Alexander Hamman, CEPC, CCE
Chef Alex Hamman brings 20 years’ worth of culinary experience to Delgado Community College, including 13 years as a culinary instructor. Adding to this background, he has a Bachelor’s Degree in Fine Arts from Montana State University, which adds to his abilities as a Culinary Instructor. He went to Cuisine Institute LeNotre culinary school in Houston, where he began his Pastry career at the Omni hotel. After doing a 6-month externship in France, Alex returned to the United States and worked as a Pastry Chef in several New Orleans restaurants including the Windsor Court Hotel. In 2005, Chef Alex began his career as a Culinary Instructor at Connecticut Culinary Institute in Hartford, CT and returning to Louisiana in 2010 to continue teaching at Louisiana Culinary Institute in Baton Rouge.