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A community college sponsored by Niagara County

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NFCI logoNiagara Falls Culinary Institute

About NFCI

The Niagara Falls Culinary Institute (NFCI) brings the best of both worlds to the table for students and visitors alike.

This 90,000 square foot mixed-use facility in a portion of the former Rainbow Mall offers our students the most unique of experiences. Students have access to seven state-of-the-art teaching kitchens featuring European island cooking suites … these are dedicated teaching kitchens for SUNY Niagara’s culinary and baking and pastry arts students. Special events within the building allow students interested in the hospitality field to gain a real-world understanding of what it takes to plan and execute events at a world-class facility. All students get real-life, hands-on experience in the hospitality industry.

At NFCI, students will learn the latest techniques from our premier faculty in Baking & Pastry Arts, Culinary Arts, and Hospitality.

Visitors to NFCI can enjoy Savor, a student-run upscale dining restaurant with an in-kitchen chef’s table, open-hearth oven, and exhibition-style cooking; an ice sculpting lab; La Patisserie, a European style pastry café; and a Barnes and Noble culinary-themed store. Our intimate on-campus Statler Culinary Theatre serves a dual purpose for classroom learning and as a venue for visiting celebrity chefs. Stop by and let us tantalize your taste buds with a tour, a special event, or a hands-on class in Mise en Place, our Wegmans sponsored community education kitchen.

Whether you are thinking about becoming a student or planning a visit, the Niagara Falls Culinary Institute will give you the experience you’ve been craving.

Contact us today and we’ll help you develop a taste for the extraordinary!

NFCI is a division of SUNY Niagara. For information about SUNY Niagara, please visit:

Shadow Day at Niagara Falls Culinary Institute

Come gain hands-on experience at the Niagara Falls Culinary Institute! Potential students will be immersed in a laboratory setting of their choice. Students will be able to connect with current students and faculty.

Meet Our Educators

Cathleen Barron, CEPC

Assistant Professor; Coordinator of Baking & Pastry Arts; Baking & Pastry Arts, Chef

Myriah Meyer

Technical Assistant; Baking & Pastry Arts

Seana Sullivan, CEPC

Instructor; Baking & Pastry Arts

Emily Lonigan

Director of Community Education

Dominic Fabrizio

Technical Assistant; Culinary Arts

Nathan Koscielski, CCE

Assistant Professor; Culinary Arts, Chef

John Matwijkow, CCE

Associate Professor; Culinary Arts, Chef

John Pope

Instructor; Culinary Arts

Scott Steiner, CCE, AAC

Associate Professor; Coordinator of Culinary Arts, Chef

Josh Blumberg

Assistant Vice President of Academic Affairs; Hospitality, Baking & Culinary Arts

Daniel DiPirro

Instructor; Coordinator of Hospitality Program

Benjamin Loomis

Benjamin Loomis, CEC

Chef Instructor

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