Bruce Ozga is the Director of Professional & Continuing Studies at St. Thomas University Previously, he was the Vice President of Culinary Education at Helms College in Augusta and Macon, GA. He is certified by the American Culinary Federation as a Certified Executive Chef and Certified Culinary Educator, as well as a Certified Hospitality Educator by the American Hotel & Lodging Association. His experience in the foodservice industry spans over thirty-five years and across six different states. A native of Connecticut, he developed his culinary skills in several restaurants such as the 1784 Inn of Franklin, Norwich Inn and Spa and United Restaurant services in New Haven.

Chef Ozga is a graduate of Johnson & Wales University’s Providence Campus with an associates degree in culinary arts and a bachelor’s degree in food service management. He also holds a master’s degree in education from Colorado State University in Fort Collins, CO.

Education is truly his passion. He has been in education since 1993 when he moved to Texas to teach and be the program director at Galveston Community College. During his time in Texas, he was on the board of directors for the Texas Chefs Association. In the summer of 1997 he moved to Florida to teach and eventually become the Dean of Culinary Education at Johnson & wales University’s Miami and Denver campuses for over twenty years. He also served on the Florida Restaurant Association Educational Foundation board as a trustee-at-large over the last decade along with being the Vice Conseiller Culinaire with the Miami Chapter of the Chaine des Rotisseur.

Over the years he has won many awards but more recently he was recognized as the Greater Miami ACF Educator of the Year and the Chef of the Year.