Meet Our Faculty and Staff

Erin Laurent
Program Director

A native New Orleanian, Erin Gonzalez Laurent serves as Program Director of Delgado Community College's Culinary Arts Program. She brings more than 20 years of experience in the culinary and hospitality industry, with expertise in restaurant operations, catering, convention services, and hospitality management.

Laurent earned a Bachelor of Fine Arts from the University of Louisiana at Lafayette and an Associate of Applied Science with a concentration in Pastry Arts from Delgado Community College. Her professional experience includes leadership roles with Marriott International, Royal Sonesta New Orleans, Liberty's Kitchen, Wow Café: American Grill & Wingery, and The Vega Group. As both a Delgado alumna and faculty member, she is dedicated to preparing students for successful careers in the culinary and hospitality industry.

Joseph St. Paul, CCE
Professor

A native New Orleanian, Chef Joseph St. Paul, CCE, brings more than 30 years of culinary and hospitality experience to Delgado Community College's Culinary Arts Program. He earned a Bachelor of Arts from the University of New Orleans School of Hotel, Restaurant, and Tourism Administration and an Associate of Occupational Studies from the Culinary Institute of America in Hyde Park, New York.

Chef St. Paul has held leadership positions with the Hotel InterContinental New Orleans, Casino Magic on the Mississippi Gulf Coast, and the Ernest N. Morial New Orleans Convention Center. An American Culinary Federation (ACF) Certified Executive Chef and Certified Competition Evaluator, he has earned silver and bronze medals in regional culinary competitions and has served on the ACF National Apprenticeship Committee and the ACF National Committee for Elections. As an assistant professor and apprenticeship coordinator, he is committed to preparing students for successful careers in the culinary and hospitality industry.

Angela Wilson MSED, CPCP, CCE
Professor

Chef Angela Wilson, MSED, CPCP, CCE, is an accomplished pastry chef and educator with extensive experience in baking, pastry arts, and culinary education. She earned an Associate of Occupational Studies in Baking & Pastry from the Culinary Institute of America, a Bachelor of Arts from the University of New Orleans, and a Master of Science in Education from the University of Wisconsin–Stout.

Chef Wilson has served as Executive Pastry Chef for the Hyatt Regency New Orleans and the Sheraton Breakwater Hotel & Casino and is the owner of Voodough Bakery. Recognized as one of the American Culinary Federation's Best Chefs in 2019, she is passionate about preparing students for successful careers in the baking and pastry industry.

Alexander Hamman, CEPC, CCE
Associate Professor

Chef Alexander Hamman, CEPC, CCE, is a Certified Executive Pastry Chef and Certified Culinary Educator with the American Culinary Federation. He earned Sous Chef diplomas in Cuisine and Pâtisserie from the Culinary Institute LeNôtre in Houston, Texas, and a Bachelor of Fine Arts from Montana State University.

Chef Hamman brings more than 25 years of culinary and pastry experience and has competed twice in The Big Gateaux Show. In addition to his culinary career, he has contributed extensively to the industry as a writer and served as Culinary Editor for Louisiana Kitchen & Culture Magazine, sharing his expertise with culinary professionals and enthusiasts alike.

Tasheena M. Butler
Culinary Arts & Hospitality Enrollment Coordinator

A native New Orleanian, Tasheena Butler serves as the Culinary & Hospitality Enrollment Coordinator at Delgado Community College. She holds a Master of Public Administration from Tulane University, a Bachelor of Arts in Psychology from the University of New Orleans, and an Associate of Applied Science in Culinary Arts from Delgado Community College.

With more than 20 years of experience in the culinary and hospitality industry, Butler has served as an adjunct instructor at Delgado, Chief Operating Officer of Liberty's Kitchen and Executive Sous Chef at Treasure Chest Casino. In 2016, she was recognized with the Catalyst Kitchens Catalyst for Change Award for her leadership and commitment to workforce development.

Dustin Brien
Kitchen Operations Manager

A Boston native, Dustin Brien serves as Kitchen Operations Manager for Delgado Community College's Culinary Arts Program. A graduate of Newbury College, he brings more than 20 years of culinary and restaurant experience to the program. Brien has held executive leadership positions as Executive Chef at Salu and Byblos Restaurants and Chef de Cuisine at the NOPSI Hotel. He is also a five-time invited chef to the Boudin, Bourbon & Beer Festival, reflecting his expertise and recognition within the New Orleans culinary community.