Mohawk Valley Community College has named Vincent Petronio to the position of Dean of the School of Business and Hospitality, responsible for setting the standard for intellectual engagement, academic integrity, and accomplishment by providing strategic vision for and operational leadership of his academic school. He also will develop a strategic plan for his academic school that aligns with MVCC’s Strategic Plan and bring inclusive and collegial leadership to support the needs of faculty, staff, and students.

“Vince came to MVCC as a successful restaurateur with several years of experience in the local culinary scene,” says Dr. Lew Kahler, MVCC Vice President for Learning and Academic Affairs. “As the Director of Hospitality Programs, he led the efforts to redesign the curriculum in the culinary programs, and we are excited to see how he will bring this entrepreneurial spirit to the leadership of the School of Business and Hospitality.”

As Director of Hospitality Programs, Petronio created a hospitality-specific orientation for incoming students, including a campus tour, faculty introductions, and assistance with getting their books and supplies, ensuring they are ready to begin their lab classes on day one. He also has been working to modernize the programs’ curricula and created a culinary garden on the Rome Campus for students to plant, harvest, and use fresh produce to better their understanding of product quality and local food systems.

“As Dean, I hope to strengthen existing relationships with area businesses as well as forge new and lasting partnerships within the community,” says Petronio. “It is my aspiration to create an impactful learning environment within the school that fosters our students’ curiosity and prepares them for all of the incredible opportunities on the horizon in Central New York.”

Prior to joining MVCC, Petronio co-launched mōtus, a restaurant located in Downtown Utica focused on approachable, seasonal, house-made dishes. While earning his bachelor’s degree in culinary arts management from The Culinary Institute of America, he worked at Blue Hill at Stone Barnes under Chef Dan Barber, where he developed a passion for local and sustainable cuisine. He then served in several positions at The Tailor and the Cook in Utica, including Chef de Cuisine, where he was able to refine his technique, deepen his passion, and meet mōtus partner, JD Smith.