John Boretti
Chef Boretti has been cooking since age 4 and comes from a family of restauranteurs. He started his culinary journey through job shadowing in high school and jumped into the restaurant business shortly after graduation. His skills include catering, small restaurants, Bed & Breakfast, fine dining, and business management. His post-secondary experience includes culinary skills development, food safety, restaurant operations, student restaurant operations, and culinary competition judging. In 2007 Chef Boretti played a part in establishing the culinary curriculum at Vance-Granville Community College. Chef participated in development of the North Carolina Culinary Arts and Hospitality curriculum used statewide.
John Rutt
Head of Employment Outreach
Graduate of Johnson & Wales school of Culinary Arts.
Head of student employment outreach
Cultivates relationships with restaurants and foodservice providers throughout the Triangle to help place students and graduates in high paying jobs
Faculty Advisor for Northern High School FCCLA
Peter Brodsky
Banquet Director
Graduate of the Culinary Institute of America
Oversees all catering operations, serving roughly 12,000 meals annually
The official District Caterer, providing food and wait service to elementary schools, middle schools, other high schools, and district offices
Works closely with the DPS Hub farm in our Farm to Fork aspect
Andrew Somers
Where it all began
Developed Northern High School’s CTE Culinary Program into one of the state’s most successful program
High standards of behavior and professionalism resulting in 88-100% Vocat passing rate for 7+ years
Wrote/developed culinary reference texts for teachers and students
Author of “The Cook's Book”: sanitation, cooking, managing, purchasing, and producing everything from short order to gourmet meals and banquets.
