MEDIA, PA — Delaware County Community College has named Chef Jonathan Fike as its new Director of Culinary, bringing a seasoned industry veteran on board as the College prepares to expand its award-winning Culinary Arts and Hospitality Program.
Chef Fike, a graduate of The Culinary Institute of America with over 20 years of experience in both the culinary industry and higher education, began his new role in mid-June. His appointment comes at a pivotal time, as the College readies a major expansion of its program with a new Southeast Center in Drexel Hill set to open in spring 2026.
“I am thrilled to be joining an institution with such a strong history of investment in the culinary arts and look forward to cultivating the next generation of culinary leaders in the Greater Philadelphia region,” said Chef Fike.
Before arriving at DCCC, Fike led culinary programs at Chippewa Valley Technical College in Wisconsin and Davis Technical College in Utah. His experience includes executive chef roles and a teaching fellowship at his alma mater, The Culinary Institute of America. In addition to his culinary credentials, he holds a Master of Education from Utah State University.
At DCCC, Fike will oversee the Culinary Arts and Hospitality Program across its Marple Township and Phoenixville locations, in addition to the forthcoming Southeast Center in Drexel Hill. That new facility—located on the former Archbishop Prendergast High School campus—will feature two advanced commercial kitchens and a large demonstration kitchen designed for workforce training and education.
Fike’s role will include curriculum development, faculty leadership, and community engagement. He is expected to expand partnerships with local food and hospitality businesses to strengthen students’ hands-on learning and career readiness.
“Because our region is so rich in food and beverage, there are some amazing employment opportunities,” said Maxx Atkinson, a recent graduate of the program now working at Kennett Country Club. “The chef instructors at DCCC have a true passion for the art of cooking, and industry exposure is also embedded in the curriculum.”
DCCC’s Culinary Arts and Hospitality Program has long been recognized for combining practical training with industry integration. With Fike at the helm and the new Drexel Hill facility on the horizon, the College aims to elevate its presence in the region’s culinary education landscape.
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