About NFCI header

About NFCI

The Niagara Falls Culinary Institute (NFCI) brings the best of both worlds to the table for students and visitors alike.

This 90,000 square foot mixed use facility in a portion of the former Rainbow Mall offers our students the most unique of experiences. Students have access to 7 state of the art teaching kitchens featuring European island cooking suites ... these are dedicated teaching kitchens for NCCC’s culinary and baking and pastry arts students. Special events within the building allow students interested in the hospitality field to gain a real world understanding of what it takes to plan and execute events at a world class facility. And, all students get real-life, hands-on experience in the hospitality industry.

At NFCI, students will learn the latest of techniques from our premier faculty in Baking & Pastry Arts, Brewery Operations, Culinary Arts, Hospitality, and Winery Operations.

Visitors to NFCI can enjoy Savor, a student run fine dining restaurant with an in-kitchen chef’s table, open hearth oven and exhibition style cooking; an ice sculpting lab; La Patisserie, a European style pastry café; and a Barnes and Noble culinary themed store. Our intimate on campus Cannon Culinary Theatre serves a dual purpose for classroom learning and as a venue for visiting celebrity chefs. Stop by and let us tantalize your taste buds with a tour, a special event or a hands-on class in Mise en Place, our Wegmans sponsored community education kitchen.

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Whether you are thinking about becoming a student or planning a visit, the Niagara Falls Culinary Institute will give you the experience you’ve been craving.

Contact us today and we’ll help you develop a taste for the extraordinary!

NFCI is a division of Niagara County Community College (NCCC). For information about NCCC, please visit: niagaracc.suny.edu

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Meet Our Educators

Mark Mistriner photo

Mark Mistriner, CEC, AAC

Interim Assistant Vice President of Academic Affairs for NFCI, Chef

 

Cathy Barron photo

Cathleen Barron, CEPC

Assistant Professor 
Coordinator of Baking & Pastry Arts Program
Baking & Pastry Arts, Chef

Scott Steiner photo

Scott Steiner, CCE, AAC

Assistant Professor
Coordinator of Culinary Arts, Chef

 

Benjamin Loomis photo

Benjamin Loomis, CEC

Director of Community Education - Culinary Arts, Chef

John Matwijkow photo

John Matwijkow, CCE

Associate Professor,
Culinary Arts, Chef

 

Nathan Koscielski photo

Nathan Koscielski, CCE

Instructor

Culinary Arts, Chef

 

Seana Sullivan photo

Seana Sullivan, CEPC

Baking & Pastry Arts
Technical Assistant

Jeffrey Hirschfelt photo

Jeffrey Hirschfelt

Hospitality, Instructor

Dominic Fabrizio photo

Dominic Fabrizio

Instructor

Culinary Arts
Technical Assistant

 

Thunderwolves