Chef J.J. Lui is an associate professor of Culinary Science and Nutrition at the Culinary Institute of America (CIA), where he leads innovative kitchen-lab courses that explore the intersection of science and culinary arts. His teaching emphasizes modern techniques, advanced equipment, and scientific methodology, guiding students through product development, sensory and flavor evaluation, and ingredient discovery. His courses cultivate critical thinking skills and science-based expertise, preparing students to become forward-thinking leaders and food-industry innovators.
Lui joined the CIA faculty in 2013 after both teaching and managing the culinary, patisserie, and hospitality programs at Westminster Kingsway College in London, England. Prior to his academic career, he held a range of culinary leadership roles—including executive chef, head chef, sous chef, and chef de partie—within Her Majesty’s Armed Forces in several locations throughout the United Kingdom. He also contributed as a technical training instructor, shaping the next generation of military culinary professionals.
A proud member of the Master Chefs of Great Britain (MCGB) and the World Master Chefs Society, Lui holds an advanced diploma and a bachelor of science in International Culinary Arts from Thames Valley University in Reading, England. He earned his MBA from King’s College London in 2012 and a diploma in Teaching in the Lifelong Learning Sector from City & Guilds London in 2010. His commitment to lifelong learning is reflected in numerous continuing education courses and professional certifications.
Lui, a Certified Hospitality Educator (CHE) and a member of the CIA’s Faculty Council, received the 2012 Innovative Teaching and Learning Good Practice Award from the Professional Association of Catering Educators. His culinary excellence has earned him multiple accolades, including gold medals and best-of-show honors for hors d’oeuvre and fish displays at the 2014 Société Culinaire Philanthropique Salon of Culinary Art in New York City and a silver medal for garde manger in 2013. His earlier achievements include gold medals in the 2005 Combined Services Culinary Challenge (Inter-Service Parade of Chefs and Food Safety Challenge), and the SCOTHOT competition (Innovative Pasta Dish and Food Safety). He also earned silver medals at the 2006 Hotelympia for Chef and Wine Waiter of the Year and the 2002 Combined Services Culinary Challenge for Senior Chef of the Year.
In addition, his expertise was showcased on British television as part of Jamie Oliver’s Jamie’s School Dinners, where he appeared as a member of the Military Culinary Training Team.
Chef Lui appeared on Netflix’s Next Gen Chef series filmed at the Culinary Institute of America.