Student Advocacy & External Resources
ACFEF National Apprenticeship Office
ACFEF Apprenticeship Dept.
180 Center Place Way
St. Augustine, FL 32095
Email: apprenticeship@acfchefs.net
Phone: (800) 624-9458 x217
Michigan Department of Licensing and Regulatory Affairs
P.O. Box 30714
Lansing, MI. 48909
Phone: (517) 373-6774
Website: http://www.michigan.gov/lara/
State Department of Education
Michigan Department of Education
P.O. Box 30008
608 West Allegan Street
Lansing, MI 48909
Phone: (833) 633-5788
Website: http://www.michigan.gov/mde/
State Higher Education Agency
Michigan Student Aid
PO Box 30462
Lansing, MI 48909-7962
Phone (888) 447-2687
Website: http://www.michigan.gov/mistudentaid
Distance Education Accrediting Commission
1101 17th Street NW, Suite 808
Washington, DC 20036
Email: info@deac.org
Phone: (202) 234-5100
Website: Welcome to DEAC | DEAC
U.S. Department of Labor
Marc L. DeCoster
211 W. Fort Street, Room 1319
Detroit, MI. 48226
Phone: 313-226-5654
Email: Decoster.marc.l@dol.gov
FERPA
Family Policy Compliance Office U.S. Department of Education
400 Maryland Avenue
SW Washington, DC 20202-4605
Website: https://www2.ed.gov/policy/gen/guid/fpco/ferpa/index.html
DIG Student Concierge
Detroit Institute of Gastronomy
2211 Gratiot Avenue
Detroit, MI. 48207
Email: concierge@dig.education
Phone: 313-312-4025
Loans for college Student Financial Services
PNC BANK
20500 Woodward Avenue
Detroit, Michigan 48203
Phone: (313) 368-5600
Website: https://www.pnc.com/en/personal-banking.html
Detroit Institute of Gastronomy Administration
John T. Piazza, CEC, CCE, CCA
Culinary Arts Program Director
Email: john@soil2service.org
Phone: 313-312-4025
Jeremy Abbey, CEC, CEPC, CCE, CCA
Director of Academics
Email: jeremy@soil2service.org
Office Hours
Monday – Saturday 9:00 AM to 5:00 PM (EST)
Advisory Committee
Detroit Institute of Gastronomy systematically seeks program guidance and support from an advisory committee made up of representatives from education, industry and human resources. The committee’s opinion is a basis for evaluating and improving curricula, instructional materials, method of delivery, as well as the discovery of alternate student learning experiences and student services. The Committee’s support aids in the development of sponsoring apprenticeship sites, apprenticeship placement, recruitment of qualified instructors, and support of student satisfaction. DIG regularly collects evidence that students are satisfied with the administrative, educational, and support services provided.
Institutional Governance
The DIG Board of Directors oversee and provide leadership which assures ethical decision-making processes in the efficient and effective use of the institute’s resources, enabling the achievement of strategic initiatives in the successful education of its students.
Executive Team
The Executive Director team at the Detroit Institute of Gastronomy plays a vital role in shaping the organization’s mission, culture, and long‑term success. They provide strategic leadership that ensures academic excellence, operational efficiency, and strong industry partnerships, all while upholding the institute’s commitment to hands-on apprenticeship education. By guiding program development, supporting faculty and students, and fostering community and employer relationships, the Executive Director team helps create a learning environment where future culinarians can thrive and where DIG continues to advance culinary education in Detroit and beyond.
Instructors
The instructors at the Detroit Institute of Gastronomy are essential to the school’s mission, serving as academic mentors, educators, and industry professionals who bring real-world expertise directly into the learning experience. Their commitment to student development ensures that apprentices not only build technical skill and theory but also develop confidence, curiosity, and professionalism. By modeling industry standards and nurturing each student’s growth, DIG’s faculty create a learning environment where future culinarians can thrive and where the values of excellence, integrity, and hospitality are passed on to the next generation.
Learn More
To learn more about the stewardship of DIG, follow the link to the directory and discover how the Detroit Institute of Gastronomy is guided, supported, and continually strengthened through its comprehensive governance and academic leadership.
Student Advocacy & External Resources
ACFEF National Apprenticeship Office
ACFEF Apprenticeship Dept.
180 Center Place Way
St. Augustine, FL 32095
Email: apprenticeship@acfchefs.net
Phone: (800) 624-9458 x217
Michigan Department of Licensing and Regulatory Affairs
P.O. Box 30714
Lansing, MI. 48909
Phone: (517) 373-6774
Website: http://www.michigan.gov/lara/
State Department of Education
Michigan Department of Education
P.O. Box 30008
608 West Allegan Street
Lansing, MI 48909
Phone: (833) 633-5788
Website: http://www.michigan.gov/mde/
State Higher Education Agency
Michigan Student Aid
PO Box 30462
Lansing, MI 48909-7962
Phone (888) 447-2687
Website: http://www.michigan.gov/mistudentaid
Distance Education Accrediting Commission
1101 17th Street NW, Suite 808
Washington, DC 20036
Email: info@deac.org
Phone: (202) 234-5100
Website: Welcome to DEAC | DEAC
U.S. Department of Labor
Marc L. DeCoster
211 W. Fort Street, Room 1319
Detroit, MI. 48226
Phone: 313-226-5654
Email: Decoster.marc.l@dol.gov
FERPA
Family Policy Compliance Office U.S. Department of Education
400 Maryland Avenue
SW Washington, DC 20202-4605
Website: https://www2.ed.gov/policy/gen/guid/fpco/ferpa/index.html
DIG Student Concierge
Detroit Institute of Gastronomy
2211 Gratiot Avenue
Detroit, MI. 48207
Email: concierge@dig.education
Phone: 313-312-4025
Loans for college Student Financial Services
PNC BANK
20500 Woodward Avenue
Detroit, Michigan 48203
Phone: (313) 368-5600
Website: https://www.pnc.com/en/personal-banking.html
Detroit Institute of Gastronomy Administration
John T. Piazza, CEC, CCE, CCA
Culinary Arts Program Director
Email: john@soil2service.org
Phone: 313-312-4025
Jeremy Abbey, CEC, CEPC, CCE, CCA
Director of Academics
Email: jeremy@soil2service.org
Office Hours
Monday – Saturday 9:00 AM to 5:00 PM (EST)
Advisory Committee
Detroit Institute of Gastronomy systematically seeks program guidance and support from an advisory committee made up of representatives from education, industry and human resources. The committee’s opinion is a basis for evaluating and improving curricula, instructional materials, method of delivery, as well as the discovery of alternate student learning experiences and student services. The Committee’s support aids in the development of sponsoring apprenticeship sites, apprenticeship placement, recruitment of qualified instructors, and support of student satisfaction. DIG regularly collects evidence that students are satisfied with the administrative, educational, and support services provided.
Institutional Governance
The DIG Board of Directors oversee and provide leadership which assures ethical decision-making processes in the efficient and effective use of the institute’s resources, enabling the achievement of strategic initiatives in the successful education of its students.
Executive Team
The Executive Director team at the Detroit Institute of Gastronomy plays a vital role in shaping the organization’s mission, culture, and long‑term success. They provide strategic leadership that ensures academic excellence, operational efficiency, and strong industry partnerships, all while upholding the institute’s commitment to hands-on apprenticeship education. By guiding program development, supporting faculty and students, and fostering community and employer relationships, the Executive Director team helps create a learning environment where future culinarians can thrive and where DIG continues to advance culinary education in Detroit and beyond.
Instructors
The instructors at the Detroit Institute of Gastronomy are essential to the school’s mission, serving as academic mentors, educators, and industry professionals who bring real-world expertise directly into the learning experience. Their commitment to student development ensures that apprentices not only build technical skill and theory but also develop confidence, curiosity, and professionalism. By modeling industry standards and nurturing each student’s growth, DIG’s faculty create a learning environment where future culinarians can thrive and where the values of excellence, integrity, and hospitality are passed on to the next generation.
Learn More
To learn more about the stewardship of DIG, follow the link to the directory and discover how the Detroit Institute of Gastronomy is guided, supported, and continually strengthened through its comprehensive governance and academic leadership.