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Anthony Triolo
Director of the Center for Wine & Gastronomy
Anthony Triolo has been a professional in the wine industry since 2015, primarily working as a vineyard manager, cellar master and wine maker in the Santa Cruz Mountains AVA of California and abroad. He holds a WSET3 and has a professional diploma in Viticulture and Enology from UC Davis.
Currently, he is the Director of ACM’s Center for Wine and Gastronomy, chief viticulturalist and vintner as well as Professor of Global Wine Studies. His scholarly interests center on the relationship between humanity and the land, most pertinent to today, agriculture’s role in the on-going global environmental crises. He has a particular focus on sustainable biodynamic viticulture/wine making and the notion of terroir as both bottled place and a philosophy.
He is a veteran of the United States Marine Corps and received a Bachelor’s degree (Summa Cum Laude) in International Affairs from the American University of Paris, a Master’s degree in Strategic Studies from the Université Paul Valery III, Montpellier in conjunction with the Institut d’Études Politiques in Aix-en-Provence, France. He speaks English and French.
Rubén Pol Ramon
Professor of Wine Studies
Rubén Pol Ramon was born in Mollorca, and began his professional career as a chemist before discovering his true passion for wine. This led him to become the Head Sommelier at Disfrutar – the acclaimed three-Michelin-star restaurant in Barcelona which was named The World’s Best Restaurant 2024 by San Pellegrino list. Ruben is now the Co-founder of Partners in Wine – a wine and dine consulting firm working throughout Europe.
Rubén has earned a WSET3 and is a Certified Sommelier with the Court of Master Sommeliers. He is currently pursuing a WSET4 and the prestigious MS (Master Sommelier) Certification.
Recognized as one of Spain’s leading sommeliers, Rubén has won several blind tasting competitions across Europe, including Vila Viniteca 2020, and continues to be a reference point in the international wine scene.
An expert in wine pairing, Rubén teaches “Wine and Food Pairing” and “Wine Marketing and Sensory Analysis” at IAU Barcelona in addition to lecturing at several Sommelier and Hospitality schools across Spain. He is fluent in Spanish, English, and Catalan, and has working knowledge of German and Italian.
Maria Ferlanda
Adjunct Professor of Wine and Gastronomy
Maria Ferlanda comes from from a small village in the Rhône Valley, a third-generation French-Italian whose roots gave birth to her passion for gastronomy and the art of wine.
This passion became a profession following a Bachelor’s degree in Wine Business and Marketing obtained in Bordeaux and a WSET3 in London. Marie has worked with reputable purchasers of both wine and cheese in Europe and the UK. These professional experiences confirmed a conviction: the right selection makes the distinction!
In order to perfect her technical knowledge of wine and the Spanish language, Marie moved to Argentina, working in a bodega during her time there. Each disparate role allowed her to comprehend that sourcing is considerably laborious and time-consuming; including a variety of intermediates who generate additional costs and limit offerings.
With all this and more in mind, Marie started her own freelance service combining the roles of buyer, broker and consultant. She offers personalized solutions dedicated to sourcing and optimizing the buying strategy. She speaks French, English and Spanish.
Dr. Mohammad Hassouna
Professor of Chemistry and Biochemistry of Wine
Dr. Mohammad Hassouna is a cross-disciplinary scientist. He joined ACM in 2014 where he is currently a professor of science and environmental politics and coordinator of scientific research. He previously worked as a researcher and lecturer at the University of Aix-Marseille in France, the University of Lausanne in Switzerland and served as a senior consultant for the Geneva-based international NGO Zoï Environment Network.
Dr. Hassouna holds a BS in Biology and Biochemistry from Birzeit University, and both a DEA in Anaylytical Environmental Chemistry and a Ph.D. in Environmental Chemistry from Université de Provence Aix-Marseille. Dr. Hassouna’s core areas of interest include the dynamics and reactivity of natural organic matter, environmental pollution monitoring, wastewater treatment and global change science and politics.
He has co-directed 12 master and PhD research projects, co-authored several peer-reviewed scientific papers and contributed to more than 20 international scientific conferences. He is fluent in English and French and a native Arabic speaker.
Emilie Kassentini
Professor of Gastronomy and Mediterranean Culture
Emilie Kassentini holds a Professional Master’s degree in Art Mediation from Aix-Marseille University, as well as a Research Master’s degree in Modern and Contemporary Art History from the University of Toulouse Jean Jaurès.
She began her career in the museum sector as a guide-lecturer at the Museum of European and Mediterranean Civilisations (Mucem) in Marseille, an experience that significantly broadened her intellectual scope, expanding her focus from visual arts to a transdisciplinary perspective informed by the social sciences and humanities.
She subsequently joined the Education Department of the Granet Museum, where she spent several years developing partnerships with the academic community to meaningfully engage students in the life and activities of the museum. In the same spirit, she also designed a cultural mediation project for the 2024 edition of the Aix Art Biennale
Since 2020, she has been a faculty member at IAU-ACM, where she teaches courses in Museum Studies, Mediterranean Cultures and Identities, and Food Culture. She is fluent in English and French.
Charles P. DeLeon-Franzen
Graduate Alumnus Fellow
Charles DeLeon-Franzen has a broad accumulation of experience which inform his creative problem solving; including deep dives into the culinary, media-entertainment, and higher-education industries.His latest foray is into the fields of viticulture and enology – working in the ACM-IAU vineyard for the third year running – while moonlighting as a freelance translator and feature writer.
With a French Master of Creative Writing and Translation, a Bachelor of Sciences in Psychology, and a Bachelor of Arts in French; he uses personal daily experiences in diverse disciplines to inspire his works of poetry and prose.
Currently, his work uses Geopoetics to explore the relationship between humanity and the environment – observed while cycling through foreign spaces and aiming to magnify conservation and sustainability efforts. He is fluent in English and French, and is currently studying Spanish, Italian, and Arabic.
Cameron Cook
Graduate Alumna Fellow
Cameron Cook is a dynamic and adaptable professional with a strong foundation in hospitality, wine business, and customer service.
With a Master of Business Administration specializing in Global Wine Studies, and a Bachelor of Science in Economics and Global Leadership, she has gained deep insights into international business, sustainability, and consumer preferences.
Cameron’s hands-on experience in high-volume restaurants, front desk management, and viticulture has equipped me with the skills to excel in customer engagement, team coordination, and crisis management.
Passionate about the intersection of food, beverage, and business, she is eager to apply my expertise to the restaurant and spirits industries, fostering exceptional guest experiences and driving business success. She speaks English, French, and Spanish.