Joe Linnehan
2016 Graduate
Chief Operating Officer
When I was looking at colleges, affordability was one of the biggest factors in my decision. I was paying for school myself and wanted a quality education without taking on years of student loan debt. LRCC made that possible. Through a high school program, I was able to earn college credits before graduating, and the combination of those credits, affordable tuition, and a strong Culinary Arts program made LRCC an easy choice.
I’ve known since I was young that I wanted a career in hospitality. I attended culinary camps, competed in cooking events, watched almost every episode of Chopped, and spent countless hours learning about food and the restaurant industry. While I was confident in pursuing Culinary Arts, I had no idea where that path would eventually lead.
At LRCC, I quickly learned that the program was about much more than cooking. I developed technical skills, but I also learned professionalism, teamwork, discipline, time management, and how to work under pressure. The small class sizes allowed me to build strong relationships with instructors who genuinely cared about my success. They challenged me, encouraged me, and helped me grow both personally and professionally.
One of the most valuable parts of my experience was the people. My classmates came from a variety of backgrounds, age groups, and levels of experience. Some were just beginning their careers, while others already owned businesses or had years of industry experience. I learned so much from the people around me as well as from the curriculum itself. Through the Hospitality Club, classroom projects, and countless hours spent together in the kitchen, I formed friendships and professional relationships that I still value today.
The networking opportunities at LRCC were equally important. Working alongside hospitality professionals, restaurant groups, and industry vendors helped me build connections that opened doors throughout my career. Those relationships, combined with the confidence I gained at LRCC, prepared me to continue my education and pursue opportunities I never could have imagined at 18 years old.
After graduating from LRCC in 2016, I transferred to Southern New Hampshire University through the 2+2 program and earned my bachelor’s degree in Hospitality Business Management in 2018. The pathway allowed me to achieve my educational goals without the financial burden often associated with a traditional four-year college experience.
Since then, my career has taken me far beyond the kitchen. I’ve worked in hotel and restaurant leadership roles across the East Coast, supported hospitality operations and business development, and eventually joined Tinios Hospitality Group, where I had previously worked as a cook in high school. Today, I serve as Chief Operating Officer at Tinios, helping lead an organization that employs hundreds of people across multiple restaurants and businesses.
Looking back, LRCC was one of the smartest educational and financial decisions I could have made. It gave me the foundation for a career that has expanded into leadership, marketing, technology, operations, and business management. More importantly, it taught me how to think critically, work with people, stay curious, and continue learning throughout my career.
There’s something special about being part of a smaller college. You get to know people, build genuine relationships, and feel like you’re part of something. If I could give one piece of advice to prospective students, it would be this: visit LRCC and experience it for yourself. Meet the instructors, talk with students, and explore the campus. You don’t need to have your entire future figured out. LRCC provides the tools, support, and opportunities to help you discover what comes next.
Nearly a decade after graduating, I still appreciate the lessons, relationships, and experiences that began at LRCC. I wouldn’t change my decision to attend LRCC for anything.