Welcome, new BTD faculty members

The Business Technologies Division welcomed two new tenure-track faculty members at the start of Spring Semester.

Donna von Deylen is now a tenure-track instructor in Accounting after serving at Cincinnati State for over 20 years as an adjunct instructor and for the past two years as an Annually Contracted Instructor.

Donna has a bachelor’s degree in Accounting from Ferris State University and an MBA from Western Michigan University.  

Throughout graduate school, Donna worked for a not-for-profit organization as an accounting specialist. After graduation, she was employed as a Branch Manager in the banking industry in Grand Rapids, Michigan.

Later, she left the banking industry and joined a rehabilitation company doing contract negotiations and business development. 

Donna and her husband moved to Cincinnati in 1998 and she started teaching at Southern Ohio College.

Donna said, “My enjoyment from assisting others with their educational goals led me to accept an adjunct faculty position at Cincinnati State. Now, with many years of experience, I can say I truly enjoy my time spent in education.”

Donna and her husband have two daughters and two dogs and recently become empty nesters.

Greg M. Skibinski is a long time Executive Chef who has joined the Culinary Arts/Midwest Culinary Institute faculty.

Greg earned an associate’s degree in Hospitality Management from Ivy Tech State College and a bachelor’s degree in Applied Management from Ohio University.

He also completed a three-year Hospitality Apprenticeship program from the American Culinary Federation (ACF) through coursework at Columbus State Community College.

Prior to joining Cincinnati State, Greg was the Executive Chef and Director of Operations for Coldstream Country Club for 12 years, and at Western Hills Country Club for 11 years.

Greg is an American Culinary Federation Certified Executive Chef and he has earned 28 gold medals in culinary competitions, as well as a gold medal and best-in-show from the Hotelympia international competition.

He has been selected as Local ACF Chef of the year twice, and was awarded the National ACF Presidential Medallion.

Greg has coached two junior culinary competition teams that reached the regional finals, and he has served as a judge for regional, national, and international competitions representing the ACF and the United States.

Greg said, “I’m very excited about my new role, and I feel very lucky to work with such a great group of Culinary professionals at Cincinnati State.”

Greg and his wife are parents to “two wonderful girls”– Ellie Mae, age 5, and Briella Rose, who is 4 months old.