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David Bruno '88, PC III, CEC
Hyde Park Chef-Instructor
Prior to returning to his alma mater as a member of the faculty in 2001,
Chef Bruno worked as executive chef at Cripple Creek and Bing's restaurants in Rhinebeck, NY, and Ardsley Country Club in Ardsley, NY. He also
served as the executive sous chef and head chef at
the Mayflower Inn in Washington, CT,
as well as sous chef at La Crémaillère in Banksville, NY. Chef Bruno is also vice president of the
Mid-Hudson chapter of the American Culinary Federation (ACF). |
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Tucker Bunch
Greystone Chef-Instructor
Tucker Bunch brings more than 16 years of industry
experience to the classroom, having worked at a wide variety of Houston,
TX foodservice establishments. Most
recently research and development chef for the 150-unit Joe's Crab Shack casual
dining chain, Chef Bunch was also chief operations officer and executive chef
for Crescent City Beignets, Inc., the winner of the Nation's Restaurant News
Hot Concepts! Award in 2004. |
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Patrick Clark
Greystone Chef-Instructor
Before joining the faculty at Greystone,
Patrick Clark was the chef at the critically acclaimed Sutro's at the Cliff House in San Francisco, CA.
He previously served as executive chef at a variety of top California
establishments, including California Café, Santa Barbara Grill, and the Silver
Creek Valley Country Club. A member of the American Culinary Federation, Chef
Clark has won numerous medals in competitions around the world, including eight
team gold medals at the 1992 Culinary Olympics in Frankfurt, Germany as a
member of the Chaîne des Rôtisseurs Culinary Team USA. |
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Phil Crispo, PC III, CEC, CHE
Hyde Park Chef-Instructor
Prior to joining the CIA faculty in 2005,
Chef Crispo held executive chef positions at several
prestigious establishments in Scotland, including the Royal Botanic Gardens, Dunkeld-Spittal Glenshee Hotel,
and Birnam Institute. In the
U.S., he worked for Compass Group USA and Harry Ciprianis restaurant in New York City. Chef Crispo holds an Advanced
Culinary Diploma from the Craft Guild of Chefs in London,
England
and a certification in pâtisserie and baking from Perth Technical College in Perth,
Scotland. He earned the Compass Group Award for Culinary Excellence
in 1999 and a Gold Medal at the International Salon Culinaire in London in 1998. Chef Crispo is a member
of Slow Food International. |
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Almir Da Fonseca, CEC
Greystone Chef-Instructor
Almir Da Fonseca studied culinary arts in his native
Brazil
and during an apprenticeship with Chef Jacques Arpi in
France. His
vast industry experience includes chef and executive chef positions in
establishments throughout Northern California, including
the Lucas Wharf Restaurant, Jack London's Creekside Restaurant, the Marconi Conference
Center, and Café 450. In addition
to his teaching responsibilities at Greystone, Chef Da Fonseca is chef/consultant for the San
Francisco Towers
and chef/owner of Flavor Source Sauces and Catering Services. |
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John DeShetler '68, PC II, CCC
Hyde Park Chef-Instructor
An active member of the Institute of Food Technologists and the Research Chefs Association, John DeShetler is
involved with new product development and conceptual prototype design for the CIA's
industry services area. He has previously taught in the ACF Apprenticeship
Program and was senior experimental chef at H. J. Heinz Company. Chef DeShetler has earned gold and
silver medals at numerous culinary competitions throughout his career, including
the Pittsburgh and
Philadelphia Culinary Arts Food Salons and the New York Food Show. |
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Lars Kronmark, CWP
Greystone Chef-Instructor
Lars Kronmark was educated in
Denmark
and gained his culinary training throughout Europe. His
24 years of teaching experience have taken him around the world—to
Mexico,
Italy,
Spain,
China, and across the
United States. Chef Kronmark is a member of
Zinfandel Advocates and Producers, and is a founding member of the Marin County
Wine Society. |
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Toni Hendrickson Sakaguchi '84, CEC, CHE
Greystone Chef-Instructor
Prior to coming to the CIA, Toni Sakaguchi was fine-dining restaurant chef at The Grille,
the restaurant in the Sonoma Mission Inn & Spa in Sonoma, CA. She also
served as executive chef in two of the nation's top restaurants, Border Grill
Restaurant and City Restaurant in Los Angeles.
Chef Sakaguchi has published recipes in Time Life
Books, several newspapers, and Vegetarian Times magazine. |
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Hinnerk von Bargen, CHE
San Antonio Chef-Instructor
Originally from Rotenburg/Wûmme, Germany, Chef Hinnerk von Bargen holds a Master Chef Certificate from the Chamber of Commerce in Hamburg. Before coming to the CIA, he held professional positions at The Kempinski Hotel, Beijing, China; The Hotel Vier Jahreszeiten, Hamburg Germany; The Cascades Hotel, Sun City, Bophutatswana, South Africa; and The Plaza Hotel, Hamburg, Germany. In addition to acting as an advisor and judge for the ProChef® Certification Program, Chef von Bargen is also a member of the Research Chef Association. |
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Thomas Wong '86, CEC, CHE
Greystone Chef-instructor
Thomas Wong's culinary career has taken
him to a variety of restaurants, resorts, and hotels. Just prior to joining the
Greystone faculty, Chef Wong was executive sous chef
for the Mauna Lani Bay Hotel and Bungalows in Kohala Coast, HI.
He was previously executive chef for several other Hawaiian hotels, including
the Hotel Hana Maui in Hana,
and the Waialae Country Club and the Royal Hawaiian
Hotel, both in Honolulu. |
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Ken Woytisek, CEC, CCE, CHE
Greystone Chef-Instructor
Ken Woytisek has
held a variety of foodservice positions in California over the past 10 years, most recently as chef de cuisine
and consultant at Insalata's Restaurant in San Anselmo, CA. His career has also included stops at Square One,
China
Moon Café, and South Park Café in San Francisco. Chef Woytisek has traveled to
India,
Vietnam,
Thailand,
Japan, and
China
to help enrich his classes on Asian cuisine. |
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* Note: The CIA reserves the right to alter its instructor assignments as may
be deemed necessary. |
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