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).
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.
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.
Phil Crispo,
PCIII, 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.
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.
Iliana de la
Vega
San Antonio Chef-Instructor
Iliana de la Vega is the former
executive chef-owner of El Naranjo, a highly
acclaimed restaurant in Oaxaca,
Mexico.
Chef de la Vega attended university and launched her culinary career in her
native Mexico City, eventually
becoming chef-owner of a successful bakery and catering business before opening
El Naranjo in 1997. A renowned authority on Mexican
and Oaxacan cuisine, she has given cooking classes
and demonstrations on the subjects for more than 14 years. In addition, Chef de
la Vega has been a speaker and guest chef for restaurants, colleges, and
culinary festivals throughout the
U.S.
and featured in numerous publications, including The New York Times and Bon
Appétit. She is a member of the Advisory Committee for the CIA
Center for Foods of the
Americas.
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.
John Difilippo
Greystone Pastry Instructor
John Difilippo was executive pastry chef at Auberge du Soleil in Rutherford, CA prior to joining the CIA faculty. Chef Difilippo has held a number of professional pastry positions in California, and served as pastry chef at The Ritz-Carlton Hotel in Phoenix, AZ. He also attended Chef Ewald Notter's International School of Confectionery Arts.
Stephen L. Durfee, CEPC, CHE
Greystone Pastry Instructor
Most recently serving as pastry chef at Charles Nob Hill in San Francisco, Chef Durfee worked for over five years at The French Laundry in Yountville, CA. He won the 1998 James Beard Award for "Outstanding Pastry Chef" and was named one of the "10 Best Pastry Chefs in America" in 1999 by Pastry Art & Design.
Dr. Connie Guttersen,
RD
Greystone Visiting Nutrition Instructor
For more than 10 years, Connie Guttersen has specialized in wellness and preventive medicine. She has been involved with the program research and development of a major wellness center in Bellevue, WA, where she published their Standards of Care I. Ms. Guttersen was also a professor at Texas Christian University.
Robert Jörin,
CMB, CEPC, CCE, CHE
Greystone Team Leader, Baking and Pastry Arts
Robert Jörin brings a wealth of experience to Greystone as past owner and pastry chef of the highly successful Upscale Downtown Bakery in Petaluma, CA, and as an instructor with more than 20 years of teaching baking and pastry professionals. Chef Jörin was a member of the U.S. team that won the coveted Grand Prize at the 1999 Coupe du Monde de la Boulangerie (The World Cup of Baking).
Elizabeth
Johnson-Kossick
San Antonio Chef-Instructor
Elizabeth Kossick is a Latin cuisines specialist for the Culinary
Institute of America at San Antonio
where she teaches, conducts research, and produces multi-media tools for the
Center for Foods of the
Americas.
Prior to joining the CIA Elizabeth founded Organica Latina, an All-Natural and Organic food line featuring
products from interior Latin America and was the Culinary Director of Culinaria in New Orleans, LA. She has worked and studied
under such talented chefs as Donald Link, Margarita de Salinas, and Maria
Dolores Yzábal. Chef Kossick specializes in the foodways of Latin
America and is a graduate of the University
of Mississippi, Florida
International University School of Hospitality and Tourism Management, Le
Cordon Blue, and the Universidad Nacional Autónoma de México.
Lars Kronmark, CWP
Greystone Chef-Instructor
Lars Kronmark was hand-picked from the finest culinary educators in the
United
States
to help open the Greystone campus in
August 1995. Chef Kronmark has taught leading industry
professionals in many custom and catalog programs and been involved with the
Worlds of Flavor® International Conference and Festival since its inception in
1996. His interest in wine has led him to conduct wine-related cooking classes,
become involved in wine auctions, and earn CIA
Certified Wine Professional™ status. Chef Kronmark lives with his family in St. Helena, CA,
where he grows Cabernet Franc grapes and makes his own wine that includes
grapes from the CIA property.
Toni Hendrickson Sakaguchi '84,
CEC, CHE
Greystone Team Leader, Culinary Arts
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.
Scott Samuel
Greystone Chef-Instructor
With
more than 20 years in the restaurant industry, Scott Samuel is an accomplished
chef with a wide range of experience. Chef Samuel was most recently a
chef-instructor for Seattle Culinary Academy and the owner
of Simply Brilliant, a business specializing in catering and private culinary
instruction. He was previously a private chef; sous chef for the four-star Herbfarm restaurant in Woodinville, WA; and the
original executive chef at Brie & Bordeaux in Seattle, where he was
nominated for the James Beard Foundation "Rising Star Chef of the Year" award.
In addition to other chef positions in Hawaii and Washington State, Chef Samuel
completed an apprenticeship at The French Laundry in Yountville, CA. He holds a
BA in hotel/restaurant administration from Washington State University.
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.
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.
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. |
