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.
Adam Busby, C.M.C., C.H.E.
Director of Education
Adam Busby was previously director of culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada in Vancouver. He also owned two critically acclaimed fine-dining restaurants in Vancouver, Star Anise and Cascabel, and worked at the five-diamond Sandton Sun Hotel in Johannesburg, South Africa. Chef Busby is one of just 59 American Culinary Federation-Certified Master Chefs in the U.S.
Phil Crispo, C.H.E.
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 US, he was regional executive chef with Compass Group USA and chef de partie at 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.
Iliana de la
Vega
Center for Foods of the
Americas 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
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
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.
Stephen J. Eglinski
Hyde Park Pastry Instructor
A three-time winner in Salon Culinaire team competition and former board member of USPastry.org, Stephen Eglinski has been making his mark in the pastry world for almost 20 years. He has held prestigious pastry positions from New York City to Paris, and was most recently the pastry department chairman for The French Culinary Institute.
Connie Guttersen,
R.D., Ph.D.
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,
C.M.B., C.E.P.C., C.C.E., C.H.E.
Greystone Team Leader
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
Kossick
San Antonio Chef-Instructor
A
specialist in Latin cuisines and fluent in Spanish, Elizabeth Kossick has lived
and worked in countries throughout Latin America, studying with renowned
Mexican chefs Carmen Ramirez de Gollado, María Dolores Torres Yzábal, Alicia de
Angeli, and Margarita de Salinas. Chef Kossick has also cooked with Donald Link
at Herbsaint restaurant in New Orleans, LA; served as
executive chef and culinary director for Culinaria in that same city; and
shared her expertise as a culinary consultant in the
U.S.,
Mexico, and
Canada. She is
currently producing an organic, all-natural line of products called Orgánica
Latina. Chef Kossick is a graduate of the University of Mississippi, Florida International University School of
Hospitality & Tourism Management, Le Cordon Bleu, and the Universidad
Nacional Autónoma de México.
Lars Kronmark
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. He
was named the 2007 Chef of the Year by the Cordon d' Or-Gold Ribbon Academy of
the Culinary Arts in St. Petersburg, FL.
Toni Hendrickson Sakaguchi '84,
C.E.C., C.H.E.
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.
Brenda LaNoue, C.E.C.
Greystone Chef-Instructor
Most recently a corporate executive chef for the Arahmas resort consortium in
Thailand,
Brenda LaNoue has enjoyed a culinary career with a
decidedly international flavor. Her career stops range from doing food
anthropology research in Asia, Latin America,
and Europe to working in a variety of executive chef and
instructor positions throughout California
to being chef and caterer for the U.S. Army in
Germany.
Chef LaNoue has been honored with a Bronze Medal for
Customer Service Excellence from the Pentagon.
Hinnerk von Bargen,
C.H.E.
Hyde Park Chef-Instructor
Hinnerk von Bargen holds a Master Chef certificate from the Hotel School in Hamburg, Germany. His professional career has included chef positions in hotels and restaurants in Germany, as well as at the Sun City Cascades Hotel in Bophuthatswana, South Africa, and the Kempinski Hotel Beijing, China.
Thomas Wong '86, C.H.E., C.E.C.
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,
C.C.E., C.H.E.
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. |
