Adjunct Wine Faculty

Rebecca always had an interest in food and wine, but she never thought that interest would lead to anything other than dinners out with friends. Through her early and mid 20s her focus remained purely academic: she studied Music and Anthropology at Pomona College in Clarement, California, which was followed by a Fulbright year in South Korea. In Graduate School she combined these interests and studied Ethnomusicology at the University of Hawaii—Manoa. This background in liberal arts brought her home to New York City in her late 20s, where she began to work in various facets of publishing during the day; at night she got a job in a restaurant to help subsidize her rent. Her interest was piqued.

Rebecca quickly abandoned the literary pursuits and enveloped herself in a world of food and wine. She rose quickly through the ranks from a Server to a Captain to a Wine Director. When a mentor suggested she get her Sommelier certification she relied on her academic background to propel her through the ranks. By 2012–in a mere 5 months– she went from having no certification to being an Advanced Sommelier with the Court of Master Sommeliers. She continued to push herself and succeeded at passing the Master Sommelier exam in 2017, becoming the 25th woman in the USA to hold the coveted title.

She is currently a Sommelier at High Treason, a wine bar in the Inner Richmond neighborhood of San Francisco. Previously she has held the posts of Sommelier at Restaurant Gary Danko; Sommelier at Michael Mina; and Wine Director at Ame, a Michelin starred restaurant in the St. Regis Hotel, San Francisco. She and her husband, Chris—who is also a sommelier—are working towards opening their own wine-focused restaurant in 2018.


Adjunct Wine Faculty

Dave Yoshida first got started in the wine profession while in graduate school, finagling a position teaching Yale's wine classes. After a brief time working in wine retail, he transitioned to a sommelier position with the AvroKO group in New York City. Curiosity led him to intern for the 2013 vintage with Gramercy Cellars in Walla Walla, and after catching the winemaking bug Dave followed with stage years in Bierzo and Chinon, working with Ricardo Perez-Palacios and Domaine Charles Joguet. Having just finished the Master Sommelier examination, he is currently the wine director and 1/2 of the team building the online startup Pollux Wine, helping to promote up and coming California boutique wine producers.


Adjunct Wine Faculty

Early on in his life, Kyungmoon Kim discovered that he had exceptional palate. As he immersed himself in the world of wine, he leveraged his palate and his natural aptitude for memorization to build an extensive base of wine knowledge. After graduating from the Culinary Institute of America in 2005, Kyungmoon sought to round out his education in hospitality management at the University of Nevada, Las Vegas. It was in Seoul, South Korea that he entered competitions, accumulating many accolades including securing third place in the Concours National du Meilleur Sommelier en Vins de France en Corée by SOPEXA and third place in the Korea International Professional Sommelier Contest. In 2009, Kyungmoon traveled halfway around the world to join the opening team of JUNGSIK in Seoul, South Korea. There, he spearheaded the much-lauded wine and beverage department and eventually traveled back to New York to open the second JUNGSIK. After 4 years of running the beverage program and the operation at JUNGSIK that helped garnering 2 Michelin stars, Kyungmoon departed to join the team at The Modern in 2015. While working with The Modern’s wine team, Kyungmoon went on to hold an Master Sommelier Certification and eventually join the Court of Master Sommeliers in 2016.

Leland Scruby

Vice President of Education and School Director

Leland Scruby, Vice President of Education and School Director, originally joined the school in 2005 as a recipe editor in the Culinary department. Over the subsequent nine years, he held positions throughout the Education and Student Affairs teams. He spent many of those years advising international students and strengthening ICC’s international alumni community. After a three-year hiatus, he returned in 2018 to lead the student-facing side of the ICC. Leland is a graduate of the Classic Culinary Arts and Intensive Sommelier Training programs, and is a Certified Sommelier with the Court of Master Sommeliers. Leland has volunteered extensively with the James Beard Foundation, and he is passionate about cocktails and food preservation. He holds a B.A. with Honors in Professional Writing and French Language from Carnegie Mellon University in Pittsburgh, PA, his hometown.


Director of Financial Aid

As the Director of Financial Aid, Russie Allen manages all aspects of ICC’s financial aid programs including federal and state programs, private lending, scholarships and more. Prior to ICC, Russie served as the Financial Aid and Accreditation Director for the National Personal Training Institute. He has also worked with large accrediting bodies such as The National Accrediting Commission of Career Arts & Sciences, and the American Council of Independent Colleges and Schools. Russie holds a Bachelor’s Degree in Business Management, and a Master’s Degree in Management, from the University of Phoenix. Russie joined the International Culinary Center in 2017.

Jim Rollston,, ICC Sommelier Instructor

Jim Rollston, MS

Adjunct Wine Faculty

Jim Rollston brings nearly 20 years of experience in the wine and hospitality industries to ICC and currently serves as the Wine Director for three-Michelin star Manresa in Los Gatos.

He previously held sommelier roles at world class resort properties from Cyrus Restaurant in Healdsburg to the three restaurants of The Lodge at Pebble Beach. In addition to his restaurant experience, he has also worked in a number of winemaking roles at wineries throughout Northern California.

In 2013, Rollston started his journey towards the Master Sommelier exam when he was awardedthe Rudd Scholarship from the Guild of Sommeliers. Presented to the highest scorer in the Advanced Sommelier exam from the Court of Master Sommeliers, Americas, the scholarship provides Master Sommelier candidates with funds for coursework and an invitation to attend the Rudd Masters Roundtable in Napa Valley, CA. After several years of study and working with mentors in the wine industry, he earned the prestigious title of Master Sommelier from the Court of Master Sommeliers in May 2016.

In addition to his position as Wine Director for the three-Michelin star Manresa, Rollston also oversees the beverage team, lending his expertise to beer, cocktails, spirits, and more in pairing with Chef Kinch’s cuisine. Rollston was named one of Food & Wines Best Sommeliers of 2017.



As ICC’s Bursar, Chandanie Persaud, provide students with support and assistance with their payments, making their interaction with the Bursar Office as seamless as possible. She is a graduate of CUNY Queens College with a Bachelor of Arts in Economics and has worked in banking for several years before joining ICC in 2016.


Accounts Receivable Manager

As Accounts Receivable Manager at ICC, Rachel Robb provides payment services support to both incoming and current students. She graduated from SUNY Old Westbury with a Bachelor’s degree in Finance in 2010 and received her Master’s in Public Administration in 2016. With several years of experience working in banking, she strives to provide the highest level of customer service and support, making the student’s interaction with the Bursar office as seamless as possible. She joined ICC in 2014.

icc chef instructor nicolas baron


Chef Instructor

A Native of the French Riviera region, Chef Nicolas was drawn to the art of cooking from the young age of 10. He was fascinated with the fact that by altering the recipe, the same simple ingredients could be turned into an array of different succulent dishes. In his mid-teen years, while attending Culinary School in Normandy (graduated 1987), Chef Nicolas initially trained in a Michelin Star restaurant, under Chef Yves Louet, Master Chef of France. Then, he spent several years in Paris at Le Clos Longchamps (*Michelin) and Le Meridien Hotel under French Culinary Academy Dean, Chef Maurice Brazier. Achieving his dream to have the opportunity to bring and practice his craft abroad, Chef Nicolas moved to England working at the notorious Hilton Hotel London for 2 years. He then moved to Australia to work full-time at the Hilton Hotel Sydney while earning his B.S in Hospitality Management at the University of New South Wales. Chef Nicolas then held positions of Sous-Chef at Maxim’s Restaurant, Singapore, Sous-Chef and Executive Chef in West Africa, New Caledonia, New Zealand, Bali, Indonesia and The Bahamas at various 5 Star hotels, yachts and fine resorts. In early 2006, Chef returned to France to build his brand as “The Green Chef,” a Food Consultant and Private Caterer. He then transitioned the brand to California, cooking for celebrities in LA and high profile Silicon Valley CEOs as a Private Chef & Caterer. Seeing teaching as a legacy, especially as a culinary professional, and finding even more fulfillment in his craft after several teaching assignments Chef Nicolas joined the ICC. His motto is, “Cook with Passion” as he strongly believes that passion is the main ingredient in preparing and cooking amazing food.


Pastry Arts Instructor

Coming from a family where both parents cooked, Chef Kam Golightly developed an appreciation for cooking at a young age and it was in her sophomore year of high school that she realized she could make a living out of her passion. Pursuing this idea, Chef Kam studied the culinary arts and minored in business at Drexel University in Philadelphia. After her studies, she traveled Europe, taking the opportunity to stage at various bakeries. When she returned to the US, Chef Kam took on her first full-time position at Redd in Yountville (a 1 star Michelin property) and worked under Nicole Plue, a 2010 James Beard winner. In 2011, Chef Kam became Redd’s Executive Pastry Chef and was responsible for not only onsite pastry production but also offsite accounts such as the Pebble Beach Food and Wine Events and Robert Mondavi Vineyards. Receiving recognition for her hard work, Chef Kam was nominated for best new pastry chef with Food & Wine Magazine in 2012.

Transitioning to the North Bay Area in 2013, Chef Kam accepted an Executive Pastry Chef position at Oliveto, a farm-to-table restaurant, and cafe in Oakland. It was here that she supported the Community Grain project, focusing on whole heirloom grain breads and pastries. She notes that living in California leaves no room for excuses when it comes to being conscious of seasonality and sustainability. Two years later, Chef Kam took on an Executive position at the Firehouse restaurant in Sacramento. Working under the Harvego restaurant group, Chef Kam consulted on three different locations.

Having experienced many avenues of the pastry arts world, from small breakfast cafes in London to Michelin star restaurants in California, Chef Kam has decided to share her knowledge with students at the ICC. A running theme throughout her craft is a sense of nostalgia. She explains, “I like to create dishes where, when someone puts it in their mouth, it transports them back in time”. What makes her stand out as a Pastry Chef turned Instructor is the ability to transform something well known and comfortable and give it a fine-dining twist.