Our Advisory Committee

The culinary world is dynamic and always evolving, which means that our school needs to be too. One of the many ways in which we ensure that our programs are up-to-date is by gathering feedback from a group of chefs and industry professionals who are all notable leaders in their field.

These Program Advisory Commitee (PAC) members meet on a regular basis to provide assessments on curriculum content and relevance, as well as the state of our facilities and equipment. By incorporating feedback from PAC members, we can stay in step with the latest industry trends and give our students a relevant education that will better prepare them for the challenges they will face in the real world.

Culinary Arts PAC - New York Campus

• John Artise, restaurant consultant
  
• Chris Beicher, executive chef of Mercer Kitchen
• Dan Kluger, executive chef of ABC Kitchen
• Craig Koketsu, executive chef of Fourth Wall Restaurants
• Ed MacFarland, chef/owner of Ed's Lobster Bar
• Christian Pappanicholas, owner of Resto
• Laura Pensiero, owner of Gigi Hudson Valley in Rhinebeck, NY
• Ben Pollinger, executive chef of Oceana
• Tommy Todd, general manager of AJ Maxwell's
  
• Robert Ubhaus, chef/owner of Resto in Madison, NJ

Culinary Arts PAC - California Campus

• David Bazirgan, chef of Fifth Floor in San Francisco, CA
• Marty Cattaneo, executive chef of Dio Deka in Los Gatos, CA
• Michael Chiarello, executive chef-owner of Bottega in Yountville, CA
• Chris Cosentino, executive chef of Incanto in San Francisco, CA
• Gordon Drysdale, executive chef of Pizza Antica in San Jose, CA
• Bruce Hill, executive chef-owner of Restaurant Picco in Larkspur, CA
• Gerald Hirogoyen, executive chef of Piperade in San Francisco, CA
• Douglas Keane, executive chef of Cyrus in Healdsburg, CA
• David Kinch, executive chef of Manresa in Los Gatos, CA
• Christopher Kostow, chef of The Restaurant at Meadowood in St Helena, CA
• Chris L'Hommedieu, executive chef
• Corey Lee, executive chef of Benu in San Francisco, CA
• Thomas McNaughton, executive chef of Flour + Water in San Francisco, CA
• Daniel Patterson, executive chef of Coiin San Francisco, CA
• Peter Rudolph, executive chef of Madera in Menlo Park, CA
• Joshua Skenes, executive chef of Saisonin San Francisco, CA
• Cal Stamenov, executive chef of Bernardus Lodge in Carmel, CA
• Michale Tusk, executive chef of Quincein San Francisco, CA

Pastry Arts PAC - New York Campus

• Ann Burgunder, baker/owner of Amy’s Bread
• Randy Eastman, executive pastry chef of the Metropolitan Museum Trustees Dining Room
• Kathleen Grosch, pastry chef
  
• Fritz Knipschildt, pastry chef/owner of Knipschildt Chocolatier in Norwalk, CT
• Tori Love, executive pastry chef of The Water Club
• Judith Norell, owner of Silver Moon Bakery
• Dorina Yuen, pastry chef/owner of Oro Bakery & Bar

Pastry Arts PAC - California Campus

• Lori Baker, pastry chef/owner of Baker and Banker in San Francisco
• Lincoln Carson, corporate pastry chef of Mina Group
• Bill Corbett, executive pastry chef of Absinthe in San Francisco
• Janet Rikala Dalton, dessert consultant
• Patti Dellamonica-Bauler, pastry chef of One Market in San Francisco
• Elizabeth Falkner, chef/partner of Citizen Cake and Orson in San Francisco
• Caitlin Freeman, pastry chef of Blue Bottle Coffee in San Francisco
• Tom Gumpel, head of R&D at Panera Bread
• Ethan Howard, pastry chef of Cavallo Point in Sausalito
• Nicole Krasinski, pastry chef
• Christine Law, executive pastry chef of Town Hall, Salt House, Anchor & Hope in San Francisco
• Paul Lemieux, executive pastry chef of Auberge du Soleil in Rutherford
• Emily Luchetti, executive pastry chef of Farallon and Waterbar in San Francisco
• Nicole Plue, pastry chef of Cyrus in Healdsburg
• Michelle Polzine, pastry chef of Range in San Francisco
• Boris Portnoy, pastry chef of Meadowood in St Helena
• Yigit Pura, executive pastry chef of Taste Catering in San Francisco
• Aaron Toensing, pastry chef of Bix in San Francisco
• Terri Wu, pastry chef of Farallon in San Francisco