Tai Chopping

With over two decades of cross-Atlantic experience in fine dining restaurants and hotels, Chef Tai Chopping brings a variety of experience to The International Culinary Center’s pastry program. Following graduation with honors from Johnson & Wales, Chef Tai spent the next several years under the pastry tutelage of Gray Kunz and Christian Delouvrier at New York’s Lespinasse, moved to southern France to work with esteemed Michelin®-rated chef René Berard, then came back to the US to further expand her repertoire in the legendary kitchens of Charlie Palmer and Mario Batali. In 2006 she opened New York’s Del Posto with Batali and Lidia Bastianich. She came to the school with a desire to help develop new generations of pastry chefs and loves to learn new tricks everyday! Chef Tai joined The International Culinary Center in 2010.