Two very different formative experiences define Chef Sixto Alonso’s culinary style: growing up in the traditional Spanish kitchens of his mother and grandmother and working at the Eiffel Tower Restaurant in France’s capital city. This melding of French and Spanish styles is part of what makes Chef Sixto so unique to the International Culinary Center. Born in Barcelona and educated in Lyon, Chef Sixto teaches students the beauty of simple ingredients and pure tastes prepared in a classic style. An avid hunter, he loves working with venison, and has had his recipe for venison sausage published in the acclaimed outdoor magazine Field & Stream. Chef Sixto joined the International Culinary Center in 1995.