Our Haute Chefs
Our experienced team of global chefs is constantly evolving. Our concept comes from a culmination of vast experience that is both inspired and executed with passion. Our mission is to expose you to many cuisines that have been mastered by chefs in their chosen field of expertise.
The Haute Chefs who contribute to our educational process come from diverse and fascinating backgrounds and cultures. Some bring us their highly regarded culinary accolades and advanced education, while others might be self-taught “home-cooks” who have perfected their Grandmothers recipes and beyond.
However we discover them, it takes distinctiveness, presence and personality to be a Haute Chef. Whether you are learning to bake the perfect soufflé, or grill the most memorable steak, you are guaranteed to share a unique experience with extraordinary culinary talent.
Click any chef for more information
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Nancy Lemmel
Desserts |
Vu Nguyen
Asian Cuisine |
Andrew Schwartz
Asian / Thai / French Cuisine |
Scott Aaronson
Meditteranian / Italian / Japanese |
Juan Leon
Modern American / Californa Cuisine |
Stephanie Dinh
Fusion Vietnamese / Upscale Asian |
Jonathan Eisenberg
Global Cuisine |
Suyai Steinhauer
Raw Food / Vegetarian / Vegan
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Chris Mitchum
Seasonal Specialties |
Bob Pechous
World Grill |
Tony Guillen
California Cuisine / Italian / Japanese |
Scott Floyd
American Grill / Italian |
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