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| CHEF'S ADVISORY COUNCIL |
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Our Chefs' Advisory Council is made up of a wide range of noted professionals, all of whom are committed to excellence in culinary education.
The group includes some of the most respected and creative working chefs in the nation. They're an invaluable resource, because they ensure that our education meets their high standards and that our students receive training that properly prepares them for the challenges of the industry.
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CULINARY ARTS
Michael Anthony, Executive Chef, Gramercy Tavern
Lidia Bastianich, Chef/Owner, Felidia, Lidia's Italy
Cynthia Billeaud, Director of Human Relations, The Dinex Group
Daniel Boulud, Chef/Owner, Daniel
Scott Campbell, Executive Chef, New Leaf Restaurant & Bar
Floyd Cardoz, Executive Chef, North End Grill
Alexandra Guarnaschelli, Executive Chef, Butter
Kerry Heffernan, Executive Chef, South Gate
Hemant Mathur, Executive Chef, Tulsi
Marc Murphy, Chef/Owner, Landmarc
Missy Robbins, Executive Chef, A Voce
Damian Sansonetti, Executive Chef, Bar Boulud
Anthony Sasso, Chef de Cuisine, Casa Mono
Marcus Samuelsson, Chef/Owner, Marcus Samuelsson Group
Michael Schlow, Executive Chef/Owner, Radius
Gail Simmons, Special Projects Manager, Food & Wine
Katy Sparks, Culinary Consultant
Marc Taxiera, Executive Chef, Russian Tea Room
Bill Telepan, Chef/Owner, Telepan
Norman Van Aken, Chef/Owner, Norman's
Matthew Weingarten, Executive Chef, Inside Park at St. Bart's
PASTRY & BAKING ARTS
Jean-Francois Bonnet, Chef/Owner, Tumbador Chocolate
Sina Clark, Vice President of Operations, Magnolia Bakery
Michael Laiskonis, Executive Pastry Chef, Le Bernardin
Richard Leach, Pastry Chef, Park Avenue Cafe
Daniel Leader, Chef/Owner, Bread Alone
Jennifer McCoy, Executive Pasty Chef, Craftbar
Ellen Mirsky, Pastry Chef, Public, Owner, emChocolatier
Joseph Murphy, Pastry Chef, Harvest Restaurant Group
Pichet Ong, Chef/Owner, Village Tart, Spot Dessert Bar
Surbhi Sahni, Exexutive Pastry Chef, Tulsi
Elisa Strauss, Chef/Owner, Confetti Cakes
CULINARY MANAGEMENT
Jason Apfelbaum, President & CEO, Chef & Company
Dr. Jennifer Berg, Director, NYU Graduate Program in Food Studies
Mark Buonagurio, Founder/Managing Partner, RAP POS Aloha
William Guidara, General Manager, Eleven Madison Park
Sue Klein, Treasurer, Night Sky Holdings
Andrew Rigie, NYC Director of Operations, New York State Restaurant Association
Martin Shapiro, Managing Partner, Myriad Restaurant Group
HOSPITALITY MANAGEMENT
Chi Chiman, Corporate Director of Distribution and Systems, Loews Regency Hotels
Sonny Christopher, General Manager, Washington Square Hotel
Deborah Croce, Director of Human Resources Manager,
The Ritz-Carlton New York Central Park
Scott Erlich, General Manager, The Wolcott Hotel
Maria Garcia, Director of Human Resources, Sheraton LaGuardia East Hotel
Dr. Robert Koenig, Executive Director of Student Advancement Programs, NYIT
Ellen Mastov, Accounts Receivable Manager, Courtyard New York Laguardia
Henry Salus, Vice President, Harvard Club of New York City
Ed Staniszewski, General Manager, Sheraton La Guardia East Hotel
Ramesh Malkani, Controller, Courtyard New York Laguardia
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From Left to Right: M. Murphy, Rigie, Robbins, Buonagurio, Campbell, Shapiro
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From Left to Right: Ong, Telepan, Leach, J. Murphy, Laiskonis, Sparks
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School Director Richard Simpson
and Gail Simmons
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Michael Laiskonis and Dan Leader
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Sansonetti, Buonagurio,
Guarnaschelli, Campbell and
S. Zagor
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Ong, Bonnet, Telepan
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