Born and raised in Pistoia, Italy, “I love it here in Monterey, It reminds me in so many ways of Tuscany – the beautiful land, the best fresh produce, the nearby ocean and its treasures, the perfect kitchen to create authentic Tuscan food!”

Where I’m from, cooking begins with careful attention to the selection of raw ingredients of the best quality, then we prepare with a minimum of sauces and seasoning.

“Olive oil is one of the ingredients of Italian cooking in which we specialize - Tuscan olives produce amazing amounts of high-quality oils. Tuscan farmers excel in the production of olive oil and Tuscany is generally considered to produce some of the finest olive oil in the world.

Chef Alessio Giannuzzi Bio

Chef Brandon Miller
Leaving Tra Vigne in 1990, Brandon cooked in Europe for 18 months. He opened an Italian Restaurant in Amsterdam, cooked with Georges Blanc, and spent many months just traveling and eating. Brandon Miller was born in San Francisco in 1964. He grew up on the waterfront and started his seafood experience in high school, cracking crabs at waterfront stands on Fisherman's Wharf during summer vacations. At the age of 20, Miller began establishing his culinary career when he took over the oyster bar at Pacific Heights Bar & Grill in 1984.

Chef Brandon Chase Miller Bio

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Chef Tony J. Baker
born in Bristol, England, is Executive Chef/ Partner at Montrio, a fine California restaurant housed in Monterey's historic 1910 firehouse.Baker's professional background is notable.

After graduation from culinary school in 1989, Baker began making a reputation for himself in England at several Michelin-acclaimed restaurants. These included the Luckman Park Hotel, England's 1991 Hotel of the Year, and Hintlesham Hall, both of which are noted for their fine cuisine.

In 1991, Baker was honored with the Frank Hawley Medal for Outstanding Achievement in Culinary Arts. During his tenure at Luckman Park, Baker displayed his skills at such events as the wedding of Raine Spencer, stepmother of the late Princess Diana of Wales, and at a banquet hosted by former Prime Minister Margaret Thatcher.


Executive Chef, Tony Baker Bio

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Executive Chef Jacques Wilson Of " The Sardine Factory"
classes include making contemporary Fondues, Cheese Pastas, and Risottos.

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Chef Rodolfo is a graduate of the California Culinary Academy in San Francisco and holds a Business Degree from the University of Guatemala.

Rodolfo who is Guatemalan, French and Spanish, owned and operated his own restaurant for 10 years. He is a Maitre Grillardin in the Chaine de Rotisseurs.
Rodolfo completed a four month apprenticeship at the Hotel Plaza Athenee in Paris, France with Master Chef Claude Barnier. Chef Rodolfo also completed a course on Food Microbiology at the Institute National D'Almentation.

Chef Rodolfo frequently teaches at the Culinary Center of Monterey and is collecting data to write a cookbook featuring the various cuisines he has encountered.

Chef Kimball Jones
joined Wente Vineyards Restaurant as executive chef in 1989. He wanted to make it a true reflection of California's farm-fresh culinary sensibilities. He introduced daily changing menus and local, seasonal and organic products, helping the restaurant achieve national renown.
As Wente Vineyards expanded its export business and summer concert series, Kimball's position evolved into executive chef of Wente Vineyards. In this role
he has enhanced the perception of American food through Wente-sponsored American Food & Wine Festivals around the world.

Corporate Executive Chef Kimball Jones Bio

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Executive Sous Chef
Saul Romero
Monterey Plaza Hotel

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Executive Chef Jerry Jake
joined the Stillwater Bar & Grill a little over a year ago coming from the Phoenician Resort in Phoenix, Arizona where he held the position of Chef de Cuisine for the Terrace Dining room.

Jerry's regional cuisine is the culmination of years spent broadening and refining his culinary skills. Born and raised in Northeast, Jerry began his career training at the New England Culinary Institute. Upon Graduation in 1990, he took a position under Jeff Buben at Washington D.C.'s famed three stars Occidental Restaurant.


Executive Chef Jeffrey Jake Bio

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Persently, Chef Rick Edge is Executive Chef at the "PlumpJack Cafe" in San Francisco. He has also held positions of Chef de Cuisine of the acclaimed Pacific's Edge restaurant at the historic Highlands Inn, Park Hyatt Carmel and was the Executive Chef at the very exclusive Club XIX at the Lodge at Pebble Beach.
Although Rick will not be teaching regular classes here at the Culinary Center, he will continue to be a staff member, consulting, and teaching ocassional classes both for the public and for our student chefs. 

We suggest that anyone visiting the San Francisco area, stop by and say hello and sample his always fantastic menu at the PlumpJack Cafe!

Executive Chef Rick Edge Bio

We are very proud to have Chef Doug join our teaching staff here at the Culinary Center of Monterey. His expertise and excellent teaching abilities continue to be of great benefit to our student chefs with their eye on a career in the culinary field.

Along with a very full schedule of classes with our vocational program, Chef Doug has also created and is teaching a series of classes for kids. Along with encouraging young people to try their hand in the kitchen, he stresses kitchen safety and good nutrition. These classes have been extremely successful in teaching new skills, new eating habits, and lots of fun!


Chef Doug Cooperman Bio

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Paul's culinary career was sealed during his apprenticeship with Swiss Chef Gerald Leder at the Wort Hotel in Jackson Hole , Wyoming . Realizing the importance of professional education, he left behind his mountain resort lifestyle and moved to New York where he attended The Culinary Institute of America. After graduating with honors, Paul and his wife Barbara relocated to South Lake Tahoe , California . Starting as a dinner cook with Harrah's Hotel and Casino, it wasn't long before Paul was promoted to sous chef. "When you work for a company that matches your drive for excellence, it's a good fit." The "fit" was good enough to keep Paul's drive going for 21 years. He worked as Chef de Cuisine in each of the 8 restaurant concepts. And when that wasn't enough, he helped create new concepts, redesigned old ones and worked with the corporate team to open new restaurants at other Harrah's properties around the country. He moved up the ranks to Executive Chef and eventually was promoted to Director of Culinary Operations for both Harrah's and Harvey's Hotels.

Executive Chef Paul Lee Bio
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