Michael Pardus '81
Title:
Professor in Culinary Arts
Education:
B.S. summa cum laude, Johnson and Wales University, Providence, RI; A.O.S. with honors, CIA.
Professional Background:
Executive Chef, The Swiss Hotel, Sonoma, CA. Freelance Chef, Napa Valley, CA. Sous Chef, Mustard's Grill, Yountville, CA; The Country Inn at Princeton, Princeton, MA. Saucier, Miramonte Restaurant, St. Helena, CA; Las Colinas Sports Club, Dallas. Chef, Arturo's Ristorante, Worcester, MA.
Awards:
Outstanding Community Service Award, New Paltz Health Food Initiative, Ulster County YMCA, 2006. East Coast regional winner, Maple Leaf Farms Duckling Recipe Contest, 1999.
Learn more about Chef Pardus on his blog.
E-mail Address:
©Copyright 2007. The Culinary Institute of America
