Phillip A. Crispo, P.C.III/C.E.C., C.H.E.
Title:
Assistant Professor in Culinary Arts
Education:
Advanced Culinary Diploma, Craft Guild of Chefs, London, England.
Professional Background:
Executive Chef, Drew Norloch Ltd., Royal Botanic Gardens, Edinburgh, Scotland. Executive Chef/Manager, Head Chef, Huntingtower Hotel Co. Ltd.—Crispo’s Dunkeld-Spittal Glenshee Hotel, Perthshire, Scotland. Head Chef, Birnam Institute, Dunkeld, Scotland. Regional Executive Chef, Compass Group USA, Charlotte, NC. Sous Chef, Royal Dunkeld Hotel, Perthshire. Chef de Partie, Harry Cipriani’s, NYC.
Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2006. Compass Group Award for Culinary Excellence, 1999. Gold Medal, International Salon Culinaire, London, 1998.
Member
Slow Food International
Slow Food International
E-mail Address:
©Copyright 2007. The Culinary Institute of America
