At the CIA's California branch campus, you will immerse yourself in outstanding facilities. You will have access to six cooking and baking suites; a demonstration theatre; and centers for wine studies, flavor discovery, and research & development.
Your Team of Educators
An Unparalleled Team of Educators
At the heart of any outstanding education experience is a talented, dedicated faculty. The credentials and experience of our teaching team are unparalleled in culinary education.
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Robert Bath, M.S. Wine and Beverage Instructor In his more than 30 years in the wine and food industry, Master Sommelier Robert Bath has made his mark in virtually every segment. An instructor in the CIA's Rudd Center for Professional Wine Studies since 2003, Mr. Bath has taught students around the world in the Master Sommelier program. He is the co-owner of Robert Bath Imports, which specializes in importing estate-grown New Zealand wines from family-owned wineries, and The RLB Wine Group, a sales, marketing, and education consulting business. Mr. Bath previously worked as a national sales manager in the wine field and has managed high-profile, wine-oriented restaurants. His wine writing has appeared in such publications as the Sommelier Journal and Santé. |
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William M. Briwa '80, C.E.C., C.H.E. Chef-Instructor William Briwa was the resident chef for the Hess Collection Winery in Napa, CA before becoming an instructor at Greystone. He then served as the executive chef in the Wine Spectator Greystone Restaurant for a year before returning to the faculty. He has also worked at The French Laundry and Domaine Chandon. Chef Briwa is a board member of the Napa Valley Farmers Market. |
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Aaron Brown, C.B., C.H.E. Baking Instructor Aaron Brown was bakery manager for Big River Breads, where he designed and equipped a new bakery facility. His extensive industry experience includes serving as head baker for Il Fornaio America Corp. in Denver, CO (where he won the company-wide "Baker of the Year" award) and in Las Vegas, NV. He was also baker/pastry chef for Il Fornaio in Portland, OR. Chef Brown previously owned Spent Grain Baking Company in Seattle, WA. |
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John Buechsenstein, C.H.E. Visiting Wines Instructor A graduate of the renowned school of enology and viticulture at the University of California, Davis, John Buechsenstein has been wine educator for more than 30 years, currently teaching extension courses at UC Davis as well as at The Culinary Institute of America at Greystone. As an active and enthusiastic winemaker in the California North Coast, he is constantly exploring the world of enology and sensory analysis. |
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Tucker Bunch Chef-Instructor Tucker Bunch brings more than 16 years of industry experience to the classroom, having worked at a wide variety of Houston, TX foodservice establishments. Most recently research and development chef for the 150-unit Joe's Crab Shack casual dining chain, Chef Bunch was also chief operations officer and executive chef for Crescent City Beignets, Inc., the winner of the Nation's Restaurant News "Hot Concepts!" Award in 2004. |
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Patrick Clark Chef-Instructor Before joining the faculty at Greystone, Patrick Clark was the chef at the critically acclaimed Sutro's at the Cliff House in San Francisco, CA. He previously served as executive chef at a variety of top California establishments, including California Café, Santa Barbara Grill, and the Silver Creek Valley Country Club. A member of the American Culinary Federation, Chef Clark has won numerous medals in competitions around the world, including eight gold medals at the 1992 Culinary Olympics in Frankfurt, Germany as a member of the Chaîne des Rôtisseurs Culinary Team USA. |
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Kyle Connaughton Chef-Instructor Bringing a wealth of diverse industry experience to the CIA, Kyle Connaughton was most recently head chef of development of The Fat Duck Experimental Kitchen and the Michelin three-star Fat Duck Restaurant in Bray, England. A professionally trained sushi chef, he spent two years in Japan as chef tournant and consultant for the Michelin three-star Michel Bras TOYA Japon in the Windsor Hotel in Hokkaido, Japan. During that time, he also rotated through all of the hotel's Japanese cuisine restaurants. Chef Connaughton previously worked in the kitchens of some of the most celebrated establishments in Southern California, and was a chef-instructor and then restaurant program department chair for Le Cordon Bleu in Pasadena, CA. He is a graduate of the California School of Culinary Arts (now Le Cordon Bleu) and the California Sushi Academy, both in Los Angeles, CA, and studied privately with Chef Andy Matsuda of the Sushi Chef Institute. |
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Almir Da Fonseca, C.E.C. Chef-Instructor Almir Da Fonseca studied culinary arts in his native Brazil and during an apprenticeship with Chef Jacques Arpi in France. His vast industry experience includes chef and executive chef positions in establishments throughout Northern California, including the Lucas Wharf Restaurant, Jack London's Creekside Restaurant, the Marconi Conference Center, and Café 450. In addition to his teaching responsibilities at Greystone, Chef Da Fonseca is chef/consultant for the San Francisco Towers and chef/owner of Flavor Source Sauces and Catering Services. |
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John Difilippo Pastry Instructor John Difilippo was executive pastry chef at Auberge du Soleil in Rutherford, CA prior to joing the CIA faculty. Chef Difilippo has held a number of professional pastry positions in California, and served as pastry chef at The Ritz-Carlton Hotel in Phoenix, AZ. He also attended Chef Ewald Notter's International School of Confectionery Arts. |
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Christie Dufault, A.C.W.P. Wine and Beverage Instructor Christie Dufault has worked as a sommelier and wine director for some of the nation's finest restaurants, including Vincent's in Phoenix, AZ and Gary Danko in San Francisco, CA, where she earned Wine Spectator's Grand Award. While the head sommelier at Quince, Ms. Dufault was named Best Wine Director by San Francisco magazine. She currently runs a small retreat company called Yoga in the Vineyard and is one of a team of five sommeliers at RN74 in San Francisco. |
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Stephen L. Durfee, C.E.P.C., C.H.E. Pastry Instructor Most recently serving as pastry chef at Charles Nob Hill in San Francisco, Chef Durfee worked for over five years at The French Laundry in Yountville, CA. He won the 1998 James Beard Award for "Outstanding Pastry Chef" and was named one of the "10 Best Pastry Chefs in America" in 1999 by Pastry Art & Design. In 2005, Chef Durfee represented the CIA at the National Pastry Team Championships, where his team placed fourth. |
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Jeffrey Feldman Adjunct Food Safety Instuctor Jeffrey Feldman is owner/food safety instructor for Sonoma Food Safety and foodservice instructor for the United States Coast Guard, both in Petalumna, CA. Mr. Feldman's many certifications include a ServSafe® Instructor Certificate and a ServSafe® Food Safety Certificate from the National Restaurant Association Educational Foundation as well as Food Safety Certification from the National Registry of Food Service Professionals. His 25-plus years in the fooservice industry include positions as varied as sous chef, catring manager, and director of food and beverage. Mr. Feldman also served for 12 years in the United States Army Reserve, and Army National Guard. |
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Joanne Hatch, R.D., C.N.S.D. Adjunct Nutrition Instructor Joanne Hatch brings more than a quarter-century of experience in nutrition to the Greystone classrooms. Ms. Hatch is chief clinical dietian for St. Helena Hospital in St. Helena, CA and was previously senior nutrition systems specialist for the HealthCare Network in San Leandro, CA, where she served as a nutrition consultant for long-term care facilities. She also worked for eight years as a nutritional care manager with Desert Regional Hospital in Palm Springs, CA. Ms. Hatch holds an M.S. in clinical nutrition from Rush University in Chicago, IL and a B.S. in dietetics from the University of California, Davis. Her many professional affiliations include membership in the American Dietetic Association and the American Society of Parenteral Nutrition. |
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Joyce Hodgkinson, C.H.E. Adjunct Writing Instructor Joyce Hodgkinson has built a long list of credentials in education, from teaching to consulting to administration. Most recently an adjunct professor, field supervisor, and evaluator at the University of San Francisco, she has also served as principal for two Northern California schools and as an educational consultant, creating teacher training workshops for organizations including an inner city charter school and a preschool for at-risk children. Fluent in Spanish, Ms. Hodgkinson holds a master's degree in administration from the University of San Francisco. |
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Robert Jörin, C.M.B., C.E.P.C., C.C.E., C.H.E. Team Leader, Baking and Pastry Arts Robert Jörin brings a wealth of experience to Greystone as past owner and pastry chef of the highly successful Upscale Downtown Bakery in Petaluma, CA, and as an instructor with more than 20 years of teaching baking and pastry professionals. Chef Jörin was a member of the U.S. team that won the coveted Grand Prize at the 1999 Coupe du Monde de la Boulangerie (The World Cup of Baking). |
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Lars Kronmark, C.W.P. Chef-Instructor Lars Kronmark was hand-picked from the finest culinary educators in the United States to help open the Greystone campus in August 1995. Chef Kronmark has taught leading industry professionals in many custom and catalog programs and been involved with the Worlds of Flavor® International Conference and Festival since its inception in 1996. His interest in wine has led him to conduct wine-related cooking classes, become involved in wine auctions, and earn CIA Certified Wine Professional™ status. Chef Kronmark lives with his family in St. Helena, CA, where he grows Cabernet Franc grapes and makes his own wine that includes grapes from the CIA property. |
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Corinne Meddaugh, C.P.A., C.H.E. Adjunct Liberal Arts Instructor Certified Public Accountant Corinne Meddaugh possesses depth of experience in finance and technology. She has held a variety of positions in these fields, with leading Northern California companies including Agilent Technologies, Zainer Rinehart Clarke DFK, Balancing Pointe, Hanna Winery, and Electronic Data Systems (EDS). She was most recently volunteer director and Finance Committee member for the Girl Scouts of Konocti Council. Ms. Meddaugh holds an M.B.A. from Sonoma State University. |
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Dustin Rogge '00 Hospitality and Service Instructor Dustin Rogge brings extensive food and wine knowledge and a passion for hospitality to his instruction. After earning his bachelor's degree in culinary arts management from the CIA in 2000, Mr. Rogge launched a career in front-of-the-house management. He was manager for The Girl and the Fig in Sonoma, CA and later was named opening general manager of the restaurant's new location in Petaluma, CA. Mr. Rogge then moved on to become manager at Farallon and then opening general manager for Waterbar, both in San Francisco. In addition to his CIA degree, he holds a higher certificate in wine from The Wine and Spirit Education Trust in Boston, MA |
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Richard C. Rybicki Adjunct Law Instructor Richard Rybicki received a Doctor of Law with a concentration in advocacy from Cornell University and a B.A. in philosophy from the University of California, Los Angeles. He is principal counsel with Rybicki & Associates P.C., a labor and employment law firm in Napa and Sonoma counties, and a member of the Global Alliance of Hospitality Attorneys. His experience includes groundbreaking work within the hospitality and wine industries, ranging from administrative appeals to cases before the California and United States Supreme Courts. In addition to teaching at the CIA at Greystone, Mr. Rybicki is an advisor and adjunct faculty member for the Napa Valley College Hospitality Management Program. |
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Toni Hendrickson Sakaguchi '84, C.E.C., C.H.E. Chef-Instructor Prior to coming to the CIA, Toni Sakaguchi was fine-dining restaurant chef at The Grille, the restaurant in the Sonoma Mission Inn & Spa in Sonoma, CA. She also served as executive chef in two of the nation's top restaurants, Border Grill Restaurant and City Restaurant in Los Angeles. Chef Sakaguchi has published recipes in Time Life Books, several newspapers, and Vegetarian Times magazine. |
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Victor J. Scargle Chef-Instructor Victor Scargle brings a wealth of professional culinary experience to the Greystone teaching kitchens. He was executive chef at such premier California restaurants as Go Fish, Julia's Kitchen at Copia, and the Grand Café-Hotel Monaco. Chef Scargle also honed his culinary talents in restaurant kitchens across the country, including Jardinière in San Francisco, Aqua in San Francisco and Las Vegas, Tribeca Grill and Patria in New York City, and Colony Bistro in Miami Beach. Before launching his restaurant career, he studied at the University of California, Santa Barbara. |
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Roger Studebaker, C.C.I.M. Adjunct Management Instructor Roger Studerbaker's more than 25 years in the hospitality management field have included positions ranging from small unit restaurant manager to vice president of a large regional restaurant chain. Also an expert in real estate and business investment management, Mr. Studebaker is a Certified Commercial Investment Member and member of the California Association of Mortgage Brokers. He is owner-branch manager of CR Funding, a mortgare lender; and president of the Studebaker Family Corporation, a real estate and business investment company. Mr. Studebaker holds a B.S. in hotel and restaurant management from Florida State University and is a retired colonel in the United States Marine Corps Reserve. |
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Thomas Wong '86, C.E.C., C.H.E. Chef-Instructor Thomas Wong's culinary career has taken him to a variety of restaurants, resorts, and hotels. Just prior to joining the Greystone faculty, Chef Wong was executive sous chef for the Mauna Lani Bay Hotel and Bungalows in Kohala Coast, HI. He was previously executive chef for several other Hawaiian hotels, including the Hotel Hana Maui in Hana, and the Waialae Country Club and the Royal Hawaiian Hotel, both in Honolulu. |
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Ken Woytisek, C.E.C., C.C.E., C.H.E. Chef-Instructor Ken Woytisek has held a variety of foodservice positions in California over the past 10 years, most recently as chef de cuisine and consultant at Insalata's Restaurant in San Anselmo, CA. His career has also included stops at Square One, China Moon Café, and South Park Café in San Francisco. Chef Woytisek has traveled to India, Vietnam, Thailand, Japan, and China to help enrich his classes on Asian cuisine. |
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| Legend of Certifications: | |||
| A.C.W.P. | Advanced Certified Wine Professional | C.M.B. | Certified Master Baker |
| C.B. | Certified Baker | C.N.S.D. | Certified Nutrition Support Dietitian |
| C.C.E. | Certified Culinary Educator | C.P.A. | Certified Public Acccountant |
| C.C.I.M. | Certified Commercial Investment Member | C.W.P. | Certifield Wine Professional |
| C.E.C. | Certified Exective Chef | M.S. | Master Sommelier |
| C.E.P.C. | Certified Executive Pastry Chef | R.D. | Registered Dietitian |
| C.H.E. | Certified Hospitality Educator | ||
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