The Culinary Institute of America

John Difilippo, CIA Chef-Instructor—Baking and Pastry Arts

Spotlight On: John DifilippoBaking and Pastry Arts

Assistant Professor—Baking and Pastry Arts

Professional Background:
Executive Pastry Chef, Auberge du Soleil, Rutherford, CA. Pastry Chef, Ritz-Carlton Hotel, Phoenix, AZ. Pastry Cook I, Ritz-Carlton Hotel, Laguna Niguel, CA. Pastry Chef, Pascal's, Newport Beach, CA; LaBarritz Catering, Newport Beach; Kurt's Gourmet Catering, San Diego, CA. Pastry Chef/Manager, Brownie Baker, Laguna Beach, CA and Santa Ana, CA. Pastry Cook, Piret's French Bistro, San Diego.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499


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