The Culinary Institute of America

Lynne Gigliotti, CIA Assistant Professor—Culinary Arts

Spotlight On: Lynne Gigliotti '88Culinary Arts

Assistant Professor—Culinary Arts

Email: l_giglio@culinary.edu

Education:
AOS, Baking Certificate, CIA. Restaurant School of Philadelphia, PA.

Professional Background:
Cooking Instructor, Cooks Warehouse, Atlanta, GA. Advisory Panel Chef, Whole Foods Market. Chef Consultant, Derek Lawford Pubs, Atlanta. Food Service Consultant, Measured Marketing Mobile Marketing, Atlanta. Chef/Owner, Grappa Restaurant, Atlanta. Owner/Operator, Off-Premise Catering, Gigliotti Culinary Concepts, Ltd. Owner/Operator, Grapevine Café, Atlanta. Tournant, Ritz-Carlton, Buckhead, Atlanta. Poissonier, Jean-Louis at The Watergate Hotel, Washington, DC. Executive Chef, Carolinas Catering; Gordon Keith Wagner Catering; Philadelphia. Lunch Chef, Restaurant La Terrasse; Philadelphia. Sous Chef, 20th Street Café.

Awards:
Ford Tea Company Award for Scholastic Achievement; Schieffelin Award for Outstanding Participation in Wine and Spirits.

Author:
Mediterranean Cooking at Home with The Culinary Institute of America.

The Culinary Institute of America

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