Brian O’Hea

Faculty Bio: Brian L. O’Hea ’98

Culinary Arts
Lecturing Instructor—Culinary Arts
Certification Credentials: CHEP

AOS, CIA, Hyde Park, NY. AAS, Nassau Community College, Garden City, NY.

Professional Experience:
Featured Chef, Stonewall Kitchen Cooking School, York, ME. Chef-Owner, The Kennebunk Inn & Academe Maine Brasserie & Tavern, Kennebunk, ME. Food Broker, Prestige Food Brokers, Paramus, NJ. Junior Sous Chef, Greenwich Country Club, Greenwich, CT. Line Cook, Four Seasons Hotel 5757 Restaurant, New York City. Freelance Private Chef, New York City and East Hampton, NY. Interim Private Chef, David-Weill Private Home, New York City and Locust Valley, NY. Executive Chef/Production Manager, ARAMARK, Farmingdale University, Farmingdale, NY. Assistant Manager, Bagel Boss Cafe Incorporated, Hicksville, NY. Culinary Extern, Ocean Reef Club, Key Largo, FL. Hospitality Intern, Dixie Landing & Grand Floridian Resorts, Walt Disney World, Bay Lake/Lake Buena Vista, FL.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499