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

Faculty Bio: John Difilippo

Baking and Pastry Arts
Instructor—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.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600