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Nancy
Milby is founder and
Executive Director of Laguna Culinary Arts (LCA). Prior to embarking
on this culinary adventure, she was a senior financial executive
at several venture-backed companies, and prior to that, a partner
at KPMG. Nancy's love of cooking started many years ago, designing
healthy and substantial meals for backpacking trips in the Sierras.
Her cooking, and thus the philosophy of the school's cuisine,
is based on the fundamental belief that absolutely everything
should be fresh, favoring seasonal ingredients in the menus
developed for classes. |
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Laurent Brazier
brings 22 years of culinary experience to the classroom. As Executive Chef Instructor for Laguna Culinary Arts’ Professional Chef Program, his experience ranges from his service as a Chef at 2- and 3- Michelin Star restaurants in France, to the positions of Head Chef and Executive Chef at resort hotels and country clubs in France and the U.S., to being instrumental in opening several restaurants, including his own Zagat-rated restaurant right here in Laguna Beach. Chef Brazier received his Certificat d’Aptitute Professionelle de Cuisine (Chef Bachelor Degree) and his Brevet d’ Etudes Professionelle d’ Hotellerie (Chef Masters Degree) from Jean Ferrandi Chef School in Paris, France. |
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Chef Maurice Brazier was born in Burgundy, France, where he began his career as a chef at the early age of fourteen. During his first years as a chef, he worked in the finest hotel restaurants in various countries including Morocco, Portugal, Lebanon, Bermuda Islands and France. As Executive Chef, he opened the world class Hotel Meridien in Nice, beginning his 25 year career with La Meridien. Brazier has been responsible for opening several other Le Meridien around the world. He retired as Executive Chef of Le Meridien Etoile in Paris in 2001. Brazier has received many awards and accolades for his expertise in French cuisine. The President of France awarded Brazier the title of Chevalier du Merit National to honor his exemplary lifelong dedication to the art of French Cuisine. He has also been appointed one of only 100 seats of the Acadamie Culinaire de France. During his remarkable career, Brazier has had the opportunity to work his magic for kings, the Shah and other royalty. |
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Bryce Alderton decided to follow his heart and pursue a culinary craving. A Southern California native, he was a sports writer for the Daily Pilot newspaper, serving Costa Mesa and Newport Beach, before embarking on Laguna Culinary Arts Professional Chef School program in the fall of 2005. Bryce graduated from the program in February 2006 and worked in the catering business. When not in the kitchen, Bryce writes restaurant reviews and food industry-related stories for a quarterly magazine in Orange County. |
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Deb Buzar
began cooking over 18 years ago. She graduated in 2003 from LCA’s Professional Chef Program and turned her passion into her career. She’s been teaching cooking classes ever since. Deb’s passion for the culinary arts is evident in the classes she teaches. She continues to expand her collection of over 500 cookbooks, which inspire her repertoire of delicious recipes. A member of the IACP, she earned the WSET Intermediate Level II Certification in wines & spirits. Deb also teaches private, hands-on cooking classes – please see her website at www.debscookingwithclass.com. |
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Tony Chu’s interests in the culinary arts began long ago as a child working and growing up in several restaurants owned by his family. Following a successful career as an attorney, Tony formally pursued his passion for the culinary arts and attended culinary school. Tony is a graduate of the California School of Culinary Arts, Le Cordon Bleu Program, where he graduated first in his class. His professional culinary experience includes working at the Stonehill Tavern at the St. Regis Monarch Beach and Patina Catering. |
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Starr Cornwall, Cheese Monger for Sapphire Pantry, creator of the cheese program at the Montage Resort & Spa, has been a cook, private chef and cheese lover for over 15 years. Her down to earth approach to cheese makes it a fun experience for everyone. Food is an integral part of her life, coming from a family of chefs. She is thrilled to be sharing her passion and knowledge of cheese with you! |
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Joe Impullitti’s talents include over 25 years of adult education and a passion for authentic Italian cuisine. A recent graduate of the LCA Professional Chef Program, Joe provides a fun and informative classroom experience that will allow participants to confidently recreate recipes at home. His cuisine reflects his heritage, practical experience and an enthusiasm for the culinary arts. |
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Kim Knoell brought her passion for wine to the Laguna Culinary Arts as a student where she enrolled in the Wine and Spirits certification courses. She successfully passed with Distinction Level 2 Certificate in Wine and Spirits and passed with Merit the Advanced Level 3 Certificate from the Wine and Spirits Education Trust (WSET), London, England. Kim also holds a MBA and Bachelor of Science in Business Administration. Growing from the WSET courses is her enthusiasm for sharing knowledge with other wine aficionados. |
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Joe Marsico was born in Calabria, Italia and has pursued his love of cooking since childhood while helping his mother with the family meals. While growing up in Pittsburgh, he worked in both Italian and traditional American restaurants, but his dream has been to spread the word about rustic Italian cuisine. He has traveled extensively throughout Italy educating himself on regional foods and wines and his cooking showcases fresh, quality ingredients in simple yet unique ways, while still paying homage to traditional recipes. Joe sees cooking as a higher calling and enjoys sharing that passion with others. |
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Marta
Messey's love for cooking started over 20 years ago. She believes that cooking is an adventure, a passion, and a true labor of love. Marta’s quest in the field of culinary arts is to teach others how creative and delicious dishes can be fabricated with the proper combination of ingredients. Marta is a graduate from LCA’s professional Chef Program. |
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Octavio Montoya has 20 years experience in the restaurant business. He has trained extensively with renowned chefs, and has worked with a variety of different cuisines from fine dining to American cuisine. We are thrilled to have Chef Octavio back teaching and running the café! |
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Peter
Neptune is one of only 73 individuals in the United States to hold the wine industry’s most prestigious and hard to achieve title – Master Sommelier. He is a 25 year veteran of the wine business, beginning as a sommelier in New York City, where he trained and worked for 10 years. He is currently the Vice President of Corporate Training and Wine Education for The Henry Wine Group. Recipient of the Banfi Award for Excellence in 2003, he holds the title of Certified Wine Educator with the Society of Wine Educators, has a Diploma in Wine and Spirits from the Wine and Spirit Education Trust in London, and is an Associate of the Institute of Wines and Spirits. He takes great joy in bringing the world of fine wine to the public through the WSET classes that he teaches at Laguna Culinary Arts. |
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Marlene Nichols has a background in Child Development and teaching, but has always had a passion for the culinary field. In 2003, she embarked on a new career and started her own catering business, Thyme Savours Catering. Marlene is a recent graduate of LCA’s Professional Chef Program. |
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Analisa
Ocaña Albert is a former consumer goods marketing executive for Nestle Purina. Shortly after leaving Nestle in 2003, Analisa started taking cooking classes at LCA where she developed a passion for cooking. With her newfound passion, she joined LCA’s Professional Chef Program and graduated in Fall 2005. Analisa is also pursuing her Level 2 Intermediate Certificate in Wine and Spirits from WSET in London, England. She enjoys teaching and sharing her love for food and wine from around the world. |
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Carla Ray is the Director of Student Services for the Professional Chef Program. A former English teacher and an avid home chef herself, Carla comes to us from the California School of Culinary Arts where she was the Director of Externship. She assists the students and alumni with counseling, professional development and career placement. |
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Lauren Squier worked as a nutrition educator for nearly a decade before becoming a Chef. At an early age she developed a passion for cooking with fresh, delicious ingredients. While her interest in food and health initially led her to pursue a degree in Public Health Nutrition, it later brought her back to the culinary world. Her pursuit of amazing food, including Farmer's Market produce and ethnic cuisine, led her to complete the Laguna Culinary Arts' Professional Chef program. |
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Brenda Brazier handles all corporate and private events, is in charge of the wine inventory and takes care of the company’s accounting. She comes to Laguna culinary Arts with 10 years of front of the house experience ranging from casual cocktail service to fine dining. Brenda enjoys working with people. |
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Whitney Rude is LCA’s customer service manager and is primarily responsible for the Registration Desk for home chef classes. She has been with Laguna Culinary Arts for 4 years and has always been interested in the culinary field. Whitney currently goes to Saddleback Community College and will eventually transfer to a Cal State University majoring in Business. |
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