| 
|
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. |
 |
| 
|
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. |
|
| 
|
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. |
|
|
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. |
|
|
Ron Bianco has been cooking professionally for 40 years. After graduating Orange Coast College he attended the Culinary Institute of America on the East Coast. Ron has worked in the restaurant business and off-premise catering for many years. He is also a Certified Executive Chef through the American Culinary Federation in Augustine, Florida. |
|
|
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! |
|
|
Gina Delao has spent the last 11 years as a corporate paralegal for a national homebuilder. She made a major career change and decided to follow her passion for food and her Italian roots. She graduated from the LCA Professional Chef Program with distinction in February 2011. In January 2012, she will be attending the Italian Institute for Culinary Arts in Calabria to further her culinary education. When she isn’t teaching, she serves as a personal chef, please see her website at ginadelao.com |
|
|
Martin Gilligan began his culinary career in his father's restaurant in the Hamptons (New York). He went on to graduate with honors from The Culinary Institute of America (Hyde Park) in 1987. Chef Martin Gilligan brings more than 20 years of experience to his current position at Los Angeles Mission College (Sylmar, CA). Mr. Gilligan recently held the position of Resident Chef with Sur La Tables' Culinary Program where he was featured on KCAL9, Fox Television's "Career Day", and KTLA 5's award winning "Good Day LA". With more than 20 years in the culinary field, Mr. Gilligan has worked for the Four Seasons Hotel in both New York and California as well as New York's world-renowned Plaza Hotel. In addition, Chef Gilligan has served as a Culinary Arts instructor at Le Cordon Bleu U.S.A. and The Art Institute of California and as a Guest Chef on the faculty of Johnson & Wales University. |
|
|
Jennifer Jensen was born and raised in Europe attending the Princess Elizabeth College of Art in the Channel Islands located just off the French Coastline. It is here she acquired her unique sense of style and creativity that is expressed in her cake decorating skills. |
|
|
Linda Lewis Elbert, after a career working with children and parents as a clinical psychologist and speech/language pathologist, is pursuing her life long passion for cooking. A recent graduate of the LCA professional chef program, she loves the art, creativity and constant learning as part of cooking, exploring local food traditions and cooking with local organic ingredients with mindfulness about the relationship between the plate and planet. She is involved in the Orange County Slow Food group and a supporter of Edible School Yard programs. |
|
|
Evan Lewis. With over 20 years of cooking experience, Chef Evan Lewis created Evan’s Supper Club which allows people to enjoy the conveniences of a personal chef without the cost. |
|
 |
Eric Maquiling is a graduate of New York City’s Institute of Culinary Education, Eric has worked in NYC’s famed Petrossian Paris, Marriot Essex House and Wilkenson’s Seafood. He has trained with some of the top chefs in New York City including Jean-Michel Diot of Les Halles and many David Bouley Alumni. Eric currently serves as a Personal Chef for a local restaurateur. Eric believes even simple recipes can result in the finest cuisine, with the right finesse. |
|
 |
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. |
|
|
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! |
|
|
Alex Morales began following his passion for cooking in High School when he participated in a R.O.P class for culinary arts. At the age of 17 he began an internship at Scotts American Grill in Laguna Niguel. Following his high school graduation in 2003, an opportunity opened to him to work with the fine dining restaurant Aqua, located at the St. Regis Monarch Beach Resort. Since then he has worked at other local restaurants including California Pizza Kitchen and the Elephant Bar. Alex is now a graduate of the Laguna Culinary Arts Professional Chef Program and an Instructor for our Home Chef Cooking Classes. |
|
|
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. For more information about Peter Neptune and his wine education and wine consulting services, visit www.neptunewine.com |
|
 |
Julie Ritkes started off in the kitchen as a girl, being taught by her grandmother and mother. Since then she has developed a love for all types of food, especially Mexican, Italian, and comfort foods. Julie likes to help her students feel successful in the kitchen and enjoy what they are doing. When Julie isn’t teaching she works as a Personal Chef. She graduated the Laguna Culinary Arts Professional Chef Program in the summer of 2006. |
|
 |
Marlene Nichols’ life-long interest in cooking goes back to her childhood. Having a mother who was a great cook was instrumental in developing her love for food. Her career, however, was not always in the culinary field. She has a background in education and taught for several years before embarking on a new venture. Because she also enjoyed entertaining, she later pursued her dream of starting a catering business, Thyme Savours Catering. And, in 2005, she graduated from Laguna Culinary Arts’ Professional Chef Program. Marlene now brings her culinary and teaching experiences as well as her culture to Laguna Culinary Arts, and is thrilled to be sharing her knowledge with others. She specializes in Asian inspired cuisines, with sushi as her all time favorite. |
|
 |
Anna Zembles has a passion for cooking that stems back to her childhood. A native New Yorker of Italian heritage, cooking has always been the means of bringing family and friends together. Anna decided to pursue her dream of a culinary education in October 2007 when she enrolled in Laguna Culinary Arts’ Professional Chef Program and graduated in the Fall of 2008. With that education, Anna hopes to inspire others to follow their passion for cooking by teaching classes that are enjoyable and enlightening and that will help others gain confidence in the kitchen. |
|
 |
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. |
|
 |
Keri Jaggers is part of the administrative team of LCA. She manages donations, helps with class registration for the Home Chef program while taking care of the company’s accounting. A recent graduate of Laguna College of Art & Design, Keri is continuing to pursue her interests in art; some of her recent works can be seen in our Cheese Shop. |
|
 |
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. |
|
 |
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. |
|
