Professional Chef Program: Instructors

	As Executive Chef Instructor for Laguna Culinary Arts’ Professional Chef Program, Chef Laurent Brazier brings 23 years of culinary experience to the classroom. 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. The restaurants he has served have consistently won awards for outstanding cuisine, including his most recent, Picayo Restaurant. Chef Brazier was Executive Chef and co-owner of Picayo Restaurant in Laguna Beach, where his French-Mediterranean cuisine quickly became a favorite among the locals. Picayo opened its doors to the public in 1997, and was rated “best restaurant in Laguna Beach” and recently “Best Food in Orange County” by the ZAGAT survey. During his tenure at Picayo, Chef Brazier began teaching the secrets of his delicious cuisine to his most devoted followers at cooking demonstrations at the restaurant, eventually bringing many of those fans to his home-chef classes at Laguna Culinary Arts. He also served as a guest chef instructor for the Laguna Culinary Arts Professional Program prior to joining the faculty on a full-time basis. His gracious yet technically exacting style has won him praises from all of his students. Chef Brazier first came to California in 1987 to join Le Meridien Hotel in Newport Beach as sous-chef in Antoine, an award-winning French restaurant. In 1990 he took the head chef position at the Café Fleuri where he garnered several Gold Awards in French cuisine from the Southern California Restaurant Writers. He left for Beirut, Lebanon in 1994 to open a fine dining restaurant for private investors, and in 1995 opened another restaurant in a four-star hotel in Propriano on the island of Corsica, France. 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.
	Chef Karen Oliphint is a graduate of the Culinary Institute of America at the Greystone campus in St. Helena, California. Originally from Austin, Texas Karen has significant experience with both front and back of the house - from management to the kitchen where she found her creative outlet in the Pastry arts. Prior to joining Laguna Culinary Arts, Karen held the position of Pastry Chef and Garde Manger Chef at Savoury's restaurant in Laguna Beach. She has also served as Pastry Chef for several 4-star resorts in Vail, Colorado and Vieques, Puerto Rico. Her accomplishments include working with Culinary Olympic Gold Medallist Brad Toles, and as a guest instructor at Laguna Culinary Arts' Home Chef Cooking School as one of 6 celebrated local chefs. Karen's passion for the pastry and confectionary arts is evident from the minute you meet her. She is as dedicated to excellence in the kitchen as she is patient in sharing her craft with her apprentices and students.
	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.
	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.