food and wine culinary arts faculty

Faculty

Students in Boston University's culinary arts program learn from the finest working chefs and food experts in the industry, including:

Charles Grandon

Jean-Jacques Paimblanc

Jean-Jacques (JJ) studied at the École de Cuisine de Lyon and worked at Maxim’s, Grand Vefour, and The Savoy Hotel (London), before immigrating to the United States. Paimblanc worked at Le Pavillon, was formerly Director of Research and Development at Howard Johnson with Pierre Franey and Jacques Pépin, and Executive Chef of Legal SeaFoods. He co-authored Seafood as We Like It (Boston Globe Pequot Press, 1985) and currently operates Cocorico Chocolate Company.

John Vyhnanek

John Vyhnanek currently is a Restaurant Consultant and Director of goodcooking.com, an online cooking resource. Prior to this, Vyhnanek was Chef/Owner of the winning Harvard Street Grill, and Executive Chef at The Ritz-Carlton, Boston. He is author of The Ritz-Carlton Cookbook (HJB Book, 1988) and graduate of Culinary Institute of America.

Michael Leviton

After earning a degree in Psychology from Wesleyan University, Leviton worked under a number of esteemed chefs, including Joyce Goldstein at Square One, Alain Rondelli at Ernie’s and Daniel Boulud at Le Cirque. Former Executive Chef at Up Stairs at the Pudding, he is currently Owner/Chef at his award-winning restaurant, Lumière.

Cindy Salvato

Pastry Chef Cindy Salvato is author of The Dowry Cookbook (Favorite Recipes Press, 1996) and food stylist for the TV series Ciao Italia. Formerly, Salvato taught Baking and Pastry at Johnson & Wales University, where she was nominated for an IACP award of Excellence for teaching. She was pastry chef at L’Espalier and Le Grenier, among many others and trained under Albert Kumin at the IPAC in New York.

 

Board of Advisors
Rebecca Alssid	Director
Beth Forrest	Assistant Director
Stan Frankenthaler	Chef, author, teacher
Charles Grandon	Chef, teacher
Gordon Hamersley	Chef, restaurateur, teacher, author
Michael Leviton	Chef, restaurateur, teacher
Jean-Jacques Paimblanc	Chef, author, teacher
Jacques Pépin	Chef, author, teacher
Cindy Salvato	Pastry Chef, author, teacher
John Vyhnanek	Chef, author, teacher
Jasper White	Chef, restaurateur, teacher, author
Guest Chefs/Teachers, Spring 2007
Jody Adams	Executive Chef, Rialto, Blu
Daniele Baliani	Chef/Restaurant Consultant
David Becker	Chef/Owner, Sweet Basil
Sandy Block MW	Vice President and Head of Beverage Operations
Bill Bradley	Executive Chef, The Rustic Kitchen
Christian Buztke	Wine Maker, Sakonnet Vineyards
Joseph Carlin	Food Historian
Helen Chen	Cookbook Author
John Coulon	Sanitarian, Brookline Health Department
Deborah and Julio de Haro	Chef/Owners, Taberna de Haro
Nadsa de Monteiro	Chef/Owner, The Elephant Walk
Chris Douglass	Chef/Owner, Icarus
Kerry Downey Romaniello	Executive Chef, Westport Rivers
Jeff Dugan	Manager, Jasper White’s Summer Shack
Jeff Fournier	Executive Chef, The Metropolitan Club
Bess Emmanuel	Restaurant Consultant
Abe Foley	Baker/Owner, Clear Flour Bakery
Josh Foley	Chef de Cuisine, Grill 23
Peter Franklin	Baker/Restaurant Consultant, PeterBreads
Helen Gallo Bryan	Northeast Vice President, Winebow
Charles Grandon	Executive Chef, Winchester Country Club
Ihsan Gurdal	Owner/Importer, Formaggio Kitchen
Gordon Hamersley	Chef/Owner, Hamersley’s Bistro
Max Harvey	Seafood Buyer, Jasper White’s Summer Shack
George Howell	Owner, Terroir Coffee Company
Sheryl Julian	Food Editor, The Boston Globe
Nur Kilic	Chocolatier/Owner, Serenade Chocolates
Barbara Lynch	Chef/Owner, No. 9 Park, B & G Oysters Ltd., The Butcher Shop
Kara Nielsen	Pastry Chef
Paul O’Connell	Chef/Owner, Chez Henri
Roger Ormon	Manager, Brookline Liquor Mart
Raymond Ost	Chef/Owner, Sandrine’s
Jacques Pépin	Chef, Author, TV Host
Walter Potenza	Chef/Owner, Aquaviva
Jason Ryan	Food Lecturer
Julie Sahni	Author/Teacher
Mat Schaffer	Food Editor, The Boston Herald
Manuel Sifnugel	Chef/Owner, The Claremont Café
Jean-Claude Szurdak	Chef, Jacques Pepin Television Series
Christy Timon	Baker/Owner, Clear Flour Bakery

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