| 
|
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. |
|
|
Dawn Bresee is graduate of our LCA Professional Chef Program and has continued to grow as a chef cooking at Lucca Café in Irvine and catering special events. She also received her WSET Advanced Level 3 Certification in Wine and Spirits and loves sharing her knowledge of wine regions, grape varietals and food pairings. She currently works assisting local chefs and as a wine specialist here at LCA. |
|
|
Michell Bretall has been purchasing, eating and preparing meals with organic produce and meats for over 16 years. She believes they provide the best beginning for any meal! She is a classically trained chef, who loves sharing her passion for beautiful seasonal fruits and vegetables at their peak. Come be a part of the S.O.L. class and Chef Michell will clarify your organic, natural, free-range muddle, while guiding you through a couple of her recipes for the season! |
|
| 
|
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. |
|
|
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! |
|
|
Richard Hardesty started his culinary career as a Caterer, doing parties for friends and family. After realizing this was a viable career option, he pursued a formal culinary education and graduated first in his class from Florida Culinary Institute. Over his 20 year career, he has been Executive Chef in country clubs, hotels, free-standing restaurants and corporate settings from Florida to Montana and back to his home state, California. |
|
|
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. |
|
|
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. |
|
|
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. |
|
|
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. |
|
 |
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. |
|
|
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. |
|
|
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! |
|
|
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 |
|
 |
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. |
|
 |
Jennifer Norton comes from a performing arts background where she taught dance for many years. She is a recent graduate of the LCA Professional Chef Program and is excited to share her passion for food and wine. She loves local, organic, seasonal products and believes that we vote with each dollar we spend on food. She hopes to inspire others with her love for travel, wine and good things to eat. |
|
 |
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. |
|
 |
Megan Rainnie has been combining her love of cooking and travelling for over 20 years. She was the marketing director of LCA for 4 years, refined the corporate teambuilding program, and is a founding partner of the travel portion of the business - LCAA. She continues to teach privately and at the school, create and lead culinary trips and provide marketing consulting. In 2005 she also graduated from the Professional Chef program, and loves to work as a personal chef and create parties with her business aptly titled Gourmet Girl - on the Go. |
|
 |
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. |
|
 |
Diane Weber is a Chef, Writer, Professor of Culinary Arts, Keynote Speaker, and Horticulturist. She is currently on the staff at the Art Institute of Orange County where she implemented a showcase culinary garden and teaches American Regional Cuisine, Environmental Science, and The Art of Pastry. Trained at prestigious institutions in France and the US, we are pleased to welcome Diane to our teaching staff. |
|
 |
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. |
|
 |
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. |
|
 |
Julie Ward is Laguna Culinary Arts cheese manager. She began her career in hospitality at the Montage in Laguna Beach. She pursued her love for design and hospitality, completed her degree in interior design, and went to work as an interior designer for hotels and restaurants. After getting married, Julie decided to pursue her interest in wine and cheese, which brought her to Laguna Culinary Arts. Please be sure to stop in and say hello. |
|
