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Meet
The Team
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Laurent Brazier is pleased to take over the ownership and management of Laguna Culinary Arts! Laurent brings 31 years of culinary experience to the classroom. As Director and 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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Nancy
Milby founded Laguna Culinary Arts in 2001 and watched it grow from a tiny school on PCH to a 4,000-square foot multi-faceted operation in Laguna Canyon that includes a home chef and professional chef program, a wine education program for both wine enthusiasts and professionals, full-service catering, a quaint café, cheese shop and wine shop, and a popular destination for private parties and corporate events. She is now thrilled to turn her baby over to long-time program director and Executive Chef Laurent Brazier. Nancy will remain involved with LCA, continuing the management of the wine program, travel program and special events. In her old life, as a tax partner at KPMG, Nancy was a Certified Public Accountant – now she's a certified Sommelier by the Court of Master Sommeliers, holds a Diploma in Wine & Spirits from the Wine & Spirits Education Trust, London, and is a Certified Wine Specialist of the Society of Wine Educators. The LCA Wine Cellar reflects her wide interest in wine, featuring great value wines from all the major growing regions of the world. |
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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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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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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 |
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Brenda Garcia is catering sous chef, café manager and Chef Laurent's assistant in the professional chef program. She gained her culinary skills working under Chef Laurent for the past seven years. You can usually find Brenda either behind the cheese counter or along side Chef Laurent at major catering functions and private dinners at LCA. |
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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. |
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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. For more information about Peter Neptune and his wine education and wine consulting services, visit www.neptunewine.com |
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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. |
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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. |
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Aarti Radia has lived in 4 different countries and has had the unique opportunity to learn a variety of cuisines besides having strong foundation in cooking received with her mother and grandmother for a very authentic and strong foundation in culinary skills. Although Aarti specializes in Indian cuisine, her background has allowed her creations to take on an international flavor. Her passion for cooking has spanned several decades and she is always willing to take on any culinary challenge. Aarti's passion is to teach others about the multitude of health benefits of Indian cuisine and to share the joy of cooking. Let learning be a joy and teaching a pleasure is the essence of her life. She has a strong back ground also in natural health care and the use of herbs and other dietary supplements due to her involvement with this industry for the last two decades as the founder Director of a US Corporation. |
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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. |
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Kelsey Galati graduated from San Diego State University with a Bachelors degree in Hospitality. She then decided to attend Laguna Culinary Arts Professional Chef Program and graduated in the Spring of 2012. She grew up cooking with her family as well as working in restaurants. Kelsey loves to cook all types of cuisines and wants to inspire others who want to pursue their love for cooking. |
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Keri Jaggers manages wine inventory, helps with class registration for the Home Chef program while taking care of the company's special events. A graduate of Laguna College of Art and Design, Keri is continuing to pursue her interests in art! |
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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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more information about special events at LCA, please call 949-376-0263 |
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