Professional Chef Program: Instructors

	As Executive Chef Instructor for Laguna Culinary Arts’ Professional Chef Program, Chef Laurent Brazier brings 31 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.
	Joe Impullitti’s talents include over 25 years of adult education and a passion for authentic Italian cuisine. A 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.
	Thomas Curran graduated with honors from Scottsdale Culinary Institute and Le Cordon Bleu in Paris, France. He has worked in some of Orange County's finest restaurants including Aubergine, Five Feet, Diva, Kacina, Bistro 201 and The Zodiac Room. He was the owner of Dish Cooking School in Costa Mesa. He is currently the Food and Beverage Director for Champagne French Bakery Cafe, a small chain of 15 units in California, and owns a small private catering company.
	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.