Culinary Classes Professionals to Know 2025

A true expert in Thai cuisine, Chef Lyn brings more than 15 years of experience working in some of the world’s most renowned kitchens. She spent six years at Gaggan, a Michelin-starred restaurant ranked Asia’s Best Restaurant from 2015 to 2018. She trained and mastered innovative techniques while staying deeply rooted in Thai culinary traditions. Chef Lyn’s expertise extends beyond Michelin-starred fine dining—she has developed menus, led kitchen teams, and trained chefs worldwide. She is passionate about sharing her knowledge and ensures that every student at Siam Culinary Academy gains the skills to cook Thai cuisine at a professional level. Her teaching style is structured yet approachable, focusing on practical skills, modern plating techniques, and an in-depth understanding of Thai ingredients.

I was trained in France and started career in Michelin-starred kitchens before opening my own baking school in Bangkok : Chef Lucas Baking Studio. I help students create bread, pastry, and desserts that combine tradition with creativity. I can provide recipes, baking tricks, advanced techniques, and advice on tools or equipment for home and professional bakers. Journalists can rely on me for clear answers about pastry, bread making, and desserts that fit any kind of story.

I am the Director of Siam Culinary Academy. I make sure our school offers the best of Thai cuisine, from simple dishes to professional-level training, helping students master both flavor and technique. As a source, I can share easy recipes, cooking tips, and kitchen hacks that readers love. I can also recommend equipment and tools, from simple utensils to professional gear, and explain how to use them. When it comes to ingredients, cooking methods, or Thai food in particular, I’m always happy to give clear answers that make a story stronger.

Jackie Newgent, RDN, CDN, is a distinguished culinary nutrition expert and thought leader who seamlessly bridges the worlds of professional cooking and nutritional science. As a classically trained chef and registered dietitian, she has established herself as a preeminent voice in plant-forward cuisine and innovative food education. With multiple award-winning cookbooks and a robust media presence, Newgent has emerged as a highly sought-after authority in culinary nutrition and wellness. A respected industry influencer, Jackie serves on the Forbes Health advisory board and leverages her extensive expertise as a national media personality and contributor to national health platforms like U.S. News & World Report. Her professional journey includes an impressive tenure as a chef instructor at the prestigious Institute of Culinary Education in New York City. Currently, she continues to shape culinary education as an instructor at The Gourmandise School in Santa Monica and through her private teaching. Newgent's professional portfolio extends beyond traditional roles, serving as a nutrition coach for My Peak Challenge and a strategic culinary nutrition advisor to major food companies and emerging plant-centered businesses. Her multifaceted approach to nutrition and cooking has positioned her as a unique and influential professional who is reshaping how we understand the intersection of food, health, and sustainability. Based in Los Angeles, Jackie continues to inspire and educate through her dynamic work across media, education, and culinary innovation.

Rudy Clai is known as the "Mobster Chef," a figure who blends culinary expertise with a deep interest in mafia history and culture. He is active on social media platforms such as Instagram and TikTok, where he presents himself as an author, business consultant, life coach, and an authority on mob and mafia history. Clai's content often revolves around Italian and Continental cuisine, and he also offers advice and "mob therapy," positioning himself as a unique voice at the intersection of food and organized crime lore

I own and operate A Recipe For Fun, a food blog that shares scratch-made recipes with seasonal ingredients. I use my background in education, training, and culinary arts to share fun + flavorful recipes with others.

I am an experienced leader and educator who has worked in journalism, marketing, higher education, content management, social media and recipe development. I am also author of eight books, including the recently released Disney Princess Tea Parties Cookbook and the popular Super Easy 5-Ingredient Cookbook. My writing has appeared in dozens of print and online publications including the Washington Post, the Boston Globe, Connecticut Magazine, The Today Show Website, iVillage, Momtastic, SheKnows and Betty Crocker publications. I specialize in multi-platform storytelling, social and digital marketing and leveraging audience trends and data to successfully exceed short- and long -erm goals for my publications. I believe in encouraging curiosity in my colleagues and teams. I believe that each person’s unique voice is what makes writing special. And I believe that a collaborative, team-based work environment is essential to creating great work with the highest integrity, accuracy and vision.

California based Interior designer with a decade of experience designing commercial and residential spaces for private clients, real estate investors and award-winning architecture firms. She is now specializing in bathroom design. Lisette is also a self taught baker and has a passion for the culinary arts often relaxing in the kitchen by trying new recipes.

I am a professional Chef and Pastry Chef with extensive experience encompassing culinary arts, restaurant openings, recipe development, creating culinary education programs, and training kitchen teams. I am also: - Honorary member of the Chefs and Cooks Guild of Belarus; - WACS-certified judge (World Association of Chefs' Societies) in the "Pastry Arts" and "Culinary Arts and Hot Kitchen" categories; - Food stylist and dish plating specialist; - Author of 9 recipe books, including “Home Cooking Encyclopedia”; - Author of one of the most famous Russian food websites – VkusnyBlog.com. I'm experienced in modern cooking technologies (sous vide, fermentation, working with molecular textures, etc.), well versed in food pairing and flavor combinations, highly skilled in classic culinary and pastry techniques. I've traveled through numerous countries in Europe, Africa, and Asia, immersing myself in the local cuisines in their authentic settings. There are too many achievements to list here, but you can view them via the link in my profile. I am interested in collaborating with journalists and media creators. I look forward to working with you!

Hey there! I'm Jessica, the developer, photographer, and writer of The Forked Spoon. Self-taught in all fields of blogging, I received my Bachelor's degree in MCD Biology from UC Santa Cruz. After a year of traveling through SE Asia and Europe, I discovered my passion for photography, travel, and good food. You can find me around Sacramento, CA, chasing after my spirited toddler, cooking, and dreaming about my next travel adventure. The Forked Spoon is a recipe website focusing on easy, family-friendly healthy recipes. My goal, always, is to keep The Forked Spoon real and relatable. Long-term, my goal is to combine my two great loves, food and travel, into a cultural cookbook where I share my travel stories, photos, and favorite recipes from all over the world.

Chef Brian Duffy blends Irish heart and Italian soul into bold, fearless cooking. Raised near Philly in a family where both parents cooked, he started in restaurants at 14 and soaked up every lesson before honing his craft at Walnut Hill College. Since the early 90s, he’s opened 100+ restaurants worldwide, led by a relentless entrepreneurial streak and a gift for building teams, concepts, and craveable menus. Today, he runs the Duffified Experience Group and partners with brands like Wurzpott Spices, Molly Bz Cookies, YumCrunch, and World Chef. On screen, Brian’s no‑nonsense style has made him a go‑to personality for more than two decades—spanning 3+ seasons of Bar Rescue, Food Network judging, his own show Opening Night, and a fan‑favorite turn on BBQ Brawl. His podcast, Duffified Live (2019–2021), drew tens of thousands of weekly downloads and built a tight community of food lovers. Beyond the kitchen and the camera, Brian is a sought‑after emcee and host for everything from World Food Championship to live and scripted events. What truly drives him is immersion—he doesn’t just visit a place; he learns its markets, street food, and traditions, from Mexico to Europe, expanding his palate and sparking new ideas that show up on plates everywhere. He lives in the Philadelphia suburbs with his family, and when he’s not in a kitchen or on a plane, you’ll find him outside—hiking, skiing, or chasing the next trail.

Dedicated leader in Food, Beverage and Hospitality with proven abilities in dish and menu development, creative problem solving, team cultivation, processes development, controls, project management, logistics and learning agility. Through years at the hotel, teaching and independent restaurants I have developed the foundations to deliver an exceptional customer experience.

Dedicated leader in Food, Beverage and Hospitality with proven abilities in dish and menu development, creative problem solving, team cultivation, processes development, controls, project management, logistics and learning agility. Through years at the hotel, teaching and independent restaurants I have developed the foundations to deliver an exceptional customer experience.

Carolyn Truett is the founder, writer, recipe developer, and photographer behind her food blog, Caramel and Cashews. With a passion for well-crafted, approachable food, Carolyn is committed to sharing recipes that are thoroughly tested, consistently reliable, and always delicious.

Culinary professional with a dynamic background honed in fine dining, high-volume operations, and diverse hospitality settings. Experienced in crafting elevated dining experiences and leading large-scale culinary teams to excellence. Skilled in business development, marketing, pricing strategy, and operational efficiency. Rooted in Culinary Arts, alongside Hospitality and Restaurant Management, from Le Cordon Bleu. Let’s connect to discuss culinary leadership and innovation!

Experienced Martial Arts Instructor and Business Owner with a proven track record of providing high-quality instruction and character development programs. Skilled in martial arts instruction, business management, and community building. Passionate about helping individuals of all ages achieve their goals and reach their full potential through martial arts training. Currently involved in multiple locations, offering award-winning programs and serving a wide range of communities. Reach out today to learn more about our programs and how we can help you or your child achieve success!www.ChoesHapKiDo.comwww.TryKarateClasses.com

Sabah Drabu is a foodie, engineer, and the Co-founder & CEO of CookinGenie. She created the platform in 2019 to connect local chefs with at-home diners, making hiring private chefs more accessible. Sabah's idea has evolved into a service people use for parties, vacation rentals, and family gatherings.

Experienced chef with over 20 years of experience in restaurants, hotels and international resorts. My previous work and education has created a skillset that makes me easily adaptable, creative at problem solving, able to multitask and tackle complex problems with ease. I have a solid history of recipe and menu development, kitchen design, system development and cost analysis and reduction.

Chef Timothy Brice is a Southern California–based private chef, writer, and culinary creative known for his ingredient-driven approach to modern California cuisine. As the founder of Taking Stock Private Chefs and Catering, Brice blends Mediterranean and live-fire techniques with a focus on seasonality, storytelling, and craft. With more than two decades of experience cooking for restaurants, large catering companies (Wolfgang Puck and others), private clients, baseball stadiums, and retreat centers across Los Angeles, Palm Springs, and the California coast, Brice has earned a reputation for food that feels both elevated and deeply personal. His work draws inspiration from the region’s farmers, artisans, and coastline, and from culinary influences like Chez Panisse, Zuni Café, and Gjelina. Chef Brice frequently speaks on topics including the radicalism of home cooking in times of need, seasonal cooking, culinary entrepreneurship, creative reinvention, and the evolving role of chefs as storytellers.