Executive Chef Bruce, a Pittsburgh native, brings years of culinary experience back to his hometown through his work at CKP. He encourages students to “put their love on a plate.” Chef Jozie, with 36 years in the industry and two at CKP, inspires students to stay curious and open. Her culinary passion includes homemade ramen and dreams of dining in Italy.
Cassie Piuma, a Johnson & Wales graduate, honed her skills at Al Forno, Sel de la Terre, and with Barbara Lynch. She spent 11 years at Oleana before opening Sarma in 2013. Sarma earned Boston Globe’s first 5-star review. A seven-time James Beard nominee, she was nominated for Outstanding Chef in 2025.
Chef André Poirot began his career in France and London, rising from commis to head chef. He led kitchens in Bermuda, New Orleans, and Little Rock, including at the Royal Sonesta and Peabody Hotels. In 2018, he joined the Capital Hotel, and now runs the kitchen at 42 Bar + Table for the Clinton Foundation.
Michelle Polzine is a pastry chef, author, and former owner of 20th Century Café in San Francisco, known for Eastern and Central European baked goods. She authored Baking at the 20th Century Cafe in 2020. A James Beard semifinalist for Outstanding Pastry Chef in 2010, 2018, and 2019, she opened the café in 2013.
Janice Provost is Proprietor of Parigi, a 40-year-old Dallas restaurant. Beginning in 1998, she worked her first kitchen job there and three years later bought the bistro. Growing up on a Houston farm shaped her philosophy. A pioneer in local food, she grows herbs, supports farmers, and brings multicultural cuisine inspired by travels to France into Parigi’s menu.
Liz Prueitt is co-founder of Tartine Bakery and is a James Beard Pastry Chef award-winner. She has authored three award-winning cookbooks and currently works on her Substack, Have Your Cake, where she develops gluten-free recipes every week.Tartine now has locations in San Francisco, Marin county, Los Angeles, and Seoul, Korea.
For the past 20 years, Dave Punch has been cooking up a storm in Boston and beyond. He got his start learning the classics at the Nightingale Restaurant in the South End, then sharpened his skills as sous chef with some of Boston’s best — Susan Regis, Amanda Lydon, and Steve Johnson — at Upstairs on the Square and Rendezvous.
Dominick Purnomo, owner of the Dominick Purnomo Restaurant Group, led Yono’s to Wine Spectator’s Best of Award of Excellence since 2004. A James Beard Award nominee, he was the youngest President of the Greater Capital District NYS Restaurant Association. He co-founded FEED ALBANY, earning recognition as a Local Hero and Jefferson Awards finalist.
Chef Tim has cooked and managed restaurants since the late Seventies, with roles in New Haven, Boston, Miami, Nantucket, and Napa Valley, working with Bob Kinkaid, Michael Chiarello, and Hiro Sone. He became Executive Chef at Kimball’s East, Concept Chef at Not Your Average Joe’s, opened Sherlock’s, joined Sodexo for ten years, cooked at the James Beard House, and founded Forest Floor Foragers.