Our Family

You’ll love cooking with our Chefs, who have extensive backgrounds in culinary arts.  
 
Chef Dominique Fournier grew up in his uncle’s bakery in Corsica, France. After moving to Paris, France, He was trained in the culinary arts at the Ecole Hoteliers de Paris. Dominique worked in many restaurants for many years in the French countryside before traveling to work in Africa’s Ivory Coast, then Washington, D.C., before settling in Southern California. He was a Chef Instructor at the International Culinary Schools at the Art Institute for 9 years.
 
Chef Diana Jez received her culinary training at the Academy of Art Culinaire. For many years she has been catering to some of the finest households in Orange County, and serving as a Personal Chef.

 Chef Michelle Suh is Asian-born and French-trained pastry chef whose career started as an apprentice at Beverly Hills Saint Moritz Pastry School. Since then, she served Caffe Roma, Armani Café, and Raffles L’Ermitage Hotel in in Beverly Hills as a Pastry Chef, and also served as Chef Instructor at the International Culinary School at the Art Institute for 7 years. Michelle has been a regular food columnist at major Korean newspapers and is now diligently blogging about food and travel at blog.naver.com/micuisine. Her culinary training includes Ritz Escoffier, and Le Nôtre in Paris for cuisine and pastry, and the Culinary Institute of America in Napa Valley for Asian cuisine.
 
Chef Mitchell Frieder has been in the restaurant business for over 45 years, first in the dining room, as Captain for Donald Trump’s restaurant, Trumpets, and for Leona Helmsley’s New York Harley Hotel. In the kitchen, Mitchell opened the Mandarin Oriental Hotel in San Francisco whose restaurant, Silks, was voted to be one of the best in the city. He then created Downtown Bistro, in Lancaster, CA which was voted to be in the Top-20 Restaurants by the L.A. Times. He has owned Max Catering at the Antelope Valley Country Club since 1999. Mitchell has been a Chef Instructor at Le Cordon Bleu in Pasadena, and taught at the International Culinary School at the Art Institute for 13 years. He regularly goes to Shanghai to help culinary instructors there improve their Western cooking skills. Mitchell is also a Culinary Subject Matter Expert for the U.S. Department of Labor.
 
 
“We teach everything from basic knife skills to advanced molecular gastronomy classes.  Whatever your passion or experience, you’ll find the right class.”