Culinary Arts Chef-Instructor
Chris Gesualdi started working in the industry as a dishwasher when he was 15-years-old. As he says, “the rest is history.” He attended the Culinary Institute of America. He has worked with some of the culinary world’s greatest chefs at restuarants such as Montrachet, Tonic, Rakel, and Le Bernardin. Before working at Rakel, Gesualdi worked with Thomas Keller at Raphael, where it was just the two of them in the kitchen. He also created what was Montrachet’s signature dish, Truffle-Crusted Salmon. For him, the drive behind is culinary voice is a passion to create perfect dishes. Many students and alumni can still hear his voice telling them “it must be perfect. It’s got to be beautiful” He helps his students find their culinary voice “by pushing them and telling them its’ about great food and the customer.” He adds, “I have never stopped learning, I will always continue to learn and be inspired.”
To read more about Chef Chris, click here.
Classes featuring Chef Chris:
Mastering the Craft of the Cocktail Snack with Chef Chris
The ABC's of Hydrocolloids with Chef Chris Gesualdi
Salami Making with Chef Chris Gesualdi
Advanced Culinary Studies with Chef Chris