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"The discovery of a new dish does more for the happiness of mankind than the discovery of a star."- Anthelme Brillat-Savarin
| Chef David Tiner, CEC, CCA, ACE, FMPDirector | Chef InstructorDtiner@louisianaculinary.com
Chef David Tiner has extensive experience working in kitchens ranging from Bed and Breakfast, Fine Dining, and high volume. He is a Certified Executive Chef, a Certified Culinary Administrator, and an Approved Certification Evaluator with the American Culinary Federation and a Food Management Professional with the National Restaurant Association. His philosophy, which he tries to imbue in each of his students, is that learning never stops as long as we remain teachable. | | | Chef Ross Headlee, CCP, FMPDean of Education | Chef InstructorRoss@louisianaculinary.com
Chef Ross earned degrees in Chemistry and Psychology before earning his Culinary Arts degree. He has since worked in many food service operations including fine dining, catering, institutional, high volume and full service restaurants. Along with many other accomplishments, Chef Ross was awarded the coveted Certified Culinary Professional title from the International Association of Culinary Professionals. He is a well-rounded chef who brings a vast array of experiences to share with his students in preparing them toward successful careers in the food service industry. | | | Chef Christina Nicosia, CEPC, CCE, ACE, FMPChef InstructorChrisN@louisianaculinary.com
Chef Christina Nicosia has been in the food service industry for over 30 years. Her experiences range from large hotel kitchens, small restaurants, in-store bakeries, teaching, competition training, to owning her own bakery. Her credentials include Certified Executive Pastry Chef, Certified Culinary Educator, both through the American Culinary Federation, and Foodservice Management Professional through the National Restaurant Association. Chef Nicosia was voted Presidents Award 1996, Chef of the Year 1998, Culinary Educator of the Year 2003, Chapter news letter Editor, and Louisiana Gold Culinary Classic Co-Chair for 3 years with the New Orleans A.C.F. chapter. She is currently the 2010-2011 President of the Deep South Retail Bakers Association. Additionally, Chef Nicosia is a strong supporter of student clubs and charity events. | | | Chef George Michael Dunn, FMPChef InstructorMike@louisianaculinary.com
Chef Mike is an experienced culinary instructor with a background in restaurant management and catering. He is a Foodservice Management Professional through the National Restaurant Association. Mike has served as Sous Chef and Executive Chef in the area's finest restaurants including the Baton Rouge Country Club, The Place, De La Ronda Catering, and Avoyelles. Chef Mike Dunn cultivates his students' creative flairs as they discover their own unique, signature styles. | | | Chef Jeremy CocoChef Instructor 
Jeremy@louisianaculinary.com
Chef Jeremy Coco has been in the food service industry for over 13 years. A successful alumnus of both Louisiana State University (LSU) and Johnson & Wales University (JWU), Chef Coco has worked in many facets of the industry. He worked for Juban's Creole Cuisine while studying at LSU and remained there until his graduation. After graduation from LSU, Chef Coco worked for Roy Yamaguchi at his Denver, Colorado location of Roy's Hawaiian Fusion Cuisine while enrolled at JWU. Chef Coco graduated from JWU with Magna Cum Laude honors and then returned to Louisiana to hone his skills as a Sous Chef for the International Marketplace at Casino Rouge and then as an Executive Chef for Cafe Vermilionville in Lafayette, LA. He joins LCI after a successful five year partnership as the Executive Chef/Partner for Fleming's Prime Steakhouse & Wine Bar in Baton Rouge. Chef Coco has been part of many exciting events during his tenured career, one being working hand-in-hand with Chef Ming Tsai during the Food Network's Bringing Back the Bayou special on Hurricane Katrina recovery efforts. Chef Coco looks forward to imparting many of the lessons he has learned both academically and professionally to students at LCI, as well as instilling his passion for great food and business leadership in each student he has the pleasure of instructing. | | | Chef Larry O'Sullivan, CEC, CCA, AACChef Instructor 
Larry@louisianaculinary.com
Chef Larry has over 18 years of culinary arts and hospitality management experience, ranging from restaurant and kitchen design to menu and recipe creation. He has extensively worked across the Midwest, opening several restaurants and catering companies, and serving as a corporate executive chef and dietary operations manager for a health care system. Chef Larry is an active chef member, board member and past predient of the American Culinary Federation (ACF) Chicago Chefs of Cuisine Association. He is also a proud member of the American Academy of Chefs, the honor society of the ACF. In 2004, Chef Larry was elected Chicago Chef of the Year by his peers. He also holds several other honors, including numerous culinary medals, the ACF Presidential Medal and several ACF chapter medals and service awards. Finally, Chef Larry is one of only six certified Master Ice Carvers in the United States, as recognized by the National Ice Carving Association. | | | Chef Amy Queret, CDM, CFPP  Chef Instructor Amy@louisianaculinary.com
Chef Amy has been in the Hospitality Industry for over 20 years and been a culinary educator in a college setting for the past 10 years. As an educator, she was instrumental in developing new programs and advising students. Chef Amy is an Alumnus of both the University of Southern Indiana and Vincennes University, holding degrees in Hotel/Restaurant Management, Restaurant/Foodservice Management and Individual Studies with a minor in Nutrition. She is a Certified Dietary Manager and a Certified Food Protection Professional, and is an active member of the American Culinary Federation. Chef Amy enjoys volunteering in the community, focusing on educating the public on flavorful, nutritional foods, and continues to find cutting edge methods to train students within the Hospitality Industry. | | | Admissions TeamAdmissions@louisianaculinary.com
Louisiana Culinary Institute (LCI) has assembled an Admissions Team comprised of several individuals that are well versed on every aspect of LCI. Whether you have questions regarding enrollment, financial aid assistance, the LCI curriculum, or job placement assistance, the Admissions Team can provide the answer. Contact anyone on our Admissions Team to schedule a tour of our new 28,500 square foot facility. Come in and see for yourself why we are the premier culinary school of the South. | | |  Holli Nunn
Admissions Officer | Art InstructorHolli@louisianaculinary.com
Holli Nunn joins the Louisiana Culinary Institute as the Admissions Officer, with several years of experience in guiding prospective students through the admissions process at the college level. She also has a Bachelors Degree in Major Studio Art, with a minor in Art History, from the College of Charleston (SC). As an artist, Holli can personally relate with the creativity of incoming culinary arts students and effectively assist them in starting their culinary journey. | | |  Kelly Fanguy
Financial Aid Officer | Tuition OfficerKelly@louisianaculinary.com
Kelly Fanguy is the Financial Officer at Louisiana Culinary Institute. Kelly graduated from Nicholls State University with a Bachelors Degree in Marketing and has also acquired an Education Certification. Kelly has an extensive background in banking, which has effectively helped individuals manage their finances. Kelly's teaching experience has allowed her to successfully communicate and educate the financial process. She looks forward to using her teaching techniques to assist the students with learning about their financial opportunities at the Louisiana Culinary Institute. | | |  Patricia Johnson
Administrative AssistantPatricia@louisianaculinary.com
Patricia Johnson is excited to join the Louisiana Culinary Institute's staff as an Administrative Assistant, a member of the Admissions Team and one of the Job Placement Coordinators. Her extensive customer service management and foodservice industry experience has honed Patricia's interpersonal communication skills, making her adept at discerning and accommodating current and potential student's, as well as faculty and staffâs, needs. Additionally, Patricia is formally trained in Medical Assisting and has lived many years of her life in her mother's native country, England. | | |  Erica Johnson Administrative AssistantErica@louisianaculinary.com
Erica Johnson is an Administrative Assistant and member of the Admissions Team at Louisiana Culinary Institute. She is a graduate of Louisiana State University with a Bachelors Degree in Psychology and a minor in Kinesiology. Erica has an extensive administrative assistance and project management background, having worked for an engineering firm for eight years. She also has experience assisting students in a collegiate setting, having worked at the University of Florida as a soccer/softball staff assistant. Erica looks forward to effectively assisting current and prospective students with their career goals. | | | Charlie RuffoloPublic AffairsCharlie@louisianaculinary.com
Charlie was born and raised in the Chicagoland area and has recently moved to Baton Rouge, LA. After spending the last 7 years working for his family business (Produce Distribution) in Chicago he will be handling the Public Affairs and some of the Marketing duties. Charlie attended Minnesota State and Illinois State where he studied Business Administration. He has had extensive training from Chicago International Produce Market (CIPM). Charlie is looking forward to helping anyone that wants information or wants to work together with Louisiana Culinary Institute (LCI). | | | | |
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