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Our talented and experienced instructors come from a variety of backgrounds and are key ingredients in ICE’s recipe for exceptional culinary and hospitality education.

Some have worked in America’s noteworthy restaurants. Others have won awards, opened and operated their own hospitality or food businesses, or held management positions with some of the nation’s leading culinary employers. ICE’s faculty members are frequently quoted by national media on a broad and impressive range of culinary & cooking topics.

All ICE faculty members bring an incredible range of skills and experience into the classroom. They are invited to teach in the areas for which they have subject matter expertise. Many of them have extensive networks of industry contacts. Beyond their credentials, our culinary, pastry, plant-based, wine and management instructors are dedicated to their students and committed to teaching the next generation.

Click through the faculty profiles below to learn more about our instructors.