The Culinary Institute of America

profile_vanoli

Spotlight On: Alberto VanoliCulinary Arts

Assistant Professor—Culinary Arts

Email: a_vanoli@culinary.edu
Education:
Professional qualification in Gastronomy, Guinta Regionale-Assessorato all'Istruzióne, Italy. Certificate, CESCOT-Confesercenti, Italy.
 
Professional Background:
Chef de Partie, Ristorante S'apposentu, Cagliari, Italy; No. 9 Park, Boston, MA; Osteria della Brughiera, Almé, Italy; Antica Perosa, Bergamo, Italy; Balzer Cuisine, Bergamo; La Zagara, Rome, Italy; Zurro, Stromboli, Italy; Gourmet, Bergamo. Chef/Owner, Ristorante Locust Tree, New Paltz, NY. Consultant, Primavera Pizza Kitchen, Downingtown, PA. Chef de Cuisine, Pantheon at the Ritz-Carlton Hotel, Philadelphia, PA. Sous Chef, Il Fornaio, San Francisco, CA and Corte Madera, CA; Le Madri, NYC. Chef, Le Streghe, NYC. Commis, Barba Blu, Stromboli; Antica Perosa at Cristallo Palace, Bergamo.
 
Author:
Italian Cooking at Home.

The Culinary Institute of America

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