Chef Garrison Price

Chef Instructor

Chef Garrison is the executive chef of Bear at Stanly Ranch in Napa, California. Previously, Garrison was the executive chef at Il Florista in New York City, where the seasonal menu focuses on Mediterranean flavors highlighting flowers and botanicals in their many edible and beautiful forms. At Il Fiorista, Garrison worked directly with local and regional farmers to source ingredients and honor the restaurant’s commitment to sustainability.

Chef Peggy Aoki

Chef Instructor

Chef Peggy loves travel, culture and meeting new people. She also works as a sustainability and education project manager for a large corporate food company, helping chefs find ways to reduce food waste and understand sustainable food practices.

Chef Liane Herrick

Chef Instructor

Liane is a chef and owner of Coachwhip Cafe in California's Eastern Sierra. She has over 20 years of diverse culinary experience, from fine dining and catering to corporate dining and teaching. A graduate of Johnson & Wales University with a Master’s in Gastronomy from Boston University, she blends her love of food with nature, having worked in stunning locations like Yosemite and Glacier National Parks. Passionate about using food as a form of communication, she emphasizes its role in bringing people together. Outside the kitchen, Liane enjoys outdoor adventures like hiking, backpacking, and skiing with her dog, Banjo.

Chef Sherry Swanson

Chef Instructor

Sherry is a Private Chef and Culinary Instructor from Connecticut. She enjoys sharing food and cooking techniques with her students and has taught classes for more than 15 years. She believes that food brings people together and each meal is an opportunity to create a special memory with the people we care about.

Her diverse culinary experience includes winery, restaurant, catering and private chef work. She specializes in locally sourced farm to table fare and Italian and French cuisine.

Sherry went to culinary school in Denver, Colorado at Cook Street School of Culinary Arts where she studied traditional French and Italian cooking techniques and wine. Next she studied in Europe at the Italian Culinary Institute for Foreigners in Asti, Italy and the Hotellerie & Spa Bernard in Provence, France. Europe is where her love of locally sourced, seasonal ingredients began.

When Sherry isn’t in the kitchen she enjoys traveling, dancing, biking and spending time with her son and dog and, of course, cooking with friends and family.

Chef Adrianna Holiat

Chef Instructor

Chef Adrianna is a Private Chef based in Greenwich Village, New York City with 15+ years of professional cooking experience. Her straightforward cooking style compounds on a whole foods approach with a vast knowledge of the many health benefits that food can offer us. Adrianna loves to support and educate clients to create simple and flavorful food by teaching easy, sustainable kitchen skills and ingredient swaps to level up their cooking game.

Chef Camorrow Jones

Chef Instructor

A native of Little Rock, Arkansas, Chef Camorrow Jones began her culinary career immediately after high school. Chef Jones received her Associates in Culinary Arts from the Art Institute of Dallas and Bachelors in Culinary Nutrition from Johnson and Wales University.

Chef Peter Turso

Chef Instructor

Chef Peter draws on the wisdom of 20 years of professional experience to formulate his culinary expressions and opinions in the modern day. He is a Graduate of the Culinary Institute of America. Spending most of his life in the Northeast, his career has taken him from high volume boutique hotels, high tech food science labs, to several fine dining establishments where elaborate 11 course tasting menus were a commonplace. He believes in the inseparable synergy of the local farm circuit and hyper seasonal cuisine. His cooking, at times, can be analytical and technical, but he also balances concepts with art, color and soul.