Where Some Austin Chefs Attended Culinary School

Alma Alcocer-Thomas (Jeffrey's): Cordon Bleu, Paris

Stuart Scruggs (Brio Vista): Culinary Institute of America (CIA)

Roberto Santibanez (Fonda San Miguel): Cordon Bleu

Wm. Emmett Fox (ASTI): CIA

Will Packwood (Emilia's): CIA

Marion Gilchrist (La Traviata): California Culinary Academy

Harvey Harris (Siena): Italian Culinary Institute for Foreigners

Jean-Luc Salles (Jean-Luc's Bistro): Culinary Institute of Talence, Bordeaux

Becky Barch-Fischer (Hudson's on the Bend): CIA

Casey Lloyd (22): Johnson and Wales

Gregory Dishman (Jean Pierre's Upstairs): Texas Culinary Academy

Abigail Scruggs (Central Market North): CIA

Rinaldo Lanzillotti (Bottega della Pasta): LeChef Culinary Academy (now Texas Culinary Academy)

David Bull (Driskill Grill): CIA

Christian Echterbille (Girasole and Texas Culinary Academy): C.E.R.I.A. (Educational and Research Center of Culinary Education), Brussels

André Touboule (Texas Culinary Academy): Culinary Arts School, Nice, and Culinary Arts School, Gotemburg, Sweden

Jimmy Shumake (Sardine Rouge): LeChef Culinary Academy (now Texas Culinary Academy)

Peter O'Brien (Si Bon): CIA

Reed Clemons (San Gabriel Restaurant Group): CIA

Matt Collins (Austin HS Hospitality Academy Foundation): California Culinary Academy

John Maxwell (Zoot): CIA

Steve Mannion (Culinary Academy of Austin): Johnson and Wales

Brian McCormick (ACC Culinary Arts Program): CIA

Fred Geesin (Gilligan's): CIA

Alain Braux (Barr Mansion): Le Notre Culinary Institute (Paris) and Natural Epicurian Academy of Culinary Arts