Ryan Castillo is the Chef de Cuisine at the Artisan Culinary School, a talented chef with a passion for pasta making and food styling. Born with Filipino roots, Ryan draws inspiration from his cultural heritage to create delicious and visually stunning dishes. Ryan’s culinary journey began in Italy, where he was formally trained in the art of pasta making and honed his skills as a chef. He went on to work at several acclaimed restaurants in Rome, where he developed his unique style and refined his craft. Seeking to share his knowledge and expertise with others, Ryan trained to become a kitchen instructor under the guidance of Juan Penzini. As Chef de Cuisine at the Artisan Culinary School, Ryan leads the culinary team with his exceptional people skills and his commitment to hospitality. He knows how to create an atmosphere of warmth and professionalism that makes everyone feel welcome and inspired. His knowledge of pasta making and food styling is unparalleled, and he uses it to create dishes that are not only delicious but also works of art. His talent and leadership inspire the school’s students and chefs alike, and his commitment to hospitality ensures that everyone who enters the school feels at home.

Liz Micciollo is the pastry and bread chef at the Artisan Culinary School, a talented and passionate chef with a knack for creating beautiful and delicious baked goods. Liz began her culinary career as a student under the guidance of Juan Penzini and has since gone on to become a respected and accomplished pastry chef. After her time studying and training in Caracas, Liz moved to Spain to continue her training and work in some of the country’s most prestigious kitchens. She worked at Rocambolesc, where she honed her skills in pastry-making, and later did an apprenticeship with the Roca brothers at the famed Celler de Can Roca. There, she learned the importance of precision and creativity in the art of pastry-making. More recently, Liz has been working at bakehouses in Madrid, where she is perfecting the art of laminated doughs.

Her expertise in this area has made her a sought-after pastry chef, and her creations are beloved by patrons and chefs alike. As the pastry and bread chef at the Artisan Culinary School, Liz brings her unique talent and passion to every aspect of the school’s baking program. Her knowledge of traditional techniques, combined with her creativity and innovation, and her commitment to excellence and dedication to her craft are an inspiration to everyone who works alongside her.

Alex Mantoglou is from Greece and is the founder of the Culinary Institute of the Mediterranean. He is a restaurant owner and has also been a chef instructor in one of Italy’s most renowned institutes. He has trained many chefs and culinary professionals and has helped them elevate their cuisine. Besides being a chef, Alex has a degree in environmental engineering and likes combining cooking with science. Alex is currently working on a joint EU proposal for a cooking robot. Alex will join us for every Gourmet Entertaining course, where he will share his vast knowledge in cooking healthy Mediterranean-inspired dishes, and will show us how to beautifully plate and photograph them.

Allow us to introduce Martina, our Italian expert baker. Her journey began as a pizza maker in various pizzerias in Liguria, where she skillfully managed the dough and wood-fired oven baking. Shortly after that, she ventured into the world of pizza in teglia at the Osteria di birra del Borgo in Rome, aiming to unravel the secrets of this style. Unfortunately, she had to abandon her career as a pizza maker due to a severe nickel allergy.

This setback led Martina to become a self-taught enthusiast, delving into breadmaking and natural fermentation. Her dedication to studying and experimenting with bread revealed the hidden intricacies of baking, equipping her to tackle any bread-related challenges independently.

Soon after, together with her partner, Martina opened a restaurant where she took charge of the bakery section, crafting an array of delicacies such as their own bread, focaccia, various sweet-leavened treats, and festive specialties like panettone.

Driven by her passion for baking and the wealth of knowledge she had amassed, Martina decided to share her expertise with others through specialized training courses.

Dr. Bill Schindler is the author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health and is an internationally known archaeologist, primitive technologist, and chef. He founded and directs the Eastern Shore Food Lab with a mission to preserve and revive ancestral dietary approaches to create a nourishing, ethical, and sustainable food system and, along with his wife, Christina operates the Modern Stone Age Kitchen, a restaurant and sourdough bakery designed to provide nourishing food created using ancestral approaches maximizing safety, nutrient density and bioavailability to the community. His work is the focus of Wired magazine’s YouTube series, Basic Instincts and Food Science, and he co-starred in the National Geographic Channel series The Great Human Race, which aired in 2016 in 171 countries. Bill will join us during the spring each year. Sharing his knowledge of cheesemaking, bread baking, and vegetable and fruit conservation.

Gary Mihalik is the author of two books: Mastering Artisan Italian Gelato: Recipes and Techniques and Dispatches from Calabria: Eating My Way through Culinary School in Italy.

Gary has a passion for all things frozen, possibly because he lives in one of the hottest towns in the United States averaging 123 days per year over 37°C and where temperatures of 50°C are not unheard of.

Formerly Chef de Cuisine of the annual Palm Desert Food and Wine Festival, Gary learned to cook while at university during a year of weekly telephonic instruction from his Italian-American mother. He quickly went on to cater events for faculty and friends. His first professional cooking experience was at Kitchen Angels in Santa Fe, New Mexico where his introduction to the kitchen on his first morning was to be handed a recipe card and told to make osso buco for 150 people.

Professionally trained in Italy, Gary studied under Juan Penzini. He went on to teach the fundamentals of artisan Italian gelato in Italy. He also pursued additional training from Mirko Tognetti of Cremeria Opera in Lucca. Gary is working on his third cookbook which will focus on sorbetto, granita, and semifreddo.

Gary will join us several times per year to teach the art of frozen desserts, including gelato, sorbetto, granita, semifreddo, and ice cream.

After studying at the Ferrandi School of Culinary Arts following a literary baccalaureate, and growing up surrounded by baroque music and travel, Laëtitia Visse brings an unexpected edge to the new generation of French cuisine—driven by her boundless love for hearty, no-nonsense food.

She honed her skills alongside several acclaimed chefs before meeting Thomas Brachet at Les Arlots, the renowned Parisian bistro where she discovered the pleasures of house-made sausages, caillettes, and other charcuterie specialties. Since settling in Provence in 2017, Laëtitia has been determined to revive the butchery and charcuterie traditions of French cooking. In the summer of 2020, she opened her restaurant in Marseille: La Femme du Boucher.

Every winter, Laëtitia joins the Artisan Culinary School to teach the Artisan French Charcuterie course, where she shares her expertise in ultra-traditional French recipes and showcases the creative use of offal in charcuterie.

Alta is an experienced production professional with a strong background in food manufacturing and artisanal cheesemaking. She joined Babylonstoren in 2013, where she has held key roles including Greenhouse Kitchen Manager and Head Chef for the Italian dinners in the bakery. Today, she is the Head Cheesemaker, responsible for building the dairy production from the ground up and transforming it into a thriving, award-winning operation.

At Babylonstoren, Alta leads a highly skilled team of dairy professionals and is the primary recipient of numerous awards recognizing excellence in cheesemaking. She specializes in artisanal soft cheeses made with water buffalo milk and oversees the production of their high-quality buffalo milk gelato.

Alta completed her culinary studies at the Institute of Culinary Arts South Africa, one of the country’s most respected culinary schools. She later served as a lecturer at Steyn’s Culinary School, teaching certificate and diploma cooking courses as well as team-building cooking workshops.

Known for her precision, product-quality focus, knowledge of HACCP and food safety standards, and her talent for developing outstanding dairy products, Alta brings practical and modern expertise to the Artisan Culinary School. Here, she teaches students the foundations of cheesemaking and guides them through the full production process, sharing the same techniques she applies every day in one of South Africa’s most celebrated farm dairies.

For over 18 years, Vincenzo Troia has dedicated his career to the world of cheesemaking. Born in Andria, the birthplace of burrata in Puglia, he specializes in pasta filata cheeses, including mozzarella, burrata, and scamorza. His work has taken him across Italy and abroad, sharing the flavors of his region through consultancy, training, and live show cooking at weddings and events.

After earning his technical qualification in dairy production at AgenForm in Moretta (CN), Vincenzo continued his studies at the International Academy of Dairy Arts, where he later joined the faculty as a teacher. Today, he leads an award-winning career as a mastro casaro, known for transforming raw milk into authentic and expressive cheeses through skill, creativity, and deep respect for tradition.

Vincenzo’s show cooking experiences bring the cheesemaker’s craft directly to the public, creating memorable culinary moments while preserving the heritage of Pugliese dairy culture. Since 2017, he has taught professional and amateur students the techniques, science, and artistry behind pasta filata cheeses. His curiosity and love for innovation have also led him to experiment around the world—including creating “mozzarella sushi,” a playful marriage of Japanese and Italian culinary traditions.

At the Artisan Culinary School, Vincenzo teaches the pasta filata module of the Artisan Dairy: Advanced Cheese Making course, sharing the knowledge and passion that have shaped his life’s work.

Alberto Angiolucci is a Sicilian chef and the founder of Angiò – Macelleria di Mare, a pioneering seafood butchery and culinary laboratory in Catania. Trained at the Boscolo Etoile Academy and shaped by professional experiences at Shalai*, The Gun in London, Bianca Celano, Motelombroso, and especially Mudec*** under Enrico Bartolini, Alberto developed a style defined by technical rigor, creativity, and a modern Mediterranean vision.

At Angiò, he reinterprets fish through the lens of butchery, applying maturation techniques, precise cutting, and artisanal fish charcuterie methods traditionally reserved for premium meats. His work centers on sustainability, whole-fish utilization, and close collaboration with local fishermen and producers, elevating Sicilian craftsmanship while pushing contemporary cuisine forward.

Today, Angiò functions as a restaurant, research space, and creative studio recognized for its ethical approach and distinctive identity.
Alberto joins the Artisan Culinary School as an instructor for the Artisan Fish and Seafood: Charcuterie and Conserves course, sharing his expertise in fish butchery, aging, and seafood charcuterie with students from around the world.