First generation born in America, Chef Mattos finds his roots in Portugal.

Growing up in a traditional Portuguese family, home-cooked meals incorporating seasonal garden vegetables and fruits from the backyard were tradition. Natural quality and freshness was an every day staple.

At the age of 15, Chef Mattos embarked on a career in the hospitality industry working a myriad of positions in the restaurant business. Through this experience, he developed a passion for the culinary arts, which ultimately led him to Johnson & Wales University where he completed an Associates degree in Culinary Arts and a Business degree in Food Service Entrepreneurship. Immediately following his graduation, Bristol Hotels and Resorts recruited Chef Mattos for a Sous Chef position located in Atlanta , Georgia . In the fast-paced environment of a high-occupancy airport hotel, day-to-day operations of this industry were quickly absorbed. Six months immediately following, Chef Mattos was asked to relocate to San Francisco, California where he was Sous Chef at an Asian American restaurant located in a busy Financial District hotel. Assisting Chef Makatohashimoto, his interests in Asian cuisine were sparked. Two years following, Chef Mattos accepted a Sous Chef position at the acclaimed Stanhope Hotel in New York City. At the elegant Melrose restaurant, he assisted Chef Curt Sassack in producing upscale culinary delights for the discerning foodies. Quickly thereafter, Chef Mattos was offered a position opening a new fine dining establishment located in Bergen County , New Jersey . This amazing opportunity offered total creating freedom allowing Chef Mattos to exercise his culinary talents in creating an Asian influenced menu.

As the Sous Chef at the Bisque Restaurant, he also took on the challenge of designing a full-scale kitchen serving 240 guests. His hard work and determination in this position quickly led him to a promotion as the Chef de Cuisine and six months following, Executive Chef. As the Executive Chef, the Bisque Restaurant climbed one and half stars to a four-star restaurant. Eager to build his skill-set and expand his career, Chef Mattos decided to start a new chapter in the culinary work in teaching the culinary arts. At the highly praised Natural Gourmet Cookery School in New York City , Chef Mattos taught health-supportive vegetarian cooking integrating classical cooking techniques. Now living in Southern California , Chef Mattos continues teaching the culinary arts at the Art Institute of Orange County. Apart from teaching, he operates the full-service catering company “ Daniel Mattos Catering, ” located in Dana Point, California. To learn more about his catering services visit www.danielmattos.com

• Graduate of The Culinary Institute of America , 1980
• Seven time recipient of Southern Californian Restaurant Writers' Gold Award of Merit
• First recipient of Orange County Chef of the Year , Orange County Business Journal, 1993
• Awarded Top Twelve Young American Chefs , Culinary Institute of America and Kraft International, 1990
• Originator and host of Great Chef's of Orange County , 1987-1992
• Worked with 3-star Michelin Chefs Alain Chapel, Jacques Maxim and Paul Bocuse
• Recipient of the Art Institute's Student Choice Award , 2002
• Recipient of the Art Institute's Academic Director's Silver Plate Award , 2003
• 30 years in the Hospitality Industry
• 15 years as Executive Chef in the Food and Beverage Industry
• 10 years as Owner and Operator of “Five Star Catering and Consulting”
• First apprentice at the Pierre Hotel, NY, NY
• Certified Executive Chef
• Certified Serv-Safe (Sanitation)
• Certified National Registry (Sanitation)
• Certified HACCAP
• Certified Sanitation Instructor
• Six hotel openings
• One Culinary School opening: The Art Institute of California, Orange County (accredited)
• 19 restaurant openings
  
• Hotels employed at:

- Meridien Hotels San Francisco, Newport Beach and Houston (Four Star)
- Princess Hotels Anaheim, Palm Springs and San Diego
- Laguna Cliffs Resort, CA
- Palace Hotel , NY , NY Helmsley Hotels (Five Star)
- Pavillion Hotel, Miami Trust house Forte Hotels (Five Star)
- Pierre Hotel , NY , NY Four Seasons Hotels (Five Star)

• Consulting Clients

- Toshiba: Hawaii , Laguna Niguel (Ritz Carlton ), Las Vegas (Ritz Carlton ) St.
- Regis ( Dana Point ), Australia , Italy
- Four Seasons Aviara , Russia , Finland , Denmark , Estonia , Sweden
- BMW: Greenville , Cabo San Lucas , South Africa , Italy , England , Paris
- Mitsubishi: Las Vegas (Bellagio), Bermuda, Nevis (Four seasons),
- La Quinta
- Beckman Coulter: Palm Springs (Ritz Carlton ), Maui (Kea Lani)
- El Torito: Newport Beach , CA
- Kings Hawaiian: Torrance , CA
- Salt Creek Grille: Dana Point , CA, Rumson , NJ , Valencia , CA
- Sheraton Hotel LAX

Chef Thanitra “T” Pichedvanichok was born in Bangkok, Thailand and immigrated to the U.S. at the age of 5 with her Thai mother and Vietnamese father. Chef T’s parents lived and traveled extensively around the world and exposed her to world cuisines that later played a significant role in her life. At an early age, Chef T found that she had a passion for food and a talent for cooking. Her father brought many of his world travels home as he cooked wonderful ethnic meals for the family. Chef T’s fondest childhood memories are of times spent with her father cooking and preparing meals for the family. She credits her dad for instilling the fundamental skills and knowledge needed to bring various ingredients together to create beautiful, flavorful dishes.

After graduating from Pepperdine University with a bachelor’s degree in International Studies and a Masters degree in Business and Marketing, Chef T spent several years in corporate America in marketing, product development, and brand management. However, her success early in her career could not satisfy her passion for food and travel. In 2001, Chef T made the decision to leave corporate America and with one backpack and a desire to follow her culinary dreams, she embarked on a year-long solo backpacking trip around the world. During her year of travel, she savored and sampled everything she came across and immersed herself into each countries local cuisine and culture.

Upon her return to the U.S., Chef T enrolled in culinary school at The International Culinary Schools, graduating at the top of her class. She then began her early culinary career as a Personal Chef and after working in various venues and alongside numerous Chef Mentors, Chef T started a successful catering business. In 2009, she opened the doors to Tspoons, a unique cooking school where food enthusiasts and aspiring teen chefs receive hands-on instruction and learn to cook in a professional, fun and relaxed setting. Chef T currently shares her culinary talents at Tspoons in addition to teaching at various venues. She continues to pursue her love for travel, international cuisines, and culture and embarks on a new adventure each year.

Chef Diane Weber began her career as a Pastry Chef by winning a full scholarship to the renowned Ecole Lenotre in Plaisir, France. She has served as Executive Pastry Chef in such prestigious establishments as Four Seasons Hotel, Beverly Hills, The Riviera Country Club of Los Angeles, The California Club, The Ritz Restaurant of Newport Beach, Big Canyon Country Club, Mr. Stox Restaurant, and Five Crowns Restaurant. Chef, Writer, Professor of Culinary Arts, Keynote Speaker, and Horticulturist, Chef Diane Weber is currently on the staff at the Art Institute Of Orange County where she implemented a showcase culinary garden and teaches The Art of Pastry. She has been featured in Emily Tolley’s “Cooking With Herbs”, Rosaline Creasy’s “Edible Landscaping” as well as Gourmet magazine.

Education

• 1980-81 College of St. Catherine, St. Paul, Minnesota
• 1979-80 Normandale Community College, Minneapolis, Minnesota
• 1975-76 University of Bristol, Bristol, England

Specialized Education

• Ecole Lenotre, Plaisir, France
  Diploma in Boulangerie, Petit-Fours, Pulled Sugar, Blown Sugar, Poured Sugar, and Chocolates.
• American Institute of Baking, Manhattan, Kansas
  Completed Bakery Production Principles – Bread and Rolls
  Completed Bakery Process and Trouble Shooting
• Jerbeau Handmade Chocolates, Los Angeles, California
  One month apprenticeship under Madame Jerbeau, first generation Chocolatier who specialized in traditional hand dipped chocolates
• Nicholas Lodge, Anaheim, California
  Studied with Master Teacher Nicholas Lodge, an expert in the field of Sugar craft, the Art of figure piping, pastillage and sugar flowers.
• L’Hotel de France (Sofitel), Minneapolis, Minnesota
  Four year apprenticeship with Executive Pastry Chef Jean-Marie Maudet. Also served in the positions of comis broiler and sauté with Executive Chef Daniel Hubert

Professional Experience

• Art Institute of Orange County, California, Culinary Instructor of Pastry Arts and American Regional Cuisine, Santa Ana, California
• Armstrong Garden Centers, Landscape Consultant, Nursery
• Professional and Keynote Speaker, for San Juan Capistrano and Lake Forest, California
• Roger’s Gardens, Nursery Professional and Keynote Speaker for Culinary Horticultural Events in Corona Del Mar, California
• Disney Resorts, Horticulturist and Culinary Garden Consultant for Tomorrowland and the Farm at Disney California Adventure
• Big Canyon Country Club, Executive Pastry Chef and Kitchen
• Garden Manager of an extensive in-house culinary garden, Newport Beach, California
• The Ritz Restaurant, Executive Pastry Chef and Consultant, Newport Beach, California
• KA Industries, Vice President of Product Development, Consultant, Carson, California
• Riviera Country Club, Executive Pastry Chef and Kitchen Garden, Pacific Palisades, California
• Mr. Stox Restaurant, Executive Pastry Chef, On-Staff Consultant, Anaheim, California
• Five Crowns Restaurant, Executive Pastry Chef, Consultant, Corona Del Mar, California
• Williams Sonoma, Teacher
• Four Seasons Hotel, Beverly Hills, California, Executive Pastry Chef
• Four Seasons Hotel, Newport Beach, California, Pastry Chef
• The California Club, Los Angeles, California, Executive Pastry Chef

 

The roots of Chef Dominique Fournier's 30-year culinary career can be traced back to his childhood in Corsica, France and the smell of freshly baked croissants in his uncle's bakery. He earned a bachelor's degree in education from St. Nicolas Collage in Paris and a Certificate of Culinary Aptitude from the esteemed Ecole Hoteliers de Paris. He also holds certificates in safety and sanitation, as well as Management and Supervision. His career has taken him from his hometown in Paris, France and throughout the French countryside to Africa's Ivory coast and from Washington, D.C. to Southern California. While in California, Chef Fournier taught senior-level students for the International Culinary Schools, Art Institute for 9 years and has now brought his talents to Tspoons. An accomplished veteran of his craft, he is happy to share his knowledge with his students and holds high-performance standards for each individual.

Education

• Ecole Hôtelière de Paris (France)
• Certificate of Culinary Aptitude
• St Nicolas College, Paris, France
• BA-Education

Professional Experience

• Saddleback College, Mission Viejo, CA: Chef Instructor
• Art Institute of Orange County and Los Angeles: Chef Instructor
• Citronelle, Michel Richard Restaurant WA, DC: Executive Chef
• La Parisienne Restaurant, Monrovia, CA: Executive Chef
• Chianti Restaurant, Melrose Ave, Los Angeles, CA, USA: Sous Chef  -
• Restaurant La Bouteille D’Or, Notre Dame, Paris, France - Chef 
• Hôtel Restaurant du Parc, , Villeneuve Sur Lot, France: Owner and Chef
• Elysée Concorde, Casino, Paris, Ave des Champs Elysées, France: Chef -
• Hotel Restaurant “Le Greement”, Abidjan, Ivory Cost, Africa: Chef