Fustinie's Oils & Vinegars
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Our Chefs

 

Corporate Chef Andy Stewart

HOLLAND & ANN ARBOR: With 30 years in the restaurant business, Chef Andy brings a vast and unique knowledge to Fustini's School of Cooking. Andy's style is classical and continental. He has a passion to inspire others through cooking.

 

 

 

Traverse City Corporate Chef Sam Brickman

TRAVERSE CITY: With experience in a wide range of food and techniques, Chef Sam brings a wealth of knowledge in teaching classes and helping people understand the unlimited uses of Fustini’s oils and vinegars. His expertise comes from work in the August Escoffier School of Culinary Arts and apprenticing in some of the top kitchens in Denver, Co.

 

 


Petoskey Chef Jon Kirk

 PETOSKEY: With a focus on Contemporary Americana, Chef Jon Kirk enjoys   older generation and American fellowship cookbooks that he’s collected and   have influenced his style.The unique handwritten notes on the pages by older   communities inspire him as he prepares and plates Americana dishes in a   contemporary fashion.
 


Guest Chef Ali Lopez

 TRAVERSE CITY: Chef Ali Lopez is a wellness chef and health coach. She has been   cooking, feeding and teaching others about “real food” and vegetarian options for   over 20 years. Chef Ali is a Certified Health Coach and a graduate of the Institute for   Integrative Nutrition.

 

 

 

 

Guest Chef Cathy Magee

  PETOSKEY: Chef Cathy is a personal chef who enjoys finding ways to make   difficult recipes easy.  As a classical chef, her inspiration comes from recipes that   have been handed down from her grandmother.

 


Guest Chef Donna Sawyer

 HOLLAND: As a personal chef, Donna seeks the joys that are around us   everyday through entertaining. With recipes, and menus she inspires people to   take time out of busy schedules and create their own celebrations.

 

 

Guest Chef Gloria Torello

PETOSKEY:With experience in travel, Chef Gloria Torello brings local and seasonal harvests into her delicious and creative dishes and in her cooking classes at Fustini’s. Gloria is a graduate of the Great Lakes Culinary Institute at Northwestern Michigan College in Traverse City. Inspiration for her dishes comes from her worldwide travels and from growing up in a large Italian-American family on a working farm. Her competency and lighthearted demeanor make cooking with her a fun and unique learning experience.


Guest Chef Helmut Klett

HOLLAND: Inspired by his Austrian background, Chef Helmut has a passion and talent for European food, which he demonstrates in his classes. He is the executive chef at Alpen Rose Restaurant.

 

 

 

Guest Chef Jay Sharkey

 HOLLAND: As general manager and executive chef at Brandywine Executive   Conference Center, Chef Sharkey has developed the art of entertaining.  He   enjoys using this skill to host a Holiday Class Event at Fustini's that is always   memorable.

 


Guest Chef John Vander Jagt

 HOLLAND: Chef John Vander Jagt enjoys leading classes in discovering easy   ways to incorporate Fustini's products to bring out delicious flavors.  He has   been a chef around the world on cruise ships and on Maui, which has inspired   him to create exotic cuisines using organic ingredients when possible.

 


Guest Chef Laura Cavender

 TRAVERSE CITY:Laura Cavender has adventured around the world as a ship   cook. Through work both as a personal chef and through Fustini's and Oryana   Community Co-op, she enjoys engaging people in a positive food experienc and restoring the fun, art and wonder in the experience of cooking. Laura is committed to reclaiming a healthful connection between growing food, cooking food and nourishing our bodies.

 



Guest Chef Matthew Nelson

HOLLAND & PETOSKEY: Chef Matthew comes to us from our Marketing Partner Mission Point Resorts on Mackinac Island.  His classes focus on showing off the delicious menu items you can find at Mission Point that use Fustini's products.

 

 


Guest Chef Mike Kenat

 HOLLAND: Chef Mike Kenat is Chef de Cuisine at Salt of the Earth Restaurant in   Fenville. He loves to combine unique flavors in a simple way that you can re-create   at home. Chef Mike has entered and won several cooking competitions, where his   passion for art and design come through in his beautiful plating.

 

 


Guest Chef Nikolas Bardt

 ANN ARBOR:Chef Nikolas Bardt has been in the culinary industry for more than   17 years with expertise ranging from small boutique restaurants to larger volume   establishments. He has a passion for  food, people and creating unique experiences     together. He loves to share my industry knowledge and teach the ins and outs of   kitchen work.

 

 


Guest Chef Sofia Occhialini

 HOLLAND: Growing up in Italy, Chef Sofia's inspiration is based on Italian families’ recipes and their little “secrets”. Her goal is a fun trip through the Italian flavors and cooking traditions.

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Nutrition Information

Download our nutritional fact sheets:

Olive Oils
Dark Balsamic Vinegars
White Balsamic Vinegars
Vinegars: Non-Balsamic

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More