Fustini's Oils and Vinegars

Our Chefs

Fustini's Chef Andy Stewart

HOLLAND : 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.

 

 

 

 

Fustini's 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 experience 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.

 

Fustini's 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.
 

 

 

Fustini's 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 Mike Kenat

HOLLAND: Chef Mike Kenat is Chef de Cuisine at Salt of the Earth Restaurant in   Fennville. 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 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 chef at Freedom Village.

 

 

 

Guest Chef Matthew Nelson

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 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.

 

 

 

 

Guest Chef David Ogren

 PETOSKEY: After attending the Culinary Institute of America in Hyde Park, New York, Chef Dave went to work in some of the top kitchens in the Country.  Ready to take a reprieve from the corporate life, he returned to the slower, simpler life of Northern Michigan.  His cooking style is described as fresh, clean and honest, sourcing local ingredients whenever possible.

 

 

 

 

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 Culinarian Christina Struck

PETOSKEY:


 

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.

 

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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.

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