Fustini's Oils and Vinegars

Our Chefs 

Guest Chef Laura Cavender

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.

 

Guest Chef Karin Elling

A graduate of The Culinary Institute of America and Registered Dietitian, Chef Karin deeply believes that the meals we eat most often can be nourishing AND delicious, all you need is a little “know-how”.  Through demonstration and interactive style classes, she shares her enthusiasm, creativity and knowledge; empowering students of all ages to combine science-based nutrition with everyday cooking.

 

Guest Chef Fred Laughlin

 Chef Fred moved from New York in 1991 to run NMC's then's version of a culinary program.     27 years later, it is now one of the top-ranked culinary schools in the nation.  Chef Fred's attention to the area has been key to transforming the culinary experiences throughout the Traverse City and surrounding areas.

Guest Chef Sofia Occhialini

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



Guest Chef Christie Struck

Christie Struck is a self-taught home cook who loves to travel and loves exploring new cultures and flavors with Fustini's.  Christie teaches classes hoping that people will be inspired to try new things and have fun and be confident in their own abilities in the kitchen.

Guest Chef John Vander Jagt

 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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