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 Guest Culinarian Jill Bakewell

 ANN ARBOR:  Jill has had over 10 years of Fustini's experience in creating dishes and applications.  Now into "semi     retirement" from managing the Ann Arbor store, Jill is available to share all she has learned.


Guest Chef Karin Elling

  ANN ARBOR: 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 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 Fred Laughlin

  TRAVERSE CITY: 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 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 the little “secrets”. Her goal is a fun trip through the Italian flavors and cooking traditions.


Guest Chef Bob Rodriguez

  TRAVERSE CITY:  Born & raised in the Philadelphia area. I started my culinary career at the age of fourteen     washing dishes. I now have over fifty years of culinary experience in establishments ranging from small free standing   restaurants to large resorts and country clubs.  I was also a chef/owner of a small restaurant for five years.  I now make   my home in the town of Bellaire, MI where I have lived for the past thirty-five years. I am retired now,  finishing my   experience at the Great Lakes Culinary Institute for the past twenty-three years teaching Garde Manger & Butchering.


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



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.


Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

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