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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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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