Chef Profiles
The Clarke Culinary Center is honored to host so many fine chefs from throughout the region. Our chefs are all about trying new recipes, finding fresh, local ingredients and pairing great dishes with wonderful wines and desserts. The Clarke Culinary Center's renowned chefs will inspire you to try new things, entertain you with their tips and techniques and give you the confidence to enjoy cooking in a whole new way. Learn about our wonderful chefs by clicking on their biographies below.
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Prasad Chirnomula» BioChef/Owner
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Rui Correia» BioChef/Owner
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Sophie Daniels» BioGood Taste Affairs
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Regina Dvorak» BioCorporate Chef
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Jean-Louis Gerin» BioChef/Owner
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Andy Husbands» BioChef/Owner
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Fritz Knipschildt» BioMaster Chocolatier and Founder
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John Lawrence» BioChef/Owner
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Michel Nischan» BioChef/Owner
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Michael Schlow» BioExecutive Chef/Owner
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Pietro Scotti» BioChef/Owner
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Matthew Storch» BioExecutive Chef and Co-Owner
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Robert Sisca» BioExecutive Chef PartnerBistro du MidiBoston, MAA graduate of Johnson & Wales, Robert Sisca has worked within some of the world's most renowned restaurants and has quickly garnered attention as executive chef at Bistro du Midi in Boston's historic Back Bay. His culinary background includes stints at One if By Land, Two if By Sea and famed Le Bernardin under the tutelage of Chef Eric Ripert. |
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Ming Tsai» BioChef/Owner
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Anna Wallach» BioChef/Owner
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