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James Briscione & Chad Pagano

Teaches at The Institute of Culinary Education

James Briscione grew up with the foods of the South. Working with James Beard award winner Frank Stitt in Birmingham, Alabama, he learned to create refined Southern cuisine by selecting only the freshest local ingredients. After 3 years as Chef de Cuisine at Stitt’s famed Highlands Bar and Grill and a move to New York City, Restaurant Daniel came next for James. Working in the private dining room, James learned to produce food to strict 4-star standards for some the restaurants biggest clients. James currently works as a chef-instructor at The Institute of Culinary Education. James appeared on the first season of Food Network’s Chopped and walked away the champion. He returned to the “Chopped Champions Tournament” and became the show’s first ever two-time champion. James has also been featured in on-line cooking segments for ABC News Now, delish.com, Conde Nast, and Martha Stewart Radio on Sirius. He is currently writing his first cookbook with his wife, Brooke Parkhurst. Just Married and Cooking (Scribner) will be on shelves in February 2011. Chad Pagano: After serving as a scout / sniper in the United States Army's 10th Mountain division Chef Chad attended culinary school here in New York City. After graduation he worked his way through the city's fine dining restaurant and hotel scene, working for such chefs as Larry Forgione and Jonathan Waxman. He eventually became the executive pastry chef at Great Performances, New York City's premier off-premises caterer, where he created desserts for both Mayors Giuliani and Bloomberg. Chef Chad has competed in a number of Food Network challenges and captained a team in the National Team Pastry Championships. He has appeared in numerous media outlets including NBC's Celebrity Apprentice, the CBS Morning Show and Food Network's Throwdown With Bobby Flay.

Classes taught by James Briscione & Chad Pagano

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