Lynne Gigliotti
AGE: 51
HOMETOWN: Philadelphia, PA– currently resides in Highland, NY
PROFESSION: Assistant Professor, Culinary Institute of America
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Anything with peas and asparagus
A chef for over 30 years, Lynne is currently an Assistant Professor at the CIA where she teaches Cuisines of Europe and the Mediterranean as well as Garde Manger in the college’s degree programs, Lynne previously was the Chef/Owner of Grappa, which was featured in Atlanta Magazine’s “Best of 1999” and named an Outstanding Restaurant in the 2001 Zagat Guide Atlanta. She has a solid practical background but was also lucky enough to become chef tournant for Guenter Seeger at the Ritz Carlton in Atlanta.Read More
AGE: 51
HOMETOWN: Philadelphia, PA– currently resides in Highland, NY
PROFESSION: Assistant Professor, Culinary Institute of America
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Anything with peas and asparagus
A chef for over 30 years, Lynne is currently an Assistant Professor at the CIA where she teaches Cuisines of Europe and the Mediterranean as well as Garde Manger in the college’s degree programs, Lynne previously was the Chef/Owner of Grappa, which was featured in Atlanta Magazine’s “Best of 1999” and named an Outstanding Restaurant in the 2001 Zagat Guide Atlanta. She has a solid practical background but was also lucky enough to become chef tournant for Guenter Seeger at the Ritz Carlton in Atlanta. She single-handedly built her catering and consulting business from a party for 10 people into a half a million dollar upscale off premise catering business. She was also the owner/operator of Grapevine Café and worked for the late esteemed Jean-Louis Palladin at the Watergate Hotel in Washington, DC. For the past few years, she has been active and interested in Sustainable agriculture and seafood.
