Our Professional Chef & Executive Chef Credentials

Who Are We?

Laguna Culinary Arts is a special place where all of the people who make up our team of dedicated chefs and support staff – from executive chefs to dishwashers – have a passion for food & wine. We’re all here because we love to cook, and we love to share our passion and knowledge with others. We think you’ll agree its an amazing place and a great experience. Here’s a summary of the key folks you’ll see:

Nancy Milby, CS is founder and CEO of Laguna Culinary Arts, the popular California Cooking School. Prior to embarking on this culinary adventure, she enjoyed a successful 19-year career in finance. Most recently, she was a senior financial executive at a venture-backed start-up company, and prior to that, a tax partner at KPMG, an international accounting firm. Great food and great wine have always been a passion, and her philosophy of cooking, reflected in the school’s curriculum, is based on the belief that everything should be fresh and seasonal. She believes that simple is best, and that cooking and sharing meals with family & friends is a fundamental part of our social fabric. Nancy is a Certified Sommelier of the Court of Master Sommeliers, she holds an Advanced Certificate from the Wine & Spirits Education Trust, London, and is a Certified Wine Specialist of the Society of Wine Educators, Washington, DC. The LCA Wine Cellar reflects her wide interest in wine, featuring great value wines from all the major growing regions of the world. Nancy’s passion for travel and experiencing the local culture of the places she visits prompted her to launch Laguna Culinary Arts Adventures, a subsidiary specializing in international culinary travel.

Instructors:

Laurent Brazier, Executive Chef
As Executive Chef Instructor for Laguna Culinary Arts’ Professional Chef Program, Chef Laurent Brazier brings 23 years of culinary experience to the classroom. His experience ranges from his service as a Chef at 2- and 3- Michelin Star restaurants in France, to the positions of Head Chef and Executive Chef at resort hotels and country clubs in France and the U.S., to being instrumental in opening several restaurants, including his own Zagat-rated restaurant right here in Laguna Beach. The restaurants he has served have consistently won awards for outstanding cuisine, including his most recent, Picayo Restaurant, which has been rated “best restaurant in Laguna” by the ZAGAT survey. Chef Brazier received his Certificat d’Aptitute Professionelle de Cuisine (Chef Bachelor Degree) and his Brevet d’ Etudes Professionelle d’ Hotellerie (Chef Masters Degree) from Jean Ferrandi Chef School in Paris, France. Chef Laurent also holds an Advanced Certificate from the Wine & Spirits Education Trust of the UK, and teaches many of the Wine Tasting Classes at Laguna Culinary Arts. As a principle in Laguna Culinary Arts Adventures, Chef Laurent works his culinary magic for our guests on all of our domestic and international culinary adventures.

Maurice Brazier, Executive Chef, was born in Burgundy, France, where he began his career as a chef at the early age of fourteen. During his first years as a chef, he worked in the finest hotel restaurants in various countries including Morocco, Portugal, Lebanon, Bermuda Islands and France. As Executive Chef, he opened the world class Hotel Meridien in Nice, beginning his 25 year career with La Meridien. Brazier has been responsible for opening several other Le Meridien around the world. He retired as Executive Chef of Le Meridien Etoile in Paris in 2001. Brazier has received many award and accolades for his expertise in French cuisine. The President of France awarded Brazier the title of Chevalier du Merit National to honor his exemplary life long dedication to the art of French Cuisine. He has also been appointed one of only 100 seats of the Acadamie Culinaire de France. During his remarkable career, Brazier has had the opportunity to work his magic for kings, the Shah and other royalty.

Chef Octavio Montoya, Executive Chef. Chef Octavio serves as Executive Chef of the Laguna Culinary Arts Café, with over 20 years experience in the restaurant business. He has trained extensively with renowned chefs, and has worked with a variety of different cuisines from fine dining to American cuisine. He is an instructor in the Professional Chef Program, and his fun and challenging Mexican and Latin American classes are some of our most popular with our home chef students.

Peter Neptune, MS is one of only 73 individuals in the United States to hold the wine industry’s most prestigious and hard to achieve title – Master Sommelier. He is a 25 year veteran of the wine business, beginning as a sommelier in New York City, where he trained and worked for 10 years. Upon returning to his native California, he entered into the wholesale wine trade, eventually joining the Henry Wine Group. He is currently the Vice President of Corporate Training and Wine Education, a role in which he trains and educates the HWG management and sales force in seven states. Recipient of the Banfi Award for Excellence in 2003, he holds the title of Certified Wine Educator with the Society of Wine Educators, has a Diploma in Wine and Spirits from the Wine and Spirit Education Trust in London, and is an Associate of the Institute of Wines and Spirits. He takes great joy in bringing the world of fine wine to the public through the WSET classes that he teaches at Laguna Culinary Arts.

Karen Oliphint, Pastry Chef is a graduate of The Culinary Institute of America and traveled Pastry Chef having worked in Austin, Texas; Vail, Colorado; the resort island of Vieques, Puerto Rico; locally and also an instructor for Laguna Culinary Arts since 2002. Her most recent adventure is starting her own business, kconfections in Laguna Beach. Karen is thrilled to continue to share her culinary knowledge and her passion for the pastry arts in each class she teaches.

Analisa Ocana Albert is a former consumer goods marketing executive for Nestle Purina. Shortly after leaving Nestle in 2003, Analisa started taking cooking classes at LCA where she developed a passion for cooking. With her newfound passion, she joined LCA’s Professional Chef Program and graduated in Fall 2005. Analisa has also completed the Level 2 Intermediate Certificate in Wine and Spirits from WSET in London, England. She enjoys teaching and sharing her love for food and wine from around the world.

Deb Buzar began cooking over 18 years ago. She graduated in 2003 from LCA’s Professional Chef Program and turned her passion into her career. She’s been teaching Gourmet Cooking Classes ever since. Deb’s passion for the culinary arts is evident in the classes she teaches. She continues to expand her collection of over 500 cookbooks, which inspire her repertoire of delicious recipes. A member of the IACP, she earned the WSET Intermediate Level II Certification in wines & spirits. Deb also teaches private, hands-on cooking classes – please see her website at www.debscookingwithclass.com.

Wende Gavin is living her life long passion for cooking, fine food, and entertaining. She has been the Culinary Director at Bloomingdale’s in Fashion Island, Newport Beach for the past five years. During this time she has shared her unique talents with thousands of clients who have discovered her great passion for easy weeknight recipes that make cooking simple, to bring families back to the dinner table, and to share a great meal and even better conversations! We’re thrilled that she’s bringing her passion to our Orange kitchen in 2008! Welcome Wende!

Kim Knoell, CW Kim brought her passion for wine to Laguna Culinary Arts where she enrolled in the Wine & Spirits Education Trust (WSET) certification courses. She successfully completed the WSET Advanced certificate. Kim is also a Certified Sommelier awarded by the Court of Master Sommeliers as well as a Certified Specialist of Wine through the Society of Wine Educators. Kim also holds an MBA and passionately enjoys sharing her appreciation for wine with other aficionados. You can find her at LCA engaging in fun wine education events for corporate and private groups.

Joe Marsico was born in Calabria, Italia and has pursued his love of cooking since childhood while helping his mother with the family meals. While growing up in Pittsburgh, he worked in both Italian and traditional American restaurants, but his dream has been to spread the word about rustic Italian cuisine. He has traveled extensively throughout Italy educating himself on regional foods and wines and his cooking showcases fresh, quality ingredients in simple yet unique ways, while still paying homage to traditional recipes. Joe sees cooking as a higher calling and enjoys sharing that passion with others.

Marta Messey’s love for cooking started over 20 years ago. She believes that cooking is an adventure, a passion, and a true labor of love. Marta’s quest in the field of culinary arts is to teach others how creative and delicious dishes can be fabricated with the proper combination of ingredients. Marta is a graduate from LCA’s professional Chef Program.

Marlene Nichols’ life-long interest in cooking goes back to her childhood. Having a mother who was a great cook was instrumental in developing her love for food. Her career, however, was not always in the culinary field. She has a background in education and taught for several years before embarking on a new venture. Because she also enjoyed entertaining, she later pursued her dream of starting a catering business, Thyme Savours Catering. And, in 2005, she graduated from Laguna Culinary Arts’ Professional Chef Program. Marlene now brings her culinary and teaching experiences as well as her culture to LCA, and is thrilled to be sharing her knowledge with others. She specializes in Asian inspired cuisines, with sushi as her all time favorite. If you have ever wanted to Learn How To Make Sushi, Marlene's experience will come in handy!

Support Staff:

Carla Ray is the Director of Student Services for the Professional Chef Program. A former English teacher and an avid home chef herself, Carla comes to us from the California School of Culinary Arts where she was the Director of Externship. She assists the students and alumni with counseling, professional development and career placement.

Brenda Brazier handles all corporate and private events. She comes to Laguna Culinary Arts with 10 years of front-of-the-house experience ranging from casual cocktail service to fine dining. Brenda enjoys working with people, and will ensure your event at LCA is a party to remember! She is responsible for the details of our Team Building Cooking Classes and many other events.

Laura Levy is LCA’s customer service manager and is primarily responsible for the Registration Desk for home chef classes. A recent graduate of the Laguna College of Art & Design, Laura continues to pursue her art career when she’s not helping you on the phone.

Dishwashers … there are too many to name, but let’s not forget them! Most of our dishwashers are students from the local art college, who love good food and see the art in “culinary arts” better than most. Our dishwashing staff also includes some regular students … who get to be in the classroom, listen and watch as the group prepares the meal, then of course they get to dine on the class results and get the recipes. They make the class enjoyable for everyone – who can complain about someone else cleaning up??

What Do We Do?

No matter what you are looking for in the culinary world, I am certain that our team of professionals can provide it! Located in Laguna, convenient to Los Angeles and San Diego, we are known as the premiere California Cooking School. We offer classes for one and all. Want to Learn How to Make Sushi? We can help! From Asian Cooking Classes to traditional Gourmet Cooking Classes we offer it all. We have Culinary Team Building for our corporate clients. We also offer Couples Cooking Classes, as well as Wine Tasting Classes for those with more subtle tastes. Please call today at 949.494.0745 for details on all these classes.