About Us
Holistic Culinary Arts Department
Our Holistic Culinary Arts program blends global cuisine, nutritional science, and food ethics into an artistic culinary journey. Students master both classic techniques and wellness-forward innovations while exploring food styling, entrepreneurship, and sustainability. Every meal is a story—and our students learn to write them with flavor, color, and care.
Rooted in wellness, culture, and creativity, our Holistic Culinary Arts program trains students in the full spectrum of culinary excellence. From classical techniques to plant-based innovation, students explore food as an artistic, ethical, and scientific pursuit. The curriculum includes nutrition, food chemistry, global cuisine, sustainability, and entrepreneurship, with opportunities to lead pop-up restaurants, catering events, and food styling projects. Students work alongside professional chefs and wellness advocates, developing the culinary intuition and leadership skills needed to thrive in kitchens, hospitality, and the broader food industry.
Holistic Culinary Arts
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Culinary Basics - The Art of French Cooking
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Baking and Pastry
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International Cuisines: Flavors of the Mediterranean
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International Cuisines: Flavors of Africa
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Haute Cuisine
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Gastronomy
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International Cuisines: Flavors of Europe
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Cuisines of the Americas
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Artisan Bread and Baking Production
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Sustainable Eco-Cooking
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Introduction to Food Photography and Staging
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Culinary and Hospitality Internship (Juniors and Seniors Only)
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The Economics of Cooking and Food Trucking
Meet The Team
Chef Allegra Stone
Director of Culinary Arts & Wellness
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A Le Cordon Bleu chef and Ayurvedic food therapist, Chef Stone fuses classic training with whole-food healing and seasonal nourishment.
Chef Antonio "Angel" Turei
Director of Culinary Arts and Business Management, Owner of Gabrie's Dominican Soul
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A Michelin-eligible chef and restaurateur in the LA area, Chef Turei infuses heritage, flavor training, and business management to give students the hands-on experience they'll need to build successful kitchens of their own.
Mr. Heitor Sanders
Baking and Pastry Chef
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A renowned baker and pastry confectioner, Mr. Sanders guides students in transforming ingredients through creativity. Owner of Doce Pecado and host of Cozinhando com Heitor, Heitor Sanders will be hosting workshops throughout the year.
Ms. Haya Ali
Global Cuisine & Cultural Foodways
With culinary training from Morocco to South Korea, Ms. Ali explores food as heritage, diplomacy, and artistic expression.
Mr. Emilio Cruz
Culinary Business & Branding
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A former restaurant group strategist, Mr. Cruz teaches students how to launch their own food brands with menus, pop-ups, and product development.
Chef Gabriela Carrasco
Owner of Gabrie's Dominican Soul​
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A proud Dominican chef and culinary artist, Chef Gabriela Carrasco brings cherished family recipes to life with bold, innovative twists and culturally infused flavors. Her passion lies in honoring heritage through food while inspiring the next generation of chefs to do the same. This school year, Chef Carrasco is challenging students to dig deeper—infusing their own stories, roots, and traditions into every dish they create. With her guidance, the kitchen becomes a space of identity, creativity, and transformation.
Our Esteemed Alums
