ITK Culinary is proud to introduce you to our talented team of chefs and instructors. Click on any of the chefs below to view their bio. In addition to classes taught by our regular team of chefs listed here, ITK offers many classes taught by guest and celebrity chefs. Something new – and someone new – is always cooking at In The Kitchen!
Trained at the Culinary Institute of America, Chapman has extensive experience in world cuisines. Among his most notable positions, he is the former banquet chef for the prestigious five-star Mandarin Oriental Hotel in San Francisco, where he spent five years on the executive team that included such celebrated creative visionaries as Ken Oringer (now the chef/owner of Clio in Boston), David Kinch (chef-proprietor of Manresa in Los Gatos), and Ken Hom (inventor of Asian fusion cuisine).
Chapman began his career in 1980 as the chef and general manager of two popular Kansas City restaurants, then went on to own his own barbecue restaurant before becoming an assistant pastry chef, working under a French pastry master, at the luxury Hilton International Hotel. After moving to San Francisco in 1985, Chapman served as the chef at Panos, a Mediterranean eatery in Noe Valley, for four years. He then had a stint as the Sous Chef under Joyce Goldstein, the former chef for the Café at Chez Panisse and best-selling cookbook author, at her cutting-edge Square One Restaurant, before moving to Hyde Park, NY, to attend the Culinary Institute of America.
Upon his return to the Bay Area, Chapman served as the Executive Chef at both the Original Crab House in San Jose and the Hilton Hotel at Fisherman’s Wharf, the Banquet Chef at the Hyatt Hotel, and the Culinary Coordinator for Sur La Table in San Francisco, Berkeley and Seattle. He most recently spent two years in Kansas City as the Chef de Cuisine for the city’s top-ranked catering company. Chapman is also currently a member of the teaching staff at Kitchen on Fire.
As the Chef / Owner of Bay Laurel Culinary, Christopher Greenwald combines his years of experience in the kitchen and on the farm with his passion for travel and different cultures, to present wine friendly global comfort cuisine that is both casual and elegant. No matter the setting — from a fundraiser for hundreds, to an intimate dinner at home — Chef Greenwald brings a versatile eclectic style to the table that makes any event, large or small, a unique, personalized experience.
For five years, Chef Greenwald was the Executive Chef at Iron Horse Vineyards, where he paired organically grown produce from the winery’s extensive gardens and sustainably raised meats and fish from local sources with estate wines from the Green Valley region of Sonoma County. During this time, he cooked for a number of important visitors to Iron Horse, including: Lynn Woolsey, Theresa Heinz-Kerry and Governor Gray Davis. His recipes have been published in the San Francisco Chronicle, Santa Rosa Press Democrat, Savor Magazine, Secret Eating Society, and Wine Country Living and he has been a guest chef at Relish Cooking School in Healdsburg and Ramekins in Sonoma. Chef Greenwald represented Iron Horse at food and wine seminars featuring top regional American chefs and sommeliers at Charlie Trotter’s in Chicago and Aureole in New York as well as at the Iron Horse Vineyards. In addition to numerous events, Chef Greenwald has been the private chef to the Sterling family creating small, intimate meals with an emphasis on healthy, organic cuisine from local and regional small farms.
A graduate of the California Culinary Academy, Greenwald began his professional career at Joyce Goldstein’s famed Square One restaurant in San Francisco, learning the importance of raw ingredients in a refined finished product. Greenwald moved to Austin, Texas in 1996 and began working at Jeffries Restaurant & Bar, cooking eclectic Southwestern cuisine with French techniques and quickly moved up the ranks to become Sous Chef and an important decision-maker for the eatery’s daily set menus. Although facing a very bright future in the capital of Texas, Greenwald’s home was California, and he was attracted to Sonoma County for its vast riches in food and wine.
A supporter and volunteer of Share Our Strength and Chefs Collaborative, Greenwald started the Organic Garden Project in 1998 with help from Alice Waters’ Chez Panisse Foundation, teaching troubled youth in Sonoma County the rewards of growing, cooking and appreciating natural food. “It was a way for me to give back some of what others had given me along my culinary journey, a way to continue the cycle,” he explained. There, he spent three years teaching at risk youth to grow and cook their own food, nourishing their bodies and minds with the fruits of their labor. In 2002, Greenwald joined a small catering company in Santa Rosa and freelanced as a chef for prestigious wineries and private homes in Napa and Sonoma prior to joining Iron Horse in 2003. A world traveler, Greenwald loves to explore exotic locals in search of rare and unique products that enhance his menus. Using Sonoma County’s fabulous regional products he infuses a worldly influence with local ingredients to create memorable, world-class cuisine.
Called the “Queen of Chiles” by Mark Miller of Berkeley’s former Fourth Street Grill, Amey has a long history at the forefront of multicultural food styles and techniques. She has been at the helm of trend setting restaurants such as Maltese Grill and Bentley’s in San Francisco. She is the former chef/owner of the Alta Plaza Café, San Francisco, and L’Assiette, an artisan and organic take-out restaurant in Windsor, California. Amey is now the chef at Jimtown Store, nestled in California’s Alexander Valley wine country. She is responsible for developing new products for the company’s wholesale and retail divisions.
Keith unofficially began his culinary apprenticeship at age 15 in his family’s home kitchen. Inspired by his parents, both descendants of French speaking families, he was surrounded by the “cuisine de pay” of their heritage, and in the equally shared passion in discovering and cooking international cuisines.
In 1980, after cooking in various kitchens while attending college, Keith created a path to New Orleans for a seven year stay, entering the world of professional cooking via the American Culinary Federation sponsored professional chef apprenticeship program, modeled on the classic French kitchen apprenticeship. He completed his three year training in 1984 grounded in classic and modern French cuisine, including post studies in a variety of global and emerging ethnic trends.
Keith accepted the position of executive chef of Annadelle Plantation Restaurant in Covington, Louisiana, diving into both traditional French and Louisiana inspired cuisines.
In late 1987 he entered the world of culinary research and development as corporate executive chef for a variety of recognized food companies, developing foods and recipe formulations that reached millions of people in restaurants, retail, colleges, contract food companies nationwide and on the European continent.
In his spare time he developed and taught his own cooking classes: “Think Like a Chef” with emphasis placed on, as he describes, “unlocking the language of the recipe” with the mantra of “it must go from my head to your head to your hands” to over 1,000 budding culinary enthusiasts.
Keith along with his also chef brothers, Ken and Gary have been featured in Bon Appetit Magazine, and has contributed articles to Culinlogy, Flavor and the Menu, Food Product Design, and Food and Beverage Executive magazines.
In summary, Chef Darling describes himself as a true “foodie” at heart in bringing passion, knowledge, and a very entertaining style to his classes!
The culinary journey for Chef Pipilis started at a young age when he began cooking for his friends and family. Encouraged to cook more, he began working at a local pizza shop but soon found his skills exceeded the needs of the venue. Finding a local French restaurant, he apprenticed under the watch full eye of the Executive Chef and grew beyond the “stage” work and into preparing sauces and more.
During his High School years, Chef Pipilis won a national cooking competition earning him a full scholarship to the critically acclaimed culinary program at Johnson and Wales in Rhode Island. Leaving his native Chicago for the East Coast also opened his palate up to a wider variety of cuisine. Intrigued, Chef Pipilis sought out flavors of his Greek heritage and spent time in Greece, Spain and other countries eating and experiencing local cuisine.
Once completed, Chef Pipilis went on to work at the legendary Les Halles on the East Coast. Wanting to experience a broader scope of cuisine, he took a role with The Ritz Carlton in Laguna Beach where he delighted the guests with his emphasis on stunning technique. He soon found another calling in the Bay Area, so he packed his bags and came west where he became the Head Chef at Cafe Fanny. His latest role was Sous Chef at Boulette’s Larder in The San Francisco Ferry Building using the best in local and sustainable ingredients.