An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.

An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.

With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.

Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.

After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.

An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.

With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.

Greg Miraglia is a longtime educator and food/restaurant blogger who brings his many years of culinary expertise and passion to the Napa Valley Cooking School gained from his time as a cook for the Napa Valley Wine Train and in the NV Cooking School Professional Chef Program. In addition his work in the culinary arts, Greg is also a radio program host and producer on Outbeat Radio, a weekly LGBT program on KRCB Radio.

Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.

Janet Fletcher is the author or co-author of more than two dozen books on food and wine, including Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner; Fresh from the Farmers’ Market; Eating Local; Cheese & Wine and two memoirs with Margrit Mondavi. Her work has appeared in numerous national magazines, including Saveur, Food & Wine and Fine Cooking, and her food writing for the San Francisco Chronicle has earned three James Beard Awards. Janet publishes Planet Cheese, a weekly blog, and teaches cheese-appreciation and cooking classes around the country. We are excited to welcome her to the Napa Valley Cooking School!

Since 2001, Pat Burke has competed professionally in BBQ competitions in California, Tennessee and Virginia. With a passion for live fire cooking and a deep dedication to community, Burke can frequently be found BBQing for good at charity fundraising competitions throughout the Napa Valley and beyond. A member of numerous champion BBQ teams, including the Barnyard Roasters based in Columbus, Mississippi and The Vineyard Roasters from Napa, and most recently the Too Ashamed to Name BBQ from San Jose, Pat won back-to-back Reserve Grand Championships at Smoke on the River in Sacramento and at the San Francisco BBQ Festival in 2016. Pat has also competed several times at the World BBQ Championships at Memphis in May, finishing with a 5th place Whole Hog in 2003.

An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.

Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.

After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.

An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.

With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.