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.

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.

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.

Chef Chris Kennedy Aken is the Winery Chef for Trefethen Family Vineyards. With more than two decades of cooking and innovating in the diverse Napa Valley, Chicago, and San Francisco dining scenes, Kennedy brings a rich portfolio of professional cooking experience including work at La Folie, Red Light, Chicago Symphony Center’s Rhapsody, Calistoga’s Catahoula Restaurant & Saloon, Stomp Restaurant, Cafe & Bar, Napa’s AVIA Hotel, the Restaurant at CIA’s Copia, and his own Toast Catering Co.

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.

Chef Chris Kennedy Aken is the Winery Chef for Trefethen Family Vineyards. With more than two decades of cooking and innovating in the diverse Napa Valley, Chicago, and San Francisco dining scenes, Kennedy brings a rich portfolio of professional cooking experience including work at La Folie, Red Light, Chicago Symphony Center’s Rhapsody, Calistoga’s Catahoula Restaurant & Saloon, Stomp Restaurant, Cafe & Bar, Napa’s AVIA Hotel, the Restaurant at CIA’s Copia, and his own Toast Catering Co.

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.

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.

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.

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.

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.

Founder and owner of Sweetie Pies Bakery in downtown Napa, pastry chef Toni Chiapetta formally trained at the Cambridge School of Culinary Arts, Albert Kumin and Peter Kumps' schools in New York. Toni’s first baking for money job was at Icarus in Boston, then Sfuzzi in Philadelphia, and then Bistro Don Giovanni in the Napa Valley. From Sweetie Pies' humble beginnings in a very small apartment kitchen with a bread box sized oven to its now firm stronghold in the hearts of all Napa Valley cake, pie, and cookie lovers, Toni has been a part of special celebrations and holidays for all of Napa Valley for many years.

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.

Founder and owner of Sweetie Pies Bakery in downtown Napa, pastry chef Toni Chiapetta formally trained at the Cambridge School of Culinary Arts, Albert Kumin and Peter Kumps' schools in New York. Toni’s first baking for money job was at Icarus in Boston, then Sfuzzi in Philadelphia, and then Bistro Don Giovanni in the Napa Valley. From Sweetie Pies' humble beginnings in a very small apartment kitchen with a bread box sized oven to its now firm stronghold in the hearts of all Napa Valley cake, pie, and cookie lovers, Toni has been a part of special celebrations and holidays for all of Napa Valley for many years.

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.