Chef/Owner, Victor J. McNulty

  • 1980-saw Julia Child on TV
  • 1982-first summer job washing dishes at The Southampton Inn
  • 1983-line cook The Deck, Dune Road Hampton Bays
  • 1985-studied Hotel & Restaurant Management at NYU & NYIT
  • 1988-graduated top in class French Culinary Institute in NYC
  • 1988-98-Chef and Pastry Chef positions from Florida to New York City to LA to Shelter Island to Massachusetts
  • 1996-photo op in Bon Appetit Magazine
  • 1997-nominated Outstanding Alumni French Culinary Institute
  • 1998-Chef/Partner The Cornerstone Grill
  • 2000-opened The Yellow Tomato, both to high marks NY Times and Zagats, just to name a few
  • 2001-again nominated outstanding alumni French Culinary Institute
  • 2004-sold the restaurant to spend time with family
  • 2005-joined faculty at The Culinary Academy of Long Island
  • 2008- Star Career Academy Instructor of the Year
  • 2009-ACCSC [Accrediting Commission of Career Schools & Colleges] Instructor of the Year for the entire US
  • 2010-Corporate Executive Chef all Star Career Academy Culinary & Hospitality Programs in NYC, Newark, AC, Philly & Syosset
  • 2013-Campus President for The Culinary Academy of Long Island
  • 2015-fortuitous meeting with Vincenzo Saulle at wineUdesign
  • 2019-formed The Academy of Cooking, LLC. The Cook’s Studio at wineUdesign concept was brought to life

Chef, Cathrine Tysland

  • 1985-1994 Restaurant manager, The Barge Restaurant, Port Washington NY
  • 1995-1997 Restaurant manager, Slade’s American Bistro, Brooklyn Heights
  • 1997-2000 General manager, Diva restaurant, SoHo, NY
  • 2001- Graduated top in class in Culinary Art, French Culinary Institute, NYC
  • 2002- Present, Chef/Owner, CTB Private events
  • 2009- Graduated Culinary Academy of Long island, Professional Baking
  • 2011-2016 Chef Instructor, Star Career Academy, Syosset, NY
  • 2016-2018 Executive Chef and Creator, Café 21, NYC

Chef, Mick Gehnrich

  • Growing up cooked at the Mill River Rod & Gun Club Wild Game Dinners in Bayville, NY
  • 1978 – 1979 Busboy & Prep cook, Hillary’s in Boston, Ma  
  • 1978 – 1980 line cook at Ken’s by George in Boston, Ma 
  • 1980 – 1982 Night Kitchen Manager at Remsen’s in Glen Cove, NY
  • 1984 Graduated top 10 in class at Culinary Institute of America, Hyde Park, NY
  • 1985 – 1990 Corporate Executive Chef at ARCO, Prudhoe Bay, AK
  • 1990 – 2001 General Manager & Executive Chef at Sodexho Marriott Services, New York, NY
  • 2002 – 2004 Sales Associate at Polean Foods, East Norwich, NY
  • 2004 – 2016 Corporate Executive Chef/Chef Instructor, Culinary Academy of Long Island, NY 
  • 2017 – 2019 Food Director/Executive Chef, Bristal Assisted Living, Garden City, NY
chef brian

Chef, Brian Adwar

  • 2008- Present Chef at Se-Port Caterers Setauket, N.Y
  • 1999 – 2008 Culinary program Instructor at Sachem High SchoolContinuing Education Program Lake Ronkonkoma, N.Y
  • 1991- 2008 Chef and Catering manager Melville Deli Caterers, Melville N.
  • 1989-1991. Chef at ARA Services Bergdoff Goodman’s men’s store dining services New York,N.Y
  • 1989- 1992 Personal Chef Forest Hills, New York 
  • 1988-1989 Sous chef at Peters Pub NYC
  • 1985- 1988 Line Cook and Quality Control Trainer for Room Service kitchen.
    Marriott Marquis Hotel NY
  • 1985 Graduated New York School of Food And Hotel Management NYC N.
  • 1982-1984 Pizza maker at Valentinos Pizzeria flushing, N.Y

Chef, Stefanie Baum

  • Stefanie graduated from the International Culinary Center (formally French Culinary Institute) with honors in 2020.
  • She’s a classically trained French chef and sous chef Instructor, specializing in recipe and cookbook development for Food Network personalities, as well as product testing for major kitchen brands like Ninja.
Cameron McNulty

Chef’s Assistant, Cameron McNulty

  • Bio coming soon 
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logo of Mercer Culinary
The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!