Richmond instructor chefs share international experience, accolades

Sep 23, 2011

Awards and international experience are two reasons why the training at Culinard, the Culinary Institute of Virginia College, is world-class. Take the Richmond faculty, for instance (pictured: unidentified student, Daniel Graban Lopez, Michael McGhee and Lara Brown).

Michael McGhee, Program Director

  • New England Chef of the Year
  • Ri Ra Irish Restaurant Group, Dublin Ireland: Corporate Chef
  • Restaurants America: Corporate Chef
  • Wines of Chile: Executive Board
  • Golden Bear Club Services: Corporate Chef
  • Hotel Zum Mohren, Reutte, Austria: Consulting Chef for reopening
  • Dinex Restaurant Group, NYC: Sous Chef, F&B Director (group won numerous awards from Forbes Travel Guide, Michelin Guide, S. Pellegrino and others)

Daniel Graban Lopez, Instructor

  • The Soul Kitchen, Anguilla, British West Indies: Executive Chef and Partner
  • Hotel La Mariposa, Costa Rica: Executive Consulting Chef
  • Escuela Superior de Hosteleria Y Turismo, the oldest culinary arts school in Madrid: culinary training
  • Huddersfield Technical College, Manchester U.K: externship
  • Hotel Hesperia, Madrid (5 star hotel): Culinary staff
  • Turning Stone Casino and Resort, Verona N.Y: Chef
  • Marriott Renaissance Hotels: Executive Sous Chef

Lara Brown, Instructor

  • Eleven Madison Park, (Relais & Chatealix), NYC: Pastry Sous Chef
  • Macarons & Chocolats Pierre Hermé, Paris: training
  • Gourmet Abu Dhabi, International Pastry Competition: Assisted second-place finisher Angela Pinkerton, Pastry Chef at Eleven Madison Park , NYC
  • Broad Appetit, Richmond VA: Placed second in dessert competition
  • The Great Southern Hotel in Killarney, Ireland: Externship