News

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