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Culinary School Faculty at Star Career Academy

 

VICTOR J. MCNULTY – CULINARY FACULTY
Regional Culinary Arts Chairman; Star Career Academy

Chef McNulty has over 30 years experience in the restaurant business. He began his career on Long Island at The Southampton Inn, at the tender age of 13. Over the years he, has held various Executive Chef and Pastry Chef positions, from Florida to Massachusetts. He most recently opened two restaurants in Westchester County – The Cornerstone Grill and The Yellow Tomato – both with great success.

Throughout his career, Chef McNulty has received much praise from the media. Some highlights include Bon Appetit, Boston Magazine, several television appearances and consistently high ratings from The New York Times and Zagat’s.

He graduated the French Culinary Institute, 1988, top in class; New York University & N.Y.I.T., Hotel & Restaurant Administration programs, 1985; Culinary Institute of America Continuing Education, 1995; Coalition of Career Schools, New York State Teacher’s Certification, 2005.

Chef McNulty has been quoted many times as saying: “Always have respect for the food. No matter what you are cooking, from truffle-scented rack of lamb to a humble burger, you should approach it the same way – like a professional chef.”

2010 Chef McNulty was named ACCSC's instructor of the year. In 2011, he was promoted to Corporate Executive Chef to help facilitate the continued growth and mission of Star Career Academy.

PAUL S. SENKEN – CULINARY FACULTY
Culinary Arts Certified Executive Chef; Long Island Campus

Chef Paul Senken has over 25 years of experience in the culinary field. During that time, he has worked in a number of different environments in various positions. Chef Senken has served as Garde Manger Chef, Sous Chef, Banquet Chef, Executive Chef and Director of Food Services at places such as The Shelter Island Yacht Club, Gardiner’s Bay Country Club, Houlihan’s Restaurant, Knickerbocker Yacht Club, Manhasset Bay Yacht Club, The Hofstra University Club and the Bristal Assisted Living Center.

Chef Senken has also worked in the corporate environment. He has operated and managed cafes and internal catering departments for events in corporate headquarters both in New York City and on Long Island for companies such as Cablevision; Merrill Lynch; Weil, Gotshal & Manges, LLP and Nat West Markets.

Serving as an instructor at Star Career Academy’s Long Island school since 2006, Chef Senken’s philosophy is: “Creativity, organization, adaptability and attention to detail are the key elements found in a good chef. Remember, people not only eat with their sense of taste but with their eyes as well. Presentation and taste go hand in hand.”

MICK GEHNRICH – CULINARY FACULTY
Culinary Arts Chairperson; Long Island Campus

Chef Gehnrich began his culinary career in Boston at Ken’s. While in college, he decided to follow his passion and attend CIA. Soon after graduation, he traveled cross-country to work as an Executive Chef in Alaska for five years, running the Executive Dining Facility for ARCO, and serving over 1,000 meals daily. Once he returned home to NY, he began working as a General Manager for Sodexho Marriott Services. He opened and oversaw such high-profile accounts as Ogilvy & Mather and ABC Studios in Manhattan, Northrop Grumman and Cablevision on Long Island. Chef Gehnrich has competed and won numerous medals in many cooking competitions.

In 2007, Chef Gehnrich was named Culinary Chairperson, bringing a fresh perspective and new ideas to an already strong program. His agenda includes more community involvement through charity events. His goal is to expand our industry affiliations with associations like the American Culinary Federation as well as our direct relationships with establishments that employ Star interns. He has updated the curriculum to ensure that our students are staying competitive in today’s market.

Chef Mick has also spearheaded several programs to promote and improve the culinary school, such as regular cooking demonstrations at the high school level, moving the school in a more “green” direction, and attending various speaking engagements.

He graduated from the Culinary Institute of America, AOS, 1984; Northeastern University, Business Administration, 1980; Coalition of Career Schools, New York State Teacher’s Certification, 2003.

Chef Gehnrich’s philosophy is: “Next to cooking, teaching is my passion. My goal is to pass my enthusiasm and knowledge on to the students, thereby encouraging them to excel. Enjoying what you do is the key to long-term success.”

FRANCESCO MARTORELLA – CULINARY FACULTY
Culinary Arts Chairperson; Philadelphia Campus

“International cuisine” has new meaning when applied to the culinary creations of Chef Francesco Martorella, as the blending of Italian, Asian and French flavors have become one of his signature specialties.

A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Martorella’s 30-year career has ranged from serving as Sous Chef for Philadelphia’s The Four Seasons, to co-ownership of the Ciboulette, to Owner and Executive Chef for Bliss (named “Best New Restaurant” by Esquire Magazine in 2004). His most recent venture has been as Opening Executive Chef for Capital Grille in Cherry Hill, NJ. His talents have earned him additional recognition from Food and Wine Magazine (“Best New Chef”), and The James Beard Foundation.

But creativity and passion are not all that make the successful Chef/Restaurateur. Practicality and responsibility also must be accounted for. Chef Martorella has a sharp business sense, having managed start-up plans, daily financial activities, budgeting, forecasting, and capital expenditure.

It is noteworthy to add that Chef Martorella’s late father was a chef, having served at the Bellevue-Stratford Hotel in Philadelphia. Fittingly, it was near this hotel that the restaurant Bliss was opened to the public in 2003.

Finally, Chef Martorella’s approach to his culinary career is to create an atmosphere “where both the guest and the staff are in a comfortable, friendly setting,” with food reflecting this Chef’s particular passion for cooking. This is equally a most appropriate attitude for the instruction of up-and-coming chefs.

GINNY BRADFORD – CULINARY FACULTY
Culinary Arts Chairperson; Manhattan Campus

JOHN DESIMONE - CULINARY FACULTY
Culinary Arts Chairperson; Newark Campus

John was born and raised in Brooklyn NY, a flight of stairs away from his Sicilian
grandparents. Their culinary heritage was an essential part of family life and John
began helping out in the kitchen at an early age.

Cooking, although close to his heart, was not his first career. After 10 years as a
telecommunication engineer for Verizon, John realized that his passion to be a
chef could no longer be denied. With the support of his wife Elin, John enrolled
in the Institute for Culinary Education on West 23rd Street in
Manhattan.

After graduating at the top of his class, John ventured to Rome to experience
the art of Italian cuisine, firsthand. Upon returning, John accepted a position at
Mario Batali’s Lupa Osteria in the heart of Greenwich Village.

John has further enriched his cooking repertoire by working in other restaurants
such as: Lumi, Pazo, AZ, and CornerShop. His non-restaurant work includes
working at the Italian Culinary Institute as Demonstration chef, recipe tester, food stylist,
and instructor to cooking classes. He Is Chef –Owner of Po Cucina, a private chef service and has spent the last 6 years as Executive Chef of the Manhattan Steamboat Company, a luxury yacht charter service.

John was always active in teaching, from private cooking classes to working With Literacy Partners, teaching adults to read. Coming to teach at Star Academy was a natural progression; He started at the Long Island campus, and migrated west to the Manhattan Campus and has now landed in Newark.

He looks forward to creating a great environment for learning at the Newark campus

 

 

PAT TORTORELLO - CULINARY FACULTY
Culinary Arts Instructor; Newark Campus

Pat was born in raised in Belleville NJ into a tight knit, food centric Italian family. From a young age, he watched his Mother and Grandmother cook and saw that food was the main thing that brought the family together and saw the joy they had in feeding people. This made Pat start experimenting in the kitchen at home and he took his first summer job as catering assistant and deli worker at the age of 15.

After graduating High School, he went to work as a line cook in full service restaurant and at age 18 he became a banquette chef at The Palace Ballroom in Lyndhurst, NJ. By the age of 20, he attained co-Head Chef Position at Ryan’s Place in South Orange, NJ. Realizing that Culinary Arts was his absolute passion in life, he enrolled at the Bergen Hotel Restaurant School in Paramus, NJ and excelled in all of his courses.

After leaving Culinary School, Pat has worked a variety of restaurants and food service establishments in management and supervisory positions and studied Business Management and Marketing. While owning and operating a food service business during the day, Pat spent 10 years as an officer with the Essex County Department of Corrections. As a member of the Special Operations team, Pat was trained in Hostage rescue and forced cell extraction and participated in numerous missions, dealing with gang issues and inmate disturbances. For a six month period, Pat was assigned to the Jail’s kitchen and got his first taste of Institutional cooking.

As a private chef and caterer, Pat has traveled the country and has cooked, or overseen the food and beverage aspects for many celebrity events and has a client list that includes countless professional athletes and television personalities.

JORGE BRUDERER - CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

Chef Jorge Bruderer was born and raised in New York City. At the age of 15 years old, he moved to Zurich, Switzerland. While in Switzerland, he discovered his love and passion for cooking. By the time he was 17 years old, Jorge opened up the first ever “New York Style Sandwich Shop” in Zurich. It was an instant success. He eventually moved back to New York City and graduated with a degree in Culinary Arts from the New York Restaurant School.  In New York City, Jorge worked with distinguished chefs like Bill Telepan, Jean Georges and David Burke.

After graduation he began to work with Chef Bill Telepan at Judson Grill. Under Chef Bill Telepan, he refined and polished his skills in French Cuisine. He then had the opportunity to work with Chef Jean Georges at Vong. While working with Jean Georges, he learned the fusion of Asian-French Cuisine. He stayed with the Jean Georges Restaurant Group and helped opened several of Jean Georges Restaurants in New York.  After 4 years with Jean Georges Restaurant Group, he accepted the position as Executive Sous Chef at David Burke’s brand new restaurant, Fish Tail. While working with Chef Burke, he learned the Classic American Cuisine and whimsical influence in food.  Jorge was quickly appointed Catering Chef of Burke’s Restaurant Group.  As the Catering Chef, Jorge catered many private parties for charity events, various celebrities as well as private homes.

With his Dominican background, Jorge often flew to the Dominican Republic in the summer to focus his skills on the Dominican cuisine. Jorge became extremely fascinated with the Dominican-Chinese fusion influence. He quickly brought his New York Style of Asian-Dominican influence and revamped the menu at the restaurant, El Pez Dorado. It became one of the best restaurants in Santiago, Dominican Republic.

Jorge views his food as art and enjoys discovering and tasting new dishes from different cultures. With his growing collection of cookbooks and finding the best-hidden restaurant spots in the city, you can always find him experimenting in the kitchen or learning new techniques. Jorge believes, “In order to become a great chef, you need to explore what dishes are out there and never stop learning”.

 

 

 

MATTHEW CATALANO- CULINARY FACULTY
Culinary Arts Instructor - Manhattan Campus

Chef Catalano was born and raised in Brooklyn, NY to an immigrant family from two distinct regions of Italy. One side of the family was from Naples, the other Palermo. Observing then participating in the two distinct styles of cuisine instilled a passion for cooking at an early age. As a teenager he started working at the many banquet halls that catered to the Italian community in Bensonhurst, while attending culinary school. After graduation he commenced his professional career at the Pierre Hotel. Five years later he went on to Hilton Hotels as an Executive Sous Chef, then as Chef de Cuisine and Executive Chef in several restaurants and corporate/private entities. Travel and work experiences in Europe, the Middle East, and South America have also been an integral part of his overall development. Chef Catalano currently lives and works in Manhattan where he continues to learn and pass on his experience and passion about all things culinary to others.

EDWARD MARTINEZ - CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

He began his culinary career while working in a bakery putting himself through college. Upon graduation he realized that his side job had turned into his passion and he enrolled at The French Culinary Institute. His first “culinary” job was a t Guastavino’s – which at the time was NYC’s largest restaurant. It was here he met a French Sous Chef who convinced him to travel to France.

He began his International culinary journey at La Chevalerie in The Dorgogne. He traveled through France working at numerous places gaining more and more knowledge and landed his externship at La Fleur Del Sel.

After six months he returned to NYC where he worked for Cher Odette Fada at San Domenico which received three stars with their NY Times review. He later returned to France to work under Dominique Jan at Boulangerie Jan in Sens where he learned about breads, pastries and local cuisine.  He has worked at multiple reputable restaurants including Craft Steak, L’Atelier de Joel Robuchon, Pitxi and many more.

BRIAN PANCIR – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

Brian Pancir works with New York Events Incorporated. He is a culinary and business graduate with over 20 years in the food service industry. Of European descent, and being well traveled, this master chef has inspired techniques and flavors that have brought new light and a breath of fresh air to the culinary industry. He has published wild game and European-inspired recipes, and has recently completed a cookbook with an outdoorsman feel, to be published soon.

Known as “the” New York Yankee Chef, Brian has been cooking for the players of both clubhouses and Yankee executives for years. Yankee Stadium, Dallas Cowboy Stadium, FedEx Field, New Meadowlands and Petco Park – all of these venues have been influenced by his kitchen designs and high-end menu creations. He has hosted and catered numerous functions for high-powered executive, as well as official dinners for heads of state and 22 national leaders. His client roster includes NBC, Regis & Kelly, CBS, NHL, NFL, the Superbowl, Budweiser, Paul McCartney, the PGA US Open, the US Tennis Court Open, Mercedes, BMW, Audi, GMC, Tommy Hilfiger, DKNY, and former Presidents Clinton and Bush. Brian is currently contracted with 23 “A-list” movie celebrities while they are filming or vacationing in the tri-state area as their private chef.

Brian participated in a holiday cooking contest during the holiday 2011 against Art Smith, who is Oprah’s personal chef and WON! As the winner, he will now be opening a series of restaurants for Lady Gaga in NYC. The contest will appear in February 2012 on Oprah Network.

SHAUN BUTLER – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

Shaun was born in Cleveland, Ohio and lived most of his life in Florida. He began working in the food and beverage industry at the age of 15 as a part-time dish-washer. He quickly moved his way up to prep cook and then on to line cook, where he stayed until deciding on going to culinary school at Johnson & Wales University in Miami, Florida. He worked at several restaurants and hotels during his four years at Johnson & Wales. Shaun has been employed for several companies, including Marriott International, Levy Restaurants, and Restaurant Associates. Some of the highlights of his career have included MTV Video Music Awards, The Superbowl, Nascar, US Open, Kentucky Derby and catering for many big name concert venues such as MSG, Jones Beach and Radio City Music Hall.

BERNIE PITTMAN – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

In 1990, Bernie arrived at The Culinary Institute of America, direct from Tennessee. He then served his apprenticeship at New York City’s China Grill. Upon graduation, he worked at the Four Seasons, and then moved on to an 18-month stint in Zurich, Switzerland. After years of working in such great restaurants as Union Square Café, Patroon, Raoul’s and Capsouto Freres, he discovered a love of cooking for small and private events. He has perfected this style of cooking at Elka Park, a private and long time resort/residential community in upstate New York. His cooking skills encompass many cuisines, including French, German, American, and Southern Creole among others.

JAMES GILLESPIE – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

James went into the food service industry in the early 1980’s at the age of 15, earning money for his summer vacation. He started at The Salty Dog in Southampton, New York – he was there for only a short while but it forever changed his life. He worked his way through numerous kitchens in the area and was a solid line cook by the age of 17.

Eventually, he found his way to Chris Bower at The Post House. This was his first introduction to fine dining and real cuisine. He worked there for many years before moving on to 75 Main restaurant with Chef Michael Schlow. James worked hard and was eventually asked to help open Ariel and Michael’s on 23^rd Street. This place received great reviews and James then returned to 75 Main as the Sous Chef under Chef Kevin Kruel, where he continued to further his culinary knowledge. James was also the winner of Food Network’s “Chopped” in January 2011.

DEVORIA E. SIMMONS – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

Growing up in the sixties and being African American, there were no professional female cooks. With support from the women in her family and her grandfather, she gained confidence. The wisdom of family and the idea of community gave her passion and the commitment to make a difference for others. Devoria is a graduate of Oakland Community College in Michigan, and she traveled throughout the United States looking for culinary wisdom. She has worked in Chicago, Houston, Detroit and New York.

ELAINE MAMARY – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus

Chef Mamary began her culinary adventure as a little girl who avidly read her mother’s vintage Gourmet Cookbook from cover to cover. After graduating from Fordham with a degree in Art and Psychology, she became famous among her friends for her impromptu multi-course dinner parties.

Unexpectedly, she began cooking at Ruelle’s Restaurant, launching her decades long journey into professional food services. Her early experience also includes being Executive Chef at Gill’s Seafood Restaurant. She also owned and operated Pizza Oasis, a gourmet pizza restaurant.

Chef Mamary also worked for several years at The Palm House, the exclusive on-premise caterer in the Brooklyn Botanic Gardens. She then operated the food service concession (Novella Café cafeteria, coffee bar, and on and off-premise catering) at the Brooklyn Public Library.

In addition to her teaching duties, Chef Mamary works as a party planner, caterer and private chef. As a culinary coach and consultant, she offers support and practical guidelines for all culinary issues and the holistic handling of food with the emphasis on fun, flavor and presentation.

NICOLE ROARKE – CULINARY FACULTY
Culinary Arts Instructor; Long Island Campus

Chef Nicole Roarke is an honors graduate of the French Culinary Institute in New York, NY and the State University of New York at Stony Brook. While earning her Bachelor’s Degree in Psychology at SUNY Stonybrook, Chef Nicole began her career in restaurants in 1997. She succeeded at mastering many “front of the house” positions such as Captain, Expeditor and Banquet Manager before venturing into the kitchen. Chef Nicole honed her cooking skills in many restaurants, including the Bon Appetite favorite The Linkery, the glamorous Loews Coronado Bay Resort in San Diego, CA, the impressive Trattoria Aroma in Buffalo, NY and Jean Georges’ Spice Market in NYC. Chef Nicole acquired experience in executing show-stopping events such as the 2005 Chaine de la Rotisseur and the 2006 Taste of St. Augustine, while working for the Hilton Hotel Historic Bayfront in St. Augustine, Florida. She also served as the exclusive caterer of the Frank Lloyd Wright Davidson House in Buffalo, NY. Her nationwide work experience fuses various regional and cultural influences from Mexican, Southern, Italian, Asian and classic French. Most recently, Nicole was the proud Executive Chef of Sugo Cafe in Long Beach, as well as private Chef Instructor for “A la Carte” in Lynbrook, NY. In 2010, Nicole officially established NR Catering, specializing in off-premise catering, as well as private chef occasions. Many of Chef Nicole’s recipes have been published in Random House’s Country Comfort Cookbook Collection and the 2010 and 2011 “Chef’s Tips” Edition. In 2010, Chef Nicole joined the elite team of Chef Instructors at the Culinary Academy at Star Career Academy in Syosset, where she continues to exude her passion for cooking, as well as her love to teach!

Her philosophy: Cooking is a full body experience...all of your senses should be awakened!

ROBERT EHRLICH – CULINARY FACULTY
Culinary Arts Instructor; Long Island Campus

Chef Ehrlich’s career spans 30 years, his culinary journey beginning at age 16. After his first 10 years in the field, he moved to Stockholm, Sweden, where he studied at the Kristina Berg Culinary Academy, training in classic European.

Chef Ehrlich has owned and operated successful restaurants in New York and Atlanta, including Wild Honey in Oyster Bay, The Watermill in Smithtown and Trios in Huntington. In addition to his faculty position, he has a thriving career as a private chef, caterer and consultant.

Chef Rob has been involved in many charity events, including “Chef's Secrets” which benefits Long Island Association for AIDS Care and “Evening of Good Taste”, a major Long Island food industry event that supports South Nassau Community Hospital.

He graduated Kristin Berg Culinary Academy, Stockholm, Sweden, 1987; AMU Center, Stockholm, Sweden, Culinary Arts and Swedish language programs, 1985; Coalition of Career Schools, New York State Teacher’s Certification, 2005.

Chef Ehrlich believes: “Within all of us lies an artist waiting to emerge. As an instructor of culinary arts it is my intention to draw out the creative nature of one’s heart and mind. In the final analysis, if you are to read, read great books…if you are to eat, eat great food!”

GEORGE SCHNEIDER –CULINARY FACULTY
Culinary Arts Instructor; Long Island Campus

Chef Schneider’s extensive long career began in 1970 at Bonanza’s in Oyster Bay. By the age of 20, he had worked in the kitchens of the Pine Hollow Country Club, Whaler’s Inn, Link’s Log Cabin and The Sandpiper. Then it was time to travel.

Chef Schneider moved to the West Coast, where he held Executive Chef positions at such premier properties as NorthStar at Tahoe, Squaw Valley Ski Resort and the Santa Cruz Hotel, as well as catering to the stars with Bill Graham Productions in San Francisco.

In 1985, he moved back to New York and began a 20-year career in Airline Catering, working as Executive Chef for Ogden Aviation and L.G.A. SkyChefs.

Since joining the staff, Chef George has brought his vast knowledge of cooking for 120,000 people a week, 24 hours a day, and imparted that unique perspective upon his students: “First class all the way.”

He graduated the Culinary Institute of America, AOS, 1976; Coalition of Career Schools, New York State Teacher’s Certification, 2007.

Chef Schneider offers a simple philosophy: “Enjoying what you do is the key to success. Success is the realization and the accountability of the result.”

BRETT MCKINNEY – CULINARY FACULTY
Culinary Arts, Director of Purchasing; Long Island Campus

Chef McKinney has worked in the kitchen since 1973. Early on, he cooked at some of the finest locations in upstate New York, including the famous Beekman Arms in Rhinebeck. He then attended CIA, graduating top in his class and then moving to Dallas, Texas.

It was there that he became an Executive Chef with SFUZZI, Inc., an upscale Italian eatery that was one of the hottest and most progressive restaurants of the era. He then opened locations in Southampton, NY; Atlanta, GA; Nashville, TN; Scottsdale, AZ and Washington, DC.

Since joining Star, Chef McKinney has been instrumental in the school's continued success. His abilities, commitment and diligence with hundreds of future chefs are partly why the school had to move to a much larger facility in 2004.

As our Senior Instructor, Chef Brett is also the Director of Purchasing. His knowledge of food is second to none. He is continually striving to find the best quality food at the best prices; a trait he imparts to both students and teachers.

He graduated the Culinary Institute of America, AOS, 1987; Coalition of Career Schools, New York State Teacher’s Certification, 1998.

Chef McKinney believes “The importance of the fundamentals of cooking and cooking methods must be stressed to the students rather than trying to memorize recipes, and to develop the skills necessary to be able to think and make decisions on their own.”