Culinard in Jacksonville - Culinary Arts School Faculty
Chef Bob Henry
Chef Henry is a native of Bethlehem, PA. He attended the Culinary Institute of America in Hyde Park, NY. His externship was spent at the National School of Meat Cutting in Toledo, OH. Bob became an Executive Chef with Beacon Hotel Company where his responsibilities included opening five hotel operations in five years from Philadelphia to Detroit.
Bob and his wife formed a catering company and leased a country club operation in the Cherry Hill, NJ area, providing services for social events, weddings, golf outings and events for the Philadelphia Eagles and Phillies. After moving to Florida to become the Dining Service Director at Penney Retirement Community, he helped launch Jacksonville's Culinard program in 2010. He was promoted to Program Director for the Savannah campus May 2011. He and his wife Linda have two sons.
Chef Christiana Barnett
Chef Christiana Barnett comes to Culinard with over 18 years of culinary and pastry experience. Certified as a Certified Working Pastry Chef by the American Culinary Federation, Chef Barnett has trained in a variety of establishments from Walt Disney World to a boutique castle hotel in Scotland.
Chef Barnett’s passion for culinary arose early in life while living abroad in Italy and enjoying their fresh, local, seasonal foods. She later lived in Bermuda, where the highly competitive resort environment attracts many of the finest chefs from around the world. While in Bermuda, Chef Barnett participated in several culinary competitions and was extended guidance from some of the areas well-known chefs, bolstering her aspiration to one day be a chef.
After graduating from Florida State College, Christiana completed an externship at Walt Disney World Resort. Walt Disney World gave her the training and experience to work in several aspects of the culinary world from private catering, cruise ships, private clubs, restaurants and even the Michelin-recommended Castle Venlaw Hotel in Scotland.
Chef Phillip Brown
Chef Phillip Brown, executive chef of The River Club, combines his classical French continental training from Newbury College (MA) with Asian and Italian cuisine influences. Brown has represented The Ritz-Carlton in such places as the Westbury Hotel, Dublin Ireland; James Beard House, New York, and Ritz-Carlton Hotels in Houston, TX, and Cancun Mexico.
He began his Ritz-Carlton career in 1983 in Boston as a line cook, saucier, café chef and banquet chef and worked as an executive sous chef and restaurant chef at the corporate headquarters in Atlanta.
Chef Arthur Grayson
Chef Arthur Grayson is a graduate of the Culinary Institute of America. Upon graduation, he was awarded one of two annual fellowships as a Sous-Chef in the prestigious Escoffier Room, the Culinary Institute of America’s famed student-run restaurant.
Chef Grayson has trained at the Fontainebleau Hilton in Miami Beach and was the Chef at the Sands Restaurant Beach Club in Key West, Florida. After moving to New York City, he worked as the Restaurant Chef at the United Nations Plaza and as Executive Sous-Chef at the St. Moritz Sheraton.
Over the last ten years, Chef Grayson has opened three restaurants in Durham, North Carolina -- Grayson's Cafe, Grayson's Bistro and Grayson's Cafe at North Carolina Museum of Life and Science. He also operated a thriving catering business, Grayson's Catering.
Chef Grayson joined the Culinard team in May, 2013. He looks forward to being an advisor and mentor to his students, and helping them build a solid foundation in both skills and character.
Chef Courtney McKnight
Chef McKnight graduated from Paul Smiths College with a bachelor's degree in Culinary Arts and Service Management. While attending school he was the restaurant Chef for Whiteface Mountains Mid-Station Bistro in Lake Placid, NY, as well as assisting Volume Services America (now Centerplate) in large scale events such as the Belmont Stakes Horse Race on Long Island. During the summer months he worked as head Chef/Manager for a high-volume barbeque restaurant where he was able to gain extensive knowledge in large food quantity preparation and service.
Upon graduation, Chef McKnight was chosen by Paul Smiths College to work in Europe at La Hotelier 'Cesar Ritz' in Le Bouveret, Switzerland as a Stagiere and Instructor at an international culinary school. Here, Chef McKnight was exposed to a world of cultures and cuisines working with and learning from chefs all over the world. When he returned stateside, he began working as a Chef Tournade at the Amelia Island Plantation in Florida. After a year, Chef McKnight was promoted to Chef de Cuisine of the Ocean Grill restaurant, their fine dining establishment.
As a teacher, his main goal is to send out exceptional chefs with exceptional work ethic and a solid foundation on which to build their culinary careers.
Chef Paul Zito
After a stint in the U.S. Navy, Chef Paul Zito graduated from the Culinary Institute of America and then completed the Chef's Excellence Program at CIA, sponsored by Marriott Hotels & Resorts. He became Executive Sous Chef & Banquet Chef at Turnberry Isle Resort & Country Club in North Miami Beach, and then relocated to Las Vegas, Nevada, where he worked as Assistant Executive Chef at Caesar's Palace and Harrah's Hotel & Casino. He also helped open the Mirage Hotel and Casino as Executive Chef of the upscale restaurant Kokomo's and later moved to Ponte Vedra Beach for chef positions at the Plantation & Sawgrass Golf and Country Clubs. Chef Zito has also worked as Executive Chef and later Director of Food & Beverage at Marriott Hotels & Resorts Inc. before starting his own company, Culinary Creations. Most recently, he worked at the 5-diamond resort Ponte Vedra Inn & Club in Ponte Vedra Beach, Florida. He has a great passion for teaching and looks forward to playing a major role in the careers of his students.