• 2018 Food and Wine Weekend with the CIA - blue
  • Presenters

    Read about our renowned presenters for the FOOD & WINE Weekend with the CIA

    Read Chef Josh Anderson's bio. Chef Josh is a presenter at CIA's food and wine weekend event.

    Chef Josh Anderson

    Chef Josh graduated from The California Culinary Academy in 1997. After graduation, he worked outside of Detroit, Michigan at Café Bon Am and at Las Companas Country Club in Santa Fe, New Mexico before moving back to California. In 2000, Chef Josh joined The Culinary Institute of America at Greystone, where he has held many positions including Executive Sous Chef of The Wine Spectator Greystone Restaurant, Demonstration Chef, and in his current role as Chef de Tournant in the Enthusiast department. He was also instrumental in helping to relaunch the restaurant in 2015 before coming back to Enthusiasts to teach weekly demonstrations and public cooking classes.

    Traci Dutton - Bio photoSommelier Traci Dutton

    Traci Dutton joined the CIA in 1998 as beverage manager and sommelier for the college’s Wine Spectator Greystone Restaurant. She is a sommelier, a wine judge, and a wine educator for the CIA in California. Over the course of more than 30 years in the wine world, Ms. Dutton has worked in high-end establishments such as Montrachet, The Striped Bass, and 231 Ellsworth, and has served luminaries as varied as Oprah Winfrey, Kevin Bacon, and Chef Paul Bocuse. She has studied and tasted great wines at vineyards around the world, from Portugal and Austria to Argentina and the United States. Her writing on wines and beverages has appeared in Kitchen & Cook, St. Helena Star, iSanté.com, and many other publications. In 2011, she was named one of the top wine country sommeliers by Tasting Panel magazine.

    Mary Frances Heck - bio photo - presenterMary-Frances Heck

    Mary-Frances Heck is the Senior Food Editor of FOOD & WINE, where she oversees recipes for the magazine and edits stories about food and cooking. She is the author of Sweet Potatoes (Clarkson Potter 2017) and her writing and recipes have appeared in numerous cookbooks, Lucky Peach, Cooking Light, and The Wall St. Journal, among others.

    Ray Isle - bio photo - presenterRay Isle

    Ray Isle is the Executive Wine Editor of FOOD & WINE and the Wine & Spirits Editor for both Travel + Leisure and Departures. For FOOD & WINE he writes the monthly “Wine Flight” and “Bottle Service” columns; he also contributes regular magazine and online features on wine, spirits, and wine travel to all three brands. His articles about wine, beer, food, and spirits have appeared in a wide range of national publications, he has been nominated twice for a James Beard Award, twice won the IACP Award for Narrative Beverage Writing, and were included in Best American Food Writing 2017. He speaks regularly on wine at live events and is a frequent guest on national media, appearing on programs such as Today, CNBC’s On the Money & Squawk Box, NPR’s “All Things Considered,” and American Public Media’s “Splendid Table,” among others. Follow his wine exploits on Twitter @islewine and on Instagram @rayisle.

    Shannon Latting - bio photoSommelier Shannon Latting

    Shannon is a certified sommelier with The Court of Master Sommeliers, an advanced sommelier with the Wine & Spirits Education Trust, a certified specialist of wine with the Society of Wine Educators, and a certified sake professional with the Sake Education Council. It is Shannon’s goal to raise peoples’ awareness and enjoyment of the world’s beverages. She has served as sommelier at many luxury resorts including the Montage Resort & Spa in Laguna Beach, CA. Shannon has worked as general manager for top restaurants in New York, NY; Beverly Hills, CA; and Las Vegas, NV. Shannon was at the forefront of the launch for the leading wine app—Delectable—and the opening of the Hakkasan—the largest nightclub in the nation. She offers seminars on the wine industry and has taught at the Universidad Autónoma de Baja California in Ensenada, Mexico. Major wineries, retailers, and beverage educators enjoy her expertise.

    Chef David Leyva

    Chef David started baking while he was an undergrad at the University of Texas at Austin. After working for four years in the advertising world, he decided to pursue a career in baking. In 1992, Chef David moved to San Francisco, where he began working as a baker and pastry chef in several different restaurants. He worked at Vertigo, Coconut Grove, Lapus on the Embarcadero, and more recently, Elizabeth Faulkner’s (now shuttered) Citizen Cake, where he added savory dishes to his repertoire. In 2000, he moved to Sonoma and started working at the Lodge at Sonoma. For a short while, he worked as a buyer in the bakery department at Whole Foods. Chef David then took a role with Williams-Sonoma at their flagship store in Sonoma. As their Culinary Expert, he launched their cooking classes in their then-newly designed teaching kitchen. Chef David has found his way to The Culinary Institute of America at Greystone, where he teaches consumer classes for the Enthusiasts department.

    Jeff Prather - bioSommelier Jeff Prather

    Jeff Prather began his diverse wine and food career more than 25 years ago. He started as a retailer, became a distributor salesman, and then served as wine director of Ray’s Boathouse. There, he earned numerous honors, including Best American Wine List from Restaurant Hospitality and four James Beard Award nominations. Mr. Prather came on to the CIA to be the opening cellar master and restaurant director for the Wine Spectator Greystone Restaurant. He has since worked as director of education for such wineries as Shafer Vineyards, Flora Springs Winery, and Beaulieu Vineyards, and as managing director of Azalea Springs Winery. Mr. Prather was also a senior wine merchant for the original wine.com, and a senior wine buyer for Ferry Plaza Wine Merchant and Oxbow Wine Merchant. He now serves as wine ambassador for Ca’ Momi restaurant and teaches at the WISE Academy and the CIA.

    Sauter - Sandy - bio

    Chef Sandy Sauter

    Chef Sandy Sauter, CHE, graduated at the top of her class at The California Culinary Academy in San Francisco in 2006. Chef Sandy has been living in the Napa Valley for over a decade. She began her career in the Napa Valley in Yountville at Thomas Keller’s French bistro, Bouchon. She continued to hone her skills by holding roles in various aspects of the food industry, including chef at a Napa Valley bed and breakfast, Executive Chef at Dean & Deluca, and as an instructor at Copia: The American Center for Wine, Food, and the Arts – the current location of the CIA at Copia. While at the previous iteration of Copia, she discovered her love for teaching, and brought that passion to The Culinary Institute of America at Greystone. Now, Chef Sandy oversees the culinary aspects of all Enthusiasts classes at The Culinary Institute of America’s California campus – Greystone and Copia. And she is happy that she is bringing life to Copia once again.

    Sullivan - Hilary - bio

    Chef Hilary Sullivan

    Chef Hilary’s time in the kitchen started at an early age watching PBS cooking shows instead of cartoons and reading every recipe she could get her hands on. By 8 years old, she was cooking dinner for her family. Chef Hilary graduated from The California Culinary Academy in 2006. Before starting school, while in school, and after graduation she cooked and worked on creating menus for retreats, schools, institutions and even Skywalker Ranch. Through her own diet and curiosity, Chef Hilary has learned many different aspects in the culinary world such as raw, vegan, and gluten free diets; and has covered a wide exploration of global cuisine. A few years ago, she began teaching across the bay area, and truly discovered her passion: educating and empowering the home cook. Chef Hilary has her own vegetable garden and chickens that she tends to when she’s not teaching public classes and demonstrations here at the CIA at Copia.

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