Chef Bruno Neveu, Head of the Culinary Department

Bruno Neveu is a dedicated culinarian and educator, bringing years of experience and accomplishments from all over the world. Neveu has passed on his passion and knowledge for food in places like the Ritz Hotel’s Escoffier School, Le Cordon Bleu in Paris and London, the Culinary Institute Le Notre in Houston, and the Connecticut Culinary Institute where he was Executive Director.  He accepted the position of Director of the Culinary Arts Academy in Switzerland, an enterprise of the Cesar Ritz Colleges, with the unique idea to put in application a revolutionary concept: develop culinary and human skills in students believing only a fully accomplished human being can be successful professionally and personally to realize their passion with harmony  Born and trained in Paris, Chef Neveu earned some of the highest recognition, First Place Award for the Auguste Escoffier Competition,Paris, France,Diploma of Excellence in Teaching Master in Pastry Arts in France, Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Educator from the American Culinary Federation.  Most recently Mr. Neveu has been recognized for his years of distinguished professional endeavors by the prestigious Academie Culinaire de France. The organization founded by Joseph Favre a Swiss man in 1883. Based in Paris it is an assemblage of culinarians, scientist, and writers with the goal of promoting healthy, nutritious food and culinary evolution throughout the world.


Anne Sterling

I was born and spent my early years on the Kiowa reserve in Anadarko, Oklahoma. I traveled to Ecuador and France during high school and returned to France after college to experience the culinary culture, first as a cooking student and translator then as a restaurant and bakery apprentice and finally as chef on a tourist barge on the canals of the Loire and Burgundy regions. Back in the US, I founded the “Kids in the Kitchen Network” that connects cooking teachers who work with children. As manager/chef of the Left Bank Cafe—Bistro & Patisserie in nearby Saranac Lake I have the opportunity to share the “joie de vivre” of the French table.


Pastry Chef Amy DeWitt

Amy DeWitt was born, raised and educated in South Florida, where she adopted a high regard and affection for tropical flair and flavor. A BS in Psychology from the University of Florida led to a career selling residential real estate in Miami, but nosing around in people’s kitchens started to have more of an allure. She turned to baking, refining her skills at Johnson & Wales University where she graduated top of her class with a degree in Baking and Pastry Arts. Chef DeWitt moved to Boulder and opened The Cream Puffery Pastry Shop and Café in 2001, winning numerous awards and a loyal following for her French-Latin American fusion cream puffs and pastries. Chef DeWitt was the opening Pastry Chef for the prestigious St. Julien Hotel and Spa in downtown Boulder. She was then the pastry chef instructor at the Culinary School of the Rockies teaching the professional pastry program. One of her favorite quotes, “You teach best that which you need to learn most”, from Richard Bach’s Illusions rang true. Teaching the craft of baking prompted a more profound level of knowing and infused new life into her art. Dewitt did a year stint as the pastry chef at the renowned four-diamond Sonnenalp Resort of Vail, before returning to CSR, now the August Escoffier School of Culinary Arts. She was honored to cook at James Beard House twice, in 2007 and 2009. She specializes in intricate, detailed finish work for high-end occasion cakes, classical French pastries and Latin-European fusion desserts.


Chef Alec Abt

Chef Kevin McCarthy

Chef Vicky Breyette