Culinary, Baking and Pastry Faculty
JOSEPH BONAPARTE, CCE, CCC – MHM, Master of Hospitality Management, B.S. Hotel Restaurant Management, University of Houston. California Culinary Academy; Studied Cooking in Italy, France & Thailand, Executive Sous Chef, Conrad N. Hilton College; Chef de Cuisine, Barrons Restaurant; Chef Instructor/Restaurant Manager, The Art Institute of Houston; Executive Chef, Texas Renaissance Festival; Gold Medal 6th Annual China Food Festival, Finalist International della Cucina Bolognese, Chef Delegate 2006 Terra Madre, Founding Member, Slow Food Houston & Charlotte; 2006 Chef of the Year The American Culinary Federation Charlotte Chapter; Vice President ACF Charlotte, Board Member, Charlotte Mecklenburg Restaurant Association
Tom Mullally, A.S. Culinary Arts from Johnson and Wales College in Providence, Rhode Island. Worked in Basel, Switzerland for 4.5 years in hotels and restaurants. Chaine des Rotisseurs Member, ACF Member, Participated and Medaled in 6 ACF Competitions winning 4 Gold, 1 Silver, and 1 Bronze, Proprietor for a Personal Chef business: Strand Catering, by Chef Tom Mullally.
Nathan Hashmonay, Chef Hashmonay is an American Culinary Federation Certified Executive Chef and has more than 13 years’ experience teaching culinary arts. He has trained at Johnson & Wales University Providence, The Culinary Institute of America, Tadmor Cooking School, and Institut Paul Bocuse. Prior to joining ICI, Chef Hasmonay taught at the Art Institutes of Tampa and Charlotte. In addition to teaching ICI’s Restaurant Capstone course, Chef Hashmonay volunteers his time helping the Institute and its students. A native of Israel, Chef Hashmonay brings a unique Mediterranean perspective to the ICI faculty.
Lindsey McInville, A.A.S Culinary Arts, Horry-Georgetown Technical College; Baking and Pastry Instructor, Pastry Chef the Sea Captain’s House.