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LCI Open House Event on Thursday June 8th

Louisiana Culinary Institute



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Chef David Tiner, CCE, CEC, CCA, ACE, FMP
Director | Chef Instructor

Chef David Tiner has extensive experience working in kitchens ranging from Bed and Breakfast, Fine Dining, and high volume. He is a Certified Executive Chef, a Certified Culinary Educator, a Certified Culinary Administrator and a lead Approved Certification Evaluator with the American Culinary Federation and a Food Management Professional with the National Restaurant Association. His philosophy, which he tries to imbue in each of his students, is that learning never stops as long as we remain teachable.

Chef Christina Nicosia, CEPC, CCE, ACE, FMP
Lead Pastry Instructor

Chef Christina Nicosia has been in the food service industry for over 30 years. Her experiences range from large hotel kitchens, small restaurants, in-store bakeries, teaching, competition training, to owning her own bakery. Her credentials include Certified Executive Pastry Chef, Certified Culinary Educator, and Accredited Culinary Evaluator (ACE), all through the American Culinary Federation (ACF).  Additionally, Chef Nicosia was designated a Regional ACE Trainer for Baking and Pastry through the ACF.  She also holds her Foodservice Management Professional certification through the National Restaurant Association. Chef Nicosia was voted Presidents Award 1996, Chef of the Year 1998, Culinary Educator of the Year 2003, Chapter news letter Editor, and Louisiana Gold Culinary Classic Co-Chair for 3 years with the New Orleans ACF chapter. She is a strong supporter of student clubs and charity events.

Chef George Michael Dunn, CCE, FMP
Chef Instructor

Chef Mike is an experienced culinary instructor with a background in restaurant management and catering. He is a Foodservice Management Professional through the National Restaurant Association. Mike has served as Sous Chef and Executive Chef in the area’s finest restaurants including the Baton Rouge Country Club, The Place, De La Ronda Catering, and Avoyelles. Chef Mike Dunn cultivates his students’ creative flairs as they discover their own unique, signature styles. Also, Chef Mike is a Certified Culinary Educator through the American Culinary Federation.

Chef Alex Hamman, CEPC, CCE, ACE
Pastry Instructor

Chef Alex Hamman is an experienced culinary educator that has been in the food and hospitality industry for over 12 years. His career has afforded him the opportunity to work in various locations, including the Northwestern United States, Texas, Louisiana, New England and France. After earning a Bachelors Degree in Fine Arts from Montana State University, Chef Alex earned diplomas in both Pastry and Savory Cuisine from the Culinary Institute LeNotre. Most recently, his past five years were spent as a culinary instructor in New England where he developed and taught several baking and pastry classes. Additionally, Chef Alex is a Certified Executive Pastry Chef, a Certified Culinary Educator, and an Approved Culinary Evaluator through the American Culinary Federation.

  Chef Derrick Beverly, CEC, CEPC, ACE, CDM
Chef Instructor

Chef Derrick has been in the foodservice industry for over 26 years, starting with Restaurant Institutional Foodservice classes in high school.  Chef Derrick prides himself in being experienced and knowledgeable in all facets of the foodservice industry.  His industry experience includes small “Mom and Pop” bakeries, major hotels, fine dining restaurants, Country Clubs, contract foodservice executive dining and health care industry dining.  He has also owned a cake and small dessert business.  This experience has afforded Chef Derrick the opportunity to work in five states and abroad.  Chef Derrick graduated, with honors, from  Johnson & Wales Advanced Standing Culinary Program.  He also received his BBA from Strayer University.  Additionally, Chef Derrick is a Certified Executive Chef, a Certified Executive Pastry Chef, and Approved Culinary Evaluator through the  American Culinary Federation, and a  Certified Dietary Manager through the University of Florida.

144 Chef Colt Patin, CEC, CCE, FMP
Chef Instructor | Internship Coordinator

Chef Colt Patin began working in the restaurant business at the age of 16, while taking ProStart Courses in High School.  Being fascinated by the culinary world, he quickly worked his way up through the ranks to the position of Executive Chef.  He is dedicated to expanding his culinary knowledge in the area of enhancing Cajun cuisine.  Chef Colt has won several medals and awards at various culinary competitions.  He has published recipes in several magazines and has authored a cookbook.  Louisiana Cookin’ Magazine recognized Chef Colt at one of the top five “Chefs to Watch for 2011.”  He was also named by 225 Magazine as one of its top “People to Watch” in 2012.  He has also cooked for several VIPs, including Anthony Bourdain, Andrew Zimmerman, and the cast and crew of A&E’s Swamp People.  Chef Colt is a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation and a Foodservice Management Professional through the National Restaurant Association.  He also received his Associate Degree in Culinary Arts (Advanced Baking and Pastry Concentration) from LCI.  Finally, Chef Colt volunteers for many charities and is a founding member of Heartstrings & Angel Wings, a non-profit organization that provides clothing to fit micro preemie babies through local hospitals.

Michael Ciuffetti-Resized Chef Michael Ciuffetti, CEC
Chef Instructor 

Chef Ciuffetti has more than 40 years of professional cooking, kitchen management, training, and catering experience. He specializes in Italian, French, and modern American fine-dining cuisine, classical baking, and pastry arts. As a graduate of the Culinary Institute of America, chef Ciuffetti has worked in private clubs and fine dining restaurants including executive chef at the North Andover Country Club, North Andover, MA, University Club of Jacksonville, FL and Odyssey Cruises of Boston. He comes to LCI with over 10 years of experience teaching classes such as Introduction to Baking and Pastry, Advanced Baking and Pastry, Foundations of Food Preparation, Advanced Culinary Arts, Advanced Garde Manger, Meat and Seafood fabrication, Sanitation, Knife Skills and Restaurant Service. Chef Ciuffetti has extensive culinary competition experience, earning gold, silver and bronze medals in hot food, cold food, pastry and ice carving. He has also mentored junior culinary teams. Chef Ciuffetti earned his Certified Executive Chef in 1999. He has received the following Awards & Honors: 2006 American Culinary Federation (ACF), Greater Bay, N.H., Chapter, Chef Professionalism Award, 2006 and 2008 Nominee, Educator of the Year, Career Education Corporation, 1998 ACF Greater Boston Chapter, Chef of the Year, American Culinary Federation Culinary Competitions: Gold, Silver, and Bronze Medalist, National Ice Carving Association, Bronze medal, Guest Chef: Pastry demonstration, New Hotel and Lodging Show 2005, Host Chef: Chaine des Rotisseurs Dinner, Guest Chef: Pastry demonstration, Future Chefs Winter Festival, Mount Washington Resort.

Chef Kevin Foil
Chef Instructor 

Chef Kevin Foil has over 20 years of experience in the Culinary Industry.  He began his career in Hammond, LA before attending culinary school at Chef John Folse Culinary Institute at Nicholls State University.  In 1998, as only the second graduate of the CJFCI program, he received his Associate of Science degree in Culinary Arts.  Chef Kevin spent the next several years working his way up in the industry. From 2002 – 2005, Chef Kevin was the Owner/Executive Chef of 124 Restaurant & Spirits in historic Old Mandeville.  In August of 2005 he began his career as a Culinary Educator as an instructor for Louisiana Technical College in Slidell. From there, Chef Kevin transferred his talents to developing the Culinary Arts program for Northshore Technical College at their state-of-the-art facility in Greensburg, LA, designing not only the curriculum, but also the kitchen facility. Chef Kevin is currently completing the requirements to earn both his Certified Executive Chef and Certified Culinary Educator designations.