Meet the Chefs

Diana Albanese is a cooking instructor and recipe developer who specializes in Italian home cooking. Diana has taught cooking for 25 years.

Chef Risa is a Culinary Institute of America graduate.

Risa has worked extensively on consulting and recipe development for area restaurants. 

Steven Capodicasa, is an award-winning graduate of the prestigious Culinary Institute of America and was recognized by the Culinary Institute of America with their “Augie Award” for outstanding per

Paula Dugan is a former bakery owner who successfully developed and sold gluten-free cookies to large retail stores along the East Coast. She is currently a food stylist and baker.

Julie Harrington is a New Jersey-based registered dietitian and chef, nationally recognized as a food and nutrition expert.

Suzanne Zimmer Lowery is a graduate of New School’s New York Restaurant School and Syracuse University’s S.I. Newhouse School of Communications.

Eileen’s love affair with cooking began at a very early age when she would cook with her grandmother. Eileen graduated from ICE in 2002.

Eileen Mallor wants people to experience how easy, delicious, and satisfying it can be to eat healthful plant-based dishes.

You will bake and decorate seasonal cupcakes to impress the judges.

This is a program sure to bring all your creative energies to life!

Diane Marino is an avid home cook. She started taking cooking classes at Kings Cooking Studio over 30 years ago.

Theresa Merges has trained with prominent chefs and has participated in nationally recognized culinary programs promoting regional cuisines.

Rick Rodgers holds an award for "Outstanding Culinary Teacher" from Bon Appetit Magazine.

He is the author, co-author, or ghost writer for over 80 cookbooks.

Beth Rutland is a graduate of The Institute of Culinary Education in New York City and Bucknell University.

Kathleen Sanderson is a graduate of the California Culinary Institute. Kathleen has been teaching at Kings Cooking Studio for decades and serves as a consultant to several food companies.

Blake discovered the business of food marketing after graduate school in nutrition and culinary training at the Culinary Institute of America.