Faculty

Susan Baldassano

Susan is the Senior Director of the Chef’s Training Program and Student Affairs. She was previously Head Chef at Angelica Kitchen and founder of “To Grandmother’s House We Go Cooking Tours.” Her Mexican class remains unparalleled.

Susan Baldassano

Chef Instructor
Elliott Prag

Elliott is the Curriculum Development Manager and a full-time instructor. A graduate of our Chef’s Training Program, Elliott opened the first health-supportive restaurant in Sofia, Bulgaria. He is a frequent contributor to Vegetarian Times and an expert in baking health-supportive bread.

Elliott Prag

Chef Instructor
Richard LaMarita

Richard is a part-time instructor and has taught at NGI since 1994. In addition to having worked in top NYC restaurants and as a private chef for many notable families, Richard has been a student and practitioner of Ayurveda for 35 years. Chef Richard specializes in teaching Ayurveda and Indian Cuisine.

Richard LaMarita

Chef Instructor
Celine Beitchman

Celine is a chef-instructor, private-chef, and nutrition counselor. A graduate of the Food Therapy Program at Natural Gourmet Institute, WSET Wine Program and a lifetime of apprenticeship experience, Chef Celine is committed to promoting sustainable, health supportive foods.

Celine Beitchman

Chef Instructor
Barbara Rich

Barbara is a full-time chef instructor and Career Services Manager. Barbara studied at California Culinary Academy and has extensive experience working in top restaurants such as Zuni Café, Savoy and Danal. She is also an avid endurance athlete, competing in half ironman’s and ultra-running.

Barbara Rich

Chef Instructor
Alexandra Borgia

Alexandra is a full-time instructor and graduate of our Chef’s Training Program. Alexandra has over 27 years of culinary experience. Chef Alex specializes in technique and working with sustainable meats.

Alexandra Borgia

Chef Instructor
Hideyo Yamada

Hideyo is a part-time instructor and graduate of our Chef’s Training Program. Hideyo is a trained sushi chef and specializes in combining the healthy elements of vegan and gluten-free cooking with modern Japanese cuisine.

Hideyo Yamada

Chef Instructor
Olivia Roszkowski

Olivia is a part-time instructor and graduate of our Chef’s Training Program. Olivia holds a Bachelor’s degree in Neuroscience and Behavior from Columbia University and has worked at various well-known NYC restaurants, including The Mercer Kitchen and Momofuku Ssam Bar. Olivia specializes in root-to-frond cooking and umami flavors.

Olivia Roszkowski

Chef Instructor
Jay Weinstein

Jay is a part-time instructor and author of The Ethical Gourmet, A Cup of Comfort, and The Everything Vegetarian Cookbook. Chef Jay is a veteran of some of America’s top restaurant kitchens – including Le Bernadin and Orso - and an authority on ecologically sustainable fine foods.

Jay Weinstein

Chef Instructor
Ann Nunziata

Ann Nunziata is the Programming & Content Manager and a chef instructor at NGI. She has a background in nutritional sciences and has cooked in award-winning plant-based kitchens including Millennium Restaurant, the Omega Institute, and Ravens Restaurant. Ann's vegan desserts will play tricks on your taste buds.

Ann Nunziata

Chef Instructor