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 BaldassanoChef Instructor
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 PragChef Instructor
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 LaMaritaChef Instructor
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 BeitchmanChef Instructor
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 RichChef Instructor
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 BorgiaChef Instructor
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 YamadaChef Instructor
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 RoszkowskiChef Instructor
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 WeinsteinChef Instructor
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.