Classic Cooking Academy’s Instructors
Chef Pascal Dionot
(Executive Chef/School Director)
Born in the Champagne region, Pascal Dionot trained in France, Germany and Spain before arriving in the United States. Chef Dionot has an education and background that is among the finest; his passion for fine food and the best in culinary training served him well throughout Europe, inspiring him to capitalize his skills in America. In 1979, he became Executive Chef at the Hay Adams Hotel in Washington, D.C., a venue for the wealthy and powerful. He then joined the faculty of L’Academie de Cuisine in Maryland and taught there for 18 years. Chef Dionot became founding partner of Restaurant 2941 in Northern Virginia and it subsequently acquired great acclaim by all who dined there. In 2006, Chef Dionot relocated to Scottsdale and, thus, began his planning for his own culinary school. As a Frenchman in the desert, Chef Dionot thoroughly enjoys bringing his background to the heartland of America.
As the head of the Practical Series, Chef Dionot always has something to say about all things food. He has also been featured in numerous news articles, including this one where he goes over his top ten kitchen pet peeves.
Chef Dan Boman
Scottsdale Pastry Chef Dan Boman graduated from The Restaurant School, Philadelphia where he completed the Pastry Chef Training program and started his career in Atlantic City, N.J. He rose from the ranks of Pastry Cook to Assistant Pastry Chef and finally Executive Pastry Chef at the Trump Plaza Hotel and Casino. Chef Boman has worked for various hotels and organizations such as Tropicana, Trump, Four Seasons and Hilton to name a few. He has been in pastry and baking for more than 25 years and moved from New Jersey to Phoenix to pursue a career as an educator.
Chef Boman taught at Le Cordon Bleu in Scottsdale and now teaches at the Art Institute in Phoenix as a Chef Instructor. He is an award winning Pastry Chef and won Gold for Best Chocolate Showpiece at the National Team Pastry Championship in Desert Ridge in 2009. He recently was named the 2017 Pastry Chef of the Year by the American Culinary Federation (ACF). He is passionate about what he does and it shows in his style of teaching and student engagement.
As the head of our 12 week Pastry Series, Chef Boman teaches with enthusiasm and candor.
Joseph Cambria gained an interest in cooking while in high school, where he worked at a local produce store in Rockland County, New York. During this time, he was also inspired by his grandmother’s homemade pasta and baked goods.
Originally a stockbroker on Wall Street, Chef Cambria has had an extensive business background, though he always took part-time cooking jobs on the side. He eventually got a degree in Education from Manhattan College. Moving to Arizona, he gained a Culinary degree from Scottsdale Community College, which he had used to become Executive Chef in a retreat center in Carefree. Though not completely dismissing his business acumen, Chef Cambria is happy to finally work on his true passions.
A second generation Italian, Sharon Lunardi is deeply attuned to equal parts family and food. Sharon is very familiar with the cuisine and culture of the Tuscan/Genovesi region. Moving to Arizona in 2009, Sharon graduated from Le Cordon Bleu with a degree in Baking and Patisserie. Her experience in catering stems from working with Santa Barbara Catering in Tempe. In Paradise Valley, she has spent four years running the Whole Foods bakery before joining the Classic Cooking team. She is now happy to bring the sheer joy and love for food, family, and friends through teaching recreational classes to young and old.
Always placing a high emphasis on family, Chef Lunardi is the perfect match for the head instructor in our kids’ and teens’ camps.
Classic Cooking Academy’s Staff
Chef Rosenberg is a graduate with honors from Scottsdale Culinary Institute, San Francisco State University Cum Laude and recipient of a Certificate in French from Grenoble University in France. For many years she taught wine and hospitality classes as well as restaurant operations in Technique Restaurant at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona. During this time she earned her Wine Specialist Certification from the Society of Wine Educators in 2010. Her ’byob’ bistro in Carefree focused on wine and food-pairing dinners (2005-2007). She currently has clients that she cooks for.