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About the Chefs
Cooking School Head Chef
Chef Tony Adams has spent much of his life in kitchens all over the world. Growing up in Central Maine, he attended Johnson & Wales University in Providence, obtaining a unique Bachelor’s Degree in Culinary Arts. After college, he spent time in several fine dining restaurants, including working with Raymond Blanc at Le Manoir Aux Quat’ Saisons in Oxfordshire, England. Chef Adams was an instructor at Le Cordon Bleu College of Culinary Arts Orlando for more than five years, teaching over 4500 students in his tenure, and twice being named the Best Chef Instructor as voted by the student body. He also owned a local-food-focused business in Orlando, Big Wheel Provisions. He has spent recent years cooking in restaurants and for private clients in Nantucket and Pennsylvania. His specialties include charcuterie, butchery, making fresh pasta, as well as Modern American Cuisine and Classical French and Italian cuisines. When he’s not in the kitchen, you can find him hunting for hard-to-find bourbon, fishing from the beach, and keeping track of his favorite New England sports teams.
A direct descendant of the famed pasta and chocolate family, Viola Buitoni hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City, she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco, Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches The Italian Kitchen, a monthly workshop at the Cavallo Point Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley’s School of Journalism blog based in San Francisco’s Mission District where Viola lives.
Camila Loew has spent about a third of her life in three different countries, and her cooking style tries to include the best of all of them. She was born in Buenos Aires, Argentina, raised in Southern California, and lived in Barcelona for 15 years. She attended culinary school in Barcelona and at the prestigious Natural Gourmet Institute in Manhattan. She moved to Berkeley in 2013. Her cooking style can be described as homemade, fresh, health-supportive and mostly plant-centered. In Barcelona, Camila taught cooking workshops to locals and to Americans visiting Spain. Her academic background (she holds a Ph.D. in Humanities) led her to teach Food and Culture to Americans studying abroad in Barcelona. It was the satisfied students of her classes who first suggested running a Spanish food business in the U.S. She is also responsible for introducing homemade granola to the Spaniards. Camila cooks daily for her family of four, and also teaches cooking and nutrition in the East Bay and San Francisco. When she’s not in her kitchen, you can probably find her riding her bike with her two kids around Berkeley, from farmers’ market to farmers’ market.