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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.
Meggan Arnoux is a Bay Area native who has been teaching her entire adult life. She attended Ecole Culinaire Français in Santiago, Chile where she resided for many years. Throughout her thirteen year career she has worked in many culinary arenas with an emphasis in the art of Pastry and Regional Chilean Cuisine. She is passionate in sharing her knowledge with others.