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About the Chefs


Chef Tony Adams

Tony Adams
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.


Chef Meggan Arnoux

Meggan Arnoux

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.


Chef Camila Loew

Camila Loew

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.