CEC CCE AAC. Dean of the School of Hospitality Management and the Culinary Arts. Dean Costantino has extensive experience both as a restaurant chef in some of the fineset NYC restaurants as well as a distinguished career in culinary and hospitality education. Named the American Culinary Federation (ACF) Big Apple chapter Chef of the Year in 2004 and Chef Educator of the Year in 2006, he has led culinary competition teams at the culinary Olympics and other international competitions including the ACF National Championship in 2002. He is recognized as one of New York State's top culinary coaches, leading student teams to over 300 competition medals, including the 2006 New York State Championship. He is a certified culinary educator and a certified executive chef as well as a fellow of the American Academy of Chefs.

CEC CCE. A chef educator since 2000 and a chef since 1983, his career began at the culinary school in Capbreton, France where he received a BEP and a CAP in traditional French cuisine and Hotel Management. He holds certifications as an Executive Chef and Culinary Educator from the American Culinary Federation as well as certification as a Culinary Evaluator.

Chef Wong graduated from The New York Restaurant School in 1995 and went to work as a Pastry Chef for the Cleaver Company. She went to work as a Pastry Chef for the Cleaver Company. She went on to work at a number of well know restaurants in New York City including Nobu and Sushi Samba. She has been a Chef instrutor at the Institute of Culinary Education, Art Institute of Washington DC. In 2006, she appeared in the Cake Challenge on the Food Network.

Chef Zimmerman graduated with honors from the Culinary Institute of America and has worked at some of New York's finest restaurants including: Picholine, Bouley Bakery, Cub Room, as well as an Executive Chef at Susan Morton Catering.