Team behind this great program
Chef Guy Calluaud
Chef Guy Calluaud, is a renowned, classically trained chef from France where his family has been in the restaurant business since 1825. In addition to working at his family’s restaurants he received a formal education at the famous L’ Ecole, Hotelière in Nice.
Chef Guy’s experience includes serving as the Executive Chef at the San Angelo Country Club, the Executive Chef at the exclusive restaurant of the Fairmont Hotel in Dallas--The Pyramid Room at and as the Proprietor of his own group of restaurants--Calluaud’s.
Paramount to Chef Guy’s success is his ability to teach all levels in the kitchen, enabling each person to execute to the best of their ability and accomplish even more than they imagine. Knowing that success goes beyond technique, Chef Guy taps into his student’s enthusiasm, encouraging them to work hard to develop their skills.
An award-winning chef, Guy’s talents include everything from luxury French dining to casual American fare, always with the same dedication for quality and excellence. He has developed a reputation for proving that “subtle cooking in an authentic style-with an occasional twist of "originality” makes everyone from U.S. Presidents to the next-door neighbors feel right at home– whether they are eating his French delicacies or his down-home Texas style barbeque. We are excited to share Guy’s extraordinary talents with our students at LAHEC!
Genesis Robinson possesses over 17 years of exceptional experience within the Food and Nutrition industry.
Genesis earned a degree in Culinary Arts from the esteemed Culinary Institute of America and a Bachelor of Science Degree from Union College.
She has broad and deep industry experience working in the fields of food and nutrition as the Director of Food and Nutrition at UCLA Health and Keck Medicine at USC. In addition, Genesis also served as Executive Chef for Kaiser Permanente Los Angeles Medical Center. She is certified in food safety as a ServSafe Manager, a Food Protection Manager, and also a Dietary Manager by the American Dietetic Association.
Given Genesis’ significant talents we are proud to have her on our team working with our students and educating them for success within the industry.
Sia Haghighi received his Master of Science Degree from the University of California, Davis. Sia has many years of experience in the food safety industry as the Founder and CEO of his own consulting business and works experience with Aramark and the San Bernardino Department of Environment Health where he served as a Food Safety Specialist.
Sia is an advocate and expert in the field of food safety and quality auditing of food facilities, manufacturers, and distributors. He possesses extensive knowledge in developing HAACP programs and planned training for successful execution in the field. In addition to his expertise in venues, he possesses many years of teaching experience as a ServSafe Manager instructor for both public and private organizations.
Chef Phillip is a graduate of the California Culinary Academy, San Francisco class of 94. Before attending Professional Culinary School, Phillip started working in kitchens at the age of 16 for Dieter Kiessling, Certified Master Chef. For 12 years, under Chef Kiessling’s guidance, Phillip was taught every station in a professional kitchen for the next 12 years. Phillip became the Chef Garde Manges during this time.
Phillip then went on to work for the Fairmont Hotel in Denver Colorado, as the Asst. Chef Garde Manger before being asked to move to San Jose CA, to open the Fairmont Hotel as the Chef Garde Manger, in the heart of Silicon Valley.
Phillip returned to Denver to then open the Scanticon Hotel, a division of the Intercontinental Hotel. As Asst. Chef Garde Manger.
Phillip moved to California and has worked as a Private Chef at a 500-acre horse ranch in Sebastopol, CA. Attended the California Culinary Academy and went on to work in academia as the Externship Coordinator for CCA. Phillip then went to work for Guckenheimer Enterprises, a corporate food service company as a Chef/Manager.
In 2000, Phillip joined the culinary team at Universal Studios Hollywood, as Executive Sous Chef, Senior Area Manager. During his 17 years at Universal, he managed the food division on such projects at The Simpsons and The Wizarding World of Harry Potter. Phillip also worked as Exec. Chef/ Associate Dean at USC and managed the Ronald Tutor Center project for Auxiliary Services Hospitality.
Phillip enjoys traveling around the world, being on 5 continents so far, and enjoys learning about the foods and customs of people from around the globe.
Professor Martinez is a foodservice management professional, consultant, and trainer, who has spent the last twelve years of his multi-faceted career teaching a variety of culinary courses including Nutrition, Menus and Recipes, and Cost control/Purchasing, and culinary management.
He possesses an extensive educational background, holding a doctorate in Higher and Postsecondary education, Master’s degree in Liberal Arts, and a Bachelor of Science degree in Finance. In addition, his doctoral research focused on college student development, formation, and student success.
“I am a firm believer that every person who invests in their education here at LA HEC hold the potential to excel in their aspirational, educational, and culinary goals, laying the foundation to become a foodservice professional in the segment of their choosing.”