Chef Patrice Olivon joined L'Academie de Cuisine's professional Culinary Arts Program teaching staff in April 2005.  He had served as the Executive Chef at the French Embassy in Washington, DC since 1992.  Chef Patrice studied cooking at the culinary college in Marseilles and received recognition during his military service as Chief Cook at the Officer's Club in Briancon, later accepting a position with Chef Jacques Maximin at the famous Hotel Negresco in Nice.  He relocated to Washington, DC in 1979 where he achieved success at such notable establishments as the Maison Blanche restaurant and The Morrison House Hotel in Old

Town Alexandria.  In 1993 Patrice joined the ranks of the country's best chefs who are called upon by the White House to provide exceptional cuisine for the First Family's guests.  This led Chef Patrice to receive a decoration of honor from the Ordre National du Merite in 2001 for his role in keeping alive the flavors and traditions of France in the United States.  Chef Patrice taught cooking while at the French Embassy and he brings his passions and admiration for the culinary arts to the students in L'Academie de Cuisine's professional programs.

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Chef Theresa Souther is the Director and Head Instructor for L'Academie's professional Pastry Arts Program. A graduate of L'Academie de Cuisine's professional Pastry Arts Program and has been an Instructor for the Pastry Arts Program since 2001. She worked as a pastry cook at the Ronald Reagan Building and International Trade Center in Washington and she assisted Chef Mark Ramsdell at his Pastry Design Studio. Chef Theresa is also a graduate of Georgetown University in Washington, DC.

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Chef Brian Patterson graduated from L’Academie de Cuisine’s Culinary Arts Program in 1987 and taught recreational classes at L’Academie for 17 years. In the summer of 2008 L'Academie was proud to announce that Brian accepted the position of instructor in the Culinary Career Training Program. He is currently teaching students in Phase 1 of the professional program. Prior to attending L’Academie, Brian graduated from the University of Chicago with a BA in Music. After graduating from L’Academie, Brian studied with Madeleine Kamman at the Beringer School for American Chefs.

In addition to his responsibilities as a professional instructor, Brian also teaches recreational classes. His techniques-driven classes as well as menu-driven cooking demonstrations are always educational and entertaining. His various knife skills classes emphasize a foundation in basic methods and techniques. The menu-driven cooking demonstrations that Brian leads are tasty and lively and feature discussions about food and wine pairing and the impact of region and season on the food we eat. Prior to joining L'Academie as a professional instructor, Brian was the Office Manager and Chef for the Washington Office of the American Medical Association. Brian’s column, “Its About the Food” appears monthly in the Bethesda Gazette. He also frequently contributes to the Washington Post Food Section and Scripps Howard Media.

Chef Michel Pradier has been a chef for over 30 years cooking at some of Washington’s finest restaurants. For over twenty years he was at the legendary Lion d’Or and for 10 of those years he served as the Executive Chef managing the high standards of Classic French cuisine and winning every dining award possible. He was a sous chef at Jean Pierre and before that at the Sans Souci. After closing Lion d’Or, Chef Michel cooked at the French Embassy and at L’Auberge Chez Francois before returning to France for a few years. Chef Michel received his early culinary training at L’Ecole Hoteliene de Toulouse in Toulouse, France. He joined L’Academie in January 2007. Email Chef Michel Pradier

Jason Lawrence joined the staff of L’Academie in July of 2005 following his externship with Chef Anne Cashion of Cashion’s Eat Place in Washington D.C. There he honed his skills as a line cook working with Chef de Cuisine John Manolatos utilizing the French techniques stressed in school. He enjoyed the crossroads of old and new of Cashion’s menu and also the chance to work closely with local products. A native of Washington D.C., Jason has always had an appreciation for different cuisines. Graduating with a Bachelors of Arts in Art History from Skidmore College in Saratoga Springs, New York he followed that love around the country and the world and into a career in travel.

Working ten years in both the retail and corporate travel worlds Jason’s love of food defined his travel itineraries. He especially loves Southeast Asian cuisine and relishes his time learning from Chef Somchet.

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Chef Katsuya Fukushima is Executive Chef of Café Atlantico and minibar, both creations of celebrity chef Jose Andres. He attended L’Academie de Cuisine after completing a double major in Art and Math at the University of Maryland. After graduating from L’Academie in 1995, he worked simultaneously at Vidalia, Cashion’s Eat Place and Jaleo. After three grueling years, he devoted himself full-time to Jose Andres’ budding Washington, DC restaurant empire that includes Jaleo,Café Atlantico and Zaytinya. While at Café Atlantico, he also spent time at el Bulli in Roses, Spain with the culinary icon, Ferran Adria. He was

given the job of Chef de Cuisine for CaféAtlantico and minibar in 2002, and has been making a name for himself ever since. His imaginative menus and unique, personal style have gained him recognition in Gourmet magazine, New York Times Magazine, Washingtonian magazine, The Hill and on NPR’s All Things Considered. In December 2006 Chef Katsuya was named a Rising Star Chef by the online publication Starchefs.com. He has appeared on the Food Network when he and Chef Jose Andres competed against Bobby Flay on the very popular Iron Chef America. Chef Katsuya regularly returns to L’Academie to teach current culinary students about his very unusual tools and ingredients. Nonetheless, he says it all comes back to the fundamentals. “So many new cooks don’t know how to use a knife or roast a chicken…It's important to stay grounded and know the basics.”

Colette Peters joined L'Academie de Cuisine in 2002 as an occasional guest instructor for the professional Pastry Arts Program and became an Associate Professor in 2004. Colette is well known in the pastry arts field as one of the foremost cake designers in the United States. She has been the owner of Colette's Cakes, a specialty cake company in New York City for over 20 years. Colette holds a Master's degree in painting from Pratt Institute and worked as a designer for Tiffany & Company prior to starting her cake design

business. Colette has designed cakes throughout America, Europe and the Caribbean for many celebrities and was asked to design Christmas mantelpieces for the White House in 1998 and again for the 2000 Holiday season. She is the author of five books on cake decorating and her unique cakes have been featured in a variety of publications. Colette teaches a two day workshop in Phase II of the Pastry Arts Program, conveying techniques for wedding cakes and celebration cakes in fondant, rolled fondant, gumpaste and sugar decoration including appliqués, inlays and quilting.

Anil Rohira is Executive Pastry Chef and Corporate Pastry Chef for Albert Uster Imports, and has been involved in pastry since 1991. He is a graduate of the Culinary Institute of America, the Institute of Hotel Management and Catering Technology in Bombay India and Bombay University. Prior to taking his position with Albert Uster Imports, Anil was Executive Pastry Chef at the Chevy Chase Club and a teaching assistant with Ewald Notter at the International School of Confectionery Arts. In January 2003, Anil led Team USA at the Coupe du Monde competition in Lyon, France and took home the award for best Sugar Showpiece. Anil teaches sugar and chocolate showpiece design to students in Phase II of the Pastry Arts Program.

Patrice Dionot – Administrative Director

Patrice Dionot has been involved with L'Academie de Cuisine since its beginning. As the wife of Francois Dionot, Founder of L'Academie, Patrice oversees all areas of both the Professional and Recreational cooking schools. Patrice has an Master's Degree in Education from George Washington University; she serves on the board of Women Chefs and Restaurateurs, is a member of Les Dames d'Escoffier, and the International Association of Culinary Professionals. (IACP)

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Barbara Cullen – Marketing Director

Barbara Cullen came to L'Academie de Cuisine as the Director of Admissions and Placement in 2000. She is a graduate of the Culinary Arts Program and worked as a pastry chef in several kitchens before returning to L'Academie.  In 2008 Barbara assumed the responsibilities of Marketing Director.  Prior to attending L'Academie de Cuisine, Barbara spent 20 years in marketing with national and international corporations. She has a B.A. in Education from Marywood University in Scranton, Pennsylvania. Barbara is a member of Women Chefs and Restaurateurs and is an officer in the Washington chapter of Les Dames d'Escoffier.

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Allyson Lara – Director of Admissions

Allyson Lara graduated from L’Academie’s Culinary Arts Program in 2003. She has worked as a line cook in restaurants, including Bethesda’s Persimmon and Ortanique in Washington, DC. Before coming to work for L’Academie in 2005, Allyson owned and operated a personal chef and catering company in Silver Spring, MD. Prior to her food career, Allyson graduated from the University of Virginia with a degree in English and worked in marketing for several large companies including Discovery Communications, Inc. and PricewaterhouseCoopers, LLP.

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Carol McClure – Academic Dean

Carol McClure is a 1993 honors graduate of the Culinary Arts Program. She has been working for L'Academie de Cuisine since 1994 as Assistant Director and Academic Dean of the professional programs. She is also a recreational bread baking instructor, having studied bread making under the tutelage of Didier Rosada, Vice President of Operations at Uptown Bakers and worked as a bread baker at Best Buns Bread Company in Arlington, Virginia. She has a B.A. in Communication Arts from Maryknoll College and is a member of Women Chefs and Restaurateurs, the Bread Bakers Guild of America and the IACP.

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