Our Story

Founded in 1998 by renowned Chef Isabella Romano, Bistro Academy began as a small cooking school with just twelve students and a single teaching kitchen. Chef Romano's vision was simple yet ambitious: to create a culinary institution that combined rigorous classical training with innovation and creativity.

Over the past 27 years, Bistro Academy has grown into one of the most respected culinary colleges in the region, graduating over 8,000 culinary professionals who now work in restaurants, hotels, bakeries, and food service operations around the world. Our alumni have earned numerous accolades, including James Beard nominations, Michelin stars, and leadership positions at Fortune 500 hospitality companies.

Today, Bistro Academy occupies a modern 45,000 square foot facility featuring eight professional teaching kitchens, a student-run restaurant, a pastry laboratory, and a demonstration theater. We continue to honor Chef Romano's founding principles while embracing new culinary trends, technologies, and sustainable practices.

Our Mission

Bistro Academy is committed to providing exceptional culinary education that prepares students for successful careers in the food and hospitality industry. We foster creativity, technical excellence, and professional integrity through hands-on training, industry partnerships, and personalized mentorship. Our graduates leave equipped not only with culinary skills but with the business acumen and leadership abilities needed to thrive in a competitive industry.

Core Values

E

Excellence

We pursue the highest standards in culinary education, from technique to presentation to flavor.

I

Integrity

We uphold honesty, respect, and ethical practices in all aspects of our work and relationships.

N

Innovation

We embrace creativity and encourage students to push boundaries while respecting culinary traditions.

S

Sustainability

We promote responsible sourcing, waste reduction, and environmental awareness in our kitchens.

Leadership Team

Dr. Michael Chen

President

Former executive at Marriott International with 25 years of hospitality education leadership experience.

Chef Thomas Beaumont, CMC

Dean of Culinary Arts

Certified Master Chef with experience at three-star Michelin restaurants in France and New York.

Chef Sophia Laurent

Director of Pastry Arts

Award-winning pastry chef and author of "The Modern Patisserie" cookbook series.

Sarah Mitchell, MBA

Director of Career Services

20+ years connecting culinary graduates with industry-leading employment opportunities.

Accreditation

Bistro Academy is proud to be accredited by the following organizations:

  • American Culinary Federation (ACF) - Our culinary and pastry programs hold ACF Exemplary Program status
  • Accrediting Commission of Career Schools and Colleges (ACCSC) - Institutional accreditation
  • State Board of Higher Education - Licensed to grant associate degrees
  • World Association of Chefs Societies - Recognized culinary education center