Chef Daniel Mattos holds an associate degree in culinary arts and a bachelor’s degree in food service entrepreneurship from Johnson & Wales University. Professionally, Chef Mattos served as a sous chef at prestigious restaurants and hotels throughout the United States, including Bristol Hotels and Resorts in San Francisco and Atlanta, and Stanhope Hotel in New York City.

Chef Peter Striffolino holds an associate degree in culinary arts from The Culinary Institute of America. He has more than 30 years of experience in the hospitality industry, including 15 years as an executive chef. Chef Striffolino worked in kitchens at five-star hotels throughout the United States, including the Palace Hotel, Four Seasons Hotel, and Pierre Hotel in New York. He also had the incredible honor of working with several three-star Michelin chefs, including Chef Paul Bocuse, Chef Alain Chapel, and Chef Jacques Maxim. Chef Striffolino has assisted with the opening of six hotels, 19 restaurants, and the launch of the Culinary Arts program at The Art Institute of California - Orange County.

Chef Paola Costa holds a diploma in Advanced Techniques Culinary Arts from the ICASI International Culinary Arts & Sciences Institute of Cleveland, Ohio. She is a ServSafe and ProStart instructor and proctor, and an OC Fair Culinary Arts Food Competition judge. At OCSA, Chef Costa teaches the foundations of culinary arts and restaurant management, while preparing students for their ProStart two-year career and their ServSafe Manager exam. Chef Costa also serves as the advisor for one of OCSA's CA&H student clubs.

Chef Michael Grover holds an associate degree in culinary arts and a bachelor’s degree in food service management from Johnson & Wales University. He joined Orange County School of the Arts in 2014 and serves as a chef instructor in The Mekjian Family Culinary Arts & Hospitality Conservatory. Chef Grover classically trained with French Master Chef Dominique Michou at Hotel Metropole in Brussels, Belgium. He also worked as a sous chef and head chef for various restaurants, including the Boston Sports Club at the Boston Celtics’ practice facility.

Chef Molina graduated from Le Cordon Bleu: Pasadena. She then went on to work for Wolfgang Puck, catering special events in Hollywood and the Conga Room. She then worked at Palomino Restaurant located in Westwood, and through this experience, she was exposed to catering for political campaigns and business executive luncheons that the restaurant hosted. Chef Molina later worked as Garde Manger and Special Events Chef at the popular West-Side Tavern located in the West-Side Pavilion, serving 300-500 covers daily for lunch service. Chef Molina then transitioned and worked at Lemon Moon, where she obtained much knowledge from Chef Cris Brown and Chef Josiah Citrin.

Valuing learning at least a little bit about everything, Stacie Cruz attended Santa Clara University earning a bachelor’s degree in liberal studies with an emphasis in African Literature. She earned her credential and master’s degree in education from the University of California, Los Angeles. Ms. Cruz joined Orange County School of the Arts in 2000 and serves as an arts instructor of the Culinary Arts & Hospitality Conservatory and an academic instructor of the Literature and Composition department.

Tracey Vukalovich studied at Sydney University, graduating with a degree in nutrition biochemistry and food technology. As the Australian and New Zealand Executive Training Manager for Fisher Catering Services, the company expanded to provide food services in many high profile sites including: New Zealand Parliament House, numerous BHP Billiton sites, Antarctic Australian Mining Camp, elite schools such as Ascham and Scotts in Sydney, along with Channel 10 TV facility in Western Australia and other high profile clients.