Chef Vina (Abi-Fadel) DiBernardo is an accomplished chef and instructor with degrees both in culinary and AG business management, food science and nutrition from California State Polytechnic University, Pomona, where she serves on the Alumni Board for the College of Agriculture. Chef DiBernardo has been teaching culinary arts and baking/pastry for Coastline Regional Occupation Program for the past five years, and is a mentor chef for Cooking Up Change. She is a member of Southern California Institute of Food Technologists Section and Research Chefs Association. With over a decade in the hospitality industry, Chef DiBernardo began her own marketing and management business, R&D, to help local restaurateurs update menus and recipes that highlight local vendors and create excitement on the plate. Her focus is seasonal produce and developing exclusive desserts under the Divina Dolci label for restaurants, and the family business Rafael’s Pizza. Chef DiBernardo is the resident chef for Centennial Farm at the Orange County Fairgrounds, conducting monthly “Field to Fork” classes and specialty holiday desserts. Chef DiBernardo has also served as Culinary Supervisor for the Orange County Fair and is editor of their monthly Culinary Corner newsletter for the farm.
Before embarking on her second act in the hospitality industry, Chef DiBernardo was a corporate trainer and director of education for LVMH, traveling throughout the United States and internationally to conduct seminars and workshops for professionals in the fashion and beauty industries.
Chef DiBernardo’s passion is to educate and guide her students through the hospitality industry so they can achieve their dreams.