NYWCC Executive Chef / Chef Instructors
Executive Chef
Carlo Peretti
Executive Chef Carlo Peretti, raised in England, received his initial training at Thomas Danby’s Culinary School in Leeds, England. He then received an International Hospitality & Tourism Management Bachelor of Arts degree from UCLA. Prior to joining the New York Wine & Culinary Center, Carlo was Executive Chef at various locations in the area including the Esperanza Mansion and Thendara Inn & Restaurant. While working in New York State, Chef Carlo has cultivated relationships with local growers and producers which he uses to further enhance the New York Wine & Culinary Center’s mission as an educational and experiential gateway to New York State’s incredible wine, food and culinary industries. Chef Carlo’s national and international experience, passion and creativity add a unique flair to using local ingredients.
E-mail Executive Chef Carlo at: carlo.peretti@nywcc.com
Chef Instructors
Jeff Christiano
Jeff Christiano graduated in the top 10 in his class at the prestigious Culinary Institute of America in Hyde Park, New York. He has a long list of accomplishments and awards, including the title of Gold Medal Winner of the American Culinary Federation. Chef Jeff has worked as the Executive Chef at Blue Heron Hills Country Club and was the Executive Chef during the Ryder Cup Golf Tournament. He also worked as the Executive Chef at the Woodcliff Hotel & Spa from 1990 through 1996. During the past 10 years, Jeff’s focus has been on education. He is currently the Culinary Arts Director with the Rochester City School District at East High School, where he developed the Culinary Arts program and designed the restaurant. Chef Jeff’s commitment to education, the culinary arts and local farms is a great match with the Education Department of the New York Wine & Culinary Center.
E-mail Chef Jeff at jeff.christiano@nywcc.com
Chef Instructor Eric K. Smith has been honing his culinary skills since 1994. At 2 Vine restaurant in Rochester, he cemented his passion for the culinary arts. While attending The Institute of Culinary Education in Manhattan, Chef Eric created unique dishes to pair with the extensive wine list as the Chef de Cuisine of Gramercy 24. Chef Eric also worked as lead line cook for Eleven Madison Park, also in Manhattan. He then joined the elite private dining restaurant, the '21' Club, as the wine cellar chef. After graduation, Chef Eric began an externship with the Michelin 3-star-rated Taillevent restaurant in Paris, France. Since joining the NYWCC in fall 2006, Chef Eric has shared his talents teaching a number of our special group classes as well as some of our technique and signature classes.
E-mail Chef Eric at: eric.smith@nywcc.com
Renée Daldry
Born and raised in Waterloo, NY, Pastry and Baking Chef Instructor Renée Daldry has worked in the culinary field for over 25 years, the last 21 as a pastry chef. After attaining a Classical Pastry Diploma from Johnson & Wales University, Chef Renée became the Executive Pastry Chef for The Lodge at Woodcliff, The Strathallan Hotel, Geneva on the Lake and Crème de la Crème restaurants. Chef Renée continued her culinary education at the Culinary Institute of America where she completed her Baking and Pastry Arts A.O.S. In 2000, she won a Silver Medal in the Culinary Olympics in Erfurt, Germany as part of CIA Culinary Team USA. Prior to joining the NYWCC team in 2006, Chef Renée was also hired as the first employee of Jacques Torres’ Chocolate in Brooklyn, NY as Chocolatier and Assistant to Jacques Torres. Today Chef Renée is sharing her intimate knowledge of pastry and baking techniques with the public through baking and chocolate themed classes at the NYWCC. Renée is also the owner of Renée Suzette's Chocolate.
E-mail Chef Renée at: renee.daldry@nywcc.com
Tom Chamot
Thomas Chamot, life long resident of Rochester NY, graduated in 1991 from Rochester Institute of Technology with a Bachelor of Science in Food Service and Hospitality Management. Tom is currently working as the Retail Store Manager at Palmer Food Services. From 2002-2003 he worked as the Executive Chef at the Historic Grist Mill in Honeoye Falls, an eclectic full service restaurant, banquet facility. From 1995-2002 Tom was a Chef Instructor at Rochester’s Cooking School at Eagle Specialty Co., Inc. and worked in sales and marketing of commercial food service equipment and was a facility design Specialist. From 1994-1995 he was the Executive Director of Food Services at the Jewish Community Center of Rochester, the Executive Chef for Rohrbach Brewing Co., and had earlier experience as the Executive Sous Chef at Locust Hill Country Club. Tom is passionate about food and wine; gardening, cooking and eating.
E-mail Chef Tom at: tom.chamot@nywcc.com