Consistency
is our focus.
Exceeding your
expectations is
our mission.

Chef Gerard Viverito C.E.C.

Chef Viverito is currently the Banquets and Catering Instructor at The Culinary Institute of America, in New York. He is the Vice Argentier of the Mid Hudson Baillage of Le Confrerie de la Chaine des Rotisseurs. He also appears as a regular on the cooking segments of the local morning shows. Chef Viverito is active in the community of local farmers and sustainable foods, and serves as the Culinary Education Director of Passionfish, a non-profit organization dedicated to environmentally sound alternatives to endangered seafoods. He has also been a spokesperson for Spirulina producer Cyanotech. His commitment to sustainable food practices extends to his role as the director of his true food based catering company Savour Fine Catering.

Prior to arriving at The Culinary Institute, Chef Viverito was an instructor for Le Cordon Bleu, and Executive Chef in San Diego, California at the critically acclaimed and Zagat-Excellent rated Scalini. While there he also participated in The Great Chefs of San Diego program for two years. Gerard has a well-honed understanding of Mediterranean cuisine, which he developed while spending three years in abroad in Spain, France and Italy. Previously he spent four years as an Executive Chef at Le Chateau de Bordeaux on the island of St. John in the US Virgin Islands.

Chef Viverito has a Bachelor of Science in Restaurant Management from the University of Maryland as well as an Associate of Occupational Studies in the Culinary Arts granted from the Scottsdale Culinary Institute.