It takes a village to raise a child. Here at the Jacobson Culinary Arts Academy, parents, students, volunteers, administrators and teachers all come together to make the academy the best it can be.
The three chefs are dedicated to their students. Click here to find out who they are and know about their rich professional backgrounds.
The Jacobson Culinary Arts Academy Foundation Inc. exists solely to promote and support The Jacobson Culinary Arts Academy.
"We teach culinary excellence"
JACOBSON CULINARY ARTS ACADEMY IS AN ACADEMY OF DISTINCTION
Chef Cathleen Ryan is a native of Pennsylvania. She is a veteran Pastry
Chef,who honed her craft in such notable kitchens as Le Bec Fin, and Inn
at Little Washington. Formally trained at the Restaurant School at Walnut
Hill in Philadelphia, Notter School of Confectionery Arts, and
Université de Reims Champagne-Ardenne studies in Gastronomy and
Arts of the Table.
Cathleen is a proponent of farm to table experience, and consulting chef at
Gateway Organic Farm in Clearwater.
She is looking forward to teaching the next generation of Pastry Chef.
Brandywine Book of Food won The Cordon D’Or Award for Illustrated Culinary Book
Chef DeVincenzo started his career in 1980 at the breakers hotel in Palm Beach Florida.
There he did a 3-year A.C.F Chefs Apprenticeship. From there he opened the
Ritz Carlton in Buckhead, Georgia as banquet Sous Chef.
Worked at the Hyatt Regency Miami a Sous Chef.
Chef opened the Hyatt Regency Scottsdale Arizona as the Banquet Sous Chef,
the Grand Hyatt Westshore in Tampa Florida as Executive Sous Chef,
Safety Harbor resort and spa as Executive Chef,
the Embassy suites Tampa on USF as Executive chef and the
Sheraton Riverwalk Tampa as Executive Chef.
Chef DeVincenzo has worked at the Hyatt Jerusalem Israel to oversee banquets,
train and develop the banquet team. He also has done A.C.F food shows and ice carvings.
Director/Pastry Chef Cathleen Ryan
Chef Tony DeVincenzo
Chef Pesce started his career in 1981 Friendly’s Restaurant in New York; received employee of the month’s Silver Dollar Award.
From there he went to culinary school at PVTI (now PTEC) in Clearwater, Florida and graduated in 1985.
During culinary school he worked at Innisbrook Resort in Tarpon Springs, Florida obtaining a Sous Chef position within French and American Cuisine in various clubhouses and banquet facilities; received employee of the month in 1984.
Chef at an Italian restaurant in New Port Richey, Florida.
Throughout this period he was an ACF member and past President of the ACF Florida Suncoast Cooks and Chefs for 15 years and competed in ACF culinary competitions.
Received the ACF Florida Suncoast Cooks and Chefs chapter Chef of the Year Award 1989.
For the last 23 years until August of 2014 he was Chef/Owner of Vincenzo’s Ristorante in New Port Richey, Florida.
Chef Vincenzo Pesce, Jr.