Meet the Team
LAURENT BRAZIER is pleased to open his cooking school in the heart of Costa Mesa! Laurent brings 32 years of culinary experience to the classroom. As Executive Chef Instructor for La Cuisine Culinary Arts, his experience ranges from his service as a Chef at 2- and 3- Michelin Star restaurants in France, to the positions of Head Chef and Executive Chef at resort hotels and country clubs in France and the U.S., to being instrumental in opening several restaurants, including his own Zagat-rated Picayo restaurant in Laguna Beach. Chef Brazier received his Certificat d’Aptitute Professionelle de Cuisine (Chef Bachelor Degree) and his Brevet d’ Etudes Professionelle d’ Hotellerie (Chef Masters Degree) from Jean Ferrandi Chef School in Paris, France. He also holds the Advance Certificate in Wine & Spirit from the London WSET wine education Program, as well as the level one Sommelier from the Court of Master Sommeliers. Laurent teaches wine and food classes to enthuses the importance of pairing in the ultimate dining experience.
MAURICE BRAZIER was born in Burgundy, France, where he began his career as a chef at the early age of fourteen. During his first years as a chef, he worked in the finest hotel restaurants in various countries including Morocco, Portugal, Lebanon, Bermuda Islands and France. As Executive Chef, he opened the world class Hotel Meridien in Nice, beginning his 25 year career with Le Meridien Hotel Chaine. Brazier has been responsible for opening several other Le Meridien around the world. He retired as Executive Chef of Le Meridien Etoile in Paris in 2001. Brazier has received many awards and accolades for his expertise in French cuisine. The President of France awarded Brazier the title of Commandeur du Merit National to honor his exemplary lifelong dedication to the art of French Cuisine. He has also been appointed one of only 100 seats of the Acadamie Culinaire de France. During his remarkable career, Brazier has had the opportunity to work his magic for kings, the Shah and other royalty.
OCTAVIO MONTOYA has 20 years experience in the restaurant business. He has trained extensively with renowned chefs, and has worked with a variety of different cuisines from fine dining to American cuisine. We are thrilled to have Chef Octavio teaching our Latin classes, Crash Course program and be a guest Chef in our Professional program. Chef Octavio keeps his Executive Chef schedule busy, running different restaurant consulting program around Orange County.
BRENDA GARCIA is catering Chef, café manager and Chef Laurent’s assistant in the professional chef program. She gained her culinary skills working under Chef Laurent for the past eight years. You can usually find Brenda either behind the counter or alongside Chef Laurent at major catering functions and private dinners at La Cuisine.
CARLA RAY A former English teacher and an avid home chef herself, Carla comes to us from the California School of Culinary Arts where she was the Director of Externship. She assists the students and alumni with counseling, professional development and career placement. Carla also Is our Catering Director, and we’ll arrange all the planning for your next catering event with attention to details and a perfect menu to fit your budget.
ROBYN LARSON has always cooked for everyone in her life, her family, schools, and church have benefitted for years. When her children left for college, she decided it was time to go get her cooking credentials and was accepted into the Professional Chef Program at LCA where she graduated with Distinction in 2013. She enjoys teaching a variety of cuisines, and does private in home instruction.
KIM MITAL is a graduate of Laguna Culinary Arts Professional Chef Program and brings a passion for skills and technique based teaching to all of her culinary classes. Kim hopes that all of her students not only enjoy her classes, but also walk away with new techniques that they can bring home and successfully use in their own kitchens. She strongly believes that the most tasteful, pleasurable, and nutritious foods are those that are the least artificially manipulated and would therefore like to give her students the skills needed to bypass processed products as much as possible. Prior to committing herself full time to the culinary world, Kim was a successful business professional working in the software development, finance & healthcare fields.
ANNA ZEMBLES has a passion for cooking that stems back to her childhood. A native New Yorker of Italian heritage, cooking has always been the means of bringing family and friends together. Anna decided to pursue her dream of a culinary education in October 2007 when she enrolled in Laguna Culinary Arts’ Professional Chef Program and graduated in the Fall of 2008. With that education, Anna hopes to inspire others to follow their passion for cooking by teaching classes that are enjoyable and enlightening and that will help others gain confidence in the kitchen.
CHELSEA SCOTT has long been inspired by the varied cultures and cuisines of her native Southern California. After many years In graphic design and studying fine art, she attended Laguna Culinary Arts Pro Chef program and graduated with Distinction in 2013. She enjoys teaching even reluctant home cooks to be courageous in the kitchen and share the pleasures of excellent food with family and friends.