Left to right: Cheryl Nesbitt, Kirsty Willis, Andy Cordier, Ken Thompson, Tanya Marillier (absent)
The International Culinary Studio Academic Board provides academic leadership, acts with integrity and professionalism, upholds the highest ethical and academic standards, promotes diversity in the interests of fairness and of good governance, and is committed to transparency, accountability and responsible stewardship of the Companies reputation!.
Cheryl Nesbitt, Director of Studies
As a child, my dream was to become a teacher. I started working whilst still at school in a new hotel, and fell in love with the hospitality industry. After qualifying as a Hotel Manager at the age of 21, I started a Catering and Events company, which I sold when I was 28 years old.
I then started working for a number of different colleges in various roles, and gained experience in the business of education. In 2003, I founded a hugely successful chef college, which had 4 students in its first year, and 13 years later, over 1000 students enrolled per year, across 6 campuses. A listed company purchased this…
Andy Cordier, Group Executive Chef
When I was 15 years old, I started working in a family restaurant as a waiter, my mother was a keen cook and we always had lots of people eating and having fun at our home. Family friends were Italian and their tradition was all about everyone being in the kitchen, cooking using the freshest of ingredients and eating together. These fond memories were what spurred me into investigating the option of becoming a chef.Whilst still in school, I was fortunate enough to be able to be trained in all aspects of the kitchen including the butchery, cold kitchen, desserts and the grill. Whilst doing my military service for two years, I was able to be in the catering…
Tanya Marillier, Operations Manager
With 16 years experience across various industries, which includes Health & Fitness, Telecommunications, Retail and Accounting, I have now stepped into the very exciting world of Culinary Education! New Zealand is home to my family, and a wonderful place to live and work.
I love being a part of the ‘behind the scenes’ team and have a passion for keeping all the gears in motion to ensure a successful outcome!
Zelda Potgieter, Chef Instructor
Early in my life, I discovered a passion for the hospitality industry. This led me to obtain a Degree in Hospitality, as well as a qualification in Human Resources. This has set the foundation for my career, stretching over the past 18 years.
During this time, I gained experience in the Training Industry through fulfilling roles as Regional Manager, Facilitator, Material Developer, Skills Adviser and Assessor. I am living my dream as an integrated team member of International Culinary Studio.
Ken Thompson, Chef Instructor
Ken has been a chef for the past 43 years. He brings a wealth of experience that our students will most certainly benefit from.
A few highlights of Ken’s career:
- Worked in a Michelin Star Restaurant in London, UK.
- Has worked as a chef globally across Europe, The Middle East, Australia and New Zealand.
- A Level 6 Competition Judge…
Peter Geyorgyicsek, Chef Instructor
An internationally trained Master Pastry Chef with a passion for Sugar Art.
He received his pastry training in Hungary more than 22 years ago, then moved to Germany, Switzerland, Japan, Italy and the USA to further develop his skills.
Peter has won many awards in his native Hungary, and was Hungarian Sugar Champion for three consecutive years between 2000-2002.
Living in South Africa in the past 10 years, he had the opportunity of working at some of the world’s leading Hotels as Head Pastry Chef. In these establishments he was…
Anne Thomas, Sales & Marketing
Working within the hospitality industry for the past 12 years has been amazing! With experience in Marketing and Sales, I now have the opportunity to move in to the world of Culinary Education. It’s an exciting opportunity and I am thrilled to be a part of a great team of Culinary Experts who help students worldwide, reach their dreams!