Chef / Instructors - Masters of the Kitchen

  Pierre Pilloud, CEC, Program Manager

. . . a phenomenal chef, a professional culinarian, dedicated and astute in the classroom, and with a sense of humor as well.

Students love him! Chef Pierre, Swiss-born and trained (in culinary arts at the Professional School, the Swiss Hotelier-Restaurant Association and Hotel Managing School in Switzerland), is the Program Manager for Valencia’s Culinary Management Program. After completing his studies and apprenticeship (Restaurant Movenpick, Zurich, Switzerland), Chef Pierre worked around the world: in Switzerland, Hilton Hotels in Spain, Kenya, Italy, and Tunisia (Executive Sous Chef), as Chef de Cuisine at Restaurant Moby Dick in Cannes, France, and Sous Chef and Chef-Garde Manger at the Cerromar Beach Hotel (Dorado Beach), Puerto Rico.   In the United States, Chef Pierre worked as Chef de Cuisine at the Petroleum Club (Houston, TX), as Operations Manager/Executive Chef of Snowmass Corporation (Aspen, CO), and Owner/Manager/Executive Chef of La Reserve Restaurant at Snowmass/Aspen, CO.   Moving to the Orlando area, Chef Pierre worked as General Manager at Adams Apple Restaurant, then as Executive Chef at the Grosvenor Resort (‘86 - ‘88), then at the Delta Orlando Resort (‘88 - ‘90), and Adam’s Mark Caribbean Resort (‘90 - ‘91).   Chef Pierre began his teaching career at Mid-Florida Technical Institute in 1990. He became Senior Chef Instructor at Southeastern Academy (‘91 -‘92), then Lead Instructor at ITT Technical Institute (‘91 - ‘96). Since 1996, Chef Pierre has been teaching culinary management at Valencia’s Hospitality and Tourism Institute.    

Steven A. Rujak, Baking and Pastries Chef-Instructor

. .  . if you can bake it, he can make it . . . and everyone’ll want to taste it!

Chef Rujak, a two Gold Medal winner (1995 Culinary Food Salon, one entry being judged "Most Original") works in many mediums – sugar, pastilage, chocolate, cakes, pastries, pies, candies, tortes, and breads, just to name a few.   After receiving an AAS Degree in Culinary Arts Chef Rujak worked as Assistant Pastry Baker and Line Cook at Willliams Country Club before coming to the Orlando area. Once here Chef Rujak became Lead/Sous Chef at Sea World of Florida’s Al’E Gators Restaurant (‘87 - ‘88). He moved to Demi Chef d’Partie at Walt Disney World Village (‘88 - ‘90), then became First Cook Pastry at Universal Studios (‘90).   Chef Rujak is currently the Executive Pastry Chef position at Hyatt Regency Grand Cypress and works at Valencia Hospitality and Tourism Institute’s Culinary Management Program teaching Baking and Pastry courses in addition to his regular duties.  

  Kenneth P. Bourgoin, CC, Chef-Instructor

. . . a great chef to work with; he can make anything look great. Not only that, it’ll taste good, too!  

Chef Bourgoin has over ten years of experience as a chef in the top fine dining restaurants in this area. Working at Walt Disney World’s Victoria & Albert’s (a four-star restaurant), he worked as a roundsman, covering all stations. Prior to that, he worked at Walt Disney World’s Yacht & Beach Resort Areil’s Fine Seafood Restaurant, which is regarded as one of the best seafood restaurants in Central Florida, and at WDW’s Magic Kingdom Tony’s Italian Restaurant.   Chef Bourgoin received his Associate Degree in Culinary Arts (New Hampshire College Culinary Institute), then received the National Certification in Culinary Arts (with honors) from Disney Culinary University; and has trained at The Culinary Institute of America (continuing professional education).  

  Marianne Hunnel, CEC, Chef-Instructor

...talented, imaginative, and a great people-person. Everyone loves Chef Marianne's classes!

Currently Executive Chef at Spoodles Restaurant in Walt Disney World, Chef Marianne made a name for herself by not only creating great-tasting and best-selling specials, but also catering to guest needs. Gluten-free diet? She's go menu items for your. Lactose intolerant? No problem. Low salt? Low cholesterol? Low fat items? She's got them all on the menu or can create them. These talents have been transferred to the classroom along with her superb management skills, to be transferred to Valencia's culinary students. Prior to being Executive Chef at Walt Disney World's Seasons Restaurant, Chef Marianne was Executive Chef at Walt Disney World's MGM Studios Prime Time Café. Prior to that, she was the restaurant chef at the Brown Derby Restaurant and other Walt Disney World property restaurants. She completed her AAS in culinary arts at Joliet Junior College. She is active in community activities including: The American Culinary Federation and Women Chefs and Restaurateurs.

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