I’m Graham Allard-Wilcox—an instructional design leader and culinary industry veteran with 25+ years of experience. I’ve led kitchens for Wolfgang Puck and Auberge Resorts, taught culinary arts in public education and higher ed, and currently manage instructional design for graduate programs at The Culinary Institute of America.

  • 25+ Years Culinary & Teaching

  • CIA Grad Program Lead

  • Chef for Wolfgang Puck & Auberge

  • M.S. Instructional Design

Chef Graham Allard-Wilcox

  • Professional Profile

    Graduate of the Culinary Institute of America, Hyde Park, New York (1994)
    M.S. in E-Learning Design and Online Training Design, California State University, Monterey Bay
    California Teaching Credentials: Multiple Subject and Single Subject (Social Sciences)
    Distance Educator certification

    Culinary Experience

    Extensive background as a chef in hotels, restaurants, resorts, private clubs, catering operations, and private chef services, including:

    • Prescott Hotel, San Francisco

    • Postrio Restaurant, San Francisco

    • Spago Hollywood

    • Spago Beverly Hills

    • Auberge Resorts, Napa Valley

    • University Club atop Symphony Towers, San Diego

    • Granite Bay Golf Club, Granite Bay, California

    • Private Chef Services in Aspen, New York, Los Angeles, Greater Palm Springs Area, and Portland Oregon

    I have had the privilege of working with many high-profile clients who value their privacy. As a private chef, I adhere to a strict policy of client confidentiality and professionalism.

    With 30 years of industry experience, I bring an exceptional ability to plan and execute events with the precision, discretion, and expertise my clients expect.

    You will not find a more qualified or dedicated private chef.

What I do