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Claude R. Cevasco, Restaurant Instructor
 Mr. Cevasco brings extensive restaurant experience to Le Cordon Bleu as instructor of Restaurant Guest Service. His impressive list of credentials includes: General Manager of Lutéce in The Venetian Hotel and Casino, General Manager for Neiman Marcus Corporation, Director Food & Beverage for Treasure Island Consultant for Wolfgang Puck’s Spago, and Director Food & Beverage/Consultant for Mr. Al-Fayed / Harrods/Ritz in London and Paris. Mr. Cevasco attended the Jean-Ferrandy Culinary School in Paris, and received a Hotel and Restaurant Business diploma from Westminster College in London. He also received the highest Culinary honor with the "Antonin Careme" Gold medal in Paris France in 1998, and the Las Vegas Culinary Olympics Gold medal in 1999. Mr. Cevasco is presently the Honorary Chairman of "Les Amis D'escoffier" society in Las Vegas.
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