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Valentina Columbo, Chef Instructor
 Hailing from New York, Chef Columbo trained with such noted chefs as Patrick Clark and Alan Susser while attending NYCCC. After several years in New York as a chef in various private clubs, such as the Historical New York Yacht Club, the burgeoning culinary culture of Las Vegas lured Chef Columbo to the desert frontier. Several years as a Chef Garde Manger in major properties, including the Rio, MGM Grand, and Hilton hotels, serve as Chef Columbo’s base of experience and knowledge. Specializing in the art of cold food, decoration, and layout design, she was responsible for banquets with guests numbering up to 10,000. While in Las Vegas, she established and currently co-chairs www.cuisineclub.com, a social dining club. Chef Columbo graduated from the University of Nevada, Las Vegas with a Bachelor of Science degree in Hotel Administration, and is currently enrolled in the Masters Program at Le Cordon Bleu, Australia. Having passed the first level of the Masters of Sommelier program, she is now pursuing advancement in this area. She has chosen education to pass on the time honored tradition to new culinarians and teaches various courses at Le Cordon Bleu College of Culinary Arts Las Vegas.
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