David teaches a wide range of the classes at the Dirty Apron Cooking School
and continues inspire, nurture and encourage budding chefs and food
enthusiast of all levels. Find out more about David

With a background steeped in classic techniques and a penchant for detail, Takashi has a foundation
that is rooted in a diverse array of cuisines Find out more about

Co-owners of Housewines Michelle and Michaela, as well as their staff of professional sommeliers
bring a wealth of wine knowledge to the school. Find out more about

This world-famous restaurateur aspired to culinary greatness ever since he was a small boy in Amritsar,
India. Vij has since become a multi-faceted entrepreneur, writing cookbooks, teaching cooking classes
and opening a second restaurant adjacent to his flagship operation, Vij's.

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Sebastian takes his inspiration from the artisan butcher shops of Europe and South America. His passion for food and fine meats is clear the moment you step into his shop. He takes great pains to prepare immaculately frenched racks of lamb, beautifully tied standing rib roasts, and perfect dry-aged steaks that taste even better than they look. Working from whole carcasses, he loves to talk about cooking techniques to turn tough or unusual cuts of meat into a first class meal.
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