Chef Pascal Dionot has more than 30 years experience in Hotel & Restaurant management and culinary education.  He is European trained with a degree in Hotel/Restaurant Management from Hotelfachschule Speiser, Germany.  His distinguished background includes Executive Chef positions at several notable Washington, D.C. fine dining restaurants; including the historic Hay-Adams Hotel in Washington DC.

Pascal developed and taught the professional culinary program at l’Academie de Cuisine in Maryland for eighteen years. His mastery of cooking techniques and understanding of food science awarded him a Certificate of Recognition as a faculty member from the Maryland Higher Education Commission. L’Academie de Cuisine received the “Award of Excellence” in 1997 from the IACP and was recognized as the “Best Cooking School in America”.  

Chef Dionot has extensive experience in recipe development and food demonstration. Pascal designed, built, managed and owned in partnership a fine dining restaurant in Virginia. Chef Dionot is opening a cooking school in Scottsdale, AZ in June 2006.