Your career in culinary is closer than you think.

Emily Brubaker is an Apex Technical School Culinary Arts advisor and Omni La Costa Resort & Spa’s newest executive chef. With over twenty years of experience in the culinary industry, Emily brings organization, a wealth of knowledge, techniques, and a deep passion for food to her new role.

Throughout her career, Emily has worn various hats, from Executive Chef to R&D Chef. Emily’s roles and responsibilities have been as diverse as her culinary repertoire, showcasing her ability to navigate both the kitchen and the boardroom. As Corporate Taskforce Chef with the LEV Restaurant Group in Las Vegas, Emily spearheaded the launch of new culinary concepts, crafting SOPs and curating creative menus infused with seasonal ingredients. In her experience as Lead of Sales and Distribution at Urban Seed Inc, she seamlessly blended her culinary expertise with sales, driving revenue through strategic partnerships and product offerings. 

Additional achievements include her inaugural win on NBC’s Yes, Chef this past summer as well as an appearance on Season 38 of Chopped on the Food Network. Emily showcased her talent to a global audience, leaving an incredible mark with her innovative dishes, while being judged by celebrity chefs including Martha Stewart and Jose Andres.

Emily has a Bachelor of Arts in Psychology from the University of California Santa Cruz, followed by an Associate Degree in Culinary Arts from the prestigious California School of Culinary Arts, Pasadena, where she graduated with honors and gold cords. At Omni La Costa, Emily’s arrival has brought a new era of cuisine, where her culinary ingenuity promises to serve delightful dishes to all resort guests.

Chef Jorge Bruderer serves on the Program Advisory Committee for Apex Technical School. With more than 25 years of experience and over a decade leading culinary school departments, he has shaped numerous global cuisines and advanced Culinary Arts Curriculum.

His career includes roles as a Line Cook at Hudson River Club and Judson Grill; Saucier with the Jean-Georges Group; Chef de Cuisine with the Poulakos Group; and Banquet Chef and Executive Sous Chef with the David Burke Group, Fishtails, Fromagerie, and Soho House.

He later joined Tamarack Golf Country Club and most recently served as Executive Chef at 33 Hotel New York, overseeing seasonal menus, cost management, and meticulous event planning. Bruderer has also consulted countless restaurants and provided personal chef services.
 
A dual graduate of the New York Restaurant School in Culinary Arts and Pastry Arts, he is fluent in English and Spanish, with knowledge of Swiss and High German. He is recognized globally for blending precision with passion to elevate every dish.

Chef Alfred Casella serves on the Program Advisory Board for Apex Technical School. He earned his culinary arts credentials from the Art Institute of New York in 2005 and, as a licensed NYSED Instructor, brings broad leadership experience in culinary arts curriculum development and large-scale food operations.

He began his career as a roundsman at Jean-Georges in Manhattan before moving upstate, where he served as Executive Chef for the award-winning Busy Bee Café and Baby Cakes Café. He later ran kitchen operations at Anthony’s Pier Nine in New Windsor before joining Compass Group North America.

For over decade, at Compass, he led food services for Pace University and the Manhattan School of Music, directing thousands of students, three outlets, and a 5.5M dollar budget. Casella now works at SUNY Purchase College, overseeing national brands like Starbucks and Einstein Bros. Bagels. He is widely recognized for his extensive industry knowledge and commitment to developing the next generation of culinary professionals.