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Photo of Executive Chef Barbara Alexander



Barbara Alexander is the Executive Chef of the Napa Valley Cooking School at Napa Valley College. Chef Alexander comes from a long line of pedigree restaurants, hotels, and cooking schools.  Beginning with a classical 3-year apprenticeship at the Pan Pacific Vancouver Hotel, she went on to 15 years of Executive Chef positions at acclaimed restaurants in Vancouver, British Columbia, London, England, and Sydney, Australia before embarking upon a career in Culinary Education which took her back to her native Canada, then to the Napa Valley.  She has held the esteemed position of Senior Chef Instructor at Dubrulle International Culinary and Hotel Institute of Canada, and The Culinary Institute of America at Greystone before becoming Director of Culinary Programs and Executive Chef here at NVCS.  Chef Barbara is a Certified Executive Chef, C.E.C, ACF and holds a Certified Hospitality Educator degree, C.H.E  Well rooted in classical culinary education, Chef Barbara works hard to instill the importance of technique and craft on her students while empowering them with passion, inspiration and commitment.




Maggie Chutz is NVCS home-grown. She joined the faculty as an Instructional Assistant for the  2012-2013 school year. Maggie is now in the position of Assistant Chef Instructor and thrilled to have another year ahead of her working under Chef Barbara. Maggie moved to the Valley from    the east coast specifically to attend this program. She worked on a 10 acre organic farm in South Carolina that supplied diverse fresh produce to fine-dining restaurants in Charleston, SC. Her inspiration to step off the farm and into the kitchen came from time spent in the busy back of house watching the chefs work our raw produce into incredible plates while dropping off that day's delivery. She found NVCS and was impressed by the program's focus on a wide range of culinary skills and the commitment to sustainable sourcing. Maggie continues to work in winery kitchens throughout the Napa Valley and has spent time working in several well-known gardens in the area. Thanks to Chef Barbara, Chef Krista, Chef Laura and, most importantly, Sergio, there is a great garden to experiment in and Maggie is now carrying the torch and hopes students will continue to come to the school to learn not only how to be the best chef they can be, but how to source and grow the best ingredients.


Adjunct Faculty, Guest Chefs, Guest Speakers:

Krista Garcia, Pastry Chef

Penelope Orsini, Pastry Chef

Dieter Dopplefeld, Certified Master Chef, Culinary Institute of America faculty

Adam Busby, Certified Master Chef, Culinary Institute of America faculty

Cindy Pawlcyn, Chef/Restaurateur

Kim Wiss, Winery Chef

Stan King, Butcher, Cal Mart Calistoga

John Paul Khoury, Preferred Meats

Kim Caffrey, Wine Educator, Silver Oak, Rutherford, CA

Charles Monahan, Napa Small Business & Development, Food and Beverage Cost Control Instructor

Mariano Orlando, Private Chef

Osprey Seafood


Photography by Culinary Images