Chef Gerard Viverito is Passionfish's Director of Culinary Education and he is on the faculty of the prestigious
Culinary Institute of America (CIA) in Hyde Park, New York. Gerard was
previously the International Cuisine Instructor at Cordon Bleu in
Portland, Oregon. He has also taught Advanced a la Carte. He is
currently the Vice President of the Pacific Northwest chapter of
the American Culinary Federation and he regularly appears on the
cooking segments of AM Northwest.
Chef Viverito is also the president/founder of Hudson Valley Fishmonger, dedicated to providing ecologically sustainable, high-quality, healthy and delicious seafood to its clientele.
is very active in the community of local farmers and sustainable
foods. This is apparent in his role as spokesperson
for Spirulina producer Cyanotech, and owner his true food based
catering company Chef de Cuisine Fine Catering. Prior to becoming a Passionfish director, Gerard served on the advisory board as a very committed and active member.
also served as Executive Chef at the critically acclaimed and Zagat-Excellent-rated
Scalini in San Diego. While there he was also in The Great Chefs
of San Diego program for two years. Gerard brought with him a well-honed
understanding of Mediterranean cuisine that he learned while spending
three years in Spain, France, and Italy. Prior to this he spent
four years as an Executive Chef at Le Chateau de Bordeaux on the
island of St. John in the US Virgin Islands. Chef Viverito has a
Bachelor of Science in Restaurant Management from the University
of Maryland and an Associate of Occupational Studies in the Culinary
Arts from the Scottsdale Culinary Institute.