PT Culinary Arts Instructor

Pierre Rabbia

Academic Affairs, Wellness and Services

Pierre Rabbia has over 30 years’ experience in the hospitality industry and well over a decade in culinary arts education. He received his formal training at Ecole Hoteliere de St. Quentin in Yvelines, France and Ecole Hoteliere de Nice, France. Chef Rabbia specializes in restaurant management and organization, menu planning, beverage programs, baking and pastry and all things wine. He is a member of the International Sommeliers Association, The American Culinary Federation and the American Court of Sommeliers. Locally, Chef Rabbia has worked as Sommelier at La Belle Vie and Solo Vino, and served kitchen stints at WA Frost, Bayport Cookery and Hotel Sofitel.