Michael Ciuffetti

CHEF Michael Ciuffetti

Chef Leslie Moyers Chef Instructor at LCI

Chef Michael Ciuffetti, CEC

Chef Instructor 
Chef Ciuffetti has more than 40 years of professional cooking, kitchen management, training, and catering experience. He specializes in Italian, French, and international fine-dining cuisine, classical baking and pastry arts as well as ice carving.

Chef Michael brings over 13 years of teaching expertise. In his past teaching experience He initiated a Junior Competition team as chef advisor/coach and was a demonstration presenter at the New York Hotel and Lodging Show. As part of his ongoing duties, he plans daily lectures, demonstrations, and productions; and student success.



Culinary Institute of America
Years Teaching: 10

Teaching Philosophy:

“Everyone learns in different ways, so I use a variety of methods to assist them and to guide them through the educational process. Most of all, we try to have fun. It is easier to learn that way. I am committed to outstanding quality education, creativity, organization, and the continued growth of Le Cordon Bleu culinary arts students.”


Favorite foods to eat:

Anything Grandma makes for dinner


Certified Executive Chef
American Culinary Federation
Epicurean Club of Boston Chef of the Year
Epicurean Club of Boston Chef Professionalism Award
ACF Great Bay Chef Professionalism Award
Over 20 Culinary Competition Medals
Ice Carving presentation, live shows and competitions
Chef/Coach Junior Culinary Team
Chef de Cuisine Chaine des Rotisseurs Dinner
Featured Presenter/Guest Speaker at Industry Food Shows and Special Events
Email Chef Ciuffetti
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