Meet the Chefs
Stacy Mirabello MLA, CEPC
Stacy’s love for food started at a young age, cooking alongside her grandmother. Throughout the years of working in the food industry her passion continued to grow while working in many fine dining restaurants throughout the U.S. and Europe. While working at the three-starred Michelin restaurant, The Waterside Inn in England, she was given the opportunity to further refine and expand her culinary skills and knowledge. It was here where she soon learned to respect and appreciate the value of food and what it brings to the table. With this new attitude toward food, Stacy shifted her focus and quickly changed the way she approached cooking to include using it as a resource to promote health and wellness as well as reverence for the environment.
Since 2011 Stacy has been an instructor at Johnson & Wales University teaching culinary and pastry classes. In 2017 she enrolled in the Gastronomy graduate program at Boston University and tailored her degree to focus on food policy and nutrition. Soon after graduating, she transitioned into an Associate Professor position at the College of Food Innovation and Technology where she currently shares her knowledge and expertise in culinary nutrition with future nutritionists and dietitians.
In addition to teaching, Stacy continuously takes on research projects to develop ‘better for you’ concepts and products for various healthcare outlets and corporate companies. She is also a frequent presenter at the annual Tastes of the World Chef’s Culinary Conference at UMASS Amherst conducting hands on cooking for health and wellness workshops as well as a chef for the annual Flavor Experience conference, hosted by Flavor and the Menu magazine.
Degrees and Certifications:
• MLA, Gastronomy, Boston University, MA, 2019
• BS Food Service Entrepreneurship, Johnson & Wales University, Providence, RI, 2005
• AS Baking & Pastry Arts, Johnson & Wales University, Providence, RI, 2003
• Certified Holistic Nutritionist, American Fitness Professionals Association, 2021
• Certified Food Safety Manager, National Registry of Food Safety Professionals
• Certified Executive Pastry Chef by the American Culinary Federation
Teaching Areas of Expertise:
• Cooking for Health and Wellness- bridging health and wellness by using sustainable ingredients.
• Designing Healthy Desserts- developing baked items to meet the needs of specific dietary restrictions.
• Plant Based and Spa Cuisine- incorporating vegetables, grains, and legumes as a star for dishes while using smaller portions of animal proteins.
Chef Chris Viaud
Chef Chris Viaud, Executive Chef at The Lake Estate, is a two-time James Beard Award nominee and Top Chef alum with Haitian ancestry and New England roots. Chef Viaud’s food is rustic in its approach, yet refined, by classic techniques. Focusing primarily on seasonal products, most of which are grown locally, helps to fuel his passion when creating menus. He plans and executes balanced meals that incorporate different flavors and textures that entertain the palate.
Raised in the Boston suburbs, he then later moved with his family to Londonderry, NH, where he completed high school. Upon graduating, he attended Johnson & Wales University in Providence, RI where he received a bachelor’s degree in culinary arts & food service management. After culinary school, he returned to Boston where he spent three of his most formative years at modern French restaurant, Deuxave, where he working through the ranks to become Jr. Sous Chef. Following his tenure at Deuxave and a few chef positions throughout the years in MA & NH, Chef Viaud opened his first restaurant Greenleaf in 2019 located in Milford, NH which serves seasonal dishes with local ingredients sourced from farmers throughout New England. He also owned a similar concept in Wolfeboro, NH called Pavillion. Throughout his career he has also opened a restaurant called Ansanm where he worked alongside his family serving traditional and modern Haitian inspired cuisine, and a scratch bakery called Culture that produced artisanal breads and pastries.
Chef Viaud continues to challenge himself by pushing the boundaries and taking himself out of his comfort zone by exploring new ideas, styles, trends and concepts to keep fueling his passion and believes that every day there is the opportunity to learn something new.