Originally from Philadelphia, Pennsylvania, Lynne Gigliotti has been a chef for more than 30 years, and is now an assistant professor at the Culinary Insitute of America, where she also got her schooling. She teaches Cuisines of Europe and the Mediterranean as well as Garde Manger. She was the owner and chef of Grappa, a restaurant that was included in Atlanta Magazine’s Best of 1999 list.
She also became a chef tournant for Guenter Seeger at the Ritz Carlton in Atlanta, in the process building her catering and consulting business from 10 employees into a half-a-million dollar business. She worked for the late great Jean-Louis Palladin at the Watergate Hotel, and now finds herself interested in sustainable agriculture and seafood. Her favorite recipe is anything with peas and asparagus. She also gained fame by becoming one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. Though eliminated early, she continued her career in the culinary arts.