Our ACF Chefs

  • Frank Costantino, Ed.D CEC CCE CCA AAC

    CINY is led by Dean Frank Costantino, who also serves as Executive Chef at The Dining Lab. Dean Costantino has extensive experience as a restaurant chef in some of the finest NYC restaurants, as well as a distinguished career in culinary and hospitality education. Named the American Culinary Federation (ACF) Big Apple Chapter Chef of the Year in 2004, the Chef Educator of the Year in 2006 and the ACF Long Island Chef of the Year in 2013, he has led culinary competition teams at the Culinary Olympics and other international competitions. He has won numerous gold medals in individual competitions, including the ACF National Championship in 2002. He is recognized as one of New York State’s top culinary coaches, leading CINY’s student teams to over 900 competition medals, including the 2015, 2016, 2018 and 2019 ACF New York State Championships and 2016 and 2018 Northeast regional championships. He is a certified culinary educator, certified executive chef, and certified culinary administrator as well as a fellow of the American Academy of Chefs.

  • Edward Moon CEC

    At age 18, as a student at Boston University, Hotel/Food major Edward Moon discovered his passion for cooking the minute he stepped into a commercial kitchen and realized that was where he was meant to be. Chef Moon has been teaching for seven years and has been certified as a CEC for five years. His most notable positions were at L’Espalier in Boston, The Atlantic Inn (Block Island, RI) and Eli’s Restaurant (Block Island, RI).

  • Michael Vignapiano, CCE AAC

    Michael Vignapiano discovered his passion for cooking when he attended culinary school at Johnson and Wales. He has been certified as a Culinary Educator with the American Culinary Federation for 18 years, has been teaching for 26 years and has served as an ACF-certified culinary judge since 2013. Most notably, Chef Vignapiano has worked at the Harvard Club of New York City. He has also owned his own business, Fresh Flavors Catering.

  • Eric P. Pellizzari, CEC CCE ACE

    Born and raised in southwest France, Chef Pellizzari’s culinary journey began with the passion that both his grandfather and mother had for good food. Having graduated in 1983 with a BEP and a CAP in traditional French cuisine and Hotel Management at the culinary school in Capbreton, France, he joined the kitchen of Joel Robuchon and later Jacques Senechal from La Tour D’Argent in Paris at The Nikko Hotel.

    Chef Pellizzari’s career in the United States began when he transfered to Windows on the World in New York City. A chef educator since 2000 and instructor at CINY since 2008, Chef Pellizzari holds certifications as an Executive Chef and Culinary Educator from the American Culinary Federation, as well as certification as a Culinary Evaluator. He has been an ACF-certified culinary judge since 2010.