About
CulinaryLab Cooking School offers culinary training through culinary school programs, pro pastry programs, and home cook classes. The program includes apprenticeship programs at top local restaurants and top local bakeries, along with foundational-focused series classes. Students work with guest chef instructors and take part in engaging field trips as part of an experiential, modern, hands-on education for all levels of cooks.
• Price: Limited Time: 10% OFF Gift Cards — Use code: CULINARY10 at checkout.
CulinaryLab Cooking School describes itself as a LAB where food and science come to play, with boring textbooks replaced by tech-savvy video-driven learning and no lectures that drag, focusing instead on hands-on teaching. Small class sizes are led by top-notch chef instructors, and home cook classes use the same experienced chef instructors and professional grade equipment as pro students. The school uses tech-based learning in pastry programs and offers immersive apprenticeships supported by added value perks like guest chef instructors and engaging field trips.
The leadership team includes Ryan Wagner (CEO/COO/CAO), Briana Bielucke (Director of Education), Tanit Parnprome (Culinary Chef Instructor), Jacqueline Martinez (Pastry Chef Instructor), Zoe Manio Phillips (Development Director), and Amanda Silverman (Project Manager). Ryan Wagner is a Certified Executive Chef (CEC) with 20 years of food and beverage experience, including running restaurant kitchens, high profile event catering, leadership roles in culinary education, owning and running an event catering business in Los Angeles, and playing key roles in several culinary startups, as well as making appearances on the Food Network, catering events for Hollywood celebrities, and teaching thousands of students. Chef Briana Bielucke has worked at a wide range of notable establishments and has taught Pastry Arts for several years, including developing multiple Culinary & Pastry programs as Dean of Education at a cooking school in Los Angeles. Chef Tanit Parnprome (Chef TC) attended culinary school, worked for multiple high end resorts like Pelican Hill, and was the private chef for the CEO/Owner of Kettle ONE Vodka. Jacqueline Martinez attended the French Pastry School in Chicago, worked at Cut by Wolfgang Puck in Las Vegas, helped open The Resort at Pelican Hill and became the Pastry Sous Chef, appeared on the Food Network show The Challenge, and won the Golden Foodie Award for Pastry Chef in 2019. Zoe Manio Phillips has over 10 years of experience in digital and web advertising focused on event coordination, operations, and project management for national brands, and Amanda Silverman has over 10 years of experience in academic counseling, nonprofit management, and event planning.
CulinaryLab Cooking School has partnered with top restaurants in the industry and top local bakeries for apprenticeship programs. The school states that it has turned the traditional model of culinary school on its head and reinvented culinary education to match up with the modern-day food industry through a contemporary hands-on approach to teaching, small class sizes led by top-notch chef instructors, and immersive apprenticeships.
Last updated June 28, 2026.
• Price: Limited Time: 10% OFF Gift Cards — Use code: CULINARY10 at checkout.
CulinaryLab Cooking School describes itself as a LAB where food and science come to play, with boring textbooks replaced by tech-savvy video-driven learning and no lectures that drag, focusing instead on hands-on teaching. Small class sizes are led by top-notch chef instructors, and home cook classes use the same experienced chef instructors and professional grade equipment as pro students. The school uses tech-based learning in pastry programs and offers immersive apprenticeships supported by added value perks like guest chef instructors and engaging field trips.
The leadership team includes Ryan Wagner (CEO/COO/CAO), Briana Bielucke (Director of Education), Tanit Parnprome (Culinary Chef Instructor), Jacqueline Martinez (Pastry Chef Instructor), Zoe Manio Phillips (Development Director), and Amanda Silverman (Project Manager). Ryan Wagner is a Certified Executive Chef (CEC) with 20 years of food and beverage experience, including running restaurant kitchens, high profile event catering, leadership roles in culinary education, owning and running an event catering business in Los Angeles, and playing key roles in several culinary startups, as well as making appearances on the Food Network, catering events for Hollywood celebrities, and teaching thousands of students. Chef Briana Bielucke has worked at a wide range of notable establishments and has taught Pastry Arts for several years, including developing multiple Culinary & Pastry programs as Dean of Education at a cooking school in Los Angeles. Chef Tanit Parnprome (Chef TC) attended culinary school, worked for multiple high end resorts like Pelican Hill, and was the private chef for the CEO/Owner of Kettle ONE Vodka. Jacqueline Martinez attended the French Pastry School in Chicago, worked at Cut by Wolfgang Puck in Las Vegas, helped open The Resort at Pelican Hill and became the Pastry Sous Chef, appeared on the Food Network show The Challenge, and won the Golden Foodie Award for Pastry Chef in 2019. Zoe Manio Phillips has over 10 years of experience in digital and web advertising focused on event coordination, operations, and project management for national brands, and Amanda Silverman has over 10 years of experience in academic counseling, nonprofit management, and event planning.
CulinaryLab Cooking School has partnered with top restaurants in the industry and top local bakeries for apprenticeship programs. The school states that it has turned the traditional model of culinary school on its head and reinvented culinary education to match up with the modern-day food industry through a contemporary hands-on approach to teaching, small class sizes led by top-notch chef instructors, and immersive apprenticeships.
Last updated June 28, 2026.
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