A hospitality industry veteran with more than three decades of experience, Bill Briwa has been teaching cooking and food and wine pairing full-time for more than 15 years. Before joining the CIA faculty, Chef Briwa honed his culinary and wine-pairing skills at such luminary properties as The French Laundry, Domaine Chandon, and the Hess Collection Winery. He also owned and operated his own restaurant in St. Helena, served as the executive chef in the CIA’s Wine Spectator Greystone Restaurant, and worked as a baker and pastry chef. Chef Briwa was culinary chair of the 2004 Napa Valley Wine Auction and served as an officer on the board of the Napa Valley Farmers’ Market for three years. His writing on food, wine, and cooking has been featured in Fine Cooking, Sunset, Flavor and the Menu, and many other publications. Chef Briwa is a graduate of The Culinary Institute of America and is an American Culinary Federation Certified Executive Chef.