Awards and Accolades
Featured, Taste of Travel Stage Guest Chef - Travel & Adventure Show Bay Area, 2015
Featured, Recipe (Aloo Gobhi) published in India Currents Magazine February edition, 2015
Featured, World Recipe Competitor in World Food Championships Las Vegas, 2014
Winner, The Live Well Network's Summer Grilling Competition hosted by Chef Ryan Scott, 2014
Winner, Crowned Queen of Curry for SF Vegan Events Curry Contest, 2014
Featured, Top 5 Cedarlane Foods Frozen Vegetarian Entree Recipe Contest, 2014
Awards and Accolades
Awards and Accolades
Won a total of 12 medals in American Culinary Federation sanctioned cooking competitions; 3 gold, 7 silver, 2 bronze.
Chef Teena Arora
Chef Teena Arora began her culinary journey at her family owned and operated Steakhouse, American roadside, and Indian restaurants in the Midwest. Over the span of 25+ years, she was able to demonstrate and hone a multitude of skills in the food industry, but most notably Culinary Instruction & Education.
Chef Teena is well known as, Currysutra® and has been teaching Indian vegetarian & vegan Indian cuisine in the San Francisco Bay Area for a decade now. Her clients include Whole Foods Salud Cooking & Lifestyles School in San Mateo, Stanford University's Avanti Dining Society at Governor's Corner, Cavallo Point (guest Chef), the San Carlos Adult Center, and many private individuals, as well as Corporate clients.
For the past three years, Chef Teena has competed in national food competitions like, the World Food Championships (WFC) in Las Vegas, the Live Well Network’s FoodRush Summer 2014 Grilling Competition hosted by Chef Ryan Scott, a native Californian, local Bay Area Chef, and she participated in the San Francisco Bay Area Travel & Adventure show sponsored by Cuisine Noir and the 16th Annual World Veg Festival hosted by the San Francisco Vegetarian Society (SFVS).
In addition, Chef Teena has engaged in continuing education pursuits with the reputable, Shaw Academy where she has obtained foundational certificates in Personal Nutrition, Sports Nutrition, and Diet & Weight Loss. In addition, she has obtained certificates in Stanford Introduction to Food & Health and Child Nutrition courses via Coursera. Chef Teena has also conducted Wellness seminars in partnership with ConcernEAP for Corporate clients. From an academia standpoint, she has a Masters degree in International Management & Marketing, and a Bachelors degree in South Asian Languages & Cultures, and Business Administration.
More recently, Chef Teena has partnered with Thumbtack, Cozymeal and Verlocal to offer a culinary experience at her Chef's table. Students partake in hands-on cooking classes and share a meal together from the fruits of their labor. The classes are interactive and engaging, educational and gastronomically belly-pleasing.
Currently in the works, her passion project. A partnership with Atherton Appliance & Kitchens, Chef Teena offers an exquisite, one-of-a-kind culinary program, "Explore Culinary Arts" with infinite passion, love and warmth. You can learn more about this initiative on the dedicated our story page here on this website. Local, passionate, and trained chefs along side Chef Teena will be front & center of this new culinary experience! Come taste & see what sets these Chefs apart in the industry. Enjoy an educational, intimate, relaxed and delicious evening at our Chef's table!
Chef Teena is dedicated to sharing her knowledge & obsession of plant based foods, and the medicinal benefits of Indian spices. She is also crazy about mindful, healthy & Ayurvedic cooking. When Chef Teena is not in the kitchen, she enjoys kickboxing & boot-camp, cycling and yoga, globetrotting, watching The Ellen Degeneres Show, music concerts, dining out, entertaining, and spending time with family & friends. For more information about her culinary passion & beloved child, visit her website at www.currysutra.com.
Chef Tony Dietz
Chef Anton ("Tony") Dietz, a native of Germany, and a graduate of the Hotel & Restaurant Management program at San Francisco City College, has honed his culinary skills for more than 45 years in some of the most prestigious hotels, clubs, and restaurants in the San Francisco Bay Area.
Some of these establishments include the Mark Hopkins Intercontinental, Stanford Court, and Miyako and Fairmont Hotels, and the Bohemian and Pacific Union Clubs. Chef Tony was also a full-time Chef Instructor at the California Culinary Academy in San Francisco, and held the positions of Executive Chef and Corporate Director of Food Services for Saga Corporation and Atari, Inc., respectively.
Chef Tony also served on the Board of Directors of the Chefs association of the Pacific Coast, and conducted food-garnishing seminars for hotel kitchen staffs and caterers throughout the US. He also created prop foods for Aaron Spelling Productions, for such TV shows as Love Boat, Dynasty, and Hart to Hart, and directed the reorganization of the Commissary and Executive Dining room at 20th Century Fox studios in Los Angeles, California.
For the past 18 years, Tony has been Chef de Cuisine at Governor's Corner Dining Societies at Stanford University. His core specialties are kitchen ergonomics, quantity cooking, food presentation for plates, platters & buffets, and knife skills.
Chef Tony is passionate about holistic eating, sustainability, wholesome foods, and giving your body the nourishment it needs. When he is not in the kitchen, Chef Tony enjoys classical music, walking, traveling, dining out, and spending time with his grandchildren.
Chef Bruno Ponsot
Chef Bruno was born and raised in the Eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a chef.
After two years he graduated first of his region, he then fulfilled his military obligations in the French Navy. After that he worked in Burgundy, did a brief stint in London Trader Vic’s then returned to France to work at the world renowned Paul Bocuse Restaurant in Lyon as a pastry chef. Then he did an externship at Gaston Lenôtre Patisserie in Paris. Chef Bruno also worked a summer season with Alain Ducasse on the French Riviera then emigrated to Orlando, Florida where he spend the next 23 years as a chef in various successfully acclaimed French restaurants such as Le Coq Au Vin before opening his own bakery & café, Bruno’s Gourmet Kitchen, which he ran for 9 years until the financial turmoil that we all know forced him to close his doors. That’s when he decided it was time to change and headed out to California where his craft would surely be more appreciated. He is currently working as a culinary instructor at the International Culinary Center in Campbell.
When Chef Bruno is not working, he enjoys gardening, playing guitar, tennis, or the famed French card game, “tarot”.