Faculty Bio

William Briwa, CEC, CHE, is currently a chef-instructor at the Greystone campus of The Culinary Institute or America (CIA) . Chef Briwa graduated top of his class at the CIA in 1980 and was the recipient of the Keating Award having been voted most likely to succeed by his peers. He has worked in a variety of culinary positions in Northern California, including the French Laundry, the Sugar House Bakery, and Domaine Chandon, and  has held the position of executive chef  at the CIA's Wine Spectator Greystone Restaurant, the Hess Collection Winery, and his own bistro, Palmers Cafe. As the culinary chair of the Napa Valley Wine Auction in 2003 he helped raise more than eight million dollars for local charities and has been an active supporter of the local farmers market, having served on the board of directors for three years. Bill has traveled to study and teach cooking in Greece, Sicily, Tunisia, Mexico, China, and across the United States.  His writing on food and wine has appeared in Sunset magazine, the trade journal Flavor and the Menu, and Fine Cooking. (Napa, CA)