Faculty Bio

William Briwa is a chef-instructor at The Culinary Institute at Greystone. The resident chef for the Hess Collection Winery in Napa, CA, before joining the Greystone faculty as in 1996, Chef Briwa is a 1980 graduate of The Culinary Institute of America (CIA). Chef Briwa has worked in a variety of culinary positions in Northern California, including at the French Laundry and Domaine Chandon, both in Napa Valley. He was also executive chef of the CIA's Wine Spectator Greystone Restaurant from 1997-98. Chef Briwa was the recipient of the Richard T. Keating Award after being voted most likely to succeed by the students in his graduating class, and is a member of the Bread Bakers Guild of America.