Certification Credentials: CEC, CHE
Course: Culinary Strategy and Food Systems Innovation.
Gerard Viverito is an associate professor in the school of culinary arts at The Culinary Institute of America (CIA), where he teaches the Seafood Identification and Fabrication Class. He is also corporate chef at BlueNalu, a global leader in cellular aquaculture, providing consumers with seafood products that support the sustainability and diversity of our ocean.
Gerald’s previous teaching experience includes serving as senior chef-instructor at Western Culinary Institute, Le Cordon Bleu in Portland, OR; Sur La Table in Portland; and Great News Cooking School in San Diego, CA. He also spent many years as an executive chef in San Diego, CA; the U.S. Virgin Islands; and in Spain, France, and Italy.
Active in the community of local farmers and with a strong commitment to sustainable food practices, Gerard is well-known for his ability to lower the glycemic index value of food, and to add omega fatty acids and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting with clients on their dietary needs.
Gerard earned a Master of Professional Studies from CIA in 2020. He also holds a bachelor’s degree from the University of Maryland in College Park, an associate degree from Scottsdale Culinary Institute in Arizona, and a ServSafe® Certification. He is a member of the Board of Advisors for Passionfish and active in the American Culinary Federation.