OUR FACULTY FAMILY
Our Teacher Team
In addition to our extraordinary Culinary Director, Chef Tom Coughlan, our little team has expanded to include an incredible collection of dedicated and passionate culinary instructors, each bringing their own expertise and skills to their respective teaching styles. Read more about each of our fabulous faculty members, below:
Anna J Fitting is a pastry chef who has crafted desserts across New York City for over a decade, working for chefs such as Scott Conant, Andrew Carmellini and David Burke. Most recently she headed the pastry department at the Crosby Street Hotel, where she worked to incorporate more plant based, gluten free and mindfully selected items onto the dessert and afternoon tea menus. Aiming to gear her career more towards interactive experiences and expand beyond the restaurant kitchen, she is currently hosting private events and dinner series centered around environmental sustainability, and is very excited to be able to teach classes at Cook Space.
Lily Chin is a food fairy who makes deliciousness in cooking schools, private homes and coffee shops. She loves to connect with people over food and conversations. Her favorites include discourses in social, political and economic implications of food.
Raised in a restaurant family with roots in Malaysian cuisine, her interest in food and nutrition blossomed at a young age. She took her passion into a Food Studies program at NYU. From there, she dabbled in food photography, journalism, service and now teaching.
She has worked with Genius Kitchen, Aramark, the Culinistas and Haven's Kitchen. Outside of the kitchen, Lily makes mugs, bowls and figurines at her local pottery studio.
Jill Santopietro is a Brooklyn-based food writer and stylist, cooking instructor, and recipe developer. She has been published in The New York Times, The New York Times Magazine, Bloomberg.Pursuits, Epicurious.com, and The Boston Globe. While at The Times, she co-created and hosted The New York Times’ Kitchen 4B (Tiny Kitchen) video series. She has worked on books with writers and chefs like Michael Pollan, April Bloomfield, Carlo Mirarchi, and Alex Guarnaschelli. Jill is somewhat obsessed with anchovies and gelato (just not together).
Claire Matern is a Brooklyn native and grew up in the food industry. The daughter of a chef, her mission is to teach cooking the way she was taught: to use intuition and senses to pull together simple, everyday meals. Her biggest belief is that we don’t learn to cook, but rather learn to trust ourselves in the kitchen and the rest falls into place.