Michael Zebrowski

Chef Michael Zebrowski is an Associate Professor in the Baking and Pastry Arts department at the Culinary Institute of America (CIA), where he has taught for seven years. With 15 years of total teaching experience, he emphasizes hands-on learning and mentorship, viewing culinary education as a craft and service to humanity. His expertise spans pastry arts, bread-making, and food industry training.

Dr. Zebrowski holds an AAS from Portland Community College and a Grand Diploma from The French Culinary Institute (International Culinary Center). His career includes leadership roles as a Lead Pastry Chef Instructor and Executive Pastry Chef at prestigious institutions such as The Westin Hotel, Four Seasons Resort, and Café Boulud.

His research interests focus on pastry arts, bread fermentation, and culinary education methodologies. While no specific publications are listed, his work is highlighted through his co-authorship of The Pastry Chef’s Little Black Book, which underscores his contributions to practical culinary knowledge.

• Scientific Awards:
• Outstanding Pastry Chef Alumni of the Year, International Culinary Center, 2009
• First place, National Dole Cocktail Contest, 2008
• Second place, Urbani Truffle National Cooking Competition, 2008
• First place, Chef’s Congress Paco Jet Competition, 2008
• First place, Sorrento’s National Mascarpone Contest, 2003

Chef Zebrowski’s teaching philosophy centers on mentoring students from foundational skills to professional mastery, advocating for real-world industry exposure over idealized portrayals in media. His favorite bread, brioche, exemplifies his appreciation for versatile, butter-rich pastries that balance technical precision with creativity.