Culinard in Fort Pierce - Culinary Arts School Faculty

Program Director


Chef Brian Macsuga

Chef Brian was born in Hartford, Connecticut and relocated to South Florida in the early 1970s. He attended Johnson and Wales University and graduated in 1990 summa cum laude. He has worked in the culinary industry for over 30 years as an executive chef of country clubs to chef/owner of his own restaurants, The Twisted Grill of Stuart, Florida and Crystal Grille in Palm Beach Gardens, Florida. Chef Brian is proud to be part of the Culinard team and enjoys sharing his culinary skills with the next generation of culinarians.

Chef Instructors


Chef Marjorie Erixon

Chef Marge was born in Essex Junction, Vermont, to parents that ran a roadside vegetable stand. Stepping in at an early age, Chef Marge began preparing and serving meals to her family. In high school she took classes in the culinary arts that helped prepare her for enrollment to Johnson and Wales Culinary Arts Academy in Providence, Rhode Island. She graduated in the second graduating class and was one of the few women in the culinary field at this time. Now, over 30 years later, having worked at five-diamond resorts, owning her own restaurant, living in remote Tonga and serving the King of Tonga, Marge has brought her experience back into teaching the next generation of budding chefs that will continue the tradition of the culinary arts. It is with great respect that her students complete the final course with her, and then say "Thank you, Chef!"


Chef Jean Gray

Chef Jean Gray comes to Culinard with over 25 years of experience in the culinary and pastry fields. Chef Gray is a Certified Executive Pastry Chef, A.C.E., ServeSafe proctor and an active member of the American Culinary Federation where she serves as secretary of The Treasure Coast Chapter. Chef Gray's culinary passions began simply when she enrolled in a cake decorating class with a friend. She began working with caterers, creating culinary cuisine as well as cakes and desserts. As her interest in the culinary field expanded, she attended the Florida Culinary Institute in West Palm Beach, Florida, furthering her knowledge and skills and graduating with top honors. After graduation, she formed her own catering company while continuing to work for Capital Caterers in the Palm Beach County area. In 2003, she opened Palm Beach Cake and Candy Supply where she provided specialty baking to exclusive clients, taught classes, and maintained a retail baking supply store for 12 years. In 2008, she joined the pastry team at Florida Culinary Institute as an instructor before joining the Culinard team at Virginia College in Fort Pierce, Florida where she helped launch the pastry arts program.


Chef Leslie Moyers

Chef Leslie joined the Culinard team in July 2014, returning to Florida where his culinary career began after earning his Associate of Applied Science degree in Culinary Arts from Daytona Beach College with honors in 1999. Chef Leslie holds a BBA in Hospitality and Tourism Management from Strayer University. While attending Strayer University, Chef Leslie was inducted into The National Society of Collegiate Scholars, Alpha Sigma Lambda, and the Golden Key International Honour Society. Chef Leslie brings a diverse background of work experiences ranging from executive chef at a university, executive chef/store management for a national grocery chain and owning a Dunn and Bradstreet rated company. Chef Leslie is a registered Foundations of Restaurant Management and Culinary Arts educator, a registered culinary instructor for The National Restaurant Association, a certified ServeSafe instructor and a registered examination proctor. Chef Leslie believes in total dedication to the success of his students to help them realize their goals.


Chef Joseph Scarmuzzi

Chef Joe came to Florida from southern Connecticut. He obtained an A.O.S. Degree at The Culinary Institute of America and has achieved certification as Executive Chef with The American Culinary Federation. Chef Joe holds three bronze medals and one silver medal from The American Culinary Federation and received awards for the best chocolate piece at the New York Food Show. His culinary travel destinations include France, Italy, Mexico, and America. Through his travels he has sourced primal knowledge from food service farmers, growers, wholesalers, and manufacturers. These firsthand culinary experience tours have included prosciutto factories, traditional balsamic production, caviar procurement, the making of Parmesan Reggiano cheese and foie gras, as well as hunting the famed truffle in Italy and France. Past employment affiliations include Chef at Mesa Verde National Park, Cortez, Colorado and Catering Director at The Orange County Convention Center, Orlando, Florida. Chef Joe was Chef Garde Manger at Harrah's Trump Plaza Hotel and Casino in Atlantic City, New Jersey and Trump's private club Mar-a-Lago in Palm Beach, Florida. Chef Joe enjoys sharing his knowledge and experiences and dedicates his teaching toward the advancement of professional food service excellence. His mission is to see that students have every opportunity to live their dreams.


Chef Steven Serensko

Chef Steve graduated with honors from Florida Culinary Institute in West Palm Beach, Florida and has over 30 years of experience in the restaurant and hospitality industry. His culinary experience includes positions as Corporate Executive Chef for seven resorts in the Caribbean, including St. Lucia, Barbados, Antigua, Tortola, and Palm Island. He also worked as Executive Chef at the renowned Omphoy Hotel in Palm Beach, Florida and as a Private Chef in Beverly Hills, California creating meals for many of the top celebrities in the entertainment industry. Chef Steven is uses his talent as an entertainer to teach and promote healthy recipes and cooking techniques in a way that combines music and cooking, resulting in a "fun with food" concept of learning to eat well.

Request More Information

Personal Info
Invalid format.
Location & Area of Interest
Mailing Address
Military Affiliation
By submitting this form, I am giving express written consent to receive text messages and/or telephone calls from or on behalf of Virginia College at the phone number(s) I provided using automated technology. I understand that standard text and/or usage rates may apply and that I am not required to provide consent as a condition of any sale of a good or service.
Take a video tour
of Culinard with

Chef Antony Osborne
Military Benefits?
Find out how to apply them toward your culinary education.
Consumer Information
graduation rates, median debt of students who completed our programs, and other important information
Net Price Calculator
understand the costs associated with attending Culinard and how financial aid can possibly offset some of those costs
Financial Aid Shopping Sheet