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Gerard Viverito

Rhinebeck, United States

Chef, Associate Professor at The Culinary Institute of America


Chef Viverito is the Director of Culinary Education for Passionfish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. In addtion he teaches the Seafood Curriculum at The Culinary Institute of America in Hyde Park, NY. He travels around the world educating, consulting and demonstrating cooking using sustainable seafood products to ensure fish for our future He is a dedicated chef who has spent many years as an Executive Chef in San Diego, California, and the Virgin Islands. Gerard has a well-honed understanding of Mediterranean cuisine as well, which he developed while spending three years in Spain, France and Italy. Chef Viverito has taught at culinary schools, and is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company Savour Fine Catering. Chef Viverito has dedicated a large part of his career to what he terms “functional cooking”. This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, 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 clients on their dietary needs.


Rhinebeck, United States