CulinAerie – Principals
Susan C. Holt
CulinAerie co-founder Susan Holt received a BA in English literature magna cum laude from The University of Tennessee in 1984, where she was a John C. Hodges scholar. She received an MA in English literature from Georgetown University. She graduated with honors from L'Academie de Cuisine's two-year Culinary Career Training Program in 1989 and worked in various Washington, D.C. restaurants for six years, notably Georgetown's famous 1789, at which she held the position of executive sous-chef for two years. She also worked at The Dining Room at the Ritz-Carlton for two-star Michelin chef Gerard Pangaud, as well as authoring a newsletter, Tastes and Flavors, for his eponymous restaurant.
Susan was an instructor at L'Academie de Cuisine for twelve years, teaching such classical technique-driven classes as bouillabaisse, puff paste, risotto, and soufflés. She has conducted classes at Sur la Table, The US Botanic Gardens, The Epcot International Food and Wine Festival, and Montgomery (MD) College, as well as having been featured on Fox Morning News, Good Morning Washington, and The Ask Heloise Show. She is a former Board member of Les Dames d'Escoffier. Susan lives in Washington, DC with her husband and two sons.
CulinAerie co-founder Susan Watterson is a 1987 magna cum laude graduate of The University of Connecticut and a 1991 honors graduate of L'Academie de Cuisine's Culinary Career Training Program. Susan has spent the past twenty years as a cook, chef, and culinary educator. Upon graduation she worked at Old Angler's Inn, a popular Potomac, MD restaurant, and then became Managing Director of L'Academie de Cuisine in Bethesda for two years. Returning to the kitchen, Susan was the catering director of Fresh Start Catering, a division of DC Central Kitchen and then earned acclaim as the executive chef of Café Bethesda, maintaining the restaurant's standing as one of Washingtonian's "One Hundred Very Best" during her tenure of three years. Before opening CulinAerie in 2008 Susan was a full-time instructor for technique courses at L'Academie, including the popular Fundamental Culinary Techniques and Culinary Skills Lab courses. Susan searches out authentic cooking techniques on her many travels around the globe and served on L'Academie de Cuisine's Advisory Board. Susan lives in Washington, DC.