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Instructors

Bio

Born and raised in Berlin, Chef Norbert Peissert received his initial culinary training by completing the traditional apprenticeship with diploma program at the Staatliche Berufsfachschule in Wurzburg, Germany. He quickly added real-world experience to this solid foundation by working in a series of prestigious hotels and resorts in Wurzburg, Baden-Baden, and Stuttgart in Germany and Lausanne, Luzern, and Savognin in Switzerland. After arriving in the United States, Chef Peissert landed first in the Napa Valley wine country of northern California, where he worked as a restaurant chef, baker, and owner/operator of a fish and seafood market. He then moved to Chicago for several years, where he gained employment as chef of multiple outlets within the Chicago Hilton and Towers, before deciding to make his current home in Cleveland. Since his arrival in Cleveland, Chef Peissert has continued to diversify his experience and build his skill set by serving as chef in fine dining restaurants, a country club, a hotel, and a campus foodservice provider. In 2011, Chef Norbert brought his experience and talents to The Loretta Paganini School of Cooking, Inc. and ICASI, where he currently serves as Facilities and Operations Manager for our professional, recreational, restaurant, and catering divisions.