Art Institute of Washington
Chef Carlo Figarella graduated from the Culinary Institute of America and honed his cake decorating techniques while working at the Hotel du Pont in Wilmington, Delaware. He then moved on to become the Assistant Pastry Chef at the Ritz Carlton in Tysons Corner, Virginia for three years. In 2008, Chef Figarella began to pursue a career in education working at the Art Institute of Washington. At the Art Institute of Washington he has discovered a passion for guiding the future chefs of tomorrow through the wonderful world of Baking and Pastry.