The Team

Favorite memory at Arc Culinary: Two stand out: The students! My first cohort here wouldn’t even look at me on day one to regularly calling me “Chef Craig”, bringing me samples of their foods to try, and stopping by my office daily to chat. Second was during a team Chef’s meeting with David and Cristina we ended up talking about foods for a couple hours…from Chocolate Croissants to herbs. Was so great to share our passion for foods and our experiences as chefs.

Favorite dish served at Arc Culinary: A combo of Braised Short Rib and the Roasted Garlic Polenta Mash with Fresh Herbs and Mascarpone, with Fresh Roasted Asparagus from one of our Emeril Lagasse Foundation Innovation Kitchen dinners.

Álvaro Cabrera is a Colombian chef, who started his education at the well- known Mariano Moreno culinary school in Bogota, Colombia and then continued at Le Cordon Bleu in Miami, FL. He made his way up working in places like STK Miami with New York celebrity chef Armando Ávila, Fontainebleau South Beach, Hyde Beach Kitchen and Cocktails. Chef Álvaro joined Arc Broward in the Spring of 2022 and feels honored to be working for such an impactful organization.

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Claudia Wincko has been in food and wine service management for over 15 years. She grew up in a catering business in Western Pennsylvania, and got her start as a cookie hostess when she was five years old and worked with her grandmother.

Claudia has a long time love affair with cooking and has worked all four corners of the country, from Seattle to San Diego to Maine and now to South Florida, and is a wine connoisseur of wines from around the globe. She is also a renowned wedding planner and covers every detail from start to finish.

Favorite memory at Arc Culinary: The preschool graduation at the Sunrise Civic Center Ballroom was an incredible and heartwarming experience that really touched my heart and made me proud to be a part of this incredible mission and journey.

Favorite dish served at Arc Culinary: Herb marinated grilled lamb chop, with lemon Yukon gold potatoes and Yaya’s roasted vegetables, served at Zeus’s Feast 5 course Dinner and Wine Pairing.

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