Gaynor Grant's culinary journey began in 1973 when she pursued a degree in "Hotel and Catering" at Portsmouth University in the UK. Her path truly accelerated after moving to the USA in 1981, where she enrolled in the prestigious Peter Kump’s New York Cooking School (now known as the International Culinary Center). Upon graduating, Peter Kump himself recognized Gaynor’s culinary talent and energy, inviting her to teach at the school. Gaynor quickly became an integral part of the team, eventually becoming the director and assisting Peter with the establishment of the James Beard Foundation.
In 1987, after the birth of her son, Gaynor transitioned to teaching and catering locally in New Jersey. She continued to grow her culinary career, launching a satellite location for Peter Kump’s school and later moving to Pittsburgh in 1994. After Peter Kump’s passing, Gaynor maintained her passion for teaching and catering, offering exquisite food and an impeccable attention to detail. With over four decades of experience, Gaynor remains a dedicated educator, sharing her knowledge with students at Gaynor’s School of Cooking and inspiring others through her love for food.
Gaynor’s impressive career also includes catering for a wide range of high-profile clients, from aristocracy to Hollywood stars. She has been a member of the International Association of Cooking Professionals since 1981 and continues to seek inspiration from culinary courses across Europe.
Toniann Fiorilli Beattie, General Manager & Instructor
Toniann Fiorilli Beattie’s culinary journey is a testament to passion, perseverance, and the power of food to bring people together. After earning her degree from the Culinary Institute of America in 1997, she honed her skills through various roles, including Executive Chef at IL Pizzaiolo and Shiloh Inn, and General Manager at Nardi’s and Johnny’s. She later became a consultant for Healthy Hut in Kauai, Hawaii, before opening her own online bakery, Little Flour Dessert Kitchen.
For Toniann, cooking is about more than just food—it's about cultural connection and personal fulfillment. Teaching at Gaynor’s School of Cooking has been one of the most rewarding chapters of her career, and she is deeply grateful for the opportunity to inspire her students and share in the joy of cooking together.
Aliyah Brown, Instructor
Aliyah’s passion for cooking started at a young age, inspired by her parents and the kitchen principles they instilled in her. She began cooking for her family at just 14, and her love for food led her to pursue formal training at the renowned Culinary Institute of America in Hyde Park, New York. After graduating, Aliyah gained experience at prestigious restaurants, including American Bounty and the APBC in New York, as well as Altius and La Gourmandine in Pittsburgh. A pastry and fine dining specialist, Aliyah is especially known for her expertise in baking. Outside of the kitchen, she enjoys exploring Pittsburgh’s vibrant food scene and spending time traveling with her husband. Her favorite dish to make is chocolate soufflé, and she has a particular fondness for the food culture in Chicago. Since joining Gaynor’s School of Cooking in 2021, Aliyah has embraced the opportunity to share her knowledge with others, cultivating a warm and welcoming environment for her students. She loves seeing the joy that food brings to people, and she looks forward to inspiring the next generation of culinary enthusiasts.
