Chef Richard Moriarty is a graduate of the Culinary Institute of America and worked as a chef for many years, including stints in San Francisco, Cape Cod and Mansfield Connecticut. He has owned his own restaurant, hosted a television cooking show, taught professional cooking classes for 17-years, written about food for numerous newspapers and internet sites and worked as an editor and author for textbook publisher, Pearson Prentice Hall. In 1996 Chef Moriarty was tasked with opening a brand new culinary arts training school for New England Technical Institute, named the Center for Culinary Arts, in Cromwell, CT. He was Program Manager and Head Instructor and the school prospered. In 2003 the school was bought by Lincoln Tech. Inc., and became Lincoln Culinary Institute. In 2005 Chef Moriarty was part of a team of five chef instructors charged with re-writing the entire curriculum for all seven Lincoln culinary training facilities. He continued as Program Manager until 2012 when he was hired by Hartford Public Schools as Senior Executive Advisor for Hartford Culinary Arts Academy at Weaver High School. In January, 2016, Chef Moriarty opened Cooking Classes Connecticut.He volunteers each year as the culinary consultant for the Hartford Marathon Foundation and is a past President of the Connecticut Authors and Publishers Association. He lives in Storrs, CT, is the proud father of three spectacular sons, Shawn, Jack and Matthew, the thrilled grandpa of Aiden Rane, Landon and Ryder Moriarty, and has been married for thirty-seven happy years to his beautiful wife, Peggy.