Stacey O'Brien, CCP
Culinary Coordinator, Chef Instructor

Chef Stacey combines her passion for cooking with her background in corporate training to provide enthusiastic culinary instruction here at Eurostoves. In addition to teaching at Eurostoves, Stacey is the Chef/Owner of The Back Door Chef providing culinary services to the home cook including small event catering, culinary consultation and private chef instruction. As the Executive Chef at The Bistro at Utopia Day Spa in Pembroke, MA., Stacey is focused on creating delicious and healthy meals for customers to conveniently take on the go. Stacey has a BA from Colby College and graduated with Honors from the Cambridge School of Culinary Arts. She is a member of the International Association of Culinary Professionals and earned her CCP (Certified Culinary Professional) designation in 2003.

Bill Bailey, CCP
Chef Instructor

A graduate of Cambridge School of Culinary Arts and a John Amato award winner, Bill has been cooking professionally for 17 years. His first job after graduation was with James Beard-award winner Ming Tsai at Blue Ginger in Wellesley, MA. After Blue Ginger, and a brief stint at Sonsie, Bill helped award-winning chef Seth Woods (Aquataine, Aquataine Bis) open Union Bar & Grill as Woods' Executive Sous Chef. Bill's area of expertise include Asian Cuisine and Southwest Barbecue. Currently Bill is working as the Chef de Cuisine at Celebrations Gourmet Catering in Beverly, Mass.

Peter Bakun, CCP
Chef Instructor

Peter is a graduate of the Cambridge School of Culinary Arts and holds a Certified Culinary Professional designation awarded by the IACP. In addition to his work at Eurostoves, Peter lends his expertise to Tufts University as an analyst for the USDA/Human Nutrition Research Center. There he is involved in various studies related to nutritional epidemiology. When it comes to food, Peter has all the bases covered! A pastry chef at heart, he is adept at creating masterpieces with every-day ingredients found in most kitchens. When not in the lab, you can find him experimenting in the kitchen with all things sweet and savory. Click over to Peter's website...

Lisa Foster-Sommers
Chef Instructor

Lisa Foster-Sommers is a native of the North Shore, who brings over 28 years of experiential culinary expertise to Eurostoves students. Early in her career, Lisa completed her Chef’s apprenticeship here on the North Shore and then served as a private chef to several prestigious estates in the area, providing fine cuisine to her clientele for over 19 years. Her global, culinary travels provide Lisa the opportunity to learn first hand about the preparation of foods from fine French cuisine and regional Italian cooking, to southeast Asian dishes from Thailand, Laos, and Cambodia. For Lisa, food preparation sometimes has its challenges, as she has an intolerance to dairy products. Meals must be prepared without the use of butter, cheese or milk, and without sacrificing the essential taste of the recipe. On the homefront, Lisa is an avid gardener and also recently completed an apprenticeship under world-renowed herbalist, Rosemary Gladstar at Sage mountain Herbal Center in Vermont.

Jo Horner
Chef Instructor

Jo Horner is an honors graduate of the Cambridge School of Culinary Arts. In addition to her chef/instructor position at Eurostoves, she also teaches at the Cambridge School of Culinary Arts as well as Create a Cook, a cooking school just for kids, located in Newton, MA. Jo also runs her own business, Amuse Bouche, which hosts in-home cooking parties, provides personal chef services, and showcases food products that are grown or produced locally. Jo is a member of the International Association of Culinary Professionals.

Susan Lacy
Chef Instructor

Chef Instructor Susan Lacy is a lifelong culinarian who is driven by her passion for foods and for cooking. For 20 years, Susan ran a successful catering business and during her career, has achieved many accolades. While Pastry Chef at Panificio, Susan's Chocolate Almond Biscotti was named the "Hit of the Week" by The Boston Globe Magazine. Also during this time, Panificio was awarded "Best Bakery in Boston". She has successfully combined her culinary expertise with her calling as a teacher, a career that spans over 3 decades. Susan's classroom experience includes teaching Fine Arts, Foods & Nutrition and Culinary Arts at Stoneham High School. Susan is a graduate of Mass. College of Art (BFA in Art Education) and completed graduate work in Nutrition Science at Framingham State College.

Lars Liebisch
Chef Instructor

Lars Liebisch is a German chef who obtained his classical training at a privileged guesthouse of the East German government, where he cooked for some well-known government members and guests. He worked as a chef in one of East Berlin's first Gault-Millau awarded restaurants after the fall of the Berlin Wall. Lars also ran his own culinary service as an independent chef, preparing food for private parties, cooking presentations and cooking classes. In 1999, Fissler, Germany's No.1 brand for cookware, asked Lars to join their elite team of demonstration chefs. With his enthusiasm, talent, and experience, Lars was hugely successful on German television and stage in cooking battles! In 2005, Lars came to Boston, and currently works at Jury's Hotel downtown. He also teaching cooking classes in German and in English at the German Goethe Institute Boston, and the Boston Center for Adult Education.

Sara Naugler
Chef Instructor

Chef Sarah Naugler joined the Eurostoves Culinary Team in July 2006 after graduating from Cambridge School of Culinary Arts.  Sarah has a background in nutrition and food science which she has cultivated through her work in the recipe development group at Joseph’s Pasta.  Sarah’s passion for healthful cooking led to the development of her class The Healthy Kitchen.  Through Sarah’s recent travels through Italy, she strengthened her culinary knowledge of authentic Italian cuisine, ingredients and culture.  Sarah recently encountered Food Network Chef Guy Fieri in her quest to work in NYC.

Jerry Rubin
Wine Educator, Chef Instructor

Jerry Rubin brings an extensive knowledge to Eurostoves with his 30 years of experience in the wine and spirits industry along with professional cooking instruction. He is a graduate from the Professional Chef's Program at Cambridge Culinary Institute and has many certificates of excellence as a wine educator. He is also a program director and instructor at a local community college, as well as at the adult continuing education level. He is a partner at a local Vineyard, is involved in winemaking, marketing, and retail. He volunteers his time at numerous wine-tasting fund-raising events for charity.

Hong Xue
Chef Instructor

Hong Xue graduated with honors form the Professional Chef's Program at The Cambridge School of Culinary Arts in June 2004. Born in China, Hong has strong Asian background influenced in food. She has strong expertise in vegetable and fruit carvings. She has carved flowers-watermelon bouquet arrangement for 2004 annual Food and Wine Gala. Good food is the balance of flavor, color, and texture, as well as the presentations. She has done food styling for Adlife Marketing a communication company in Norwood. Currently Hong is free lancing as a food stylist, working as a line cook at Rustic Kitchen in Cambridge and a instructor of food styling and garnishing for Eurostoves.