See the beautiful, National Register-listed Greystone campus with an exclusive private tour for up to four guests by Culinary Institute of America Instructor in Baking & Pastry, Chef Angela Salvatore. Greystone is a 117,000-square-foot sprawling stone building built for William Bowers Bourn II as a cooperative wine cellar in Napa in 1889. The unique, gravity flow winery became part of the Culinary Institute of America in 1993.

Chef Angela Salvatore has the honor of being the first alumnus of the Greystone campus to return as a faculty member with well over a decade of baking and pastry experience in Napa, San Francisco and Connecticut. Angela got her start in bakeries specializing in special occasion cakes and baked goods.

During her time as Executive Pastry Chef at Waterbar in San Francisco Angela was part of a select group of Bay Area pastry chefs who traveled to Tain L’Hermitage, France for classes at L’Ecole Valrhona and tours of the premier chocolate maker’s factory and headquarters in 2016. In 2012 Angela was featured in StarChefs online industry publication and appeared at the top of the 2017 OpenTable list of San Francisco chefs to watch.

Angela has been lauded for her gingerbread showpieces and now serves as faculty advisor of the Greystone showpiece club where students plan and execute sculptures in the many mediums the baking and pastry industry has to offer.