Stephen P. Sands (Co-founder and CEO)

Food and cooking have been a central part of my life from an early age. My maternal grandmother, a.k.a. Nonna, was a professional chef in New York. She, my grandfather, and my mother immigrated to this country from Italy, just as Italy was invaded by the Nazi forces. They were on one of the last ships to leave Livorno, IT and came to America, leaving everything behind. They entered through Ellis Island, settled in New York, and that was where my mother began her culinary journey, learning how to cook from my Nonna. They were both exceptional cooks, and for me it was an awakening of the palate. I was exposed to all types of food from many countries, and my father introduced us to wine at an early age. He would say, “here, taste this and see what flavors it brings to your palate.”

So, it only seemed natural, for me to become involved in the culinary world. I began assisting at L’Academie de Cuisine in Bethesda, MD, in 1989 and later graduating in 1995, from the school’s professional program. After graduating, I taught at L’Academie de Cuisine, for 15 years while forming Capital Food Partners, LLC along with my business partner Pete Snaith in 2003. Then in March 2010, I retired from the Nuclear Regulatory Commission after 35 years working as a Nuclear Engineer, to develop the Culinaria Cooking School.

In 2010, Pete and I opened Culinaria to teach classes and explore and share our love of food and wine with our students. My focus has always been on food and wine together and in bringing the world of wine to our students. In 2019, I expanded my knowledge of wine by registering and passing the courses from The Court of Master Sommeliers for CMS-level 2. When it comes to food and wine, my direction has always been that they go together. Whenever I taste a wine, I always think of the foods that will pair well with it. My enjoyment comes from teaching and passing on to others my love of food and wine.

How do you write the ending to a story that hasn’t finished? And does this story even need an ending? If it does, it ends in a kitchen, not necessarily mine, but someone else’s. Perhaps in yours, with a pot on the stove, a simmering sauce, and olive oil in a pan waiting for a fresh ingredient. It also ends with people gathering together and sharing the meal.

Food and cooking have been a central part of my life from an early age. My maternal grandmother, a.k.a. Nonna, was a professional chef in New York.

She, my grandfather, and my mother immigrated to this country from Italy, just as Italy was invaded by the Nazi forces. They were on one of the last ships to leave Livorno, IT and came to America, leaving everything behind. They entered through Ellis Island, settled in New York, and that was where my mother began her culinary journey, learning how to cook from my Nonna.

They were both exceptional cooks, and for me it was an awakening of the palate. I was exposed to all types of food from many countries, and my father introduced us to wine at an early age. He would say, “here, taste this and see what flavors it brings to your palate.”

So, it only seemed natural, for me to become involved in the culinary world. I began assisting at L’Academie de Cuisine in Bethesda, MD, in 1989 and later graduating in 1995, from the school’s professional program.

After graduating, I taught at L’Academie de Cuisine, for 15 years while forming Capital Food Partners, LLC along with my business partner Pete Snaith in 2003. Then in March 2010, I retired from the Nuclear Regulatory Commission after 35 years working as a Nuclear Engineer, to develop the Culinaria Cooking School.

In 2010, Pete and I opened Culinaria to teach classes and explore and share our love of food and wine with our students. My focus has always been on food and wine together and in bringing the world of wine to our students. In 2019, I expanded my knowledge of wine by registering and passing the courses from The Court of Master Sommeliers for CMS-level 2.

When it comes to food and wine, my direction has always been that they go together. Whenever I taste a wine, I always think of the foods that will pair well with it. My enjoyment comes from teaching and passing on to others my love of food and wine.

How do you write the ending to a story that hasn’t finished? And does this story even need an ending? If it does, it ends in a kitchen, not necessarily mine, but someone else’s. Perhaps in yours, with a pot on the stove, a simmering sauce, and olive oil in a pan waiting for a fresh ingredient. It also ends with people gathering together and sharing the meal.