Gaynor Grant’s culinary journey began in 1973 with a degree in Hotel and Catering from Portsmouth University in the UK. After relocating to the U.S. in 1981, she enrolled at Peter Kump’s New York Cooking School (now the International Culinary Center), where her talent and passion quickly earned her a teaching role. She later became the school’s director and worked closely with Kump to help establish the James Beard Foundation.
After the birth of her son, Gaynor shifted her focus to catering and teaching locally, eventually launching a satellite school and later settling in Pittsburgh in 1994. She founded Gaynor’s School of Cooking to create a space where her love of food and education could thrive. With over four decades of experience, Gaynor has catered for royalty, celebrities, and high-profile clients, and remains committed to culinary excellence. She continues to inspire students through hands-on instruction, attention to detail, and a deep appreciation for the craft of cooking.
Toniann Fiorilli Beattie, General Manager & Instructor
Toniann Fiorilli Beattie is a graduate of the Culinary Institute of America and has built a rich, varied career in the food industry. She has served as Executive Chef at IL Pizzaiolo and Shiloh Inn, managed restaurants like Nardi’s and Johnny’s, and consulted for food businesses in Hawaii. She also founded Little Flour Dessert Kitchen, an online bakery where she explored her love for baking and entrepreneurship.
Since joining Gaynor’s School of Cooking, Toniann has become a cornerstone of the team as both General Manager and instructor. She brings warmth, leadership, and deep culinary knowledge to the classroom—much of which is inspired by her Italian grandmother’s soulful approach to cooking. Toniann believes food is a powerful connector and is passionate about guiding students on their own culinary journeys. She finds great joy in fostering a supportive and creative environment where students can grow with confidence.
Jessica Peconi, Instructor
Jessica Peconi is an experienced educator and professional cook who blends culinary expertise with a passion for teaching. Her background includes years as a Family and Consumer Science teacher and chef instructor, having developed and taught courses in both Pittsburgh and New York City. She has trained students of all ages in everything from foundational techniques to advanced kitchen practices.
Jess has also worked in fine dining kitchens, competed in chef events, and hosted pop-up wine dinners—bringing real-world experience to her teaching. At Gaynor’s, she’s known for her approachable style and supportive classroom environment. Her goal is to help every student, whether beginner or advanced, discover their confidence and creativity in the kitchen.
Aliyah Brown, Instructor
Aliyah Brown brings creativity and precision to the classroom, with a strong foundation in both savory and pastry arts. A graduate of the Culinary Institute of America, she has worked in acclaimed restaurants like American Bounty, Altius, and La Gourmandine, and is especially known for her expertise in baking. Her love of cooking began at home, inspired by her parents and solidified by hands-on experience from an early age.
Since joining Gaynor’s School of Cooking in 2021, Aliyah has created a welcoming space for students to learn, experiment, and enjoy the process. Whether teaching classic techniques or complex pastries, she focuses on helping students build skills and confidence. Outside of the classroom, she enjoys exploring Pittsburgh’s food scene, traveling with her husband, and diving into new culinary inspirations—especially anything chocolate..
