Condolences to the family of Chef Luigi LaValle

Chef Luigi LaValle, a long-time advisor and friend to Cincinnati State’s Culinary Arts program, died Oct. 22, 2021.

Chef LaValle was a charter member of the advisory committee for the College’s Culinary Arts program, and a founding member of the advisory committee that assisted in the development of the Midwest Culinary Institute. He participated in numerous fundraising events for the College.

Chef LaValle served as president and as a board member for the local chapter of the American Culinary Federation (ACF). While he was president, he honored Cincinnati State’s Culinary program with the ACF President’s Service Award.

Chef LaValle received many professional awards during his career, including the Honorable Order of the Golden Toque in 1994. “Toque” means chef’s hat, and this award is the highest honor a chef can receive in the United States. It recognizes chefs with at least 20 years in the profession who have provided “devoted and distinguished service to the Culinary Profession and Arts.”

(Photo from Neidhard-Minges Funeral Home)