About Us

About Gio Culinary Studio

Cooking, culture, and confidence in the kitchen—since 2007.

Gio Culinary Studio is an independent cooking school in Voorheesville, New York, just outside Albany. Founded by Chef Gió, the studio offers cooking classes, Chef’s Table dinners, private celebrations, company events, and small-group culinary travel.

I personally teach every class, bringing professional experience and an approachable style to the kitchen. Whether you’re learning a new technique, sharing dinner with friends, or exploring food traditions abroad, I want you to leave with something worth remembering—and something you can use.

Meet Chef Gió

I’m Giovanni Morina, known to my students and guests as Chef Gió—a chef, culinary educator, and founder of Gio Culinary Studio.

Born and raised in Albany in a Sicilian family, I learned to cook alongside my mother and grandmother. I’m a dual U.S.–Italian citizen and speak English, Italian, and Sicilian.

I graduated from SUNY Schenectady’s culinary arts program in 1998. Before founding the studio, my career included L’Ecole Encore, Cowan & Lobel, Mallozzi’s Rotterdam, Hall of Springs, and Glen Sanders Mansion, along with lead recipe development for HERO USA.

My work has also taken me into television and culinary competition, including three appearances as a contestant on Food Network Challenge. These experiences are part of what I bring to the classroom, where teaching remains at the heart of my work.

My Approach to Teaching

A recipe can tell you what to do. Understanding technique and ingredients helps you understand why it works.

That’s the foundation of my teaching. I explain what’s happening as we cook, how ingredients affect the result, and which details deserve your attention. The goal is to help you build judgment and confidence you can carry into your own kitchen.

You don’t need professional ambitions to enjoy learning here. Come with curiosity, ask questions, and enjoy the process. Good instruction should make cooking feel more approachable, while giving you room to keep improving.

Experience & Recognition

My professional background and the studio’s recognition include:

  • Culinary arts graduate with honors, SUNY Schenectady, 1998.

  • Three contestant appearances on Food Network Challenge, 2010–2011.

  • First place, Signature Chef Competition, Albany.

  • Second place, Best Chef of the Capital Region, Times Union.

  • Best Italian nomination, Times Union.

  • Platinum winner, Cooking Classes and Schools, CommunityVotes Albany, 2025.

  • Named among New York State’s top ten cooking schools, Best Things in New York.

My work has also been featured in local television cooking segments, newspapers, magazines, and food publications.

An Ongoing Connection to Italy

Italy remains an important part of my life and teaching. I return regularly to study regional cooking with Italian chefs and home cooks, bringing those lessons back to the studio.

I also teach private classes for international travelers at Rosadi’s Tuscan villa properties and lead small-group culinary trips.

These journeys extend the classroom into markets, kitchens, and shared meals, giving guests a closer connection to the places and people behind the food.

Beyond the Studio

My work also includes restaurant consulting and kitchen staff training.

Giving back matters to me, too. Through local fundraisers and Icing Smiles, I’ve contributed my time and skills, including creating cakes for critically ill children and their siblings.

Join Me

Whether you’re coming for your first class, gathering friends for a private event, or joining a culinary trip, I look forward to welcoming you.

Chef Gió
Giovanni Morina
Founder & Culinary Instructor, Gio Culinary Studio