04/24/2026
FCTC is excited to be at the St. Augustine food and Wine Festival. See you there!
Chef Instructor Kyle Forson is a seasoned culinary professional with a background in fine dining, executive leadership, and ingredient-driven cuisine. He has worked in elite kitchens including the Thomas Keller Restaurant Group and served as Executive Chef for Top Chef winner Richard Blais’s Atlanta restaurant, The Spence, as well as collaborating with Porsche Restaurant 356.
As the owner-operator of Myles Jones Project, he supplied high-end, foraged wild edibles to some of the nation’s top restaurants, showcasing his deep commitment to sustainability and sourcing. Now in the classroom, Chef Forson is passionate about developing the next generation of chefs through strong fundamentals, creativity, and real-world culinary experience.
Chef Instructor Amy Surita is a dedicated culinary professional and educator known for her passion for student development and strong foundation in classic and contemporary cooking techniques. She gained valuable professional kitchen experience at 95 Cordova and is a SkillsUSA Baking Competition winner, reflecting her high level of skill and commitment to excellence in the bakeshop.
With experience spanning both industry and education, she brings a thoughtful, hands-on approach to the classroom that emphasizes precision, organization, and creativity. Chef Surita is committed to fostering confidence and professionalism in her students, preparing them with the skills and mindset needed to succeed in today’s culinary industry.
Sample the dishes created by First Coast Technical College students under the tutelage of Chefs Kyle and Amy throughout the Festival.
