Larry Siragusa has been carving ice since 1985, as executive chef in some of the top country clubs in Connecticut and as the executive chef instructor at the Connecticut Culinary Institute. Larry is a certified executive chef with the American Culinary Federation, and a graduate of the Culinary Institute of America. In recent years, the chef has been able to spend time concentrating on sculpture of ice. This has also enabled him to get involved in competitions. He is an award winning competitor. He looks forward to more and more interesting challenges in the art of ice sculpture.