David Vagasky came to the Culinary Institute of Charleston as an Adjunct Instructor in the Baking and Pastry Department. He became a full-time member of the faculty in 2007. Chef Vagasky is a 1986 graduate of the Culinary Institute of America. He externed at The Greenbriar Hotel in Hot Springs, West Virginia, where he met Chef Mark Gray, and subsequently came to Charleston to work with Chef Gray at his chocolate shop, Cacao. Chef Vagasky was owner and principle chef of St. Johnís Island Café on Johnís Island, South Carolina. He produces a line of handmade chocolates under the name Davidís Confections.