Department Chair / Culinary Arts Professor
Culinary Advisor (Pastry Arts & Culinary Arts)

Hometown: Austin, TX (Austinite!!)

What’s your favorite dish to cook?: I would love to be given a “mystery basket” and see what creations I can make!

Education: 

A.O.S. Culinary Arts – Culinary Institute of America, Hyde Park, New York

Industry Experience: 

Executive Assistant Pastry Chef – Sheraton Bal Harbor – Miami, Florida

Pastry Chef – Turnberry Isle Hotel, Yacht & Country Club – Aventura, Florida

Pastry Chef, Assistant Lodge Manager – River-Song Lodge – Anchorage, Alaska

Texas Territory Manager & Consultant – Albert Uster Imports – Gaithersburg, Maryland

Texas Territory Manager & Consultant – Swiss Chalet Fine Foods – Houston, Texas

Adjunct Faculty, Full-Time Faculty, Department Chair Culinary Department – Austin Community College

Culinary Arts Professor
Culinary Advisor (Culinary Arts)

Hometown: Ann Arbor, Michigan

What’s your favorite dish to cook?: Impossible to answer – I like making sauces and soups. I love the process and technique of turning everyday ingredients into something wonderfully delicious.

Education:

Gettysburg College – 1984-89 transfer to OSU

Ohio State – 1989-93 – BFA Bronze & Wood Sculpture

Columbus State Community College – 1993-96 – AAS Culinary/Hospitality & ACF Apprenticeship

Industry Experience:

Culinary Educator – Le Cordon Bleu & Austin Community College – Austin, Texas

Executive Chef – Stephen F. Austin InterContinental Hotel – Austin, Texas

Executive Chef – Huey’s Bar & Grill – Jackson, Wyoming

AM Kitchen Manager – Soaring Eagle Resort & Casino – Mount Pleasant, Michigan

Sous Chef – Snake River Grill – Jackson, Wyoming

Sous Chef – Teton Pines Golf & CC – Jackson, Wyoming

Sous Chef –  The Granary Restaurant at Spring Creek Resorts – Jackson, Wyoming

Culinary Arts Professor
Culinary Advisor (Pastry Arts)

Hometown: Queens, New York

What’s your favorite dish to cook?: Pecan Sticky Buns or anything with rich laminated dough. I also love to make soups and stews.

Education:

Bachelor of Science, Hotel and Restaurant Management – New York University

Associate in Culinary Arts – Culinary Institute of America

Certificate in Pastry Arts – Culinary Institute of America

Industry Experience:

Owner/Pastry Chef – How Sweet It Is – New York, New York

Pastry Chef – The River Cafe – Brooklyn, New York

Pastry Chef – Liberty Warehouse – Brooklyn, New York

Instructor – Art Institute of New York City – New York, New York

Instructor – Center for Kosher Culinary Arts – Brooklyn, New York

Culinary Arts Associate Professor
Culinary Advisor (Pastry Arts & Culinary Arts)

Hometown: Missouri City, Texas

What’s your favorite dish to cook?: I love family favorites, outdoor BBQs, and making a good gourmet burger. But my secret love is Asian cooking, especially Chinese and Thai cuisine. I continue to practice and learn, and try to get better and better at it. When I feel like I have perfected it and mastered it, then I can stop ordering takeout!

Education:

B.S. Hotel & Restaurant Management – University of Houston

M.Ed  Higher Education – Educational Leadership – Northcentral University

AAS Mortuary Science – Amarillo College

ServSafe and Certified Food Service Handler

ServSafe Instructor and Exam Proctor

Certified Food Service Manager

Industry Experience:

Coordinator for Culinary Procurement – Austin Community College

Independent Restaurant Consultant – Austin, Texas

Event Management – Delta Upsilon International Fraternity, Indianapolis, Indiana

Food Brokerage Sales Representative – ISA Houston

Manager – LaMadeleine French Bakery & Cafe – Houston, Texas

General Manager – Antone’s Famous Po-Boys and Deli – Houston, Texas

Assistant General Manager – Sharktooth Steakhouse – Destin, Florida

Kitchen Manager – Pappasito’s Cantina – Houston, Texas

Guest Service Representative – United Inns Hotels – Houston, Texas

Manager – Camelot Wine and Spirits – Missouri City, Texas

Culinary Arts Associate Professor
Culinary Advisor (Culinary Arts)

Hometown: Athens, Ohio

What’s your favorite dish to cook?: I am a huge fan of cooking what is in season. I tend to lean towards cooking Mediterranean food. Ideally showcasing vegetables in unique ways. 

Education:

B.S. Restaurant, Hotel and Tourism; Business Administration Minor, Ohio University – Athens, Ohio

A.O.S. Culinary Arts – The Culinary Institute of America – Hyde Park, New York

Industry Experience:

Executive Chef – True Food Kitchen – Austin, Texas

Executive Chef – Fin and Brew and The River Outpost Brewery – Peekskill, New York

Chef de Cuisine – Café No Se at South Congress Hotel – Austin, Texas

Sous Chef – Metropole on Walnut at 21C Museum Hotel – Cincinnati, Ohio

Line Cook – Element 47 at The Little Nell – Aspen, Colorado 

Line Cook – Montagna at The Little Nell – Aspen, Colorado 

Culinary Extern – Toppers at The Wauwinet Inn – Nantucket, Massachusetts

Culinary Arts Adjunct, Assistant Professor

Hometown: Pecos, Texas

What’s your favorite dish to cook?: Anything pumpkin! I love the flavors of the fall and enjoy making baked pumpkin sweets and savory squash recipes for my family.

Education:

Master’s of Business Administration – University of Dallas

Bachelor of Science in Nutrition – Texas Christian University

Plant-Based Pro Certification – Academy of Nutrition and Dietetics

Industry Experience:

Director of Food and Nutrition Services – Morrison Management Dallas, Texas

Clinical Dietitian – Dallas, Texas

Instructor – Captivated Cooking – Houston, Texas

Front of the House – Waterstreet Bar and Grill – Fort Worth, Texas

Culinary Arts Adjunct, Assistant Professor

Education:

MBA – Hospitality – Johnson & Wales University, Providence Rhode Island

BS – Food Service Management – Johnson & Wales University, Providence, Rhode Island

AAS – Culinary Arts – Johnson & Wales University, North, Miami

Certified Food Service Manager

Industry Experience:

Executive Chef – Avery Ranch Country Club – Austin, Texas

Executive Sous Chef – The Austin Artisan – Austin, Texas

Executive Chef – Twin Creeks Country Club – Austin, Texas

Chef De Cuisine – Omni Barton Creek Country Club – Austin, Texas

Sous Chef – Omni Barton Creek Country Club – Austin, Texas

Kitchen Supervisor – Omni Barton Creek Resort & Spa – Austin, Texas

Sous Chef – Rangeley Loon Lodge Inn – Rangeley, Maine

Entremetier – Schachener Hof – Lindau, Germany

Culinary Extern – Michelin Star Restaurant Silberdistel – Bavaria, Germany

Cook I – Sheraton Convention Center Hotel & Casino – San Juan, Puerto Rico

Culinary Arts Adjunct, Assistant Professor

Hometown: Fort Collins, CO

What’s your favorite dish to cook?: It’s impossible to narrow it down to one, but I love to bake gooey cinnamon rolls and brown butter anything. I also like to make huge loaded salads and fresh pasta.

Education:

AAS – Baking and Pastry Arts – The Culinary Institute of America

Industry Experience:

Bakery Team Leader – Whole Foods Market – Santa Cruz, California

General Manager – Cocola Bakery and Cafe – San Jose, California

Head Baker – Mabbetsville Market – Poughkeepsie, New York

Pastry Chef – Cripple Creek Restaurant – Rhinebeck, New York

Pastry Intern – The Wheatleigh Hotel – Lenox, Massachusetts

Private Chef – Sheldon Party Services – Poughkeepsie, New York

Opening Operations Consultant – Demitasse Cafe – Poughkeepsie, New York

Pastry Cook – Jay’s Bistro – Fort Collins, Colorado

Executive Chef, Eatery 73 / Grab & Go

Education:

Associate Degree in Culinary Arts – Platt College

Industry Experience:

Chef/Partner – East Meets Wings – Austin, Texas

Chef/Owner – Fil n’ Viet – Austin, Texas

Chef de Cuisine – Revue at Fairmont – Austin, Texas

Sous Chef – Counter 3.FIVE.VII – Austin, Texas

Chef de Partie – Intro – Chicago, Illinois

Chef de Partie – NEXT – Chicago, Illinois

Commis – Oklahoma City Country Club – OKC, Oklahoma

Sous Chef, Eatery 73 / Grab & Go

Education:

Diploma – Culinary Arts – Auguste Escoffier School of Culinary Arts

Industry Experience:

Junior Sous Chef – Revue at Fairmont – Austin, Texas