Faculty and Staff
Note: If you schedule a culinary advising appointment, be on time. We have set this time aside for you. If you need to cancel (for any reason), please call/email at any time before your appointment to cancel or reschedule. Thank you for your adherence.
Chef Stephanie Herrington
Department Chair / Culinary Arts Professor
Culinary Advisor (Pastry Arts & Culinary Arts)
Contact Information
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
Chef David Waggoner
Culinary Arts Professor
Contact Information
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
Chef Ellen Sternau
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
Craig Sowell
Culinary Arts Associate Professor
Culinary Advisor (Pastry Arts & Culinary Arts)
Contact Information
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
Chef Ryan Swank
Culinary Arts Associate Professor
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
Chef Ginger Urquidez, MBA, RD
Culinary Arts Adjunct, Assistant Professor
Contact Information
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