Faculty and Staff
Note: If you schedule a culinary advising appointment, be on time. If you need to cancel (for any reason), please call/email at any time before your appointment time to cancel or reschedule your calendar appointment. We have set this time aside for you. Thank you assistance.
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
Adriana Thompson
Program Assistant / Culinary Advisor (Culinary Arts & Pastry Arts)
Contact Information
Schedule a Culinary Advising Appointment
Hometown: Corpus Christi, Texas
What’s your favorite dish to cook? My oldest daughter and I make brown butter chocolate chip cookies together, it’s a family favorite!
Education:
Pastry Arts Certificate – Austin Community College
Hospitality Baccalaureate Prep, Associates of Applied Science – Austin Community College
General Studies Associates of Arts – 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
Contact Information
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
Chef Bryant Currie
Culinary Arts Associate Professor
Contact Information
Hometown: Wichita, Kansas
What’s your favorite dish to cook? Any food item that can express my southern heritage and African roots.
Education:
A.O.S. Culinary Arts – Johnson & Wales University – 1991
B.A. Foodservice Management – Johnson & Wales University – 1993
M.B.A. International Business – Johnson & Wales University – 1995
Culinary Apprenticeship – Restaurant Paul Bocuse, France – 1992
Executive Chef Training – Divi Resorts, Aruba – 1991
Medical Technology, Candidate – University of Kansas – 1989
Industry Experience:
District Executive Chef – Hays Consolidated ISD – Texas
Program Chair/Lead Instructor – Le Cordon Bleu College Culinary Arts – Texas
Executive Chef/General Manager – Capital One Bank Dining Services – North Carolina
Senior Director Dining Services – Johnson & Wales University Dining Services – North Carolina
Director Operations – Texas Christian University Dining Services – Texas
Food & Beverage Director – Crown Plaza Hotel – Dallas Market Place, Texas
Assistant Director Finance & Systems – Brown University Dining Services – Connecticut
Access Control Manager – Yale University Dining Services – Connecticut
Craig Sowell
Culinary Arts Associate Professor
Contact Information
Hometown: Missouri City, Texas
What’s your favorite dish to cook? I love family favorites, outdoor BBQ 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
Eatery 73 Executive Chef/Adjunct, Assistant 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
Stella Bromley
Culinary Arts Adjunct, Associate Professor
Contact Information
Hometown: Beeville, Texas
What’s your favorite dish to cook? Ginger Peach Oatmeal Crisp
Education:
Bachelor of Science – University of Houston – Conrad Hilton College
Master Library Information Science – San Jose State University
Industry Experience:
Front of the House – Pappadeaux Cajun Kitchen – Houston, Texas
Front of the House – The Marine Room – San Diego, California
Culinary Instructor – Central Market – Austin, Texas
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