Faculty and Staff
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Chef Stephanie Herrington
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
Chef David Waggoner
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
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
Professor Craig Sowell
Culinary Arts 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
Chef Ryan Swank
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
Chef Gabriel Ramos
Culinary Arts Adjunct, Assistant Professor
Hometown: Levittown, Puerto Rico
What’s your favorite dish to cook?: I take great pleasure in transforming ingredients that defy their natural characteristics by reinventing their classic flavor profiles and appearances. Through innovative and traditional cooking techniques, I aim to unveil their hidden potential and showcase their unique qualities.
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
Chef Jesep Myers
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:
A.O.S. – 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
Chef Kevin Truong
Executive Chef, Eatery 73 / Grab & Go
Hometown: Oklahoma City, Oklahoma
What’s your favorite dish to cook?: I don’t have a single favorite dish, but I’m definitely drawn to Southeastern and Central Asian cuisine. The bold flavors and intricate techniques of these regions are the tastes and traditions I grew up with, and they continue to inspire my palate.
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
Chef Persis Godfrey
Sous Chef, Eatery 73 / Grab & Go
Hometown: Kerala, India
What’s your favorite dish to cook?: There aren’t any specific dishes I love to cook, but I enjoy the simplicity of Italian food and the complexity of fresh South Asian food.
Education:
Diploma – Culinary Arts – Auguste Escoffier School of Culinary Arts
Industry Experience:
Junior Sous Chef – Revue at Fairmont – Austin, Texas
Chef Richard Louis Ortiz
Manager, Dining Room/Catering
Hometown: Victoria, Texas
What’s your favorite dish to cook?: As a native Texan, I still love to grill and BBQ Texas wild game and fish.
Education:
Bachelor of Art, English & Geography – Southwest Texas State University
M.Ed, Adult Education – Texas State University
Ph.D, Professional Adult Education – Texas State University
Industry Experience:
Cooking School Instructor, Product Specialist – Central Market North Lamar – Austin, Texas
Culinary & Nutrition Area Supervisor, Executive Chef – Austin Independent School District – Austin, Texas
Lead Instructor, Restaurant General Manager – Le Cordon Bleu College of Culinary Arts – Austin, Texas
Instructor & Product Specialist – Central Market – Austin, Texas and Houston, Texas
Executive Chef – Amberjack’s Bayside Bar & Grill – South Padre Island, Texas
Service Director – Central Market – Houston, Texas