{"id":296,"date":"2015-06-03T17:26:36","date_gmt":"2015-06-03T17:26:36","guid":{"rendered":"http:\/\/sites.austincc.edu\/cularts\/?page_id=296"},"modified":"2026-03-04T21:38:21","modified_gmt":"2026-03-04T21:38:21","slug":"faculty-bios","status":"publish","type":"page","link":"https:\/\/cht.austincc.edu\/cularts\/faculty-bios\/","title":{"rendered":"Faculty and Staff"},"content":{"rendered":"

Note:<\/strong> If you schedule a culinary advising appointment<\/a>, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-296","page","type-page","status-publish","hentry"],"acf":{"layouts":[{"acf_fc_layout":"two_columns","heading":"Chef Stephanie Herrington","column_1":"

\"\"
\nDepartment Chair \/ Culinary Arts Professor
\nCulinary Advisor (Pastry Arts & Culinary Arts)
\n<\/span><\/strong><\/em><\/p>\n

Hometown<\/span>:\u00a0Austin, TX (Austinite!!)<\/span><\/p>\n

What’s your favorite dish to cook<\/span>?<\/span>:\u00a0I would love to be given a “mystery basket” and see what creations I can make!<\/span><\/p>\n","column_2":"

Education<\/span>:\u00a0<\/span><\/p>\n

A.O.S.<\/span> Culinary Arts – Culinary Institute of America, Hyde Park, New York<\/span><\/p>\n

Industry Experience<\/span>:\u00a0 <\/span><\/p>\n

Executive Assistant Pastry Chef – Sheraton Bal Harbor – Miami, Florida<\/span><\/p>\n

Pastry Chef – Turnberry Isle Hotel, Yacht & Country Club – Aventura, Florida<\/span><\/p>\n

Pastry Chef, Assistant Lodge Manager – River-Song Lodge – Anchorage, Alaska<\/span><\/p>\n

Texas Territory Manager & Consultant – Albert Uster Imports – Gaithersburg, Maryland<\/span><\/p>\n

Texas Territory Manager & Consultant – Swiss Chalet Fine Foods – Houston, Texas<\/span><\/p>\n

Adjunct Faculty, Full-Time Faculty, Department Chair Culinary Department – Austin Community College<\/span><\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Ellen Sternau","column_1":"

\"\"<\/strong><\/em><\/p>\n

Culinary Arts Professor
\nCulinary Advisor (Pastry Arts)<\/span><\/strong><\/em><\/p>\n

Hometown<\/span>: Queens, New York<\/span><\/p>\n

What’s your favorite dish to cook?<\/span>: Pecan Sticky Buns or anything with rich laminated dough. I also love to make soups and <\/span>stews.<\/span><\/p>\n","column_2":"

Education<\/span>: <\/span><\/p>\n

Bachelor of Science, Hotel and Restaurant Management – New York University<\/span><\/p>\n

Associate in Culinary Arts – Culinary Institute of America<\/span><\/p>\n

Certificate in Pastry Arts – Culinary Institute of America<\/span><\/p>\n

Industry Experience<\/span>: <\/span><\/p>\n

Owner\/Pastry Chef – How Sweet It Is – New York, New York<\/span><\/p>\n

Pastry Chef – The River Cafe – Brooklyn, New York<\/span><\/p>\n

Pastry Chef – Liberty Warehouse – Brooklyn, New York<\/span><\/p>\n

Instructor – Art Institute of New York City – New York, New York<\/span><\/p>\n

Instructor – Center for Kosher Culinary Arts – Brooklyn, New York<\/span><\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Professor Craig Sowell","column_1":"

\"\"<\/em><\/strong><\/p>\n

Culinary Arts Professor
\nCulinary Advisor (Pastry Arts & Culinary Arts)<\/span><\/strong><\/em>
\n<\/strong><\/p>\n

Hometown<\/span>: Missouri City, Texas<\/span><\/p>\n

What’s your favorite dish to cook?<\/span>: I love family favorites, outdoor BBQs, and making a good gourmet burger. But my secret love <\/span>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!<\/span><\/p>\n","column_2":"

Education<\/u>:<\/p>\n

B.S. Hotel & Restaurant Management – University of Houston<\/p>\n

M.Ed\u00a0 Higher Education – Educational Leadership – Northcentral University<\/p>\n

AAS Mortuary Science – Amarillo College<\/p>\n

ServSafe and Certified Food Service Handler<\/p>\n

ServSafe Instructor and Exam Proctor<\/p>\n

Certified Food Service Manager<\/p>\n

Industry Experience<\/u>:<\/p>\n

Coordinator for Culinary Procurement – Austin Community College<\/p>\n

Independent Restaurant Consultant – Austin, Texas<\/p>\n

Event Management – Delta Upsilon International Fraternity, Indianapolis, Indiana<\/p>\n

Food Brokerage Sales Representative – ISA Houston<\/p>\n

Manager – LaMadeleine French Bakery & Cafe – Houston, Texas<\/p>\n

General Manager – Antone’s Famous Po-Boys and Deli – Houston, Texas<\/p>\n

Assistant General Manager – Sharktooth Steakhouse – Destin, Florida<\/p>\n

Kitchen Manager – Pappasito’s Cantina – Houston, Texas<\/p>\n

Guest Service Representative – United Inns Hotels – Houston, Texas<\/p>\n

Manager – Camelot Wine and Spirits – Missouri City, Texas<\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Ryan Swank","column_1":"

\"\"<\/p>\n

Assistant Department Chair \/ Culinary Arts Associate Professor
\nCulinary Advisor (Culinary Arts)<\/strong><\/em><\/p>\n

Hometown<\/span><\/span>: Athens, Ohio<\/span><\/p>\n

What\u2019s your favorite dish to cook?<\/span><\/span>:<\/span> 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.\u00a0 <\/span><\/p>\n","column_2":"

Education<\/span><\/span>:<\/span><\/p>\n

B.S. Restaurant, Hotel, and Tourism; Business Administration Minor, Ohio University – Athens, Ohio<\/p>\n

A.O.S. – Culinary Arts – The Culinary Institute of America – Hyde Park, New York<\/span><\/p>\n

Industry Experience<\/span><\/span>:<\/span><\/p>\n

Executive Chef – True Food Kitchen – Austin, Texas<\/span><\/p>\n

Executive Chef – Fin and Brew and The River Outpost Brewery – Peekskill, New York<\/span><\/p>\n

Chef de Cuisine – Caf\u00e9 No Se at South Congress Hotel – Austin, Texas<\/span><\/p>\n

Sous Chef – Metropole on Walnut at 21C Museum Hotel – Cincinnati, Ohio<\/span><\/p>\n

Line Cook – Element 47 at The Little Nell – Aspen, Colorado\u00a0<\/span><\/p>\n

Line Cook – Montagna at The Little Nell – Aspen, Colorado\u00a0<\/span><\/p>\n

Culinary Extern – Toppers at The Wauwinet Inn – Nantucket, Massachusetts<\/span><\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Gabriel Ramos","column_1":"

\"\"<\/p>\n

Culinary Arts Adjunct, Assistant Professor<\/strong><\/em>
\n<\/em><\/p>\n

\n

Hometown<\/span>: Levittown, Puerto Rico<\/p>\n

What\u2019s your favorite dish to cook?<\/span>: 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.<\/p>\n<\/div>\n","column_2":"

Education<\/span>:<\/p>\n

MBA – Hospitality – Johnson & Wales University, Providence Rhode Island<\/p>\n

BS – Food Service Management – Johnson & Wales University, Providence, Rhode Island<\/p>\n

AAS – Culinary Arts – Johnson & Wales University, North, Miami<\/p>\n

Certified Food Service Manager<\/p>\n

Industry Experience<\/span>:<\/p>\n

Executive Chef – Avery Ranch Country Club – Austin, Texas<\/p>\n

Executive Sous Chef – The Austin Artisan – Austin, Texas<\/p>\n

Executive Chef – Twin Creeks Country Club – Austin, Texas<\/p>\n

Chef De Cuisine – Omni Barton Creek Country Club – Austin, Texas<\/p>\n

Sous Chef – Omni Barton Creek Country Club – Austin, Texas<\/p>\n

Kitchen Supervisor – Omni Barton Creek Resort & Spa – Austin, Texas<\/p>\n

Sous Chef – Rangeley Loon Lodge Inn – Rangeley, Maine<\/p>\n

Entremetier – Schachener Hof – Lindau, Germany<\/p>\n

Culinary Extern – Michelin Star Restaurant Silberdistel – Bavaria, Germany<\/p>\n

Cook I – Sheraton Convention Center Hotel & Casino – San Juan, Puerto Rico<\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Jesep Myers","column_1":"

\"\"<\/p>\n

Culinary Arts Adjunct, Assistant Professor<\/strong><\/em><\/p>\n

Hometown<\/span>: Fort Collins, CO<\/p>\n

What\u2019s your favorite dish to cook?<\/span>: It’s impossible\u00a0to narrow it down to one, but I love to bake gooey cinnamon rolls and brown butter anything. I also like to make huge\u00a0loaded salads and fresh pasta.<\/p>\n","column_2":"

Education<\/span>:<\/p>\n

A.O.S.<\/span> – Baking and Pastry Arts – The Culinary Institute of America<\/p>\n

Industry Experience<\/span>:<\/p>\n

Bakery Team Leader – Whole Foods Market – Santa Cruz, California<\/p>\n

General Manager – Cocola Bakery and Cafe – San Jose, California<\/p>\n

Head Baker – Mabbetsville Market – Poughkeepsie, New York<\/p>\n

Pastry Chef – Cripple Creek Restaurant – Rhinebeck, New York<\/p>\n

Pastry Intern – The Wheatleigh Hotel – Lenox, Massachusetts<\/p>\n

Private Chef – Sheldon Party Services – Poughkeepsie, New York<\/p>\n

Opening Operations Consultant – Demitasse Cafe – Poughkeepsie, New York<\/p>\n

Pastry Cook – Jay’s Bistro – Fort Collins, Colorado<\/p>\n","background":"Color","background_color":"#FFFFFF","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Kevin Truong","column_1":"

\"\"<\/p>\n

Executive Chef, Eatery 73 \/ Grab & Go<\/strong><\/em><\/p>\n

\n

Hometown<\/span>: Oklahoma City, Oklahoma<\/span><\/p>\n

What’s your favorite dish to cook?<\/span>:\u00a0 I don\u2019t have a single favorite dish, but I\u2019m 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.<\/span><\/p>\n<\/div>\n","column_2":"

Education<\/span>:<\/p>\n

Associate Degree in Culinary Arts – Platt College<\/p>\n

Industry Experience<\/span>:<\/p>\n

Chef\/Partner – East Meets Wings – Austin, Texas<\/p>\n

Chef\/Owner – Fil n’ Viet – Austin, Texas<\/p>\n

Chef de Cuisine\u00a0– Revue at Fairmont – Austin, Texas<\/p>\n

Sous Chef – Counter 3.FIVE.VII – Austin, Texas<\/p>\n

Chef de Partie – Intro – Chicago, Illinois<\/p>\n

Chef de Partie – NEXT – Chicago, Illinois<\/p>\n

Commis – Oklahoma City Country Club – OKC, Oklahoma<\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Persis Godfrey","column_1":"

\"\"<\/p>\n

Sous Chef, Eatery 73 \/ Grab & Go<\/strong><\/em><\/p>\n

\n

Hometown<\/span>: Kerala, India<\/span><\/p>\n

What’s your favorite dish to cook?<\/span>: 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.<\/span><\/p>\n<\/div>\n","column_2":"

Education<\/span>:<\/p>\n

Diploma – Culinary Arts – Auguste Escoffier School of Culinary Arts<\/p>\n

Industry Experience<\/span>:<\/p>\n

Junior Sous Chef – Revue at Fairmont – Austin, Texas<\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""},{"acf_fc_layout":"two_columns","heading":"Chef Richard Louis Ortiz","column_1":"

\"\"<\/p>\n

Manager, Dining Room\/Catering<\/strong><\/p>\n

\n

Hometown<\/span>: Victoria, Texas<\/span><\/p>\n

What’s your favorite dish to cook?<\/span>: As a native Texan, I still love to grill and BBQ Texas wild game and fish.<\/span><\/span><\/p>\n<\/div>\n","column_2":"

Education<\/span>:<\/p>\n

Bachelor of Art, English & Geography – Southwest Texas State University<\/span><\/p>\n

M.Ed,\u00a0 Adult Education – Texas State University<\/span><\/p>\n

Ph.D, Professional Adult Education – Texas State University<\/span><\/p>\n

Industry Experience<\/span>:<\/p>\n

Cooking School Instructor, Product Specialist – Central Market North Lamar – Austin, Texas<\/p>\n

Culinary & Nutrition Area Supervisor, Executive Chef – Austin Independent School District – Austin, Texas<\/p>\n

Lead Instructor, Restaurant General Manager – Le Cordon Bleu College of Culinary Arts – Austin, Texas<\/p>\n

Instructor & Product Specialist – Central Market – Austin, Texas and Houston, Texas<\/p>\n

Executive Chef – Amberjack\u2019s Bayside Bar & Grill – South Padre Island, Texas<\/p>\n

Service Director – Central Market – Houston, Texas<\/p>\n","background":"Color","background_color":"#ffffff","background_gradient":{"gradient_start":"","gradient_end":""},"background_image":false,"text_mode":"dark","id":""}],"hero_content":false,"sidekick":"

CULINARY ARTS ADVISORY COMMITTEE<\/strong><\/p>\n

Meeting & Minutes<\/a><\/p>\n"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/comments?post=296"}],"version-history":[{"count":1,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/296\/revisions"}],"predecessor-version":[{"id":4258,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/296\/revisions\/4258"}],"wp:attachment":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/media?parent=296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}