Chef Educators

Our faculty’s focus is to help you develop personally & professionally

Real World Experiences for a Real World Education

Real-World Experiences for Real-World Culinary Careers

At Escoffier, you’ll learn from supportive Chef Educators who understand the culinary world and bring years of experience into the classroom and kitchens. Our student-centered approach provides mentoring and one-on-one coaching from top Chef Educators to help you succeed.

In fact, we are one of the top executive chef schools in America. According to, Escoffier scores in the top 10 of culinary school ratings, which is due in large part to our prestigious Chef Educators. If you want to learn more about the chefs at the Auguste Escoffier School of Culinary Arts, just click on any of the names below to read their bios.

Boulder, Colorado campus Chef Educators

Austin, Texas campus Chef Educators

Chef Photos

 Boulder, Colorado campus Chef Educators

 Executive Chef Ashlea Tobeck

  • Served 8 years in the U.S. Army doing Logistical Planning and running the Illinois National Guard Family Care Program
  • Spent time working in special education and running a small specialty cake shop in central Illinois
  • Graduated from Culinary School of the Rockies in Pastry Arts
  • Worked in various kitchens throughout Boulder county including a stint as the Executive Chef at Pizzeria Da Lupo and the Executive Pastry Chef at SALT the Bistro and Colterra Food and Wine
  • Worked as both an Executive Chef and Executive Pastry Chef before coming back to teach at Auguste Escoffier School of Culinary Arts

 Chef Michael Scott

  • After graduating from the Culinary Institute of America in 1986, he began his culinary endeavors with the infamous “Mango Gang” in South Florida where he honed his skills in the top restaurants and hotels from Ft. Lauderdale to the Florida Keys
  • Began teaching in 2007 at Culinary School of the Rockies and was an integral part of its transition into Auguste Escoffier School of Culinary Arts
  • Pioneered the first Culinary Arts Farm to Table program in 2008 and was inducted into the prestigious Disciples of Escoffier in 2011

 Chef Jesper Jonsson

  • Born in Denmark and raised in the south of France where he developed a flair for French Haute Cuisine under Chefs Alain Ducasse and Christian Villair
  • 1986 graduate from the Culinary School of Menton, France; 1987 graduate from the Culinary School Auguste Escoffier, France
  • Worked in a variety of establishments including catering, private clubs, hotels, and embassies in Monaco, France, Switzerland, Italy, Denmark, and the United States
  • Worked at Hotel de Paris Monaco; The Yacht Club Monaco; The Martinez Hotel Cannes; Palais des Festival Cannes; Danish Foreign Ministry, and the Warwick Denver Hotel, to name a few
  • Disciples d’Escoffier 2014
  • Radio personality on 630 K-HOW on The Modern Eater show

 Chef John Percarpio

  • AOS degree, Culinary Institute of America, Hyde Park, NY
  • Court of Master Sommeliers, Level 1, Denver, CO
  • Certified Executive Chef, American Culinary Federation
  • Executive Chef, The Ranch Country Club, Westminster, CO; Chef de Partie, Chef de Cuisine, Lenbach GmbH, Munich, Germany; Chef de Cuisine, Sous Chef and Saucier, Hemingway’s Restaurant, Killington, VT; Grillardin, Saucier, Butcher, The Little Nell Hotel, Aspen, CO
  • Cooked Julia Child's 72nd birthday dinner

 Chef Jonathan Knight

  • Started cooking at the age of 14 in Atlanta, GA
  • Graduated from Auguste Escoffier School of Culinary Arts
  • Cicerone Level 1
  • Pastry Chef at Panzano Bakery

 Chef Carlos Ruiz

  • Born and raised in Lima, Peru, where he developed a flair for Latin American cuisine
  • Graduate of Johnson & Wales University
  • Hotel Chef at prestigious properties including Four Seasons Palm Beach, Four Seasons Austin, Ritz Carlton, and Hotel Sofitel in Miami
  • Executive Chef of the historic Stanley Hotel in Estes Park, CO

 Chef Bob Scherner

  • 35 year veteran of the hospitality industry and has been a Chef Instructor at the Auguste Escoffier School of Culinary Arts for 5 years
  • Nominated for James Beard Best Chef, Southwest, 1996 and 2002
  • Invited to James Beard House for “Rising Star Chef Series”, New York 2002
  • Featured in Wine Spectator, Gourmet Magazine, Food and Wine, USA Today
  • Top ten restaurants in USA 2002 by John Mariani, Esquire Magazine (former food critic for NY Times)
  • Worked for Flagstaff House in Boulder, CO; Charlie Trotters in Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant in Telluride, CO

 Chef Dan Widmann

  • Has been a Pastry Chef for 25 years (started as a child prodigy at the age of 10)
  • Worked in primarily four star luxury resorts all over the country. Worked for the Park Hyatt, Intercontinental, Westin and Ritz Carlton hotel companies
  • Teaching professionally for 12 years
  • Featured and recognized in numerous national newspapers and magazines
  • Slightly obsessed with chocolate

 Chef Rebecca Stein

  • Began her career as a CEO in the medical field
  • Followed her true passion in the pastry arts and attended the pastry program at Le Cordon Bleu Las Vegas
  • Worked in 4 Star and Michelin Star restaurants like Chef Bradley Ogden, Ogden's at Caesars Palace Las Vegas, NV, and Chef Jullian Serrano, Picasso's at The Bellagio Las Vegas, NV
  • Moved back to Colorado and continues her career by imparting her wisdom and talents to our students

 Chef Michael Miller

  • Been working in the industry for just about 20 years
  • Became interested in cooking at home in the kitchen with his mom and grandma. His first restaurant job was in a pizza shop spinning and pounding dough
  • Earned a BBA in Restaurant Management from SUNY Delhi in 2007
  • After graduation was the Foodservice Director at Parkwood Heights Senior Living
  • Since then managed many kitchens including The Cooperstown All Star Village, residential dining halls at SUNY Delhi and multiple cafés at Hartwick College in upstate NY

 Chef Steven Nalls

  • Began in the industry at 15 years old washing dishes and busing tables
  • Graduated with honors and perfect attendance from the California School of Culinary Arts Pasadena (Le Cordon Bleu)
  • During school was honored to do events at Spago Catering in Hollywood that included the Oscars
  • Worked in a variety of establishments including catering, country clubs, fine dining, and resorts in Texas, California, Hawaii, and Colorado
  • Won an ACF-certified culinary competition for NACUFS Central Region and placed 2nd in the national competition

Chef Chris Scalia

  • Originally from New Jersey, has lived in Colorado for the past 16 years
  • Graduated from PPCC in Colorado Springs, CO with an AAS degree in Culinary Arts
  • Industry experience includes 5 years at The Broadmoor Hotel in various positions in Le Taverne and Sous Chef at the Golf Club
  • Has worked for Morrison Management Specialists as Sous Chef for 4 plus years before taking the Executive Sous Chef position at Bent Fork the Grill in Loveland, CO

Chef Nicole Barthlow

  • Born and raised a Yankee, she first pursued higher education at Lee University in Cleveland, TN
  • After pursuing a plethora of careers (journalist, receptionist, factory worker, and librarian), she refocused her attentions on her first love: baking
  • Graduated from Auguste Escoffier School of Culinary Arts in 2012
  • For 3 years, worked for Bon Appetit Management Company, starting at the bottom and working up to Pastry Chef
  • Has 3 years of experience in artisan bakeries and chocolate shops
  • My goal is to shape students that whatever professional goals they may have, my training will prepare them to be the best. I try to invoke in my students a passion for the industry, responsible sourcing, ethical purchasing, and sustainable practices.

Chef Suzanne Rudolph

  • Born in Montreal, Canada and lived in Paris, France before moving to the U.S. when she was 14.
  • Exposed to a wide variety of international cuisines from a young age including but not limited to Middle Eastern, Indian and Chinese food.
  • Graduate of Culinary School of The Rockies in 2010.
  • Loves traveling and has visited more than 35 countries, happily sampling the local cuisines as she goes.
  • Catering experience spanning four decades including work for Farelli's Catering in Phoenix and Chef/Owner of Rudy Made Meals in Boulder since 2009.
  • Held other unique jobs in her life such as a hot air balloon pilot.
  • Lifelong culinarian. Family lore has it that her first word was 'ham'!

Chef Marcus Lepke

  • Born and raised in Germany
  • Trained as a classical French chef
  • Certified Executive Chef and educator for both the culinary and hospitality industry
  • 27+ years of work experience within the industry
  • Career highlights include: a position at the Savoy Hotel London-Le Francais; a 1 Michelin Star restaurant in Frankfurt; cooking for the royal families of Great Britain and Spain as well as prominent figures Paul Bocuse, illery & Boch family, Gordon Ramsey, Johan Lafer, Dieter Müller, and Tim Raue
  • Other prominent industry positions include: Executive Chef at the Honeywell headquarters in Frankfurt, Germany; Dean/ Executive Chef at a private hospitality school in Germany; General Manager/ Executive Culinary Director at Sodexo USA and Executive Chef/Owner at European & Epicurean LLC since 2008

Austin Chef Profiles

Austin, Texas campus Chef Educators

Executive Chef Robyn McArthur 

  • Over 25 years in the culinary industry
  • BA, University of Arkansas—Little Rock, AR; AOS Culinary Arts, Johnson & Wales University; Pâtisserie Certification, École Lenôtre—Plaisir, France
  • Owner & Executive Chef, Caraway Café & Catering; Caterer, Food Network, QVC, Ralph Lauren, Better Homes and Gardens, Southern Living and Today Show; Chef de Cuisine, City Grill; Chef de Tournade, Charleston Grill; Lead Line Cook, Spaulé; Owner Operator, Java Junction Food Truck
  • Member of Slow Food, Farm and Ranch Freedom Alliance, Heifer International - Donor, and FCCLA
  • Featured in Savannah Magazine, Best of Savannah and Featured Wedding Caterer; Savannah Morning News, Best New Restaurant; Delta Sky Magazine, Featured Chef and Restaurant
  • Inducted into Disciples d’Escoffier in 2014
  • Favorite dish is Gumbo

Chef Gary Ackerman

  • Education: Augustana University, Sioux Falls, SD; Black Hills State University, Spearfish, SD; Austin Community College, Austin, TX; Texas State University, San Marcos, TX
  • Professional Background: Chef Instructor, Le Cordon, Bleu – Austin,TX; Dining Services Director, Silverado Senior Care – Austin, TX; Chef and Owner, Gary-O’s Café – Bulverde, TX; Executive Chef, Emily Morgan Hotel at Alamo Plaza – San Antonio, TX; Chef, Cappy’s on 410 – San Antonio, TX; Executive Sous Chef, La Provence French Restaurant – San Antonio, TX; Sous Chef, Plaza Club – San Antonio, TX; Banquet Chef, La Mansion Del Rio – San Antonio, TX; Pasta Cook, Naples Italian Restaurant – San Antonio, TX; Chef / Kitchen Manager, Northern Hills Convention and Resort Center – Spearfish, SD
  • Certifications and Memberships: Foodservice Management Professional, National Restaurant Association, Certified Executive Chef, American Culinary Federation, American Culinary Federation
  • AwardsStudent’s Choice Award, Le Cordon Bleu Austin, President’s Award, Le Cordon Bleu Austin, Exemplary Attitude Award, Le Cordon Bleu Austin, Educator of the Year Nominee, Career Education Corporation
  • Favorite Dish: Poulet Chasseur with Pappardelle

Chef Tammie Barnhill

  • Over 25 years in the culinary industry
  • Executive Pastry Chef/Owner, Cake Artistry; Pastry Chef/Pantry Chef, Jaspers, Austin, TX; Main Cook, Telstar, Flomation, AL
  • Professional Culinary Arts Diploma, Auguste Escoffier School of Culinary Arts, Austin, TX; numerous certificates from International Sugar Arts, Gumpaste, Fondant, and Icing Technique
  • Valedictorian & Student Ambassador, Auguste Escoffier School of Culinary Arts; Recognized For Contributions: Meals On Wheels, March of Dimes, Communities in School, Midland, TX; Listed in Who’s Who; Featured in Midland Reporter Telegram
  • Member of American Culinary Federation, International Cake Exploration Societé, Capital Confectioners Club Association and Slow Food Austin
  • Favorite dish is French Fries

Chef Pavla Van Bibber

  • Over 21 years in the culinary industry
  • Sous Chef & Pastry Chef, Longhorn Village, Austin, TX; Pastry Chef, Westwood Country Club, Austin, TX; Pastry Chef, Lakeway Inn & Conference Center, Austin, TX; Pastry Chef, Aramark at University of Texas, Austin, TX; Owner, Torts & Flours, Georgetown, TX; Pastry Chef, Dolazal Bakery, Zlin, Czech Republic; Owner, Pavla’s Catering, Austin, TX
  • Unsung Hero Award; 19 various statewide pastry competition awards & medals; Employee of the Month and Employee of the Year, Westwood Country Club
  • Member of American Culinary Federation
  • Favorite dish is Poppy Seed Kolaches

Chef Eric M. Black

  • Over 25 years in the culinary industry
  • Corporate Chef, Cry-A Food & Wine Bar, Dallas, TX; Sous Chef, Craft Restaurant, Dallas, TX; Chef, The Oakroom at the Seelbach Hotel, Louisville, KY
  • AOS in Culinary Arts, Culinary Institute of America, Hyde Park, NY
  • Favorite dish is Mama Black’s Fried Chicken

Chef Clifton Dickerson

  • Education: AOS Culinary Arts, The Culinary Institute of America; Secondary Teaching Certification, Texas State University
  • Professional Background: Chef Instructor, Le Cordon Bleu — Austin, TX; Culinary Arts Instructor, Del-Valle Independent School District — Austin, TX; Executive Chef, Sodexho / Marriott — Austin, TX; Banquet Sous Chef, Omni Hotel — Austin, TX; Head Banquets Chef, Headliners Club — Austin, TX; Line Chef, The Mansion on Turtle Creek — Dallas, TX
  • Awards: Certified Executive Chef, American Culinary Federation
  • Member: American Culinary Federation
  • Favorite Dish: A great quality steak

Chef Pablo Guerrero

  • Over 30 years in the culinary industry
  • Owner and Executive Chef, Mediterranean Restaurant; Executive Chef, American Medical International; Executive Chef, Country Club with more than 2000 members; Executive Chef, small & medium size cruise ships In Galapagos Islands; Director, Culinary Public School, Ecuador; Author, Manual Practico De Cocina
  • Inducted into the Disciples D’Escoffier in June 2012; One of the top 12 chefs of Ecuador; Awarded by UNESCO & Government of Ecuador for Culinary Program; Honored Member of Culinary Academy of Americas
  • Member of American Culinary Federation, Chaine De Rotisseurs, Ecuador Chef Association, Culinary Academy of the Americas, and WACS Pan-American Forum of Professional Culinary Associations
  • BS Hotel Administration, Escuela Mexicana De Turismo, Mexico City, Mexico; Culinary Arts, Escuela Superior De Hosterleria Y Turismo, Madrid, Spain
  • Favorite dish is everything with seafood!

Chef John Hummel

  • Over 40 years in the culinary industry
  • Owner, Culinary Expressions Catering, Kansas City, MO; Executive Chef, Bayview Plaza Hotel, Santa Monica, CA; Executive Chef, Airport Hilton Hotel, Wichita, KS; Executive Chef, The Embassy on the Park Hotel, The University Club and Nabil’s Continental in Kansas City, MO; Executive Chef, Milburn Country Club, Mission, KS; Executive Chef, The Brass Heron At Wexford Place, Parkville, MO; Garde Manger, La Bonne Auberge, Kansas City, MO
  • 1982 Best Clam Chowder, Wichita Eagle Beacon; 1988 New Restaurant Concept Award, Sun Newspaper; 1989 Received Four Stars For The Brass Heron At Wexford Place; 2006 Top Ten Finalist of 500 Teams, American Royal BBQ Contest; Recipes Featured in Bon Appetit Magazine
  • BS in Management & Human Relations, Mid America Nazarene University, Olathe, KS; MS Theology, Christian Bible College & Seminary, Independence, MO
  • Favorite dish is Italian sausage and onion wood-fired pizza with a cold IPA

Chef Molly Mills

  • Over 21 years in the culinary industry
  • AOS in Culinary Arts, Le Cordon Bleu, Austin, Texas
  • BS in Journalism, Texas A&M University, College Station, Texas
  • Owner/Founder, The Vanilla Orchid Catering Company, Austin, Texas; Executive Chef, Rapids Camp Lodge, King Salmon, Alaska; Executive Chef, Poronui Ranch, Taupo, New Zealand; Contract/Catering Chef, Hudson's on the Bend, Austin, TX; Contract/Catering Chef, Jeffrey's of Austin, Austin, TX
  • Awarded Rising Star Chefs of Austin 2003; Nominated Austin Business Journal's CEO of the Year 2014; Contestant, Food Network's Chopped 2012; Recipe Production Assistant for Cookbook, Fired Up 2005
  • Member of American Culinary Federation
  • Favorite dish is Braised Lamb Shanks, Peas, and Mashed Potatoes

Chef Miguel Olmedo

  • Education: AOS Culinary Arts, The Culinary Institute of America; Culinary Arts Certificate, Long Beach City College
  • Professional Background: Executive Chef, Lakeway Resort and Spa – Austin, TX; Executive Chef, Provident Crossings – Round Rock, TX; Executive Chef, Midwest Regional Hospital/Morrison Healthcare – Oklahoma City, OK; Executive Chef, Langston University/Sodexo – Langston OK; Executive Chef, Embassy Suites – Norman, OK; Executive Sous Chef, Chateau on the Lake Branson – Branson, MO; Executive Chef, Lakeway Inn Conference and Resort – Austin, TX; Sous Chef, Tarrytown House – Tarrytown, NY; Main experience in large banquet production; Various other positions; Over 32 years in the industry
  • Awards: One gold medal, one bronze medal and several first prize medals, judges awards and best of show from the ACF in Sacramento and Palm Springs, CA; Bronze Medal in the Hot Food competition in Oklahoma City from the ACF.; Featured in 2003 Better Homes and Gardens “Top Ten Best BBQ Recipes” Ranking; 2002 Best New Concept Appetizer in the Austin Monthly Magazine for fried avocado; Featured guest on several live television shows in Lubbock, Austin and Tyler, TX as well as Springfield, MO.; Featured in Oklahoma City magazines for best dish–Southwest Chicken Oscar
  • Member: American Culinary Federation, Texas Capital Chef’s Association
  • Favorite Dish: Sushi

Chef Will Packwood

  • Education: Undergraduate Studies in Psychology, Tarleton State University; Associates in Occupational Studies, The Culinary Institute of America
  • Professional Background: Executive Chef, Emilia’s Restaurant – Austin, TX; Executive Chef, Gambrinus – San Polo di Piave, Italy; Executive Chef, Steinbeck – Alto Adige, Italy; Executive Chef Vallentino’s – Portogruaro, Veneto; Owner, 7 – Austin, TX; Owner, CIBO – Austin, TX; Owner, La Tavola – Austin, TX
  • Certifications and Memberships: Slow Food
  • Awards: Best New Chef 2001, Food and Wine Magazine; 5 star ratings from Dale Rice and Austin American Statesman; 7 won Best Wine List, Food and Wine Magazine; 7 was listed as one of the 2005 Top Ten Restaurants in Texas, Texas Monthly; Recognized for excellence by Wine Spectator, Southern Living, Texas Monthly, D Magazine, Austin Chronicle, and Austin Monthly
  • Favorite Dish: Sarde in Saor

Chef Jackie Parchman

  • Over 18 years in the culinary industry
  • Assistant Pastry Chef, Shoreline Grill, Austin, TX; Assistant Pastry Chef, Lakeway Inn Resort & Conference Center, Austin, TX; Pastry & Baking Instructor, Le Cordon Bleu College of Culinary Arts, Austin, TX
  • Silver Medal, ACF Salon June 2009 & September 2010; Bronze Medal, ACF Salon October 2007, numerous gingerbread house competition awards
  • Member of American Culinary Federation
  • AAS Food & Beverage Management, Le Chef College
  • Favorite dish is Crawfish Étoufée

phamChef Uyen Pham

  • Executive Chef/Owner, Dumpling Dojo, Seattle, WA; Culinary Instructor, Cook’s World, Seattle, WA; Chef Instructor, Farestart, Seattle, WA; Personal & Private Chef, New York, NY and Seattle, WA; Baker, Fay Da Bakery, New York, NY; Pastry Chef, Viet Café, New York, NY; Line Cook, The Flying Fish, Seattle, WA; Stage, Café Gray, New York, NY; Stage & Bartender, Gotham Bar & Grill, New York, NY; Stage & Bartender, Union Sqaure Café, New York, NY; Bartender, Avoce, New York, NY; Line Cook, Viajo’s, Huntington, NY
  • Culinary Achievement Award, Culinary Institute of America; Academic Achievement Award, Culinary Institute of America
  • Featured and published in The Daily Candy, The Capitol Hill Blog, The Seattle Met, The Seattle Times, Seattle Weekly Voracious, and The New York Press
  • AOS & Valedictorian, Culinary Institute of America, Hyde Park, NY; BS & Summa Cum Laude, University of Houston, Houston, TX; M.ED & Summa Cum laude, University of Houston, Houston, TX
  • Favorite dish is mom’s eggrolls and pho or dad’s roasted chicken

Chef Stephen J. Rafferty

  • Over 39 years in the culinary industry
  • AOS in Culinary Arts, The Culinary Institute of America, Hyde Park, NY
  • Owner/Catering Chef, Yellow Submarine Foods, Austin, TX; Executive Chef, The Oasis Restaurant, Austin, TX; Chef, The Beverly Pavilion Hotel, Beverly Hills, CA; R&D Chef, Sun Mountain Foods, Manor, TX; Chef Consultant, Canyon of the Eagles Resort, Burnet, TX; Chef Instructor, Student Services Culinary Academy of Austin, Austin, TX
  • Certified Executive Chef, American Culinary Federation; Level I Sommelier, International Wine Guild
  • Member of American Culinary Federation and Slow Food
  • Favorite dish is Crawfish Etouffée and Dirty Rice

Chef Gregory Riter

  • CAA Instructor Since 2016
  • Education: AOS Culinary Arts, California Culinary Academy; BA English Literature, UT Austin; MBA Sustainable Business, Colorado Technical University
  • Professional Background: Chef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TX; Line Cook, Sienna Restaurant – Austin, TX; Kitchen Manager, Hayes St Grille – San Francisco, CA; Chef de Tournant, Postrio – San Francisco, CA; Savory and Pastry Chef, Now We’re Cooking Catering – San Francisco, CA; Various other positions; Over 20 years in the industry
  • Member: American Culinary Federation; Sustainable Food Center Board of Directors
  • Favorite Dish: Roasted Chicken

Testimonial:Monica Paredes

"My excellent baking education at the school and the empowering and supportive Chef Educators in my Pastry Arts program are ultimately what has given me the confidence to reach for the next level."

"My Chef Educators encouraged me to create the opportunities I could not otherwise find. I am excited about my new career after I graduate. Some fellow alumni and I are working in partnership to build a much-needed establishment in Austin, TX. I am so grateful for my education at Auguste Escoffier School of Culinary Arts and all the doors it has opened for this next chapter of my life."

— Monica Paredes, Pastry Arts Graduate, Executive Chef, Authentic Tuscany
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Monica Paredes

“My excellent baking education at the school and the empowering and supportive Chef Educators in my Pastry Arts program are ultimately what has given me the confidence to reach for the next level. My Chef Educators encouraged me to create the opportunities I could not otherwise find. I am excited about my new career after I graduate. Some fellow alumni and I are working in partnership to build a much-needed establishment in Austin, TX. I am so grateful for my education at Auguste Escoffier School of Culinary Arts and all the doors it has opened for this next chapter of my life."

— Monica Paredes, Pastry Arts Graduate, Executive Chef, Authentic Tuscany