Chef Eugene Kwak
Chef Instructor, Culinary Arts
"I love observing the growth and development from the students."
About
Chef Eugene, an ACF Certified Culinarian, has served in roles from Line Cook to Chef De Partie to Sous Chef in such locations as Napa Valley and Aspen. He attended Rocky Mountain Chefs of Colorado, was a member of a task force in Napa Valley, and has traveled throughout Korea and Thailand.
As a Chef Instructor, he enjoys observing the growth and development of the students and working alongside Escoffier’s supportive faculty.
Professional EXPERIENCE
- Sous Chef - Hotel Jerome Aspen, CO
- Chef De Partie - Calistoga Ranch Napa Valley, CA
- Line Cook - Penrose Room at The Broadmoor Hotel, Colorado Springs, CO
Dish Examples
Vegetable Soondubu
Classic Korean Soup with soft tofu and korean chili flakes (gochugaru). Wonderful cold weather soup, hot/spicy, touch of kimchi - warms belly and the spirits. From childhood to adulthood, comfort beyond words.
Udon Japan
Classic Udon with Waygu Beef. When I was in Japan, I took a Udon class at a michelin udon restaurant. We created our own udon with the Chef and finished our dishes. The opportunity to travel to Japan and improve my culinary knowledge/skills while enjoying Japanese cuisine was unremarkable.
Education
- Bachelor of Science in Economics, University of Utah
- Certificate in Culinary Arts, Red Rock Community College
Special Interests
Skiing, hiking, longboarding, and canyoneering.
