Baking and Pastry

Culinary Arts

Chef Educators

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 leading industry professionals to help you succeed

According to CulinaryOne.com, Escoffier scores in the top 10 of culinary school ratings, with our chef educators being a major factor in that ranking. To learn more about the chefs at the Auguste Escoffier School of Culinary Arts, just click on any of the names below to read about their career accomplishments.

Ashlea Tobeck
Executive Chef

Chef Michael Scott

Chef Jesper Jonsson

Chef John Percarpio

Chef Jonathan Knight

Chef Carlos Ruiz

Chef Bob Scherner

Chef Dan Widmann

Chef Rebecca Stein

Chef Michael Miller

Chef Steven Nalls

Chef Chris Scalia

Graham Mitchell CEC
Executive Chef

Chef Chanel Martinez

Chef Luke Shaffer

Chef Janet Rörschåch

Chef Tom Beckman

Chef Anne Lanute

Chef Tyson Holzheimer

Robyn McArthur
Executive Chef

Chef Gary Ackerman

Chef Tammie Barnhill

Chef Pavla Van Bibber

Chef Eric M. Black

Chef Clifton Dickerson

Chef Pablo Guerrero

Chef John Hummel

Chef Miguel Olmedo

Chef Will Packwood

Chef Jackie Parchman

Chef Uyen Pham

Chef Stephen J. Rafferty

Chef Gregory Riter

Boulder, Colorado Campus Chef Educators

Ashlea Tobeck

Executive Chef

Served 8 years in the U.S. Army doing Logistical Planning and running the Illinois National Guard Family Care Program

Ashlea Tobeck

  • 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

Pioneered the first Culinary Arts Farm to Table program in 2008 and was inducted into the prestigious Disciples of Escoffier in 2011

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

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

Chef Jesper Jonsson

  • 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

Cooked Julia Child’s 72nd birthday dinner

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

Chef Jonathan Knight

Started cooking at the age of 14 in Atlanta, GA

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

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

Nominated for James Beard Best Chef, Southwest, 1996 and 2002

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)

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

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

Earned a BBA in Restaurant Management from SUNY Delhi in 2007

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

Won an ACF-certified culinary competition for NACUFS Central Region and placed 2nd in the national competition

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

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 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

Austin, Texas Campus Chef Educators

Robyn McArthur

Executive Chef

Member of American Culinary Federation and Slow Food

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

Favorite Dish: Poulet Chasseur with Pappardelle

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
  • Awards: Student’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

Favorite dish is French Fries

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

Favorite dish is Poppy Seed Kolaches

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

Favorite dish is Mama Black’s Fried Chicken

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

Favorite Dish: A great quality steak

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

Favorite dish is everything with seafood!

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

Favorite dish is Italian sausage and onion wood-fired pizza with a cold IPA

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 Miguel Olmedo

Favorite Dish: Sushi

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

Favorite Dish: Sarde in Saor

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

Favorite dish is Crawfish Étoufée

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

Chef Uyen Pham

Favorite dish is mom’s eggrolls and pho or dad’s roasted chicken

Chef 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

Favorite dish is Crawfish Etouffée and Dirty Rice

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

Favorite Dish: Roasted Chicken

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

Online Chef Educators

Graham Mitchell CEC

Executive Chef

Raised in a small farm town in Mississippi by his grandparents who taught him how to love cooking at an early age.

Graham Mitchell CEC

  • Chef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents who taught him how to love cooking at an early age. After attending the University of Mississippi, Graham followed his heart to Johnson and Wales University in Charleston, SC, graduating with a degree in Culinary Arts/Summa Cum Laude in 1996. While in culinary school, Chef Graham worked in the test kitchen of Master Chef and James Beard Award Winner, Chef Louis Osteen, author of Louis’ Charleston Cuisine.
  • Moved to Scottsdale, Arizona, where he served as Chef de Partie at the Fairmont Scottsdale Princess. He spent time in both AAA 5 Diamond and Mobil 4 Star Marquesa featuring Catalan cuisine as well as AAA 4 Diamond and Mobil 4 Star La Hacienda featuring foods of Oaxaca. In 2000, Chef Graham ascended to the Sous Chef position at Medizona in Scottsdale, which was named one of the top 22 new restaurants in the country by John Mariani in Esquire magazine.
  • Worked for Food and Wine Top Chef James McDevitt at Restaurant Hapa, ultimately working his way up to Executive Chef. As Executive Chef, Chef Graham opened McDevitt’s venture, Soma, in Scottsdale and then accompanied McDevit to open Restaurant Budo in Napa, California, as Executive Sous Chef.
  • Began his career in education at The Texas Culinary Academy in 2005, where he taught culinary technique classes and managed the student-run capstone course Bleu River Grille and Ventana Restaurant. In 2011, Graham made the decision to return to his calling as a Chef at the Blue Star Cafeteria in Austin, TX. During his tenure there, he oversaw all operations of the restaurant; both front and back of the House.
  • Since 2012, Chef Graham has been an integral part of the operations of the Boulder Campus of Auguste Escoffier School of Culinary Arts as Executive Chef and Lead Academic Officer.

Chef Chanel Martinez

Grew up in a mixed Mexican-Romanian household and inhereted a love of cooking from her mother and grandmother, who made dinner from scratch every night.

Chef Chanel Martinez

  • Chef Chanel grew up in a mixed Mexican-Romanian household and inherited a love of cooking from her mother and grandmother, who made dinner from scratch every night. After graduating from high school, she was torn between becoming a teacher or entering the culinary world. She decided on culinary, and graduated from Le Cordon Bleu in 2004 with an Associate’s Degree in Occupational Studies. Working at various hotels and restaurants, she combined the training she had gained from her studies with the philosophy of home-style comfort food she had learned growing up. Her focus was in culinary, but her sweet tooth constantly pulled her towards baking, and she found ways to incorporate both into her work.
  • A year later, Chef Chanel started a catering company, White Apron Catering, where she worked closely with doctors to develop specialized menu options with patients who had compromised diets. Her passion for teaching never faded, however, and in 2006 she joined the staff of the Kitchen Academy in Hollywood as a Chef Instructor. From there, she continued teaching with Le Cordon Bleu, as Lead Chef Instructor of the Baking and Pastry program, for which she received the L’Esprit de Excellence Award in 2009 and Educator of the Year nominations in 2013 and 2014. She became a certified pastry chef (CWPC) through the American Culinary Federation in 2013. In 2016, she left her position at Le Cordon Bleu to get involved in online education, joining the staff of the Escoffier School of Culinary Arts.
  • Chef Chanel believes in fostering active discussion and participation among students. Each student has their own path through the culinary world, and the classroom is the crossroads where each path meets the others, making culinary school the ideal time for students to learn from each other’s experiences. Everyone has something to contribute.
  • Chef Chanel lives in Burbank, California, with her husband Jim and her son Fenway.

Chef Luke Shaffer

On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college.

Chef Luke Shaffer

  • Chef Luke Shaffer is proud to be joining Escoffier Online International Culinary Academy as a Chef Instructor. Born and raised in Texas, Chef Luke grew up learning southern-style cooking from his grandmother. On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college. From there, he decided to take his love of cooking and make it a career.
  • Chef Luke has worked at everything from cafes to high-end sushi restaurants, including renowned Austin sushi restaurant Uchi, as everything from a dishwasher to an executive chef. As a chef, he discovered his passion for teaching and inspiring others, which led him into the world of culinary education. Despite his far-flung culinary pursuits, his love for Southern home cooking remains as strong as ever, and he cooks out of his custom-made barbecue trailer whenever he goes tailgating.
  • As a Chef Instructor, Luke believes that education should be a journey of discovery for both teacher and student—a conversation between peers in which participants learn as much as they can from each other. He sees online culinary education as a way to bring together diverse learners from all across the globe, each bringing their own unique perspective to the table.

Chef Susie Wolak

Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef.

Chef Susie Wolak

Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef. Starting with Hilton Hotels then going to work for Clubs Corporation of America at their Flag Ship Property, The Metropolitan Club in Chicago and then going back to work for Chicago Hilton.

Chef Sofia Kosturakis Forde

Sofia Kosturakis Forde was born in El Paso, Texas, and lived in Chihuahua, Mexico.

Chef Sofia Kosturakis Forde

Sofia Kosturakis Forde was born in El Paso, Texas, and lived in Chihuahua, Mexico. Sharing quality family time over a delicious meal was a common occurrence in the Kosturakis home. The international cuisine they enjoyed was influenced by her Spanish mother and Greek/Mexican father.

Following her father’s footsteps, Chef Forde attended medical school at the University of Texas at El Paso where she soon realized cooking made her truly happy. Motivated to pursue her passion, she moved to Austin, Texas, to attend Le Cordon Bleu where she met her husband, also a passionate culinary arts student. Completing an externship with a James Beard Award winner and celebrity chef John Besh at Luke in New Orleans, Louisiana, provided valuable experience working in a fast-paced, first-rate culinary environment under the supervisor of an award winning chef.

After a successful externship in New Orleans, Chef Forde graduated from Le Cordon Blue with honors and relocated to San Antonio, Texas, where she was privileged to work for James Beard Award Nominee Chef Andrew Weisman and for Central Market by H.E.B. where she learned another side of the culinary industry: the mass production for a specialty grocery store.

A move to the Mississippi Gulf Coast brought Chef Forde and her husband closer to her husband’s family and to an area rich in culinary career opportunities. She first worked as an executive chef for a local restaurant where she oversaw all front-of-the-house and back-of-the-house restaurant operations.

For the past two years, she has been teaching International cuisine in the culinary program at the Mississippi Gulf Coast Community College. Coupled with her international heritage and travel throughout the world with her passion for culinary, she accepted this new assignment with the same energy she did her work as an executive chef. She has been teaching two years in the community college and is currently teaching at the Escoffier Online International Culinary Academy. Chef Forde is confident that teaching is a perfect fit for her and enjoys engaging students mastering the skills and knowledge needed to become chefs.

Chef Ryan Hodros

Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield.

Chef Ryan Hodros

Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. There, he learned a love of cooking from his mother on rainy Midwestern evenings and snowy winter holidays, spending many days learning family recipes and experimenting to create new ones.

After graduating from Baldwin-Wallace College with degrees in English and Religion and gaining four years of experience in publishing, Ryan joined the Navy as a Cryptologic Technician Interpretive. After gaining fluency in Mandarin Chinese at the Defense Language Institute in Monterey, California, Ryan spent four years working for the NSA and Department of Defense as a translator, editor, and quality assurance manager.

After separation, Ryan attended the Auguste Escoffier School of Culinary Arts in Boulder, graduating from both the culinary and baking programs. Since then, he’s worked as a food and beverage critic, publishing articles in a variety of online and print publications, including 5280 Magazine, 303 Magazine, and Food & Beverage Magazine. He’s also worked as a server, an instructor, and high school cooking demonstrator.

Chef Cesar Herrera

Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines.

Chef Cesar Herrera

Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. He was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School, he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years Herrera became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

Chef Janet Rörschåch

Studied theater at Mount Holyoke College, but decided after graduating to move to Europe and enter the restaurant industry.

Chef Janet Rörschåch

  • Since she was young, Chef Janet Rorschach wanted to travel the world and experience the cuisines of different cultures. She studied theater at Mount Holyoke College, but decided after graduating to move to Europe and enter the restaurant industry. She sees cooking as an art that anyone can appreciate, and that allows people from anywhere in the world to connect with each other.
  • From 1987 to 2006, Chef Janet worked at a variety of restaurants across the United States and Europe, most notably Clarke’s Restaurant in London, where she developed an appreciation for farm-to-table cooking. However, she wanted to give more back to the community than a restaurant chef can offer, so in 2006 she started teaching culinary classes.
  • Chef Janet believes that culinary education is about carrying on a legacy. The chef’s profession carries with it a tradition of innovation and creativity spanning hundreds of years, from François Pierre de la Varenne and Auguste Escoffier, to chefs like Eugénie Brazier and Edna Lewis, to today’s students, who will become the chefs of tomorrow.

Chef Tom Beckman

Specializes in doughs, especially laminated doughs, used to make things like croissants and Danishes.

Chef Tom Beckman

  • Chef Tom Beckman learned cooking from his mother, but got his degree in radio/TV communication and worked in the airline industry for 9 years before deciding to go to culinary school.
  • He attended the Cooking and Hospitality Institute of Chicago, which would later become Le Cordon Bleu College of Culinary Arts. It was there that he found his passion for baking. He specializes in doughs, especially laminated doughs, used to make things like croissants and Danishes.
  • After graduation, he worked at several hotels in Chicago, most notably the Ritz-Carlton and the Mayfair Regent. He was the executive pastry chef at Tra Via, an Italian restaurant, under David Wennerlyn, and worked as a private chef in the Lincoln Park neighborhood of Chicago.
  • Eventually, though, he discovered that teaching was his true calling. He returned to Le Cordon Bleu and taught baking and pastry there for 18 years, mentoring students of all backgrounds and levels of cooking knowledge, before joining the Escoffier Online staff as a pastry instructor.

Chef Anne Lanute

Earned her Master’s in Arts and Letters before enrolling in a Patisserie and Baking program.

Chef Anne Lanute

  • Chef Anne began working in the restaurant industry 20 years ago while finishing Bachelors of Arts degrees in Psychology and Writing. She went on to earn her Master’s in Arts and Letters before enrolling in a Patisserie and Baking program.
  • While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and volunteered at their restaurants. She learned from Chef Christian Balbierer at Chocolate Pink, Chef Jonathan Saint-Hilaire at Trois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe.
  • Her efforts caught the attention of Kevin Rathbun, who brought her aboard as part of Pastry Chef Kirk Park’s team. She designed breads and desserts for the highly-acclaimed Rathbun’s, Krog Bar, and Kevin Rathbun Steak. A few years later, she returned to Trois, this time as Pastry Sous Chef. She later moved to Virginia to take a position as Chocolatier, working alongside Tim Gearhart at Gearharts Fine Chocolates in Charlottesville.
  • Chef Anne eventually returned home to the Chicago area, where she worked as a Pastry Chef at Bistro One West and DeEtta’s Bakery, and as a Pastry Consultant. Today, she is the Pastry Arts Instructor at Escoffier Online International Culinary Academy, where she shares her knowledge and love of the craft with baking and pastry students.
  • 20 years’ experience
  • M.A. in Arts and Letters
  • Worked under Kevin Rathburn
  • Sous-Chef at Trois

Chef Tyson Holzheimer

A native of Montana, he developed an understanding and love of food while learning to hunt, fish, and cook with his family.

Chef Tyson Holzheimer

  • A native of Montana, he developed an understanding and love of food while learning to hunt, fish, and cook with his family.
  • He spent the first few years of college in Alaska, where he experienced working in professional kitchens and bakeries.
  • Continuing his culinary career in fine dining at a resort near Big Sky, he was soon offered his first head chef position at a Spanish-influenced restaurant in Bozeman.
  • Brought to Denver, CO, where he worked with a growing breakfast chain to open 8 restaurants, develop menus, standardize sanitation programs, and train kitchen employees.
  • Worked as a corporate chef; Partner in a small butcher shop and restaurant, working with local animals, making his own charcuterie and sausage, and training staff to manage all aspects of the restaurant.
  • His true calling was teaching aspiring chefs and managers about the restaurant industry, which led him to Escoffier as a Culinary Instructor.

Chefs


Chef Susie Wolak
Chef Sofia Kosturakis Forde
Chef Ryan Hodros
Chef Cesar Herrera

Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef. Starting with Hilton Hotels then going to work for Clubs Corporation of America at their Flag Ship Property, The Metropolitan Club in Chicago and then going back to work for Chicago Hilton.

Sofia Kosturakis Forde was born in El Paso, Texas, and lived in Chihuahua, Mexico. Sharing quality family time over a delicious meal was a common occurrence in the Kosturakis home. The international cuisine they enjoyed was influenced by her Spanish mother and Greek/Mexican father.

Following her father’s footsteps, Chef Forde attended medical school at the University of Texas at El Paso where she soon realized cooking made her truly happy. Motivated to pursue her passion, she moved to Austin, Texas, to attend Le Cordon Bleu where she met her husband, also a passionate culinary arts student. Completing an externship with a James Beard Award winner and celebrity chef John Besh at Luke in New Orleans, Louisiana, provided valuable experience working in a fast-paced, first-rate culinary environment under the supervisor of an award winning chef.

After a successful externship in New Orleans, Chef Forde graduated from Le Cordon Blue with honors and relocated to San Antonio, Texas, where she was privileged to work for James Beard Award Nominee Chef Andrew Weisman and for Central Market by H.E.B. where she learned another side of the culinary industry: the mass production for a specialty grocery store.

A move to the Mississippi Gulf Coast brought Chef Forde and her husband closer to her husband’s family and to an area rich in culinary career opportunities. She first worked as an executive chef for a local restaurant where she oversaw all front-of-the-house and back-of-the-house restaurant operations.

For the past two years, she has been teaching International cuisine in the culinary program at the Mississippi Gulf Coast Community College. Coupled with her international heritage and travel throughout the world with her passion for culinary, she accepted this new assignment with the same energy she did her work as an executive chef. She has been teaching two years in the community college and is currently teaching at the Escoffier Online International Culinary Academy. Chef Forde is confident that teaching is a perfect fit for her and enjoys engaging students mastering the skills and knowledge needed to become chefs.

Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. There, he learned a love of cooking from his mother on rainy Midwestern evenings and snowy winter holidays, spending many days learning family recipes and experimenting to create new ones.

After graduating from Baldwin-Wallace College with degrees in English and Religion and gaining four years of experience in publishing, Ryan joined the Navy as a Cryptologic Technician Interpretive. After gaining fluency in Mandarin Chinese at the Defense Language Institute in Monterey, California, Ryan spent four years working for the NSA and Department of Defense as a translator, editor, and quality assurance manager.

After separation, Ryan attended the Auguste Escoffier School of Culinary Arts in Boulder, graduating from both the culinary and baking programs. Since then, he’s worked as a food and beverage critic, publishing articles in a variety of online and print publications, including 5280 Magazine, 303 Magazine, and Food & Beverage Magazine. He’s also worked as a server, an instructor, and high school cooking demonstrator.

Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. He was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School, he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years Herrera became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

“My excellent backing 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