Meet the Chef’s Academy Instructors

World Class Experience in the Heart of Indianapolis

Think you're ready to join the Sous Chefs, Head Chefs, Pastry Chefs and food service managers of the world? We like to let them be the judge of that.

Our Chef Faculty has over 200 years of combined experience in the culinary industry. Together they offer a range of expertise including: executive chef, restaurant and bakery proprietorship, catering, food service operations, ice carving, vegetable and fruit sculptures, and whole-foods-based nutrition.

Ironically their experience reads more like a book on travelling the world than it does an aggregate of successful careers. They've worked in restaurants, country clubs, hotels, resorts and lodges that not only span across the country, but around the world through Australia, Austria, Canada, France, New Zealand, and Spain.

What's that, you ask? The showbiz side of the industry? Yes, our chefs have even fed the likes of Aerosmith, George Clooney, David Copperfield and a number of professional wrestlers.

They're not just instructors, they're an inspirational roadmap of the exciting places your career can take you.

The Chef's Academy Department Heads

Chef Tony Hanslits
National Dean
Full Bio

Chef Pierre Giacometti
Pastry Chef Instructor
Full Bio

Jokima Hiller
Hospitality & Restaurant Management Coordinator
Full Bio

The Chef's Academy Instructors

Chef Jeffery Bane, M.L.D., C.E.C., C.C.E., C.C.A.
M.L.D., Leadership Development
St. Mary's of the Woods

B.S., Food Service Management
Johnson & Wales University

A.A.S., Pastry Arts
The Chef's Academy

A.A.S., Culinary Arts
Johnson & Wales University

Instructor Elizabeth Blessing, M.S.N.
M.S.N., Nutrition
Bastyr University

B.A.S., Applied Health-Dietetics
Indiana University

Chef Scott Bright
A.O.S., Culinary Arts
The Culinary Institute of America

Chef Robert Frye
Certificate, Culinary Arts
Western Culinary Institute

Chef Brandon Hamilton
A.A.S., Culinary Arts
The Chef's Academy

Chef Robert Koeller
B.A., Psychology
Purdue University

Chef Matthew Mejia
A.A.S., Culinary Arts
Joliet Junior College

Level I Master Sommelier
Court of Master Sommeliers

Chef Michael Powell
A.O.S., Culinary Arts
The Culinary Institute of America

Instructor Dorenda Roberson, M.A.
M.A., Public Relations
Ball State University

B.S., Business Administration
Martin University

Chef Lucas Trinosky
A.A.S., Culinary Arts
Johnson & Wales University

Instructor Mark Tunnell, J.D., M.P.A.
J.D.
Indiana University

M.P.A.
Ball State University

B.S., History
Ball State University

A.A.S., Culinary Arts
The Chef's Academy

Instructor Don Wilson
B.S., A.A., General Business Administration
Ball State University