Meet The Chef's Academy Instructors
World Class Experience in the Heart of Indiana and North Carolina
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
Executive Chef - Indianapolis Campus
Chef Jeffery Bane, M.L.D., C.E.C., C.C.E., C.C.A.
National Dean
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
The Chef's Academy Instructors
Chef Antonio Alano
B.A., Communications
California State University at Fullerton
A.O.S., Culinary Arts
Le Cordon Bleu
A.A., Journalism
Saddleback College
Culinary Certification
Le Cordon Bleu
Chef Glenn Brown, C.E.C., A.C.E., A.A.C.
B.A., General Studies
Indiana University Purdue University - Indianapolis
A.A.S., Food Production Management
Lake Michigan College
Instructor Marie Cloughesy
B.S., Mathematics
Fontbonne University
A.A.S., Culinary Arts
Colorado Institute of Arts
Chef David Cruso
B.S., Business Management
Skidmore College
A.A.S., Culinary Arts
Culinary Institute of America
Chef Eric Gephart
B.S., English Literature
University of North Carolina at Wilmington
A.A.S., Culinary Arts
Culinary Institute of America
Chef Pierre Giacometti
Pastry Chef Instructor
Chef Brandon Hamilton
A.A.S., Culinary Arts
The Chef's Academy
Chef Ben Hardy
A.A.S., Pastry Arts
Le Cordon Bleu
Chef Robert Koeller
B.A., Psychology
Purdue University
Instructor Mary Margaret McCamic, DWS
M.A., Teaching
University of North Carolina at Chapel Hill
B.A., English
University of North Carolina at Chapel Hill
Diploma of Wine & Spirits
Wine & Spirit Education Trust®
Chef Matthew Mejia
A.A.S., Culinary Arts
Joliet Junior College
Level I Master Sommelier
Court of Master Sommeliers
Chef Thomas "Rusty" Nicholas
B.S., Education
University of Missouri
A.S.B., Culinary Arts Management
Sullivan University
Instructor Dorenda Roberson, M.A.
M.A., Public Relations
Ball State University
B.S., Business Administration
Martin University
Chef Paul Sottile
M.S. Candidate, Organizational Leadership
Colorado State University
B.S. Food Service Management
Johnson & Wales University
A.A.S. Culinary Arts
Johnson & Wales University
Chef Nate Simpson
A.A.S. Baking & Pastry Arts
Sullivan University
Chef Sherry Stolfo
M.S., Organization & Management
Capella University
B.S., Food Service Management
Johnson & Wales University
A.A.S., Baking & Pastry
Johnson & Wales University
Chef Lucas Trinosky CHE
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
Chef Eddie Wilson
Executive Chef - North Carolina Campus
A.A.S., Culinary Arts
The Chef's Academy