College of Culinary Arts


  • Jorge de la Torre, MEd, dean of culinary education; AOS, California Culinary Academy; BBA, University of New Mexico; MEd, Colorado State University
  • Kevin Kester, BS, director of culinary operations; AAS, Colorado Northwestern Community College; BS, Oklahoma State University
  • Brian Lentowich, culinary purchaser
  • Scott Smith, CEC, CCE, PhD, professor; department chair; BS, Metropolitan State College of Denver; MBA, University of Colorado; PhD, Colorado State University
  • Christopher Heath Stone, MEd, associate professor, department chair; AS, BS, Johnson & Wales University; MEd, Colorado State University
  • Marleen Swanson, MS, RD, assistant professor; department chair; BS, MS, Colorado State University; MIM, Thunderbird; Grand Diploma, Le Cordon Bleu Paris


  • Michael Angelo, AS, instructor; AS, Johnson & Wales University
  • Max Ariza, senior instructor; Certified Sommelier, Institut Culinaire, Avignon, France
  • T. Stella Bernard, BS, CWP, level 1 instructor; AS, Milwaukee Area Technical College; BS, University of Wisconsin
  • Johannes Busch, MS, associate instructor; AS, San Juan Community College; MS, Bundesfachschule Wolfenbuettel Germany
  • Jerry Comar, CEPC, associate instructor
  • Mary Fabrikant, MBA, assistant professor; AS, Johnson & Wales University; BFA, Carnegie Mellon University; MBA, Pace University
  • Stacy Griest, MBA, instructor; BA, Metropolitan State College of Denver; MBA, Johnson & Wales University
  • Shellie Kark, BA, level 1 instructor; AOS, California Culinary Academy; BA, Simmons College
  • Marcia Kramer, MLS, associate professor; AAS, Johnson & Wales University; BA, Pennsylvania State University; MLS, Regis University
  • Ronald Lavallee, BS, CEPC, instructor; AOS, Culinary Institute of America; BS, Johnson & Wales University
  • Chenin Nickel, PhD, RD, assistant professor; BS, Murray State University; RD, Marywood University; MS, PhD, University of Nevada, Reno
  • Shelly Owens, MA, associate professor; BA, Towson University; MA College of Notre Dame of Maryland
  • Patricia Parkis, instructor; BS, AS, Johnson & Wales University
  • Adam M. Sacks, MA, RD, CCC, associate instructor; AS, Western Culinary Institute; BS, Humboldt State University; MA, Western Michigan University; MA, James Madison University
  • Bernhard Schrag, BA, associate instructor; Graduate Certificate, Postgraduate Diploma, University of Southern Queensland, Australia; Diploma in Computer Education, Waikato Institute of Technology, New Zealand; Diploma in Holistic Education, Creative Learning Company, Auckland; AS, Trade School Thun, Switzerland; BA, Griffith University, Australia
  • Carrie Stebbins, senior instructor; Certificate, Le Cordon Bleu London
  • John Woolley, MM, assistant professor; AS, Johnson & Wales University; BS, Juniata College; MM, University of Phoenix
  • Emmerich Zach, instructor; diploma, Real Gymnasium, Baden bei Wein, Austria