Antonette Woodward
Antonette was looking for a career that would allow her to own her own business. She combined her love of cooking with her career goals and become a personal chef. She came to The Art Institute of Houston to learn all about the different aspects in the culinary world.

Antonette is a member of numerous professional organizations, and has received referrals from members of these organizations who are now a part of her regular clientele. Antonette is proud of starting her own business.

Antonette Woodward is the Chef/Owner of No Fuss Gourmet
Houston, Texas
Spring 2002 Graduate

Carl Baker
Becoming an Executive Chef is one of Carl’s goals. Attending The Art Institute of Houston’s Culinary Arts program brought him one step closer to that goal.

College enabled Carl to set his sights on a goal and to accomplish it through hard work and determination. Carl would like to become a certifi ed Sous Chef and then hopes to become an Executive Chef.

Carl is proud to say he graduated from The Art Institute of Houston, and says that he would not be where he is today without his education.

Carl Baker is a Line Cook at Vail Cascade Resort & Spa
Vail, Colorado
Fall 2002 Graduate

David Highlander
The culinary industry has always held an interest for David, becoming a chef was a natural step for him. Attending The Art Institute of Houston prepared him for the industry because he learned the importance of cost control, the most important aspect of management.

Weekly he prepares the menu, manages inventory, writes and costs recipes, manages employees and oversees customer relations. Interaction with the customers is the best part of his job. Direct feedback on his food, is instant gratification for him. He is most proud of the relationships he has formed with his customers.

David Highlander is the Chef Manager of Bon Appetit
The Woodlands, Texas
Fall 2003 Graduate

Durand Frierson
Durand decided that he needed to change careers and do something that he really loved. He enrolled in the Culinary Arts program at The Art Institute of Houston because cooking was the one thing he loved that did not feel like work.

Durand’s duties as a manager include taking care of his front of the house staff, marketing and inventory. The customers are the best part of his job. He enjoys being able to deliver the meal that they want.

Durand Frierson is the Manager of Rockfish Seafood Grill
Houston, Texas
Fall 2001 Graduate

E.J. Pierre
EJ always wanted to be a chef, his mother worked in restaurants while he was growing up, and he decided that he wanted the title of “Chef." His mother influenced him to attend a traditional four year college where he earned a bachelors degree and teaching credentials. His dream of becoming a chef stayed with him, and as a result he enrolled at The Art Institute of Houston while continuing to teach. While working and attending school full time, he started his own catering company.

Education and practical experience, prepared E.J. to take the position of Personal Chef with SFX Basketball Operations. The interaction he has with his clients and family is the best part of the job. The cuisine he prepares for them is perfectly seasoned and he gets to see the enjoyment on their faces!

E.J. Pierre is a Personal Chef for SFX Basketball Operations
Houston, Texas
Summer 2003 Graduate

Harold Goode
Harold is the chef at a private boating club in Port Mansfield, on the Texas coast 90 miles north of South Padre Island. Harold’s family background includes culinary as his father is a culinary school graduate, and a retired military chef. Also, eight of his aunts were in the catering business. With a strong family background and the attention to detail learned at The Art Institute of Houston, Harold knows what it takes to be a great chef. His advice to future graduates is, “If you are serious about your profession, you need to put your heart, mind, body, and soul into it.

Harold Goode is a Chef at the Mansfield Club
Port Mansfield, Texas
Spring 2001 Graduate

Jack Bunditwong
A love of food and cooking brought Jack to The Art Institute of Houston. He chose this path because it was a career he could see himself in for the next ten years of his life.

While in school Jack had his Internship with California Pizza Kitchen. He decided to stay there after graduation. He is now a manager for the company, and hopes to be a General Manager within the next five years.

Jack was a member of the opening team at the new Memorial City Mall location, he was responsible for staffing. He is most proud of his ability to handle stress well, and actually smile about it. Jack says the best part of his job is being able to take care of his employees.

Jack Bunditwong is the Manager of California Pizza Kitchen
Houston, Texas
Summer 2002 Graduate

Jesus L. Lugo
Owning and operating a restaurant is hard work, but work that Jesus thrives on. He believes that the quality of his education and the opportunities available to him while at The Art Institute of Houston played a major role in the success he enjoys today. He feels he wouldn’t be on the path that he is now, had it not been for The Art Institute of Houston.

Jesus knows the importance of being a part of the community in which he lives. He is a member of the American Culinary Federation, Hispanic Chamber of Commerce and the El Paso Restaurant Association. He is up for a review by Texas Monthly, and is currently in negotiation on a new restaurant concept. He makes the most of every opportunity that comes his way, and contributes 100% to the task at hand, he feels this attributes to his success.

Jesus L. Lugo is the Chef/Owner of La Cuesta Restaurant & Cantina
El Paso, Texas
Summer 2003 Graduate

Joe McGrath
Joe has been in the restaurant industry since 17 years of age, and somehow he always found himself in the kitchen. He credits Emeril Lagassé for his interest in becoming a chef. He admires Emeril’s professionalism while still having fun.

Although Emeril is the reason Joe became interested in culinary school, Chef Michael Nenes is the reason Joe stayed. They talked about what it takes to be an exceptional student, and he appreciated Chef ’s advice that presentation is important, and that one should take pride in their work. Going to school does not make someone a chef. Joe believes people must have a passion for what they do, and for him, his passion is cooking.

Joe McGrath is a Cook at Kellogg Brown & Root
Bagram, Afghanistan
Fall 2000 Graduate

Joshua Siergey
Joshua was hooked on the food industry after several years in the pizza delivery business. He attempted to part with pizza pies on a few occasions in favor of office jobs, but the office atmosphere did not agree with him. His passion for pizza provided him with a solid foundation and created an internal spark that still burns today.

Currently Joshua is on the cutting edge of the culinary world, and says that his instructors at The Art Institute of Houston really opened his eyes to contemporary cuisine.

His duties as a Sous Chef include supervising cooks and quality assurance. He also expedites and creates specials which allow him to impart his own influences and ideas on food and, for Joshua, that is very fulfilling.

Joshua Siergey is a Sous Chef at the MGM/Mirage
Las Vegas, NV
Fall 2001 Graduate

Kyle Woods
Kyle now appreciates having had a mandatory Internship. He learned responsibility, organizational skills and people skills during the experience. Those skills, combined with the basic culinary skills he learned made him successful.

P.F. Chang’s hired Kyle after graduation. He loves his job and says that the best part is helping his employees. He loves sharing his knowledge and hopes that along with the learning experiences he gives them, they are also having fun.

Kyle Woods is a Chef at P.F. Changs
Houston, Texas
Summer 2003 Graduate

Mark Morgan
Mark considered several careers after retiring from the military, but he kept coming back to cooking. He started cooking when he was six, and today the kitchen is still where he is happiest. Naturally he decided to attend The Art Institute of Houston.

Cooking on the ranch Mark uses all of the aspects of cooking that he learned. Homemade breads have become his signature trademark. He says that life doesn’t get any better than when he receives comments on how delicious they are.

Mark Morgan is a Ranch Cook for Tongue River Ranch
Dumont, Texas
Spring 2003 Graduate

Ojan Bagher
Ojan began as a Chemical Engineering major. When he realized that engineering was not for him, he decided to pursue his real passion, cooking. While in class, Chris Shepherd of Brennan’s, visited The Art Institute of Houston to recruit cooks. Ojan started working at Brennan’s one month later. After graduation he is still there.

As a Sous Chef, Ojan oversees all aspects of managing the kitchen. This entails training the cooks. The more they learn, the better able they are to handle different situations as they arise. Ojan sees himself as a supervisor and educator.

Ojan Bagher is the Sous Chef at Brennan’s of Houston
Houston, Texas
Summer 2000 Graduate

Sarah Grueneberg
Sarah always enjoyed cooking and during high school she developed a passion for it. She read all the information on food and cultures that she could find. Attending The Art Institute of Houston was a natural step in her progression.

Sarah Interned at Brennan’s in salads and eventually moved to different stations. She enjoyed working as a Line Cook due to the adrenaline, and stress that makes or breaks a person. As a Sous Chef, she creates new menu items and finds ways to use new ingredients. She enjoys teaching the cooks about new ingredients and techniques and is most proud of the food they create.

Sarah Grueneberg is a Sous Chef at Brennan’s of Houston
Houston, Texas
Fall 2001 Graduate

Stephanie King
Stephanie was introduced to the culinary industry at a young age, and it quickly became her passion. She gained more experience and knowledge while working her way through different jobs. She decided to go to school to learn the science of food, meet some great chefs and gain more hands-on experience.

According to Stephanie, there is a direct link to being an Art Institute of Houston graduate and the success she now enjoys. She says that the school taught not only Culinary Arts, but integrity as well. Stephanie feels that “Chef ” is not a name that comes with your degree, but rather something you earn.

Stephanie King is a Chef Instructor/Director of Continuing Education & Consumer Affairs at Western Culinary Institute, Le Cordon Bleu
Portland, OR
Fall 2001 Graduate

Tasha Crow
Tasha has always enjoyed cooking, and decided to make a career out of cooking for others. Her inventiveness and talent are constantly tested as a Personal Chef because she creates new meals and ideas everyday.

Tasha prepares home cooked dinners for families six nights a week, and enjoys bringing families back together. The best part of her job is when she can convince a four year-old to try a vegetable and enjoy it! Tasha’s job allows her to introduce new cuisines and flavors to people, which allows them to taste beyond their palates and experience new things.

Tasha Crow is the Chef/Owner of Kitchen Creations
Houston, Texas
Spring 2003 Graduate

Veronica Ortiz
As a little girl Veronica began helping her mother prepare meals and her love of food and passion for cooking began.

Veronica is now a Chef Instructor for HEB/Central Market. When guest chefs are in town she assures they have what they need. As an instructor, she researches recipes, foods and techniques that she is teaching. The variety of cuisines is the best part of her job, second only to the interaction with her students.

Veronica Ortiz is a Chef Instructor for HEB/Central Market
Houston, Texas
Winter 2002 Graduate