Michael Alexander, C.H.E., Instructor - Culinary Arts
Certified Hospitality Educator – Educational Institute of American Hotel & Motel Association
Bridget Charters, C.C.C., Instructor - Culinary Arts
B.A., Gonzaga University, History
A.O.S., California Culinary Academy
Anthony C. D'Onofrio, C.E.C., Instructor - Culinary Arts
B.S., New York Institute of Technology, Business Administration
A.O.S., Culinary Institute of America
Ian Mackay, C.E.C., C.C.E., Director - Baking & Pastry, Culinary Arts, The Art of Cooking
M.B.A., Business Administration, Argosy University
B.S. and Dietetic Internship – Food Science & Nutrition, Central Washington University
A.A.A., The Art Institute of Seattle, Culinary Arts
Paul Redman, Instructor - Culinary
M.A., San Francisco State University, English
B.A., University of California-Berkeley, English
A.O.S., The Culinary Institute of America, Culinary Arts
Mary Melissa Robinson, O.T./L, C.C., Instructor - Culinary Arts
B.S., Colorado State University
A.A.A, The Art Institute of Seattle
Antoine Rondenet, C.P.C., Instructor - Culinary Arts
M.B.A., Chambéry, France
B.A., St. Nazaire, France, Hotel and Restaurant Management
Robert Scribner, Instructor - Culinary Arts
B.A., University of Washington
A.A.A., The Art Institute of Seattle
Amy Underwood, Instructor - Culinary Arts
B.A., Syracuse University, Broadcast Journalism/Spanish
A.A.A., The Art Institute of Seattle, Culinary Arts
Richard Wittmann, C.E.P.C., A.A.C., C.H.E., Instructor - Culinary Arts
Pastry Trade School - Vienna, Austria, Certificate
Executive Pastry Chef - American Academy for Chefs
Richard Worthen, C.E.C., F.M.P., Instructor - Culinary Arts
Graduate, Culinary Institute of America
David Wynne, C.C.C., Instructor - Culinary Arts
M. Ed., Argosy University
A.O.S., Culinary Institute of America
ServSafe certification
Nutrition and Food Service Management certification
Management Supervision certification
Cost Control certification