Ashley Chen, Instructor
A.S., The Culinary Institute of America; A.A.S., Pima Community College
Amy Drescher, Instructor
J. Todd Eanes , Instructor, Culinary Arts
Since graduating in 1997 from The Art Institute of Atlanta, Todd Eanes has worked as an executive chef in Atlanta, North Carolina, Virginia, Washington, D.C, Alaska, the U.S. Virgin Islands, Russia, and, most recently, Arizona.
Todd spent many years as Executive Chef in the Hilton Hotels organization, in addition to working as chef in an Alaskan hunting and fishing lodge. From 2002 to 2007 he worked as an Inspector/Monitor, Deputy Site Manager, and Logistics Manager for the Strategic Arms Reduction Treaty site in Votkinsk, Russia. Most recently, Todd was the executive chef at Raytheon Missile Systems, where he directed numerous dining rooms, cafes, and catering operations for Tucson’s largest private employer.
Todd holds a B.S. in Culinary Management from The Art Institute of Pittsburgh and an A.O.S. in Culinary Arts from The Art Institute of Atlanta.
Anna Mentzer, Instructor
B.A. Our Lady of the Lake University; A.O.S., Scottsdale Culinary Institute
Gregory Smith, Instructor
B.S., The University of Arizona
David Sullivan, Instructor, Culinary Arts
A native Tucsonan, Chef Sullivan apprenticed under Chef Jason Jonilonis at the Westward Look Resort for six years. He also worked in many other restaurants including Ceppinatti’s Italian Restaurant, Coffee Etc., Café Magritte, Nonie's Cajun Restaurant, McClintocks at Saguaro Ranch, and Central Bistro. David studied culinary management and culinary arts at Northern Arizona University and Pima Community College. For eight years, David taught Culinary Arts at Ironwood Ridge High school before joining The Art Institute of Tucson in 2009. In addition to culinary arts, David has been active in various theatre companies in Tucson, including being a founding member of the a.k.a theatre.
David earned a Master of Arts in Education from the University of Phoenix and a B.F.A. in Dramatic Production from the University of Arizona.
Wan-Chung (Bill) Sy, Academic Department Director, Culinary Arts and Baking & Pastry Arts
Master Chef Sy has built what can only be described as an epic career in education and the Culinary Arts. Since 1987, he has held the title of Certified Executive Chef with the American Culinary Federation. Some of the honors and awards that Professor Sy has received include “Chef of the Year” in Phoenix, Arizona in 1998, Educator of the Year, Professionalism Award of the Year, Culinarian of Year, Presidential Medallion and many others during the past ten years. He has published more than 45 articles and has appeared on television and other media in the U.S. and overseas. Professor Sy has judged more than a dozen culinary competitions, and has won at least as many. He has also lectured at numerous professional organizations, colleges and high schools, on more than 50 occasions.
Professor Sy served as the Academic Department Director of Culinary Arts at The Art Institute of Phoenix beginning in 1996. As the current Academic Director of Culinary Arts and Management, Professor Bill Sy has brought his breadth and depth of knowledge and experience to The Art Institutes for over the past 14 years.
Chef Sy is a Certified Master Chef (China), and earned an M.B.A. in Management and a B.A. in Business Administration from Golden Gate University. He also holds a B.Ed. in Adult Education and Journalism from National Taiwan Normal University.