Instructors at Culinary School of the Rockies

CSR Faculty

Michael Scott, Chef Instructor
Culinary School of the Rockies

Chef Michael Scott received his formal culinary training from the Culinary Institute of America in Hyde Park, NY, where he graduated in the top ten percent of his class. Chef Michael began his career in Florida where he worked for several upscale and four-star restaurants and hotels including Café Max, The Grand Bay Hotel, and the exclusive Cheecha Lodge Resort.

Moving to Denver, he was pastry chef for Wolfgang Puck's Grand Café and provided consulting for Hapa Sushi in Boulder.

Most recently, Chef Michael held the position of Chef de Cuisine at Denver's Opus Restaurant, known as one of Colorado's top dining destinations. Experience, organization, high standards of quality and creative passion for food are all part of Chef Michael's culinary repertoire.

• Opus Restaurant, Denver, Colorado
• Wolfgang Puck's Grand Café, Denver, Colorado
• Omni Interlocken Hotel, Broomfield, Colorado
• Cheecha Lodge Resort, Islamorada, Florida
• Fishbone Grill, Miami, Florida
• The Grand Bay Hotel, Miami, Florida
• Café Max, Pompano, Florida

Adam Dulye, Chef Instructor
Culinary School of the Rockies

Chef Adam Dulye received his culinary education from the Culinary Institute of American in Hyde Park, New York. Adam spent time top kitchens including the Caribou Club in Aspen, Colorado, Wildwood in Portland, Oregon, and the American in Kansas City, Missouri.

Adam's first Executive Chef post was in Winter Park, Colorado, at a 5000-acre cross country ski resort. From there, Adam went to Taos, New Mexico, to open a new venture named Vida. It was at Vida that AAA recognized not only the design of the restaurant but the chef's menu with the prestigious four diamond award.

Adam moved back to the Denver area and jumped into opening a new restaurant chain, Ted's Montana Grill, for media mogul Ted Turner. Adam then moved to Vail, Colorado, to take a position as Executive Chef of Manor Vail Resort. In Vail, he was able to bring in local farmers, create a dry aging cooler for meat and charcuterie, and feature local wineries and breweries through the restaurant and at special events.

• Manor Vail Resort, Vail, Colorado
• Ted's Montana Grill, Denver, Colorado
• Tasteez Market and Bakery, Denver, Colorado
• Momentitos de la Vida, Taos, New Mexico
• Devil's Thumb Resort, Winter Park, Colorado
• Wildwood Restaurant and Bar, Portland, Oregon
• Caribou Club, Aspen, Colorado
• American Restaurant, Kansas City, Missouri

Marilyn Kakudo, Chef Instructor
Culinary School of the Rockies

Chef Marilyn Kakudo left a career in high tech 15 years ago to pursue her culinary passion. She received her Food & Wine Certificate from Cook Street School of Fine Cooking in Denver and went on to teach the school's professional pastry and bread curriculum for several years.

She has been a long-time chef/instructor for Home Cook Classes at Culinary School of the Rockies.

In Colorado, she was a manager at Breadworks in Boulder, overseeing the bakery's bread and pastry production, developing recipes and creating the farmers' market program. She held the Executive Chef position at Grand River Ranch in Kremmling, and was Pastry Chef at Magnolia Restaurant, Lafayette, Colorado. Marilyn recently earned a Certified Executive Chef of Wine Arts Diploma from the International Wine Guild.

• Magnolia Restaurant, Lafayette, Colorado
• Lakeshore Athletic Club, Broomfield, Colorado
• Grand River Ranch/Lazy Y-O Inc., Kremmling, Colorado
• Cook Street School of Fine Cooking, Denver, Colorado
• Breadworks Bakery, Boulder, Colorado

Amy DeWitt, Chef Instructor
Culinary School of the Rockies

Chef Amy DeWitt received her education from Johnson and Wales University in Florida where she graduated at the top of her class with a degree in Baking and Pastry Arts. After graduation Amy moved to Boulder and opened the Cream Puffery Pastry Shop and Cake Boutique, focusing on specialty cakes and classical Cuban pastries.

The shop won numerous awards from best desserts in Boulder to best cakes in Denver and was runner up for Best Bakery in the Annual Best of Denver. Amy was soon offered the position of opening Pasty Chef for the prestigious St. Julien Hotel and Spa in Boulder. At this time Amy also taught the professional Pastry Arts Program at the Culinary School of the Rockies.

Amy then decided to move to Vail, Colorado, and became the Executive Pastry Chef at the four-diamond Sonnenalp Resort. While in Vail Amy made guest chef appearances on Vail TV8, WB2 Denver and was a guest chef at the prestigious James Beard House.

• Turnberry Isle Resort and Club, Aventura, Florida
• The Cream Puffery Pastry Shop & Cake Boutique, Boulder, Colorado
• St. Julien Hotel & Spa, Boulder, Colorado
• Culinary School of the Rockies, Boulder Colorado
• Sonnenalp Resorts of Vail, Vail, Colorado

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William Snowden, National Distributing Company, Colorado
William Snowden is one of the top salesmen in Colorado for National Distributing Company, the largest distributor of fine wines and spirits in the state of Colorado. He has years of restaurant experience in wine service and many years working for National Distributing Company. He is well versed in the wines of France and has taught many Culinary Arts classes that focus on French Regional Wines and on wine and food pairing.
www.ndcweb.com

Barb Wedig, Winebow, Colorado
Barb Wedig is the southwestern district manager for Winebow, a distribution company that has a very exclusive Italian Wine portfolio. She lectures and provides tasting for many of our Italian regional wine classes. She also participates in many of our wine and food pairing classes. She is a fabulous instructor and very passionate about great wines, and wine and food pairing.

Phil Laramore, Baroness Wines, Colorado
Phil Laramore is a district manager for Baroness Wines and has been teaching wine and classes to our Culinary Arts students for many years. He is very knowledgeable about the world of wine and is well on his way to reaching his Master Sommelier Certification.
www.baronesswines.com

Chef Troy Guard, 975 Restaurant, Denver, Colorado
Chef Troy Guard focuses on world cuisines, and is a favorite guest instructor for Culinary Arts students. He has mentored several of our alumni, and likes having alumni in his restaurant kitchens. Chef Guard was mentored by Roy Yamaguchi in Hawaii and went on to open several of his restaurants in Southeast Asia, including restaurants in Hong Kong and Japan. His career includes working at a top hotel in Singapore, with several top New York City restaurants, and with Chef Richard Sandavol, owner of Modern Mexican restaurant group. Since 2005, Chef Guard has been the chef and co-owner of 975 Restaurant, which features Asian, Latin and American comfort food. 975 is under the umbrella of the Sullivan Restaurant group which includes Mao and Emogene, all in Denver, Colorado.
www.nine75-restaurant.com

Chef Lee Alan Dung, Hapa Sushi, Boulder, Colorado
Chef Dung is the corporate sushi chef and head sushi chef trainer for Hapa Sushi, in Boulder, Colorado. He teaches Culinary Arts students the ancient art of sushi making.
www.hapasushi.com

Chef Lachlan McKinnon-Patterson, Frasca Food and Wine, Boulder, Colorado
Chef McKinnon-Patterson worked in France in Michelin-starred restaurants for two years before cooking with Chef Thomas Keller at The French Laundry in Yountville, California. In 2005, Chef McKinnon-Patterson was named one of Food and Wine Magazine's Ten Best New Chefs in America. He applies his culinary talents at Frasca to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy.
www.frascafoodandwine.com

Chef John Platt, Q's Restaurant, Boulder, Colorado
A CIA graduate, Chef Platt and staff serve delicious, contemporary American cuisine prepared with the season's finest offerings of seafood, meat, game, and local produce. Q's Restaurant is located in the historic Hotel Boulderado.
www.qsboulder.com

Executive Chef Jim Oetting, California Café, Denver, Colorado
A Scottsdale Culinary Institute graduate, Chef Oetting also has an M.B.A. degree. He was featured at the James Beard House in New York as part of the "Rising Young Chef" series. After six years at Yia Yia's, he joined the California Café team as Executive Chef in May 2005.
www.californiacafe.com

Chef Hosea Rosenberg, Jax Restaurant, Boulder, Colorado
Originally from Taos, New Mexico, Chef Rosenberg was studying Engineering Physics at the University of Colorado when he fell into the culinary arts. Passionate about working with fresh fish, he is committed to changing the menu at Jax every two months to keep up with seasonal changes in produce and seafood.
www.jaxfishhouseboulder.com

Executive Chef Tyler Wiard, Elway's, Denver, Colorado
Chef Wiard began a love affair with food when he was in his teens. He always loved to cook and upon leaving school went straight into the restaurant business. In 2005, he was named "Top Denver Chef" by Denver's 5280 Magazine. At Elway's, Chef Wiard prepares delicious seasonal fare with grace and aplomb.
www.elways.com

Chef William Poole, Wen Chocolates, Wheat Ridge, Colorado
Chef Poole is the founder of Wen Chocolates, specializing in the manufacture of specialty confections for retail and wholesale markets. Chef Poole has taught in Slovenia, and was Pastry Chef aboard the American Orient Express, a luxury private train.
www.wenchocolates.com

Chef Carrie Balkcom, American Grassfed Association, Kiowa, Colorado
Chef Balkcom is a Certified Executive Chef. She is Executive Director of The American Grassfed Association, which is organized to protect and promote true grassfed producers and grassfed products throughout the United States.
www.americangrassfed.org

Chef DJ Nagle, Hobnobber Tavern & Harvest Modern Country Kitchen, Greeley, Colorado
Chef DJ Nagle's menus emphasize ingredient-driven dishes with clear flavors. Featuring traditional and contemporary pub fare, the Hobnobber offers self serve microbrew root beer station, which is unique in all of Colorado.
www.hobnobbertavern.com

Chef Rebecca Weitzman, Café Star, Denver, Colorado
Chef Weitzman is the star at this casual, upscale-retro eatery. The menu features small and large plates of updated classics such as lobster potpie, pork "three ways" and stuffed acorn squash. Chef Weitzman believes as much attention should be paid to things like salads and pizzettas as to the main dishes.
www.cafestardenver.com

Chris Pierce, Magnolia, Lafayette, Colorado
Magnolia's seasonal menu includes New York strip served with mushroom tortellini, grilled asparagus and green-peppercorn brie, and fresh fish dishes. Innovative salads, pasta dishes and an old-fashioned burger satisfy the restaurant's trendy yet family-friendly crowd.
www.magnolia-restaurant.com

Chef Bryan Mussler, Sushi Mara, Lafayette, Colorado
Chef Mussler, a sushi chef par excellence, has worked his knife magic at Hapa and Hanabi before slicing and dicing at the intimate Sushi Mara. His passion about sushi is evident in the high quality of ingredients he brings in and the beautiful presentation of his dishes. Most of the fish used at Sushi Mara is bought directly from Hawaii to ensure that only the freshest sushi is served.
www.sushimara.com

Chef Jamie Fader, Lola, Denver, Colorado
Chef/Owner of Lola, Jamey Fader studied journalism before embarking on his successful career as a chef. In 2002 he partnered with Dave Query to create Lola, winner of numerous accolades - named one of 5280 Magazine's best new restaurants, Food And Wine Magazine's top five tequila bars in the country, best ceviche, best margarita and best guacamole.
www.loladenver.com

Chef Rick Yale, Spice Of Life Catering, Boulder, Colorado
Executive Chef Rick Yale is a third generation classically trained chef who brings over 30 years of experience to Spice of Life. He hand-selects only the finest quality ingredients and presents them with creative ideas and a unique flair for events from 8 to 800.
www.aspiceoflife.com

Chef Sean Keefer, Bistro Zinc, Las Vegas, Nevada
Chef Keefer is a graduate of Culinary School of the Rockies' Chef Track April 2002 Program. He now lives in Las Vegas working for a renowned restaurateur Chef Joseph Keller. Bistro Zinc is a dining experience in sight, sounds and flavors.
www.bistrozinclv.com

Chef Mary Copeland, Pastry Consultant, Boulder, Colorado
Chef Copeland is a graduate of Le Cordon Bleu in London and holds a Grand Diplôme in Culinary Arts. She has studied pastry internationally for many years and has an extensive background of formal pastry training. Chef Copeland perfected her skills in chocolate work, sugar work, pastry construction, and bread baking under the guidance of industry-leading companies and individuals including Cocoa Barry, Joel Belouet, Patis France, Daniel Forrestier, and Nicholas Malgieri.

Chef Kim Troy, Owner, Bliss Ice Cream, Boulder, Colorado
One of the founders of Breadworks in Boulder, Chef Troy is a successful entrepreneur. Bliss features organic ice creams with unusual flavor combinations.
www.blissorganic.com

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