Guest Instructors for Culinary Programs

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.

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.

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.

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.

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Chef Track Guest Instructors
(Past, Present and Future)

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.

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

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Pastry Arts Guest Instructors
(Past, Present and Future)

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.

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

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France Guest Instructors
(Past, Present and Future)

Michel Receveur
Chef Receveur is a Maître Cuisinier de France/Master Chef of France with over twenty years of teaching experience at the École Hotelière in Avignon.

Jean Pierre Martin
Former Executive Chef at Hotel Restaurant Le Floret in Gigondas, Chef Martin is both funny and jovial.

Robert Brunel
Chef Robert Brunel is the owner of two well-known restaurants in Avignon, Restaurant 75 and Restaurant Brunel. He has worked with Culinary School of the Rockies since 1996, and has graciously connected CSR with many local farmers, vintners, chefs and restaurant owners. He has been teaching for over 10 years, and conducts cooking classes throughout Provence.

John Chiri
An American from New Orleans, Chef Chiri has lived in France and cooked at La Mirande Restaurant in Avignon for five years. He runs the cooking school "Le Marmiton" at La Mirande, and is on a first name basis with all the top chefs in the region.

For information on the French Master Chefs' Association, please visit www.maitrescuisiniersdefrance.com.

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