Meet the Team
Students receive instruction from an extraordinary faculty characterized by intellectual curiosity and progressive approaches. Our Chef Instructors encourage a rigorous commitment to high quality education enhanced by creativity and a full understanding of the needs of the food industry. All learning is experiential, providing students with the “hands on” practice they need to compete and excel. All of our faculty and chef instructors are experts in their field, and have years of both industry and teaching experience. Our chef instructors have run restaurant, hotel and resort kitchens in the United States, Europe and Asia, and have owned their own restaurants. The diversity of our chef instructor’s experiences, give students access to a wealth information and viewpoints from all over the world.
A native of France, Pastry Chef Bernard’s career began at age 14 when he began a three-year apprenticeship in a well-known Parisian pastry shop. He earned his first diploma at age 17, then worked in Europe (Belgium and Switzerland) for 4 years. After returning to France, Regis earned his Pastry Master degree at age 22. In 1983, he came to the United States and began an eight year career for the Four Seasons Hotels. During these years, he was fortunate to work with some of our country’s best chefs, including Lee Bailey, Jacques Pepin and Burt Wolf.
Regis has won awards in culinary competitions around the country, including the Houston Culinary Show and the Escoffier award; his specialties are chocolate, showpieces and contemporary plated desserts. Chef Bernard teaches courses for the Specialty Desserts & Breads program.
Linda Pal Chauncey
Chauncey is Associate Dean of the Seattle Culinary Academy widely-recognized for its tradition of outstanding culinary arts education and accredited by the American Culinary Federation Educational Institute. Since its inception nearly 60 years ago, more than 5,000 students have received their culinary education at the academy.
A 20 year veteran of the wine industry, she served as Director of Wine Education for Ste. Michelle Wine Estates, the leading wine producer in Washington State with wineries in California, and joint venture partnerships with wineries in Italy and Germany.
She is a graduate from the University of Washington with a Masters in Public Administration and undergraduate degrees in Architecture and Building Construction. She serves on the Regional Food Policy Council, as a representative of the Puget Sound Natural Resource Alliance, on the Inspire Youth Project Advisory Council, as well as the University of Washington Evan’s School of Public Affairs Alumni Council, and is a member of Les Dames d’Escoffier.
Cindy is a graduate of SCA and is proud to be a member of the team. She has been instrumental in helping the program achieve it’s goals of becoming more sustainable by sourcing and connecting with local and organic vendors.. Cindy is responsible for ordering all food, supplies and equipment for SCA as well as coordinating facilities maintenance and being the general “go to person” for various questions and problems. She assists students working on their Chef of the Day projects with product questions and ordering and also manages culinary students on their 4th quarter purchasing rotations. Cindy also holds a B.A. in economics from the State University of New York at Purchase.
Mr. Dillard graduated from the Culinary Institute of America in 1984 and in 1986 from Florida International University with a Bachelor’s degree in Hotel/Restaurant Management.He has worked in the foodservice business for over 20 years not only in the kitchen, but in a management capacity as well. Since moving to Seattle in 1987, he has owned and operated four separate foodservice operations including the Rain City Grill, which received awards for food and service.
In 1997, he developed and implemented a curriculum for the Workfirst Culinary Arts Program, which has become a very successful re-training program. Most recently, aside form teaching dining room management, has been a consultant to the Spirit of Washington Dinner Train in the areas of menu development and kitchen design. Tom teaches the dining room and pastry case service classes, as well as food costing, purchasing & inventory, and computerized menu planning.
Juli is the program assistant for the Seattle Culinary Academy. She is one of the first points of contact for all new students. Juli helps to coordinate student enrollment and registration for both the Culinary Arts and SDB programs.
Joy began her career with Seattle Central Community College over 30 years ago, working in many departments including Special Programs, Public Information, Foundation Office and Vocational Education. As program manager for the Seattle Culinary Academy , Joy manages the office and oversees department operations. Her extensive knowledge of college procedures, excellent people skills and consistent attention to detail make her an invaluable asset to the program. This combined with her student-centered attitude ensures that students get the help they need to succeed.
Working with the faculty and Technical Advisory Committee, Joy helped organize, promote and staff a fund raising event, which has grown over the years into the annual “Harvest Dinner.” From its humble beginnings, the Harvest Dinner has grown into a much anticipated annual event for members of the community and contributes thousands of dollars to the college.
Joy is also a generous volunteer who donates countless hours to many charitable organizations. Joy has served as a board member for “Taste of the Nation/Share Our Strength” and is a past board member and past President of the Seattle Chapter of Les Dames d’Escoffier, a prestigious international organization of professional women in culinary related fields. She is also a member of CHRIE and the American Hotel & Lodging Educational Foundation.
Ms. Gulmon-Huri holds an AA degree from Seattle Central (math & science emphasis) and has continued her education with coursework in management and culinary arts.
Born in North Platte, Nebraska, Chef Michael Jordan often spent time as a child in the kitchen with his grandmothers. Chef Jordan was raised in Iowa where food, always cooked from “scratch” was an important part of any family gathering; large or small.
As a teen, Jordan entered the food–service industry when he took his first job as a fry cook at McDonalds where he cultivated an indispensable work ethic he still invokes today. After a brief stint at the University of Iowa his culinary career began in earnest when he enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY. Jordan graduated in 1989 and left school with his future wife and business partner, Wendy.
The Jordans left for a 3 month backpacking and eating trip through Europe before returning to America to begin their careers in earnest. A road trip through America ended with them arriving in New Orleans, LA. Chef Jordan took the first of many positions working for Chef Emeril Lagasse. He began as a line cook working his way through every single station in the kitchen. He was the sous chef for Lagasse’s second restaurant NOLA in the French Quarter. He returned to the original Emeril’s as sous chef and eventually, his tenure with Lagasse brought him to Las Vegas, NV as the Executive Chef of Emeril’s New Orleans Fish House in the MGM Grand.
In May 1999, after four years in Las Vegas, Chefs Michael and Wendy Jordan opened Rosemary’s Restaurant. Since its opening, Rosemary’s Restaurant was consistently voted “Best Gourmet Restaurant” in the Las Vegas Review Journal’s Annual Readers Poll, had been featured in Bon Appetit, FOOD & WINE, Santé, Gourmet, Conde Nast, LUXURY Las Vegas, The New York Times, and The Wall Street Journal.
Chefs Michael and Wendy Jordan have been featured on both regional and national television, including appearances on ABC, NBC, and The Discovery Channel’s “Great Chefs.” They were featured on Food TV Network’s “Lonesome Dove Trail Cowboy Cooking” with Chef Tim Love, and “Tasty Travels” with Rachel Ray.
In 2007, Chefs Michael & Wendy Jordan were voted “Restaurateurs of the Year” by The Nevada Restaurant Association and Rosemary’s received the #1 ”Top Food“ rating in the 2007 ZAGAT Survey for Las Vegas restaurants and was featured on Food TV Network’s “Sizzlin’ Summer Destinations” in June 2006.
Chef Michael Jordan served on the Program Advisory Board of Directors at the Le Cordon Blue College of Culinary Arts and has successfully completed the first level exam of the Court of Master Sommeliers.
Kären Jurgensen is the 4th quarter fine dining Chef Instructor, overseeing One World Dining Room. She is the founder of our sustainability courses here at Seattle Culinary Academy which launched in Fall 2005. Kären spends summers at Cheese Company’s Farm School teaching professional chefs, culinary students and agricultural professionals, farm to table immersion courses and philosophy. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook and “Chefs on the Farm” cookbook.
At SCA, Chef Kären has implemented an annual tapas competition for our students, resulting in a chance to compete on an international stage in Valladolid Spain. Our students have taken 1st place (2011)and 2nd place (2012) in the competition in Spain under her tutelage.
Kären was the founding president of FORKS, the Seattle chapter of Chefs Collaborative and was recently honored with the Chefs Collaborative National “Sustainer 2012” Award. This award recognizes her as a chef and mentor; creating awareness of sustainable food issues and making delicious food. Alice Water’s Edible Schoolyard named her an “edible education hero” in October 2012. To give the east coast customers a taste of the Northwest, she was invited to NYC in 2010, to prepare a dinner at Txikito Restaurant and lead a discussion on sustainable practices in the kitchen.
Kären is very active in the food community, with memberships in: Slow Food where she worked with Gary Nabhan on the RAFT project, Women Chef’s and Restaurateurs; and Les Dames de Escoffier. You will find our Chef Kären at many fundraising events around the city, cooking and receiving accolades at; “Art of Dining”, “Burning Beast”, and “Set the Table for SAM” to name a few.
Kären keeps her skills current by traveling, volunteering, public speaking, teaching, catering, mercenary cooking and restaurant consulting.
Chef James Martin is a former student and graduate of the Seattle Culinary Academy. While attending school he began work at one of Seattle’s top French Pâtisseries. There he honed his skills and gained rave reviews from customers for his cake creations and imaginative décor. Early in 2005, James moved to Chicago in order to explore new trends and flavors. While working at the Peninsula Hotel, he was introduced to Asian pastries and was able to experience new flavor combinations and production methods. James then became the Pastry Chef at one of Chicago’s newest Mediterranean restaurants, Copperblue, where he and the restaurant received praise from multiple publications and a coveted 3-star rating. Here, he gained an appreciation for North African spices and herbs, which he incorporated into his pastries. He began to focus on Spanish pastry and cuisine, and while using his French training, worked to combine the ingredients and techniques from both disciplines.
Chef James is happy to be back in Seattle and enjoys the opportunity to share what he has learned with students in the Specialty Desserts and Breads programs.
Keijiro Miyata, C.C.E, C.E.C, A.A.C.
A native of Japan, Chef Miyata is an honors graduate of the Culinary Institute of America and has been a culinary arts instructor since 1981. He specializes in gourmet and international cuisine instruction. KG is most famous for his ice carving expertise, and was ranked 2nd in the world after winning numerous competitions in the United States, Canada and Japan. His chef experience includes positions as executive chef at the Mill Creek Country Club and at the Holiday Inn in Washington, chef de partie at the Rye Town Hilton Hotel and working chef at Sagano Japanese Restaurant in New York. In addition to his ice carving awards, KG has won numerous gold medals in culinary competitions, including 1st place at the Washington State Seafood Festival. He specializes in gourmet and international cuisine instruction. Chef Miyata was also a gold and bronze medalist at the IKA “Culinary Olympics” in Frankfurt, Germany.
Pastry Chef Reed brings freshness and enthusiasm to his instruction. After graduating from the University of Montana with a B.A. in 1981 (where he studied arts and education), Don began his baking career. In 1985, he graduated from SSCC’s Pastry and Specialty Baking program, and immediately put his skills to work.
Don’s industry experience concentrates on fine desserts and pastries, and includes work in both pastry shops (including Au Gavroche and the European Pastry Café) and in hotels and lodges.From 1988 to 1991, he was employed as pastry chef at The Salish Lodge, where he originated the pastry department and created renowned, elegant regional desserts.Don worked at Fuller’s in the Seattle Sheraton. His specialties are imaginative plated desserts, specialty breads, and centerpieces, and he teaches courses for both the Culinary Arts and the Specialty Desserts & Breads programs.
Gregg Shiosaki has been a food services professional since 1976. He was chef in a fine dining environment at two of Seattle’s premier corporate executive dining rooms, and in two of Arnie’s and Ram Corporation’s high-volume, seafood-specializing restaurants. He has also provided consulting services for local Asian community-assisted living facilities, several media production companies, and additional restaurants. Chef Shiosaki earned two gold and two bronze medals in prestigious American Culinary Federation hot food competitions, and won first place in the 1998 Northwest Soup and Sauce Championship.
Chef Shiosaki volunteers his skills for community service fund-raising events, and also teaches culinary classes to K-12 students. Recently, he developed and supervised a “Chef and Child” sponsored program that brought college culinary students to teach cooking classes for at-risk middle school children. He also developed and taught a series of classes for high school students on “How to Compete in a Culinary Competition.”
He has been a chef instructor since 1991, and has taught in all three of Seattle Community College’s culinary arts programs. During this time Chef Shiosaki has received the President’s Award and the Dan Evans Chair Award for Exceptional Faculty. He currently teaches first quarter theory and practicum as well as the Buffet Catering & Garde Mange class.
Lina is the fiscal specialist for the Seattle Culinary Academy and also handles class scheduling, and part-time hourly employees. Lina comes to us from Indonesia with a bachelor’s degree in accounting. Lina has been with the college for over 20 years working in Vocational Education and the Culinary Arts department. Lina always goes the extra mile to help out not only our students and faculty but the entire college community.
Sarah Wong, M.Ed.
Chef Sarah Wong began her experiences in the culinary industry at the age of fourteen, cooking with her family at a restaurant in Honolulu, Hawaii. After moving to Seattle to obtain her B.F.A. and Master’s degree in teaching from Seattle University, she decided to pursue her passion for cooking full time, using her teaching skills in the kitchen for several years.
Chef Sarah has worked as a Sous Chef at Café Flora, one of Seattle’s best known vegetarian restaurants. Working at Café Flora heightened her awareness of sustainable farming, the farm to chef connection, seasonal cuisine, and expanding one’s palate with global cuisine. She has worked at Bouchon Las Vegas and Le Cordon Bleu College where she taught Euro-Asian cuisine, Regional American Cuisine, Dining Room service, and Baking and Pastry techniques. She also co-owned a catering and personal chef company and served as private chef.
Most recently she served as Banquet Chef at Lane Community College at the Center for Meeting and Learning, a sustainable banquet facility within the culinary program at Lane. Since joining Seattle Culinary Academy she has taught Dining Room Service, Cost Control & Purchasing, Introduction to Wine, Functions of Management, and Advanced Culinary Practices.