- Taste of Kendall
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We are exceedingly proud of the quality of instructors who call Kendall College home. They come to us with backgrounds at restaurants, foodservice corporations, hotels and other educational institutions, however they all share a love of food and teaching.
Our award-winning faculty come from five countries, instilling a global perspective into the kitchen. All chef instructors have strong managerial experience and at least 10 years of hands on experience in the field.
Included in the culinary arts faculty are two Certified Master Bakers, one registered dietitian, authors, certified executive chefs and pastry chefs. They represent all facets of the foodservice industry.
C.E.C., R.D., C.H.E., MBA
As vice president of both the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts, Christopher Koetke is responsible for strategic leadership of culinary arts programs at Kendall and throughout the Laureate network.
Christopher Koetke was named vice president of the Kendall College School of Culinary Arts in 2012. He joined the School of Culinary Arts in 1998, serving first as a culinary instructor and later as associate dean, dean and executive director. Under his leadership, the School of Culinary Arts was awarded the Academy of the Culinary Arts Cordon d’ Or – Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. Also that year, the culinary arts program was named “exemplary culinary program” by the American Culinary Federation. In 2009, the school was named the official educational partner of the National Restaurant Association Conserve Environmental Initiative.
Koetke began cooking professionally in 1982, and has worked in some of the world’s finest kitchens, including French restaurants Pavilion Elysees, Pierre Gagnaire, Taillevent, and Pierre Orsi. He is a certified executive chef and certified culinary educator by the American Culinary Federation. In 2009, he was named the Cooking Teacher of the Year by the International Association of Culinary Professionals. He is the host of the Emmy-nominated cooking show “Let’s Dish” on the Live Well HD network and co-author of the award-winning The Culinary Professional (Goodheart-Willcox Publishers, 2010), a comprehensive introductory high-school culinary-arts textbook. In 2010, the Foodservice Educators Network International (FENI) honored him with its inaugural Award for Excellence in Culinary Education and he received the Pathfinder Award from Chefs Collaborative for his work in sustainability.
Andy Power began his culinary career at a very young age by working at a small bistro in Park Ridge, Illinois. This experience, along with being a lifelong fan of Julia Child, led him to enroll in Kendall College where he earned degrees in both Culinary Arts and Hotel & Restaurant Management. In 2009, he returned to Kendall College as an adjunct faculty member after spending over 10 years in the foodservice industry in a variety of roles at Renaissance Hotels, Houston’s Restaurants and Cereality Restaurants. Currently, Andy is able to apply his educational and “real world” experiences as the Operations Director for the School of Culinary Arts. He enjoys every aspect of the foodservice industry but truly values sharing his knowledge and experiences with the student body of his alma mater. He currently lives in Indiana with his family and is pursuing his master’s degree in business administration.
C.E.C., R.D., C.H.E., MBA
Renee Zonka began her culinary career as a young girl using her mother’s light bulbs to cook grilled salami sandwiches. She received her Bachelor of Science degree in Food and Nutrition from Loyola University. She then practiced clinical dietetics at a local hospital. In practice as a dietitian, she would host cooking classes for patients and their families. She then took a leap and became the Executive Chef of the hospital foodservice and opened a 90 seat public restaurant in the hospital lobby.
To gain experience in restaurant operations, she joined Marriott Management Services, where she ran multiple foodservice operations for the next eleven years. During her employment at Marriott, Zonka began honing her teaching skills by providing various classes to Marriott employees on sanitation, nutrition and basic culinary skills.
She received her M.B.A. from Lake Forest Graduate School of Management. In addition to her current position at Kendall College, she has been an instructor at the Culinary Institute of America and the Illinois Institute of Art/Chicago.
Zonka has assumed leadership positions in culinary and dietetics organizations, has been selected as Registered Young Dietitian of the Year, and has been recognized as Chef Educator of the Year. She is also a regular consultant and speaker, and in-demand writer on topics where culinary and nutrition intersect.
Pierre - Andre B. Checchi
Chef Dina Altieri began her culinary education career as a chef instructor and department chair at the California School of Culinary Arts in Pasadena, California in 1997.
Most recently, she worked as chef instructor and associate dean for the New England Culinary Institute. While in Vermont, Chef Altieri graduated summa cum laude from Johnson State College with a bachelor degree in liberal arts in 2007.
Chef Altieri is certified with the American Culinary Federation as an Executive Chef and Culinary Educator. She has been a master class presenter for Foodservice Educators Network International, contributing writer for Chef Educator Today magazine, and a featured chef "A Woman’s Place is in the Kitchen" and "In Mother’s Kitchen" by Ann Cooper.
Chef Mike Artlip believes that his role is to produce culinary graduates that he'd have no problem working with in his very own kitchen. Perhaps that's why he is so involved with every aspect of the Culinary Arts program and much beloved by staff and students.
For more than 30 years, Chef Artlip has worked in the food service industry. He apprenticed at Hilton and spent a number of years in the field before getting his A.A.S. degree in Culinary Arts from Kendall College. Chef Artlip has been at Kendall since in 1987. He also works with educational culinary arts organizations such as Skills USA, CCAP and ProStart. He has served on the boards of several high-school culinary programs, and has worked with numerous hotel, restaurant and educational institutions throughout the Chicagoland area.
Chef Artlip has been honored by the Sears Foundation as Educator of the Year (1991) and the United Methodist Church recognized him as an Exemplar Teacher (1998). Most recently Chef Artlip was awarded the prestigious 2007 Central Region Educator of the Year Award by the American Culinary Federation.
Chef Massimo Bosco's twenty-one years of professional foodservice experience includes executive and leadership positions at elite hotels and clubs such as the Stonebridge Country Club, Westin O'Hare, Fairmont Hotel Chicago, Four Seasons Hotel Chicago and Hotel Nikko Chicago. In addition, Bosco was Executive Chef with Aramark Corporation. While a Chef Instructor at the Illinois Institute of Art/Chicago, Bosco developed and taught a variety of classes, as well as ran the restaurant kitchen.
Chef Massimo Bosco holds an AAS degree in Culinary Arts and a Bachelor of Arts in Hospitality Management from Kendall College, plus a Master of Arts Degree in Human Resources Development & Management from Webster University.
Pierre - Andre B. Checchi
Chef Pierre Checchi has been in the culinary field for over 29 years. Born and raised in France, he has studied and trained under the rigorous and classic French tradition of apprenticeship. Pierre graduated from Ecole St Anne in St Nazaire France, and quickly worked in a two star Michelin restaurant, Relais- Chateau, under renowned Chef Michel Gaudin. After his military service as a mess chef in the Air Force, Pierre embarked for the United States as a young Chef and worked in Boston under Bob Brody.
After a brief return to France to work in various Brasseries specializing in French Bistro cooking, Pierre was asked to come back and work at the Four Season Hotel, Ritz Carlton in Chicago as a chef saucier. Pierre was then hired by Aramark Food Service Corporation where he filled many position as chef for their varied dining business accounts. In one of those account was the famous 95th restaurant on top of the John Hancock building in Chicago where Pierre worked as a Chef Garde- Manger then sous chef. In 1993 Checchi accepted a teaching position at the famous New England Culinary Institute in Montpelier, Vermont. At Kendall, Chef Pierre teaches a variety of courses including Advanced Garnishing Techniques, Sausage Making, etc.Pierre.Checchi@kendall.edu
A native of Issy les Moulineaux, two miles south of Paris, Chef Michel Coatrieux attended Ecole Hoteliere at Biarritz in the southwest of France. After returning to Paris, Coatrieux worked at Lucas-Carton and Taillevent, both winners of three Michelin stars. During a vacation to the US, he was hired at Alouette in Highwood, Illinois. He then left to open his own restaurant, Amourette in Palatine in 1987, followed by Bacchus Nibbles, 1992.
In 1999, he opened a French cooking school, French Culinary Experience, with his partner, Patrick Chabert. Several years later, Coatrieux joined Kendall College as a chef instructor. Recently, he was appointed to the position of Adjunct Coordinator, School of the Culinary Arts.
Chef Walter Freund is a culinary faculty member. He has worked throughout Europe and in Bermuda. Freund also has an extensive background working in hotels, including serving as Executive Chef at the O'Hare Hilton, Sheraton International and Clarion International.Walter.Freund@kendall.edu
Chef Thomas Meyer's twenty plus years of foodservice experience includes executive and leadership positions at Omni Orrington Hotel, Evanston; Royal Melbourne Hotel, Australia; Food consultant for The American Club, Kohler, Wisconsin; as well as for Crate and Barrel Company, Northbrook, Illinois. Recently, he was the Executive Chef of Don's Finest Foods, an Exclusive gourmet store and caterer of Lake Forest.
Chef Meyer is a graduate of Washburne Culinary School, where he placed in the top one percent of his graduating class. Chef Meyer also holds certificates from Harper College, and the Richmont Craft School of Lucerne, Switzerland. Chef Meyer has continued his personal and professional education by attending culinary schools in Chicago and Oaxaca, Mexico, which has enhanced his culinary profile.
Chef Meyer has been an instructor in both the culinary program, as well as the baking and pastry program, at Kendall College.
During his career, Christopher Quirk has been an elite chef, an entrepreneur and a culinary instructor. Besides holding a Bachelor of Arts degree in English Literature from the University of Wisconsin at Madison, Quirk also received an AOS degree from the New England Culinary Institute. After graduation, he worked as an Executive Chef at the Hôtel Sofitel in Redwood City, California. Later, he returned to Wisconsin to open a lakeside restaurant, The Antlers.
Quirk's desire to teach his culinary skills to young chefs led him back to the New England Culinary Institute where he worked as a Chef Instructor. He later moved to Tortola, British Virgin Islands to develop and open a new Culinary Campus at the H. Lavity Stoutt Community College. In 2003, Quirk returned to the U.S. to become the Sous Chef for the Westmoreland Country Club in Wilmette before joining the faculty at Kendall College.
After graduating from the Culinary Institute of America and a stint at The 95th atop the John Hancock Building, Kevin Schrimmer moved to France to work with and learn from some of the world's finest chefs, including Joel Robuchon in Paris.
After returning to the US, Schrimmer become Chef de Cuisine at Chicago's Café Provencal. He then opened his own restaurant, Mimosa, in his hometown of Highland Park, Illinois. Schrimmer ran Mimosa until 2007 when he decided to pursue another side of his chosen profession—teaching the culinary arts.
Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After holding the position of chef for two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.
Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.
Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.