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Culinary Arts

Award-winning faculty bring a global perspective.

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.

 

 

Leadership

Chef Chris Koetke

Chef Chris Koetke
  • Vice President Laureate International Universities Center of Excellence in Culinary Arts
  • Vice President Kendall College School of Culinary Arts
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Chef Dina Altieri

Chef Dina Altieri

CEC, CCE, CHE

  • Dean School of Culinary Arts
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Chef Michel Coatrieux

Chef Michel Coatrieux

CHE

  • Associate Dean School of Culinary Arts
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Chef Chris Koetke

Chef Chris Koetke

  • Vice President Laureate International Universities Center of Excellence in Culinary Arts
  • Vice President Kendall College School of Culinary Arts
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.
 

Chef Dina Altieri

Chef Dina Altieri

CEC, CCE, CHE

  • Dean School of Culinary Arts
Chef Dina Altieri, CEC, CCE, CHE is a graduate of the Culinary Institute of America. In 1997 she began her career as a culinary educator and department chair at the California School of Culinary Arts in Pasadena, California. She earned a Bachelor's Degree in Liberal Arts from Johnson State College in 2005 while working as chef instructor and associate dean for the New England Culinary Institute. In 2008 Chef Altieri joined the faculty at Kendall College and earned a Master of Science degree in Higher Education from Walden University. In 2011 she earned the designation of ACF National Chef Educator of the Year and has coached Kendall's nationally acclaimed ACF Culinary Knowledge Bowl team. In 2015, Chef Altieri was named the Dean of the School of Culinary Arts.
 

Chef Michel Coatrieux

Chef Michel Coatrieux

CHE

  • Associate Dean School of Culinary Arts
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.Chef Coatrieux has now been with Kendall College for more than thirteen years and his leadership and guidance have been invaluable to students, faculty and staff. As a member of the core committee, he has been instrumental in driving curriculum changes while always remaining committed to raising the standard of excellence expected from every student. Chef Coatrieux’s tireless commitment to helping students achieve success can be seen in the hours he volunteers to coach culinary competitors and the time he invests tutoring students.

Instructors

 

Chef Massimo Bosco

Chef Massimo Bosco

  • Chef Instructor
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.
 

Chef Pierre - Andre B. Checchi

Chef Pierre - Andre B. Checchi

  • Chef Instructor
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
 

Chef Walter Freund

Chef Walter Freund

CCE

  • Chef Instructor
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 Wook Kang

Chef Wook Kang

CEC, MCFE, CFBE, ACE

  • Chef Instructor
Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. The lessons and inspirations he learned from there; provided the philosophies he has established as a professional and as a Culinary Instructor at Kendall College. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Wook Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE). wook.kang@kendall.edu
 

Chef Brendan McDermott

Chef Brendan McDermott

  • Chef Instructor
 

Chef Thomas Meyer

Chef Thomas Meyer

  • Chef Instructor
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. Thomas.Meyer@kendall.edu
 

Chef Steven Grand Pré

Chef Steven Grand Pré

CHE

  • Dining Room Culinary Arts Faculty
While all of our faculty members understand the critical link between the front and back of the house, it falls to Steven Grand Pré to school our Culinary Arts students in the art of service. He draws on his forty years of experience in front-of-the-house at fine establishments around Chicago such as the Four Seasons Hotel, as well as those in Los Angeles and Italy. Grand Pré has been on the faculty of Kendall College for 25 years, during which time he was recognized by the United Methodist Church as the Exemplar Teacher of 2001. He holds a CHE (Certified Hospitality Educator) certification and has memberships in CHRIE (Council on Hotel, Restaurant, Institutions, Educators) and AIWF (American Institute/Wine and Food). steven.grandpre@kendall.edu
 

Chef Christopher Quirk

Chef Christopher Quirk

  • Chef Instructor
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. Christopher.Quirk@kendall.edu
 

Chef Kevin Schrimmer

Chef Kevin Schrimmer

  • Chef Instructor
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. Kevin.Schrimmer@kendall.edu
 

Chef Elaine Sikorski

Chef Elaine Sikorski

CEC, CCE

  • Chef Instructor
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. Elaine.Sikorski@kendall.edu
 

Pamela Stoner

Pamela Stoner

  • Instructor
Pamela Stoner is a graduate of Kendall College with both an A.A.S. in Culinary Arts and a Bachelor of Arts degree in Hospitality Management. Ms. Stoner has served in a number of general management positions at restaurants in Chicago’s Lincoln Park area including the North Pond Café and Bistrot Margot. As an entrepreneur and chef, she operated a 9-room inn with a 45-seat fine dining restaurant on the southern shores of Lake Michigan.Ms. Stoner rejoined Kendall College in 2004 as an instructor, teaching dining room service. Since assuming her responsibilities on the Kendall faculty, Ms. Stoner has demonstrated her innovative approach to service by introducing lectures based on ”Zingerman’s Guide to Giving Great Service”, by Ari Weinzweig, and by implementing training in wine, beer, and spirits. Pamela.Stoner@kendall.edu
 

Peggy Ryan

Peggy Ryan

  • Instructor
Chef Peggy Ryan developed her love of good local foodstuffs while growing up on her family’s dairy farm in central Illinois. She has been an instructor at Kendall College in the School of Culinary Arts for 12 years, holding various positions including 11 years as the chef for the school’s Michelin recommended fine dining restaurant.Prior to her career at Kendall College, Chef Ryan spent many years cooking in Chicago and on Chicago’s North Shore. She worked for Leslee Reis at her restaurants, Leslee’s,  and Café Provencal  where she was the sous chef. .  She then owned her own restaurant, the critically acclaimed Va Pensiero in Evanston, IL, for many years. Va Pensiero received numerous awards during her tenure, including Top Italian Restaurant, Zagat Chicago Guide; 3 star reviews from Chicago Magazine, Chicago Tribune and The Chicago Sun Times; as well as Chicago Magazine Top 25 RestaurantsWhile at Kendall, Chef Ryan was the recipient of the College’s inaugural “Excellence in Teaching” award and was also the recipient of Women Chefs and Restaurateurs National Educator of the Year award in 2009.
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Culinary Faculty Culinary Faculty

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Kendall's campus features 12 professional grade commercial kitchens, specialized chocolate/sugar and garde manger kitchens and an outdoor bread oven.

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