Culinary Arts Alumni Summary
Brian Ulatowski (Culinary Arts January 2005) is a Cook at the West End, working with Chef Chris Blackwood. The West End is one of several restaurants owned and operated by Dave Query, and the Big Red F Restaurant Group.
Tina Brown (Culinary Arts January 2005) works for Williams Sonoma developing cooking classes in Denver, Colorado.
Marcie Brooks (Culinary Arts January 2005) is a Pastry Cook at Chimney Park Bistro in Windsor, Colorado.
Matthew Williams (Culinary Arts July 2004) is a Cook at the award winning Tulio's Restaurant in Seattle, Washington, working with Executive Chef Walter Pisano.
Brett Larson (Culinary Arts July 2004) is the winery chef at Beckmen Vineyards in Los Olivos, Santa Barbara, California, where he is also learning to make wine. Prior to moving to California, Brett was the Sous Chef at 4 Olives Wine Bar in Manhattan, Kansas.
Steven Ward (Culinary Arts July 2004) is an Assistant Team Leader in seafood, at Whole Foods Market in Belmar, Colorado. He is a Cook in the in-store restaurant, and working in the retail seafood department.
Christin Boothe (Culinary Arts July 2004) is the Pastry Chef at The Canyon Chop House, in Fort Collins, Colorado.
Wes Fulmer (Culinary Arts July 2004) is a Cook, working with Chef Kevin Johnson at Anson Restaurant in Charleston, South Carolina. Anson's is a favorite Charleston restaurant, with cuisine and ambiance reflecting worldly sophistication and Lowcountry lifestyle. While living in Colorado, Wes worked with both Chef Andrew Marx at the Greenbriar in Boulder and with Chef Bryan Moscatello at Adega Restaurant in Denver.
Chris Griffin (Culinary Arts July 2004) is a sales representative for Dimitri Wine and Spirits, in Moline, Illinois. Prior to that, he was a cook at the Arsenal Country Club in Rock Island, Illinois, where Chef Steve Hall mentored him.
Rolando Camacho (Culinary Arts January 2004) is a Sauté Chef at the Boulder Cork, working with Chef Jim Smailer. The Boulder Cork is one of Colorado's
most renowned dining experiences.
Zachary Thompson (Culinary Arts January 2004) is a Sauté Cook at Kelly Liken Restaurant, in Beaver Creek, Colorado. Kelly Liken is a fine dining restaurant serving seasonal American cuisine and dedicated to sourcing as much product as possible from local Colorado growers, producers, and ranchers. Zachary also works seasonally at the Waterfront Restaurant in Sister Bay Wisconsin.
Heather Harmon (Culinary Arts January 2004) is a Line Cook at Q's Restaurant, located in the historic Hotel Boulderado. Q's Restaurant was awarded extraordinary ratings in the 1998-2003 Zagat Survey and four stars for food, service and atmosphere by the Denver Post. Chef John Platt and staff serve delicious, contemporary American cuisine prepared with the season's finest offerings of seafood, meat, game, and local produce. Heather also completed an extended stage at Cabro d'Or under Chef Michel Hulin at Les Baux de Provence, France.
Cody Meyer (Culinary Arts July 2003) is a Garde Manger at Mogador Restaurant (named after an ancient Moroccan city) in Aspen, Colorado. Cody works for Chef C. Barclay Dodge, a guest for the James Beard Foundation Great Regional Chefs of America. Chef Dodge was admired by Harvey Steiman in Wine Spectator, for his globe-trotting menu that "offers new and often brilliant reformulations of familiar dishes," or, as John Mariani described it in the same magazine, "completely innovative cuisine." Prior to working in Aspen, Cody was a line cook and in charge of desserts at Dolan's Restaurant in Boulder.
Brandy Dreibelbis (Culinary Arts July 2003) is cooking at the Blue Moon, an ocean front restaurant in Rehoboth Beach, Delaware. The menu was created by award winning Chef Peter A. McMahon. The cuisine is described as American with international influences, as Chef McMahon draws from his extensive travels and experiences in the culinary field. Upon graduation, Brandy worked in the pastry department at Sweet Basil Restaurant, run by Executive Chef Bruce Yim, in Vail, Colorado.
Valerie Simms (Culinary Arts July 2003) is cooking at the Sofitel Watertower in Chicago, Illinois. While researching jobs in her hometown of Chicago, Valerie completed a working stage at TRU, the award winning restaurant of Pastry Chef Gale Gand and Chef Rick Tramonto.
Eric Kazmar (Culinary Arts July 2003) is working at Brasserie Ten Ten, a restaurant in Boulder offering contemporary French cuisine under Executive Chef Tony Hessel. Chef Hessel describes the menu as "French-inspired".
Megan Wilson (Culinary Arts July 2003) is a Cook at Zolo Grill under Chef Ed Lilley, in Boulder, Colorado. Megan has also worked at Q's Restaurant, located in Boulder's historic Boulderado Hotel, under the mentorship of Chef John Platt. Megan began her career on the grill station at Full Moon Grill, a very popular Boulder restaurant offering Northern Italian fare.
Joe Primm (Culinary Arts July 2003) is a Sous Chef at the Country Club at Castle Pines, in Castle Pines, Colorado. Prior to joining the team at the Country Club, Joe was the Sous Chef at Café Gondolier, in Boulder, Colorado.
Warren Perry (Culinary Arts January 2003) is a Cook and Menu Developer for Classy Meals. Classy Meals offers a completely new way of getting food on the table. They make fresh, cook-at-home dinner kits, complete with simple cooking directions. The kits are not frozen or pre-cooked and all the ingredients are the freshest available, pre-measured, heat sealed, labeled and put into a kit anyone can prepare and cook in 15-30 minutes.
Rebekah Odell (Culinary Arts January 2003) After graduating Culinary School of the Rockies, Becka completed L'Art de la Patisserie program with honors at the French Pastry School in Chicago. Becka attended the World Pastry Forum in 2003, 2004, and 2005, assisting pastry Chefs such as Chef Ciril Hitz and Chef Sebastien Canonne.
Dominic Petrillo (Culinary Arts January 2003) is cooking at Hugo's in Portland, Maine under Chef Rob Evans (formerly of the French Laundry and the Inn at Little Washington). Chef Rob Evans was selected as America's Best New Chefs of 2004 by Food & Wine Magazine. Hugo's has enjoyed many favorable reviews. Previously, Dominic was cooking at Milagros Food Company in Hawaii, creating Mexican food with island flair. Milagro is Spanish for "miracle", and with just 2 people in the kitchen, Dominic worked miracles everyday!
Jesse Darrow (Culinary Arts January 2003) is working at Wildwood Restaurant and Bar in Portland, Oregon under Chef Corey Schrieber who won the James Beard Award for the Northwest in 1998. Jesse rotates between garde manger and working the "woodstone" brick oven where he prepares hand tossed pizza with clams and mussels. Jesse loves the adrenaline of a busy rush and being in an "open" kitchen where he can interact with the customers.
Chad Armstrong (Culinary Arts July 2002) has joined the staff at Culinary School of the Rockies, working in Admissions and Placement. Chad previously worked as the Sous Chef at the St. Julien Hotel & Spa, at Restaurant Chef Jam, under the direction of Executive Chef James Mazzio, who was awarded "Best New Chef" by Food & Wine Magazine in 1999, and as the opening Sous Chef for Outlaws in the Thunderhead Lodge in Steamboat Springs, Colorado. Chad started his career as a cook at The Range, in Aspen, Colorado with renowned Chef Charles Dale (1998 & 1999 James Beard Awards Nominee, Best American Chef - Southwest).
Cynthia Johnson (Culinary Arts July 2002) is cooking at the Elk Mountain Hotel in Elk Mountain, Wyoming.
Courtney Wells (Culinary Arts July 2002) is cooking her way through various stations at the Ritz-Carlton in Boston, Massachusetts. She has gained enormous experience on the grill, as garde manger and the pastry cook. She was awarded the prestigious "Five-Star Employee of the Quarter."
Cynthia Johnson (Culinary Arts July 2002) is cooking at the Elk Mountain Hotel in Elk Mountain, Wyoming.
Matt Mitton (Culinary Arts July 2002) is learning about fine wines by working at Boulder Wine Merchant, where he is mentored by two Master Sommeliers Wayne Belding and Sally Mohr. Previously, Matt worked with Chef de Cuisine Dale Lamb at Le Chantecler in Niwot. He also worked with acclaimed Chef Duay Pham at Opal Restaurant in Denver, and followed Chef Pham to help open Flow Lounge & Restaurant in the Luna Hotel. He also cooked under Chef Eric Roeder at Bistro Vendome, in Denver, Colorado.
Jim Arnold (Culinary Arts January 2002) is part Owner of The Truffle in Cherry Creek, Colorado. Jim is an expert at cheese and food and wine parings, creating cheese platters, and catering off-premise events. The Truffle specializes in handmade, dairy or farmstead cheeses from around the world.
Bruce Biggs-Gregory (Culinary Arts July 2001) is a Sales Manager for Shamrock Foods Company. Bruce has also worked with Pastry Chef Cyd Bergowitz and helped to open Cafe Imogene, which is a sister restaurant to Chef Bryan Nagao's ultra-hip Mao Asian Bistro and Sushi Lounge in Cherry Creek. Previously, Bruce was the head Chef at Agave Underground.
Linda Hoffman (Culinary Arts July 2001) is the Owner of her own culinary business, Come Back to the Table in Fort Collins, Colorado. She cooks for families, teaches classes and offers catering services.
Joe Scott (Culinary Arts July 2001) is a cook at Cafe Juanita in Kirkland, Washington.
Bruce Gjertsen (Culinary Arts January 2001) is the Owner of The Meadows Inn, a B&B on the Olympic Peninsula. Bruce and his wife Annie, run all aspects of the business, including food service (breakfast, appetizers and late night desserts), marketing, which includes cooking classes, and business networking.
Jordan McCalmont (Culinary Arts January 2001) is the Floor Manager at Paggi House, in Austin, Texas. Paggi House is a relaxing place, where the spirit of antebellum Texas wafts through the breeze and invites guests to savor the dining experience.
Ann Menninger Johnson (Culinary Arts July 1999) combines her Masters of Science in Food Science (emphasis in bakery) with her diploma from Culinary School of the Rockies in the position of Corporate Chef at Grecian Delight Foods in Elk Grove Village, Illinois. In addition to her duties as their Sr. Food Technologist, she is also in charge of product demonstrations, sales support, and menu and recipe development. She is a member of the Institute of Food Technologist and the Research Chef Association.
Jim Pine (Culinary Arts January 1999) has joined the staff at Culinary School of the Rockies as our Purchasing Manager. Jim most rescently was cooking at Brasserie Ten Ten in Boulder, Colorado. Jim has had an illustrious career, working as the executive chef at Turley's, the Head Chef at Dolan's, and with renowned Chefs Kevin Taylor and James Mazzio.
Ann Colonna (Culinary Arts January 1998) is the Sensory Program Manager for The Sensory and Consumer Science Program at the Food Innovation Center (FIC) in Portland, Oregon. The program provides important contributions to support the mission of the FIC to enhance and sustain the profitability of Pacific NW agricultural and food industries.
Jon Caton (Culinary Arts January 1998) is a Chef/Partner at Boca de Beppo in Littleton, Colorado.
Erika Zetty (Culinary Arts January 1998) owns and runs Custom Cuisine by Erika, in Saint Paul, Minnesota.
Stephen Johnson (Culinary Arts January 1997) is the head Chef at Pane Vino in Louisville, Colorado. Chef Johnson has a long history of working in top restaurants, including Andre's French Restaurant in Las Vegas, Nevada.
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