Chef Jeffery Bane, M.L.D., C.E.C., C.C.E., C.C.A.
M.L.D., Leadership Development
St. Mary's of the Woods

B.S., Food Service Management
Johnson & Wales University

A.A.S., Pastry Arts
The Chef's Academy

A.A.S., Culinary Arts
Johnson & Wales University

Chef Scott Bright
A.O.S., Culinary Arts
The Culinary Institute of America

Chef Joseph Davey
A.A.S., Culinary Arts
Johnson & Wales University

Chef Robert Frye
Certificate, Culinary Arts
Western Culinary Institute

Chef Pierre Giacometti
Pastry Chef Instructor

Chef Brandon Hamilton
A.A.S., Culinary Arts
The Chef's Academy

Chef Robert Koeller
B.A., Psychology
Purdue University

Chef Matthew Mejia
A.A.S., Culinary Arts
Joliet Junior College

Level I Master Sommelier
Court of Master Sommeliers

Chef Michael Powell
A.O.S., Culinary Arts
The Culinary Institute of America

Instructor Dorenda Roberson, M.A.
M.A., Public Relations
Ball State University

B.S., Business Administration
Martin University

Chef Lucas Trinosky
A.A.S., Culinary Arts
Johnson & Wales University

Instructor Mark Tunnell, J.D., M.P.A.
J.D.
Indiana University

M.P.A.
Ball State University

B.S., History
Ball State University

A.A.S., Culinary Arts
The Chef's Academy

Instructor Don Wilson
B.S., A.A., General Business Administration
Ball State University