Seattle Culinary Academy

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.

Greg Atkinson

Chef Greg Atkinson joined the Seattle Culinary Academy in Fall, 2007. Atkinson has been working as a chef in the Pacific Northwest since 1980. He has regularly contributed articles to regional and national publications, culminating in "The M.F.K. Fisher Distinguished Writing Award" from the James Beard Foundation in 2000. He teaches at various cooking schools from Los Angeles to Vancouver, and directs Culinary Consulting, a recipe and menu development company that currently oversees the menu at Organic to Go. He has appeared on Chef's A 'Field, the award-winning PBS cooking show, and is a regular guest host on "KCTS chefs." His food commentaries can be heard Wednesday afternoon on "The Beat," KUOW, 94.9.

Around the Seattle area, he is probably best-known for being the Executive Chef/Menu Consultant at Canlis Restaurant from 1996-2002. He was hired to revise the menu and oversee the transition of one of Seattle's premier restaurants from a traditional steakhouse to a state-of-the-art bastion of regional cuisine. In 2000, the restaurant received four stars and critical praise from national and local sources including Gourmet Magazine's "50 best restaurants," and Saveur's "Top 100."

He is the author of five cookbooks including Entertaining In The Northwest Style and West Coast Cooking. He is a contributing editor to Food Arts Magazine and a regular contributor to Pacific Northwest Magazine, the Sunday newsmagazine of the Seattle Times.

Regis Bernard

Pastry Chef Instructor:

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

Associate Dean

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.

Cindy Cohen

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.

Tom Dillard

Room Instructor: Dining

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 Guinasso

Program Assistant

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 Gulmon-Huri

Program Manager

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.

Kären Jurgensen

Kären Jurgensen brings 26 years of Restaurant experience to Seattle Culinary Academy. She most recently held the position of Executive Chef at Baci Catering and Café where she managed events that range from sit-down dinners for 600 to events that feed 5000, or as few as ten. Kären has a strong background in teaching culinary arts, having taught hands on and demo style classes for 5 years. She is currently the Chef Instructor at Quillisascut Cheese Company's Farm School , teaching professional chefs, culinary students and agricultural professionals, farm to table practices and philosophy. Her commitment to a local family farm system is unparalleled:

"As a chef, I want access to flavor that only comes from just picked freshness; I want diversity of products to choose from (2980 varieties of tomatoes) and create with; and finally economics -if my local farmers prosper, my community prospers, then so do I. It is in the interest of our profession that chefs and restaurateurs support this family farm system. Our fates are linked."

In addition, Kären is part-owner of a restaurant consulting company called SEED. Her role is menu development and sound kitchen management with a focus on sustainable food system practices. In 2001, Kären restarted the Seattle Chapter of Chef's Collaborative (known locally as FORKS), she currently serves as president of the local chapter.

Kären is active in the food community, sitting on the WSDA small farm and direct marketing advisory board. She is an advisory board member for the regional Food Policy Council, a member of Slow Food, and a member and mentor of Women Chef's and Restaurateurs. She speaks regularly at restaurant, seafood and agriculture functions. Kären has been the recipient of many culinary awards and accolades, and has earned a reputation for creating cuisine that is both artistic and delicious. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook.

James Martin

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. , Chef Instructor:

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. 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, and chef at the Rye Town Hilton Hotel and 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. A chef instructor since 1981.

Don Reed

Pastry Chef Instructor:

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

Chef Instructor:

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 Tjok

Fiscal Specialist

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.

Cynthia Wilson

R.D., M.S., Instructor:

Cynthia obtained a B.S. in Foods & Nutrition from Oregon State University and then completed a general dietetic internship at Rush-Presbyterian St.Luke's Medical Center. Later, she obtained a M.S. in Nutrition from the University of Washington. Cynthia brings work experiences from health care, medical research, hotel catering, club management and adventure travel to the department, including a year on an expedition ship to Antarctica, Africa and the Amazon.

In addition to the above teaching assignments, she also team-teaches our Culinary Arts management class and consults for restaurants who wish to provide nutritional information on their menus. Cynthia's specialty is applying nutritional principles to how one eats. Cynthia teaches classes in nutrition, sanitation, resume writing and interviewing, and communication.

Sarah Wong, M.Ed.

Culinary Chef Instructor

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.