picture of students Jimmy Strong and Miranda Harrison


:: OUR CHEFS ::

 
Chef Garry Colpitts

Program Manager
Chef Garry Colpitts
C.E.C.

Graduate of Culinary Institute of Canada.
USF Certified Professional Chef of 26 years.
Worked in Hotels and Resorts Specializing in International Cuisine, Chocolate, Breads.
Originally from Eastern Canada.


 

 
Chef Suzette Marquette

Chef Instructor
Suzette Marquette C.E.C.

MCC & USF Certified Professional Chef of 27 years. Worked in Hotels, Resorts, Health Care and Apprenticed for 4 yrs. at Chalet Bradnt, Baton Rouge, LA.
Nationally recognized in Ice Carving



 
 
Chef Garry Colpitts

Chef Instructor
Karen Richards


Graduate of Frostburg University in

 

Cumberland, Maryland. B.S.in Psycology A.A. Human Services.

 


13 years of experience in food service industry incluiding work for the Marriot Corporation, resorts,
and private catering enterprise in Deep Creek Lake,MD. Originaly from Washington, D.C. metropolitan area

 
 
  Chef Bert Spagnola

Chef Instructor
Bert Spagnola


Graduate of Culinary Institute of America '69. Received BS in Hotel Restaurant Management from University of New Haven, CT.
Culinary Arts Instructor since 1974
Author of the Culinary Arts Program Newsletter


 
MTI Culinary Arts Program, Gourmet Education in Bradenton Florida
 
Chef Nicole Martinelli

Chef Instructor
Nicole Martinelli


Graduate of Academy of Culinary Arts of Atlantic City, NJ. Worked as a chef in 4/5 star hotels/restaurants such as The Greenbriar Resort in West Virginia and The Hershey Hotel in Hershey, PA. And locally, she has worked at the Beach Bistro on Anna Marie Island and the Mangrove Grill in Palmetto.


 
 
Chef Garry Colpitts

Chef Instructor
Paul R. Doyon
C.F.E., F.H.C.F.A.

Graduate of Ecole Technique at Laval Universite, Quebec, Canada . Certified Healthcare Food Administator, licensed Culinary Instructor. With extensive experience as chef on 5 stars hotels around the world.