:: OUR CHEFS ::

• 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 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 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 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 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.