Iole Aguero—Chef, Culinary Instructor
Iole Aguero was born and raised in Southern Italy where she learned the art of fine Italian cooking from her mom and her relatives. With 25 years experience in the kitchen, Iole teaches at several Seattle area cooking schools, two local community colleges as well as at cooking schools in California, Texas and Utah. And she still finds time to teach private cooking classes and lead cooking tours to Italy. Iole also has been featured in Northwest Palate, Seattle Times Pacific Magazine and Seattle Magazine.

Conni Brownell – Chef/Owner, The Charmed Radish
Connie is a graduate of the Culinary Institute of Seattle.  While in school, she interned with Rover’s restaurant.  Connie then focused on opening her own personal chef service, The Charmed Radish, which specializes in providing clients personalized meals in the comfort of their own home.

Seppo Farrey - Chef, Owner Tasteful Chef and Best Selling Author
Seppo is a culinary instructor, personal chef, best selling author and 25 year veteran of the food industry. In addition, he has a 3 year education in nutritional science.  His first cookbook, “3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery”, received a James Beard nomination.  A member of the International Association of Culinary Professionals, he is currently creating and developing recipes for his next book.

Graham Kerr-Chef, Best Selling Author, Television Personality
Legendary chef Graham Kerr was born in England and together with his producer wife Treena developed their famous “Galloping Gourmet” television series in New Zealand, Australia and Canada before it was distributed to a worldwide audience of two hundred million.  He is currently living in Washington State and is a best selling author. His goal in life is to help people convert eating habits that harm into resources that heal.

Pranee Khruasanit Halvorsen- Culinary Instructor
Pranee is a member of IACP, the International Association of Culinary Professionals, and enjoys teaching Thai cooking throughout Washington. Pranee first learned Thai cooking as a child in Phuket, Thailand and visits Thailand annually to collect and preserve family and home town recipes. She also hones her culinary skills by participating in many classes, seminars, and conferences. Conferences she has participated in during the last year include the Annual Worlds of Flavor Conference of the Culinary Institute of America at Greystone, Napa Valley, California and the Cascadia Culinary Art Conference on Whidbey Island. When she is not teaching, she enjoys helping her local community’s fund raising with her Thai cooking and working on her cookbook.

Robin Leventhal-Founder & Executive Chef, CRAVE
As Founder and Executive Chef of CRAVE, Robin Leventhal brings her impressive professional experience to the table. While she was the Head Chef at Cyclops, a landmark in Seattle, Robin also taught a high school culinary program during the day. She soon became a full time instructor at the Sea-Tac Occupational Skill center. After four years she found herself in Vermont as a rounds instructor at New England Culinary Institute teaching at the college level. Her biggest satisfaction came from watching the students ‘come alive’ when they succeed. She believes that one’s individualism and passion are inextricably connected to the food he or she creates.

With her extensive knowledge of arts and experience in the kitchen, Chef Robin strives to reach people’s souls through food.  CRAVE’s mission is to feature a full menu of deliciously honest food. Located in the storefront of Capitol Hill Arts Center, CRAVE overlooks the bustling 12th Avenue corridor on Capitol Hill.

Leslie Lightner- Director, Pacific Culinary Studio and Chef, Owner Invisible Chef
Leslie is a 16-year food industry veteran with a passion for experimenting with international flavors while teaching others how to incorporate those flavors into everyday meals.  She is a long time member of the APPCA (American Personal and Private Chef Association) and has worked with some of the best chefs, restaurants and caterers in the greater Seattle area.  “Invisible Chef” was opened ten years ago to accommodate time-challenged families and individuals by providing gourmet meal delivery and private/corporate catering.

Julie Little- Chef, Culinary Instructor
Julie studied world cuisines and lived abroad (Asia and Europe) while writing for food columns for magazines. She learned Indian cuisine from a great Indian chef and friend, and Greek cuisine while working as a marketing director for a portfolio of Greek alcohol brands. Moroccan cuisine has become a passion in more recent years. She has been a culinary instructor for 15 years and teaches a variety of classes throughout the greater Seattle area.

Dewey McCandlis- Owner, Pacific Wine and Kitchen, Everett, WA

Tiffany Pollard Lac- Chinese medicine practitioner, Whole Foods Cooking Instructor and Owner, Synergy Wellness Center and Tiffany’s Healing Foods.
Tiffany graduated from Bastyr University and founded Synergy Wellness center in Bellevue, WA.  With a passion for Chinese Medicine and the healing properties of food, she continued her studies with Paul Pitchford, author of Healing with Whole Foods.  In her practice, she encourages patients to take advantage of the medicinal powers of food.  Tiffany has been creating magical dishes for as long as she can remember and just recently began a gluten free regimen which has brought her countless health benefits.  Her intention is to help people connect with the enormous healing potential in whole foods to thrive naturally! 

Carol Richardson-Owner, Carol’s Creative Confections
Carol Richardson is an award winning cake designer that has taught for, and had her work photographed for nationally recognized culinary establishments. She is the owner of Carol’s Creative Confections, which specializes in cakes and desserts.  Born and raised in the South, she has lived in the Seattle area for the past 9 years. In addition to cake decorating classes, Carol teaches on a variety of topics including pastry and others centered on Southern and Caribbean food. Additionally, she has extensive experience instructing general menu preparation for individual clients and culinary establishments in the Pacific Northwest.

Hope Sandler- Culinary Educator and Cookbook Author
Chef Hope Sandler is a culinary educator, consultant, and cookbook author.  Her expertise in fundamental culinary technique and fine cuisine for the home chef has brought her touring throughout the United States and Canada.  As menu and recipe consultant, and product development chef, she has worked with restaurants, food companies and individuals with specific dietary requirements.  Formerly, Sandler was the director of The Seattle Culinary Arts School For Home Chefs, and the executive chef at Seattle’s own Sandler & Company Catering.  Her many classes, radio shows, books and freelance articles in popular publications continue to delight food enthusiasts nationwide.  Sandler’s latest book is Contemporary Salads, The Art of Delectable Salad Composition.   

Chris Starkenberg -Chef, Tug Boat Captain
Chris had his first catering job at the age of 17.  After graduation he was off to French culinary school. Chris has been in management with several local restaurants and is now a tug boat captain in Alaska. He fulfills his love for teaching others about his passion by filming local TV cooking shows in Alaska.
http://www.cookingwithcaptainchris.com

Jacob Waller, DC, CSCS
Dr. Waller has a passion for health which inspired him to become a health and wellness coach. He teaches and motivates people to live a healthy lifestyle by balancing nutrition, exercise, sleeping habits, and stress management. Much of Dr. Waller’s teaching is focused on how to make natural choices to achieve health and break away from society’s misinformation. Dr. Waller, a Pacific Northwest native, enjoys reading and camping and hiking with his wife, JoAnn.

James White –Chef, Culinary Instructor, Owner Java Haus