Our Faculty consists of ONLY world class leaders in the Culinary and Restaurant Community. This sets us far apart from most institutions.

     Chef Victor Matthews, recently declared a Master Chef by the country of Argentina who, along with the US Dept. of Agriculture and Ambassador, chose him to represent ALL OF AMERICA in a two week visit entailing many diplomatic cocktail parties, five-plus-star fine dining events, and Master Classes at Latin America's leading Culinary Institute; is the Lead Chef and Dean of the School. His 23 years in the field have netted a recorded 120,000 hours of experience (his position requires 10,000) including all aspects of the restaurant field from Fine Dining Captain and Sommelier to Lead Cook and Head Chef of the world's finest restaurants, including the five star/five diamond Omni Houston, the five star/five diamond Windsor Court (and Graham's) under Kevin Graham, the world-renowned Andrea's of Master Chef Andrea Apuzzo (the greatest and most influential Italian Chef in American history), and MANY others. Among Chef Matthews' nearly ONE HUNDRED Awards and Accolades are being declared New Orleans youngest Four Star Executive Chef (at 29, a record since broken by the Chef's own apprentice), American Culinary Federation Chapter Chef of the Year, being chosen to represent all of Colorado in Washington DC for the Millennium Tree Lighting, ranking in the Top Ten of every Colorado Guide (including 4 stars out of four from the Denver Post and five stars out of five from the Gabby Gourmet); not to mention volume experience which includes what most think is a world record of a 54 hour shift serving over 27,000 covers; and financial accolades such as saving a casino over $128,000 a week to help pay off a 90 million dollar debt in 3 years, or taking the Black Bear from 14 years in the red and seven failed owners to the top restaurant of Colorado. The Chef/Sommelier School Masters mentors and friends include the greatest wine producers and cattlemen and chefs in the world, from Daniel Boloud to Angelo Gaja, and as far as we know, there is not a more highly acclaimed and ranked Culinary School Dean ANYWHERE.

     Heidi Cottrill, Pastry Chef www.AmuseGourmet.com

Staff is made up of world class masters and changes constantly. Our core faculty of five is supported by over a dozen visiting masters every year. For current staff please contact school at 866-FOOD101