Dina Altieri, C.E.C., C.C.E.
Chef Dina Altieri began her culinary education career as a chef instructor and department chair at the California School of Culinary Arts in Pasadena, California in 1997.
Most recently, she worked as chef instructor and associate dean for the New England Culinary Institute. While in Vermont, Chef Altieri graduated summa cum laude from Johnson State College with a bachelor degree in liberal arts in 2007.
Chef Altieri is certified with the American Culinary Federation as an Executive Chef and Culinary Educator. She has been a master class presenter for Foodservice Educators Network International, contributing writer for Chef Educator Today magazine, and a featured chef "A Woman’s Place is in the Kitchen" and "In Mother’s Kitchen" by Ann Cooper.
Mike Artlip, C.E.C., C.C.E.
Chef Mike Artlip believes that his role is to produce culinary graduates that he'd have no problem working with in his very own kitchen. Perhaps that's why he is so involved with every aspect of the Culinary Arts program and much beloved by staff and students.
For more than 30 years, Chef Artlip has worked in the food service industry. He apprenticed at Hilton and spent a number of years in the field before getting his A.A.S. degree in Culinary Arts from Kendall College.
Chef Artlip has been at Kendall since in 1987. He also works with educational culinary arts organizations such as Skills USA, CCAP and ProStart. He has served on the boards of several high-school culinary programs, and has worked with numerous hotel, restaurant and educational institutions throughout the Chicagoland area.
Chef Artlip has been honored by the Sears Foundation as Educator of the Year (1991) and the United Methodist Church recognized him as an Exemplar Teacher (1998). Most recently Chef Artlip was awarded the prestigious 2007 Central Region Educator of the Year Award by the American Culinary Federation.
Chef Massimo Bosco's twenty-one years of professional foodservice experience includes executive and leadership positions at elite hotels and clubs such as the Stonebridge Country Club, Westin O'Hare, Fairmont Hotel Chicago, Four Seasons Hotel Chicago and Hotel Nikko Chicago. In addition, Bosco was Executive Chef with Aramark Corporation. While a Chef Instructor at the Illinois Institute of Art/Chicago, Bosco developed and taught a variety of classes, as well as ran the restaurant kitchen.
Chef Massimo Bosco holds an AAS degree in Culinary Arts and a Bachelor of Arts in Hospitality Management from Kendall College, plus a Master of Arts Degree in Human Resources Development & Management from Webster University.
Pierre - Andre B. Checchi
Chef Pierre Checchi has been in the culinary field for over 29 years. Born and raised in France, he has studied and trained under the rigorous and classic French tradition of apprenticeship. Pierre graduated from Ecole St Anne in St Nazaire France, and quickly worked in a two star Michelin restaurant, Relais- Chateau, under renowned Chef Michel Gaudin. After his military service as a mess chef in the Air Force, Pierre embarked for the United States as a young Chef and worked in Boston under Bob Brody.
After a brief return to France to work in various Brasseries specializing in French Bistro cooking, Pierre was asked to come back and work at the Four Season Hotel, Ritz Carlton in Chicago as a chef saucier. Pierre was then hired by Aramark Food Service Corporation where he filled many position as chef for their varied dining business accounts. In one of those account was the famous 95th restaurant on top of the John Hancock building in Chicago where Pierre worked as a Chef Garde- Manger then sous chef.
in 1993 Checchi accepted a teaching position at the famous New England Culinary Institute in Montpelier, Vermont.
At Kendall, Chef Pierre teaches a variety of courses including Advanced Garnishing Techniques, Sausage Making, etc.
Chef Frank Chlumsky teaches Professional Cookery and Basic Methods of Cooking. During his 35-year career, he has held the position of Executive Chef at the Saddle & Cycle Club in Chicago and Philander's Restaurant in Oak Park, Illinois. Before teaching, he was Chef/Owner of the Duneland Beach Inn in Michigan City, Indiana and Chlumsky's Restaurant in Lake Geneva, Wisconsin.
He holds a B.A. from Northeastern Illinois University, and is a graduate of the chef's training program at Washburne Trade School.
A native of Issy les Moulineaux, two miles south of Paris, Chef Michel Coatrieux attended Ecole Hoteliere at Biarritz in the southwest of France. After returning to Paris, Coatrieux worked at Lucas-Carton and Taillevent, both winners of three Michelin stars. During a vacation to the US, he was hired at Alouette in Highwood, Illinois. He then left to open his own restaurant, Amourette in Palatine in 1987, followed by Bacchus Nibbles, 1992.
In 1999, he opened a French cooking school, French Culinary Experience, with his partner, Patrick Chabert. Several years later, Coatrieux joined Kendall College as a chef instructor. Recently, he was appointed to the position of Adjunct Coordinator, School of the Culinary Arts.
Walter Freund, C.C.E.
Chef Walter Freund is a culinary faculty member. He has worked throughout Europe and in Bermuda. Freund also has an extensive background working in hotels, including serving as Executive Chef at the O'Hare Hilton, Sheraton International and Clarion International.
Chef Beverly Kim, Visiting Faculty
Kendall College alumna Chef Beverly Kim (A.A.S., Culinary Arts, 2000) has been at home in the kitchen since her childhood, helping her mother make Korean meals from scratch, baking goodies for friends’ birthdays, and later surprising her parents with a classic French meal. She chose to attend the School of Culinary Arts at Kendall College, following the advice of some friends in the field.
After school, Beverly became grounded in the classics at the Ritz-Carlton Hotel in Chicago, under the tutelage of Chefs Sarah Stegner and George Bumbaris. She honed her modern techniques at Charlie Trotter's, working under acclaimed Chef Matthias Merges, where Beverly's stamina was a perfect match for working fifteen hours a day.
A life-changing car crash led Beverly to realize that she needed to take the trip to Korea that she had always put off. She spent two months eating out around Seoul, taking Korean Royal Cuisine classes, and staging at Shilla Hotel and Top Cloud restaurant. Stops in Tokyo and Kyoto gave her a further immersion into Japanese food culture.
Beverly followed her love of Asian inspired food, working with Chef Jackie Shen at Red Light in Chicago, then becoming the Executive Chef of Opera. She continued her Asian inspired theme as Chef of Aria restaurant and recently finished a strong fourth in Top Chef Season 9, becoming the first ever winner of Last Chance Kitchen.
Recently, Chef Beverly Kim had collaborated with Co-Chef and husband of four years, Johnny Clark, at Bonsoiree. Now, they are planning her first restaurant opening.
Chef Thomas Meyer's twenty plus years of foodservice experience includes executive and leadership positions at Omni Orrington Hotel, Evanston; Royal Melbourne Hotel, Australia; Food consultant for The American Club, Kohler, Wisconsin; as well as for Crate and Barrel Company, Northbrook, Illinois. Recently, he was the Executive Chef of Don's Finest Foods, an Exclusive gourmet store and caterer of Lake Forest.
Chef Meyer is a graduate of Washburne Culinary School, where he placed in the top one percent of his graduating class. Chef Meyer also holds certificates from Harper College, and the Richmont Craft School of Lucerne, Switzerland. Chef Meyer has continued his personal and professional education by attending culinary schools in Chicago and Oaxaca, Mexico, which has enhanced his culinary profile.
Chef Meyer has been an instructor in both the culinary program, as well as the baking and pastry program, at Kendall College.
During his career, Christopher Quirk has been an elite chef, an entrepreneur and a culinary instructor. Besides holding a Bachelor of Arts degree in English Literature from the University of Wisconsin at Madison, Quirk also received an AOS degree from the New England Culinary Institute. After graduation, he worked as an Executive Chef at the Hôtel Sofitel in Redwood City, California. Later, he returned to Wisconsin to open a lakeside restaurant, The Antlers.
Quirk's desire to teach his culinary skills to young chefs led him back to the New England Culinary Institute where he worked as a Chef Instructor. He later moved to Tortola, British Virgin Islands to develop and open a new Culinary Campus at the H. Lavity Stoutt Community College. In 2003, Quirk returned to the U.S. to become the Sous Chef for the Westmoreland Country Club in Wilmette before joining the faculty at Kendall College.
As an owner of a successful restaurant as well as a chef, Peggy Ryan brings a unique and well-rounded perspective to her teaching. While she has held executive positions at area American and French restaurants, Ryan’s primary focus is the cuisine of Italy. For the past 15 years, she has been the Chef/Owner of three-star Italian restaurant, Va Pensiero, located in Evanston. Ryan and Va Pensiero have appeared in local publications and national magazines such as Food and Wine and Metropolitan Home.
Before joining the faculty at Kendall College, she served on our advisory board. She applies her experience as a restaurateur as Lunch Chef Instructor at the Dining Room at Kendall College. Because of her strong Italian background, she also teaches several electives and the Italian section of Cuisine of the Mediterranean.
After graduating from the Culinary Institute of America and a stint at The 95th atop the John Hancock Building, Kevin Schrimmer moved to France to work with and learn from some of the world's finest chefs, including Joel Robuchon in Paris.
After returning to the US, Schrimmer become Chef de Cuisine at Chicago's Café Provencal. He then opened his own restaurant, Mimosa, in his hometown of Highland Park, Illinois. Schrimmer ran Mimosa until 2007 when he decided to pursue another side of his chosen profession—teaching the culinary arts.
Elaine Sikorski, C.E.C., C.C.E.
Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After holding the position of chef for two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.
Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.
Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.
Eric Stein, M.S., R.D., C.C.E.
Chef Eric Stein, M.S., R.D., brings to Kendall College his unique cooking style of contemporary cuisine with an emphasis on nutrient rich foods and global flavor profiles. He began his career in culinary education as a graduate teaching assistant at Eastern Illinois University where he received his Master’s Degree in Nutrition Education while enrolled in their dietetics program. From there he returned to his alma mater Johnson & Wales University where he taught across the curriculum in both the AAS in Culinary Arts and Culinary Nutrition Bachelor’s Degree programs. Most recently, he worked as a chef tournant at The Greenbrier Hotel and Spa in White Sulphur Springs, West Virginia.
Chef Stein has formerly held positions as the Colorado State Vegetarian Nutrition Coordinator for the American Dietetic Association, and served on the board of advisors for Cooking Matters Colorado (formerly Operation Frontline). He is a regular contributor to "Gold Medal Classroom," the official monthly e-zine of the Center for the Advancement of Foodservice Education (CAFE). His first book, Culinary Nutrition Principles and Applications, will be published in early 2012 by American Technical Publishers. He is also the owner of Enlightened Flavors, LLC, where he provides a variety of food and nutrition consulting services.