Advisory Board

Advisory Board

Strong partnerships are an important component of successful programs. The Culinary Institute utilizes an advisory board comprised of industry professionals.  The advisory board meets annually to review and suggest improvements to the curriculum and overall program experience for Culinary students.

The Culinary Institute Advisory Board

Ray Trom, Assistant General Manager and Director of Food and Beverage, Renaissance Hotel and Spa - Glendale

Richard Aguirre, Director of Dining, Chartwells

Ken Dimang, Owner, Sugar and Spice Bakery

Mark Dowd, Culinary Arts Program Director, Scottsdale Community College

Ron Kopcik, Baker, Desert Diamond Casino

Ivan Jacobo, Owner/Chef, Anhelo Restaurant

Speranta Klees, Post-Secondary Partnerships Management, West-MEC

Lisa Vanbendegom, Culinary Lab Technician, EMCC

Steve Griffiths, Program Director, Culinary Faculty, EMCC