The Culinary School of Fort Worth Alumni
The Culinary School of Fort Worth is all about preparing and equipping graduates for the real world!
Nona Sivley - Season 8 Winner Hell's Kitchen
Chef Nona Sivley graduated with honors from the Culinary Arts Program in 2008. Chef Sivley was also the Matre D’ at the school’s Sunday Brunches and was on the winning salsa team for Zest Fest 2008. After culinary school, Chef Sivley worked as a Sous Chef at Cafe Nutt in the historic Granbury Nutt House. Shortly after, Chef Sivley auditioned and was selected as a contestant for Hell’s Kitchen on FOX and went on to win Season 8 of Hell’s Kitchen! Chef Sivley currently works as the Chef de Cuisine at LA Market in Los Angeles, California. Her specialties include: Southwestern cuisine, Italian cuisine and Southern cooking.
Callie Salls - Owner (Linguine & Dirty Martinis)
Chef Callie Salls graduated with honors from the Culinary Arts Program in 2009 and was also the Matre D’ at the schools Sunday Brunches. Currently, Chef Salls is the Owner and Chef of Linguine and Dirty Martinis, a private chef business, in Fort Worth. Chef Salls is also a freelance food writer for Fort Worth Foodie Magazine. Her specialties include: healthy and seasonal cooking with international influences.
Jordan Ray graduated from the Culinary Arts Program in 2007. While at The CSFTW, Chef Ray was the Sous Chef at the school’s Sunday Brunches. He has worked at Fort Worth establishments including: Executive Chef at Pop’s Safari Cigars and Fine Wine, Sous Chef at The Vault Mediterranean and district manager for Fuzzy’s Taco Shop. He currently is the Executive Chef at Fish Creek, a Joe Lane Restaurant, in Willow Park. His specialties include: saucier, seafood and meat fabrication.
Keith Grober - Chef Consultant
After graduating and working as a chef at The Meddlesome Moth in Dallas from 2011 to 2012, Chef Keith Grober became the Executive Chef of Rodeo Goat Ice House in Fort Worth. Since launching Rodeo Goat for legendary restauranteur Shannon Wynne, Keith has been deeply involved consulting Fort Worth restaurant brands such as Fred's and Fuzzy's Tacos.
Crystal Willars Vastine - Owner (FW Foodie Magazine)
Chef Crystal Willars graduated with honors from the Culinary Arts Program in 2009 and is currently the Editor and Owner of Fort Worth Foodie Magazine and Website. Chef Willars was also on the winning salsa team for Zest Fest 2008. She is a volunteer for Tarrant Area Food Bank’s Operation Frontline, teaching healthy cooking for teens at the Boys & Girls Club. Her specialties include Asian and Latin-American cuisines.
Aaron Austin - Executive Chef (Vintage Grill & Car Museum)
After a successful career in the U.S. Army, Mr. Austin decided to pursue a professional culinary degree. While studying at The Culinary School, he accepted a position with Chik-fil-a as their area Food Quality Director. He has since accepted the Executive Chef position at The Vintage Car Museum in Weatherford, Texas. He oversees all operations of the restaurant, the catering for the event center on location, as well as our new undertaking (coming soon), the Vintage Cottage. Aaron graduated from our Professional Culinary Program in December of 2015.
What was the most helpful thing you learned from The CSFTW: "Food costing as well as Front of the House Management have both been great help in advancing my career."
Christina Lincecum - Pastry Chef (The Ritz-Carlton)
After graduating from The Culinary School in August of 2014, Christina moved to the east coast to join the Ritz Pentagon City, in Washington D.C. as a Pastry Chef.
Clint Stapp, Thumper (Rabbit Hole Brewery).
Born in Colorado but raised a Texan by Texans in Texas, Clint has always called DFW his home. With a B.B.A. from Harding University, he spent over twenty years in healthcare finance at various hospitals across the metroplex. Since finance professionals are required by law to have an occasional adult beverage, he quickly discovered the craft beer movement and homebrewing in the mid-nineties. A ranked BJCP judge since 2003, Clint has been an active participant of the local brewing scene. After shedding the healthcare executive suit and tie, he enrolled in the Professional Chef Program at The Culinary School of Fort Worth which included an internship at the brewery. Chef Clint graduated with honors and now brags about working in a much bigger “kitchen” than his fellow culinary graduates. You’ll find him brewing and dreaming up dishes he can pair with our award winning beers.
Kobi Perdue, Chef de Cuisine (Saint Emilion Restaurant).
Graduated from The Culinary School of Fort Worth in 2014 and now he is the Chef De Cuisine at one of the best French Restaurants in Fort Worth, TX. As the lead chef he oversees the hiring of all kitchen staff, manages produce/fish/meat orders. He manages on and off site catering deals, cost out menus, saucier, plate designs, expedite orders and creates and designs all menus.
"One thing I learned at The CSFTW is how to work as a team. Before I had always taken it upon myself to do everything I could and not ask for help. The Chefs at the school taught me to rely more on my team in the kitchen which allows for a higher level of cooking and higher rates of success as well as building stronger, more trusting bonds." - Kobi