Chef Instructors

Our chef instructors have the ability, knowledge, experience, and motivation to professionally train and inspire our students. Each chef instructor brings more than 10 years in the foodservice industry to the table.

fab food chicago

Chef Instructor Ched Pagtakhan shares crawfish Étouffée recipe.

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Grocery hacks

Chef Instructor Ched Pagtakhan gives tips and tricks for saving money on groceries during these hard times.

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just encased

Chef Instructor Ched Pagtakhan and cousin Samuel Chee settle Just Encased food truck at the Dallas Farmers Market.

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Ethan Starr

Ethan Starr

PROGRAM DIRECTOR

Chef Ethan Starr has over 19 years of experience in the culinary industry where he specialized in fish fabrication and sushi. He has worked at several DFW restaurants including Shinjuku Station, Sushi Zushi, Kona Grill, and Max’s Wine Dive. Most recently, Chef Starr was Head Sushi Chef/Kitchen Sous at Tokyo Cafe. Over his time in industry, Chef Starr has gained valuable experience in restaurant operations and supervisory management.

rosemary pagtakhan

rosemary pagtakhan

CULINARY INSTRUCTOR

Chef Rosemary Pagtakhan attended Kendall College in Chicago and received her A.A.S. degree in Culinary Arts. She has over 18 years of experience in the hospitality industry ranging from hotels, bakeries, senior care and education working in both front and back of the house. Chef Rosemary loves cooking and teaching both savory and sweet foods. Her background stems from French cuisine and pastries and includes different areas of hospitality management.

Meagan Stout

Meagan Stout

CULINARY INSTRUCTOR

Chef Meagan Stout attended the University of North Texas and earned her bachelor’s in hospitality management. With 15 years of experience, ranging from local DFW establishments such as the The French Room and the Joule Hotel to James Beard Foundation internship and Michelin-starred restaurants such as the Breslin Bar & Dining Room, Meagan joins the team with high-ranking experience. After being an executive at the Noelle Hotel in Nashville, Meagan began teaching at Central Market Cooking School as Lead Instructor. Chef Meagan has come to The Culinary School of Fort Worth with a vigor to teach students true industry experience and knowledge for their future and journey in the culinary industry.

Jenni Middleton

Jenni Middleton

CULINARY INSTRUCTOR

Chef Jenni Middleton obtained her culinary degree from Le Cordon Bleu in Pasadena, CA. She has held positions throughout the line, primarily focused as Sous Chef in fine establishments in Los Angeles, Chicago, and Denver. While her career has always focused on ethical, humane, and honest food, her tenure at the beloved Potager Restaurant in Denver furthered these interests and led her to pursuits in regenerative ranching. She spent several years as ranch production at Corner Post Meats, tending chickens, turkeys, sheep, pigs and cattle, practicing rotational grazing, 100% on pasture. Since moving to Fort Worth, she found a love for sharing her expertise and enthusiasm for food as a cooking instructor at Central Market. Her personal passions include home gardening that embraces seasonal produce, heirloom varieties, native plants, and regional patterns. She remains curious and dedicated to the history and joy of food, from seed to service. 

Administrative staff

The faculty at our school have the heart of a teacher with a high appreciation of excellence and a passion for the culinary industry.

Ched Pagtakhan

Ched Pagtakhan

School Director

Chef Ched Pagtakhan graduated from Triton College in Chicago and received his A.A.S. degree in Culinary Arts. He has over 25 years of diverse industry experience that includes management positions in luxury hotels, resorts, fine dining restaurants, high volume catering, corporate dining and culinary education. Chef Ched has been teaching culinary arts for over 16 years and was awarded the “2014 Culinary Educator of the Year” by the American Culinary Federation, Windy City Chapter for his work as Head of the Culinary Program at Triton College.

Danielle Rueter

Danielle Rueter

Director of Compliance & Financial Aid

Danielle is the Director of Compliance at The Culinary School of Fort Worth. She grew up in Fort Worth, Texas and loves calling it home.

Danielle graduated from Saint Petersburg College in Clearwater, Florida and returned to Texas in 2013. She has a background in office management, compliance, and financials in both the electronic recycling and automotive industries.

She enjoys travelings, spending time with her wonderful family and friends, and loves being involved in the local culinary community.

Peter Ramos

Peter Ramos

Financial Aid Coordinator

Peter is the Financial Aid Coordinator at The Culinary School of Fort Worth. He was born and raised here in Fort Worth, Texas. He graduated from Texas Christian University with a Bachelor of Business Administration and then went on to obtain his Master of Business Administration from The University of Texas at Arlington. He has over ten years of experience in banking and finance as well as ten years of experience in the restaurant industry. He has a passion in helping others achieve their dreams of becoming a chef. In his free time, he volunteers at his church and at his son’s school. Peter enjoys cooking, history, and gardening, but most of all he loves spending time with his wife, young son, and his chihuahuas.

Thomas Nixon

Thomas Nixon

Apprenticeship Coordinator

Chef Thomas Nixon received his Food and Hospitality Service degree from El Centro College in Dallas and has attended the Culinary Institute of America in Hyde Park, New York.  He has nearly 30 years of experience in the hospitality industry and over 20 years of experience in culinary education.  Chef Nixon’s specialties include Charcuterie, Cheesemaking (caseiculture), classical French, and regional Italian cuisines. By Chef Thomas’s side, you’ll find Ian, his loyal service dog and trusted culinary partner.

TJ Stegall

TJ Stegall

Administrative Assistant

TJ is a Wisconsin native, who currently resides in Hurst, Texas. In 2019, TJ earned a Bachelor’s degree in Public Relations from the University of Texas – Arlington. TJ finds expression through her passion for painting and drawing, while her downtime is often filled with the excitement of watching Survivor. Her favorite comfort food is a piping hot bowl of Ramen.

Michele Reichman

Michele Reichman

Admissions

Michele has lived all over the country, but she has lived in Fort Worth for 18 years and worked in administration for 30 years. She is active in her church: singing in the choir and mentoring ladies. In her free time she loves baking, making greeting cards, sewing and traveling with her husband Al. They have one daughter and a son-in-law.

Cristina Tapia

Cristina Tapia

Marketing Coordinator

Cristina Tapia was born and raised in Fort Worth. Her involvement in the Culinary Program at Green B. Trimble Technical High School guided her to pursue the food service industry. With the help of the Texas Restaurant Association(s) and the Fort Worth Food and Wine Festival scholarships, she was able to attend the University of Houston. In 2021 she received her bachelor’s degree in Restaurant Management with Magna Cum Laude honors. She enjoys cooking cultured Mexican food from Guanajuato and learning something new every day.

Advisory board

Our advisory board is composed of business leaders in the food service industry. They possess expertise in their sectors that commit to our mission statement. Their input on our Professional Culinary Program ensures our curricula remain relevant and our students graduate with the skills and techniques needed for the industry.

TONY FRANCE

Executive Chef

Ritz Carlton Las Colinas

Russel Kirkpatrick

General Manager

Reata Restaurant

Richard Miller

Talent & Culture Manager

Rosewood Mansion on Turtle Creek

Patrick Mitchell

Culinary Advisor

PDMitchell Consulting

JETT MORA

Executive Chef

Wolfgang Puck Catering – Cafe Modern

JARED ESMOND

2022 CSFTW Graduate