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
Grocery hacks
Chef Instructor Ched Pagtakhan gives tips and tricks for saving money on groceries during these hard times.
just encased
Chef Instructor Ched Pagtakhan and cousin Samuel Chee settle Just Encased food truck at the Dallas Farmers Market.
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
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.
Jenni Middleton
CULINARY INSTRUCTOR
Lauren Darr
CULINARY INSTRUCTOR
Lauren Darr was born and raised in DFW where she attended UTA and received her bachelor’s degree in business management. After graduation, she felt that a part of her was still missing and decided to pursue her lifelong passion for food. She is an alumnus of The Culinary School of Fort Worth and is proud to be teaching the next generation of chefs. While previously working on the line in restaurants, she was promoted to Sous Chef at Rise Souffle shortly after graduating. Additionally, she also helped Rise open new restaurant locations throughout Texas. Lauren loves to try new foods and is always looking to learn about new cultures. She is classically trained and has a deep love for baking. In her free time, she loves to spend time with her two cats, Ranger and Pascht.
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
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
Director of Compliance
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
Director of Financial Aid
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
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.
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
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