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.
Chef Instructor Ched Pagtakhan gives tips and tricks for saving money on groceries during these hard times.
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.
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.
Chef Denise Fullmer joins The Culinary School of Fort Worth with over 40 years working in Food Service. Throughout her career, she has enjoyed teaching cooks of all levels, she has competed both nationally and internationally, and she has enjoyed working independently with all who have an interest in Food Arts. She has served as Coordinator of Live Healthy Forest Park and as an Advisor for various Community Colleges. Chef Fullmer has been a personal chef, private caterer and food writer, and she has over 23 years experience teaching Culinary Arts and Food Service at the college level. More than anything, she strives to instill in her students a genuine passion for cooking while motivating them to explore their industry interests as individuals.
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.
The faculty at our school have the heart of a teacher with a high appreciation of excellence and a passion for the culinary industry.
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.
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.
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.
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 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.
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.
Ritz Carlton Las Colinas
Talent & Culture Manager
Rosewood Mansion on Turtle Creek
Wolfgang Puck Catering – Cafe Modern
2022 CSFTW Graduate