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 Camila Pesca Santos is a passionate culinary professional with a bachelor’s degree in Gastronomy from Universidad de La Sabana in Colombia. Her deep appreciation for global cuisine has inspired her to share her knowledge and love for food with the next generation of chefs. With over 12 years of experience in the food and beverage industry, Camila has worked across multiple countries, gaining invaluable insight into both traditional and modern culinary techniques. This international exposure has shaped her creative approach in the kitchen, where she encourages bold experimentation with flavors and ingredients. In addition to her culinary expertise, Camila is a certified tea sommelier and experienced tea blender, bringing a refined understanding of tea culture to her work. Her dedication to excellence and innovation continues to enrich the culinary experiences she creates.

Twinky has worked with Loews Hotels, Central Market, and Bowie House, developing a strong passion for pastry and creative dessert development. During her time at Loews Hotels, she was promoted to Pastry Supervisor, where she managed the pastry kitchen, oversaw daily production, and enjoyed creating new desserts and menu offerings.

Today, Twinky is passionate about sharing her industry experience with students and helping them build their skills, confidence, and achieve their full potential. Outside of the kitchen, she loves to travel, experience new cultures, and spend time with her family and her two dogs, Siena and Lucca.

Michael Thibodeau is a graduate of The Culinary School of Fort Worth with over seven years of experience in the Food and Beverage Industry. He has a strong background in line cooking, food truck operations, and catering management. Known for his commitment to quality and flavor, Michael brings a high level of skill, creativity, and professionalism to every culinary endeavor.