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.

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.

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.

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.