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.