Chef Instructors

At The Culinary School of Fort Worth, we keep our class sizes intentionally small to ensure every student receives individual coaching and mentorship. We are deeply invested in your personal growth and development, encouraging you not only to become a great chef, but also a great leader. Our instructors meet weekly to discuss and adapt to each class’s unique needs, ensuring they are consistently delivering the curriculum in a way that resonates with all types of students.

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

Lead Chef 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

Chef Instructor

Chef Jenni Middleton obtained her culinary degree from Le Cordon Bleu in Pasadena, CA. She has held positions throughout the line, primarily focused as Sous Chef in fine establishments in Los Angeles, Chicago, and Denver. While her career has always focused on ethical, humane, and honest food, her tenure at the beloved Potager Restaurant in Denver furthered these interests and led her to pursuits in regenerative ranching. She spent several years as ranch production at Corner Post Meats, tending chickens, turkeys, sheep, pigs and cattle, practicing rotational grazing, 100% on pasture. Since moving to Fort Worth, she found a love for sharing her expertise and enthusiasm for food as a cooking instructor at Central Market. Her personal passions include home gardening that embraces seasonal produce, heirloom varieties, native plants, and regional patterns. She remains curious and dedicated to the history and joy of food, from seed to service.

Lauren Darr

Chef 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.

Peter Ramos

Director of Compliance and Financial Aid

Peter is the Director of Compliance and Financial Aid 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 fifteen 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 chihuahua.

Hailey Day

Financial Aid Coordinator

Hailey is our newest addition to our Financial Aid Department as the Financial Aid Coordinator. She has a strong background within the restaurant industry and almost 10 years of customer service experience. She received her associate’s degree in liberal arts from Hill Community College and then proceeded to earn her bachelor’s in social work from the University of Texas in Arlington (GO MAVS!) In her free time she loves cooking and spending time with her kiddos and fiancé, going for walks to the park and of course cheering on her daughter at her softball games!

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