Amanda Anderson

Amanda Anderson, the Retail Manager of Kitchen Conservatory, started as part of the crew in 2015. Amanda taught her first Heir and a Parent class in 2017, and teaches many fun parent/child classes. Amanda is a busy mom and loves art, cooking, and board games.

Melanie Armbrecht

Melanie Armbrecht is a teenage confectionary decorator with a passion for cakes and cupcakes. She focuses on presentation as well as taste in all her creations incorporating many different flavors, elements, and current trends to elevate her designs, and loves sharing them with others. Melanie found her love for baking at the age of 11 and her technique has only improved since. Outside the kitchen, Melanie is a full time student and athlete at Cor Jesu Academy, and she finds time to share her enthusiasm for the art of decorating cakes and cupcakes at Kitchen Conservatory.

Glenn Bardgett

Glenn Bardgett has been the Wine Director at Annie Gunn's Restaurant and the Smoke House Market since 2001. Glenn has taught classes at Kitchen Conservatory for 20 years.

Marci Boland

Marci Boland is a retired high school teacher and after thirty-two years in the classroom, has married her two passions together, cooking and teaching.  Marci has a particular interest in making classic foods healthy.  She loves teaching both children and adult classes and has found creative ways to share her knowledge of how foods affect our health. Marci joined the Kitchen Conservatory team in 2020 as an assistant and started teaching in 2022.  

Dara Boxer

Dara Boxer hails from Washington, DC where she ran a personal chef company, helping other busy families solve the age old question, 'what's for dinner?' As a mom to two small toddlers, she fully understands the importance of having a meal plan in place. She loves to provide practical and simple solutions to help your dinner routine run smoothly and efficiently. 

Laura Branson

Laura Branson has been perfecting the art of French macarons for 9 years. Eventually in 2020, she started selling them to friends and coworkers by request. As the orders increased, Laura realized she wanted to turn the passion into a business and began selling out at Tower Grove Farmer’s Market. When her third child was born, she slowed things down but soon found an opportunity to share her passion by teaching at the Kitchen Conservatory. Laura has been teaching since 2023, and in addition to macarons, also offers Heir and a Parent pizza classes. When not in the kitchen, Laura loves spending time with her husband and children, painting landscapes, writing and crocheting.   

Lisa Buchmeier

Lisa Buchmeier’s plant based culinary journey began with a love for all beings, a passion for satisfying, life giving, sustainable food, and a desire for good health, vitality, and longevity. This led her to earn certification in several areas: Plant-based Professional, Forks Over Knives, and Essential Vegan Desserts from Rouxbe and also Plant Based Nutrition from eCornell. As a certified yoga instructor, she has taught yoga for over a decade at wellness centers and nonprofits. Furthermore, Lisa holds a Master’s degree in Classroom Education. Her deepest desire is to connect people to ecosystems, each other, and cultures of the world while finding joy in cooking and nourishing their bodies with delicious plant based foods.

Melissa Clendenin

Melissa Clendenin, the Director of the Cooking School, has been a familiar face at Kitchen Conservatory as far back as 2009 as a kitchen assistant. Melissa loves cooking at home and experimenting with recipes, and is an avid baker of sourdough bread.

Bob Colosimo

Robert "Bob" Colosimo was born and raised in Warren, Pennsylvania and upon graduation from high school attended the Culinary Institute of America, graduating in 1980. Bob began his traveling food career in 1981 by joining Holland America Cruise Line sailing on board several oceangoing cruise ships, including a world cruise in 1984. In 1984, Bob joined St. Louis-based Clipper Cruise Line as executive chef. During this period, Bob had the opportunity to work on passenger ships, river boats in Europe, and on the American Orient Express Luxury Train. Bob also has worked as an adjunct instructor at St. Louis Community College, Forest Park.

In 2008, Bob joined the Eleven Eleven Mississippi Restaurant team and in 2009 became the general manager/executive chef. Bob is a Certified Executive Chef and Certified Culinary Administrator.

Suzanne Corbett

Suzanne Corbett was raised on a South St. Louis truck farm where her passion for food and historic foodways was born. Before becoming an award-winning writer, cookbook author, food historian/ foodways interpreter, she began her culinary career as a caterer and culinary instructor teaching international cuisines, baking, classic gourmet, and American cuisines with an emphasis on historic recipes and cooking techniques. 

Focusing on research, interpretation and writing, Suzanne has established, created, and presented foodways programs at local, regional, and national  historic sites. Her favorite St. Louis historical site is The Campbell House, but you can also find Suzanne at several other historic sites working as a foodways interpreter, including the National Parks at the Gateway Arch National Park, Ulysses S. Grant National Historic Site and Ste Genevieve National Historical Park. 

Suzanne  is the author of The Gilded Table: Recipes and Table History from the Campbell House; Pushcarts & Stalls: The Soulard Market History Cookbook;  St. Louis’ Unique Eats, and A Culinary History of Missouri: Iconic Foods and Recipes from the Show-me State. She currently contributes to News Magazine Network, Gazelle Magazine, St. Louis Post-Dispatch, RealFoodTraveler.com, STLSportsPage.com, and AAA Explorer Magazines. 

Suzanne is the winner of two Telly Awards and recipient of the Missouri Media Award from the Department of Agriculture Missouri Wine and Grape Program, which recognized her work as a food journalist and guest curator on History Uncorked: 200 Years of Missouri Wine, at The St. Louis Mercantile Library on the campus of Missouri University St. Louis. She is a Certified Culinary Professional with the International Association of Culinary Professionals, a charter member of the James Beard Foundation, a Missouri Humanities Scholar, and a Dame of Les Dames d’Escoffier International.

Jacob Couture

For Jacob Couture, growing up seemed like everyone in his family had artistic talents but him. That was, until, he found cooking. Quickly, cooking became Jacob's artistic outlet where he immersed himself in different methods, techniques, and ingredients, using his family as guinea pigs. Since then, Jacob has been an avid home cook and food explorer, specifically enjoying cooking with new and unusual ingredients and "traveling with his stomach". When he's not in the kitchen, he's probably out driving some of Missouri's scenic roads in his favorite car or walking Opal, his Bernese Mountain Dog.

Kelcey Dale

After completing her secondary education, Kelcey Dale entered the hospitality industry and eventually gravitated to a whiskey bar, where she met the executive chef, her future husband. Between the wonderful people and opportunity to learn and grow within the industry, her passion ignited. Following her husband to Robust Bistro and Wine bar in Webster Groves, she shifted her focus from whiskey to wine. Kelcey completed the Introductory Sommelier Exam in 2019 and is currently studying to take the Certified Specialist of Wine (CWE) exam. 

Over the years, Robust has become her second home, where she currently acts as Beverage Director. Employing her knowledge of wine, she enjoys making memorable experiences for the guest. Hoping to leave them feeling more confident and empowered to explore the world of wine. 

Zach Dale

Chef Zach was raised in the Missouri Bootheel surrounded by corn and soybeans.  While there he was fed by his parents from the 2,000 square foot garden and modest orchard they tended on their small chicken farm.  Early food memories were bolstered by both grandmothers, one an accomplished southern cook in her own right and the other an avid gourmand.  Moving to Cape Girardeau for high school Zach found a job bussing tables and washing dishes in the area’s premier Chinese restaurant.  While there, he worked his way up until he was under the tutelage of the Owner and Sous who taught him both Chinese and Thai cuisines.  More importantly, they instilled in him the work ethic and passion to thrive in the culinary industry.

Jay Dedkhad

Chef Jay Dedkhad, of Ocha Thai and Japanese Restaurant, creates beautiful and delectable sushi, teaching one of our most popular classes. His knowledge, expertise, and patient teaching are always appreciated by students.

Sheri Doe

Sheri Doe's culinary journey began in the front of the house as a server in a St. Louis restaurant.  Over the years, Sheri worked her way up in the hospitality industry as VP of Operations of a sports club chain in Colorado. Sheri graduated from Escoffier School of Culinary Arts shifting gears to the back of the house. For the past 8 years, Sheri is a private traveling retreat  chef,  helping facilitators create their brand presence and achieve their goals.  Her offerings include Ayurvedic cooking  classes.

Devon Drag

Devon Drag, started as a kitchen assistant, then a retail associate at Kitchen Conservatory, and is now a popular teacher. An avid baker, Devon spent ten years in retail management, first at Lord & Taylor then Eddie Bauer. Devon took about two years off before coming to Kitchen Conservatory in March of 2015. The reason she likes to cook, especially bake, is simple - it makes people happy. It's a simple thing to share that people always appreciate. Who can have a bad day when there are cupcakes involved?

Caryn Dugan

After losing her dad to cancer, and she herself receiving the diagnosis, Caryn Dugan decided to take her health into her own hands. Research lead her to a plant-based diet and in 2008 she adopted the diet fully. The learning curve was tough and that's what prompted her to begin her now flourishing business, STLVegGirl in 2011; to help others make the transition. Her career unknowingly began in 2008 after attending a local plant-based cooking class and the instructor called her afterward to assist the next class. That lasted two and a half years. In 2011 she went out on her own, began teaching her own classes, filling speaking engagements and visiting clients for in home consults. She was accepted into the Physician's Committee Cancer Project Program in Washington DC and earned her Food For Life Certification. Caryn is certified to help cancer patients in treatment and remission, type II diabetics, and obese individuals through the use of nutrition. She teaches children's programs in schools and conducts healthy weight management classes. She is a plant-based personal chef delivering healthy meals and running a small group catering business. She also enjoys getting up early to fulfill her first love; broadcast. You can find Caryn on Show Me St. Louis, FOX2 in the Morning and Great Day St. Louis various times days during the month.

Jeff Friesen

Jeff Friesen returned to his childhood town of St. Louis in 2009, after graduating from the Institute of Culinary Education in New York and working at A Voce. Jeff has been in the kitchens of Farmhaus, Sugarfire Smoke House, Juniper, and Taco Buddha. Jeff loves sharing his skills with pasta, fish, and tacos.

Joshua Galliano

Growing up in South Louisiana gave Joshua Galliano a great appreciation for the life of the city and the ways of the country. After working at various restaurants in Baton Rouge, Josh was lucky enough to find two mentors who encouraged his passion for food. The quest for knowledge and experience in cooking led Josh past a Master's degree in Political Science to a Grand Diplome from Le Cordon Bleu in London. Josh has worked at Commander's Palace and Brennan's in New Orleans, and also with Daniel Boulud in New York.

After evacuating New Orleans during Hurricane Katrina, Josh and his wife have begun a new life in the Midwest. Josh was the executive chef at Monarch where he highlighted the bounty of local farmers and modern interpretations of American regional cuisine, executive chef of Libertine in Clayton, and is now part of the Companion Baking family.

Elizabeth Georgin

Elizabeth Georgin is a health care provider by profession, and her passion for cooking turned into a home chef. Her mother, a great cook, realized Elizabeth enjoyed cooking at a very young age, and is her inspiration. She taught her to experiment without fear in the kitchen. Her life revolves around her family and cooking. Her desire is to share her recipes with those looking for fresh home cooked Indian food.  

Patty Goeke

Patty Goeke has 22 years of teaching experience in science in Kirkwood, and has also taught 6th grade math, digital citizenship, and a food science course for 6th graders, and will add 8th grade algebra to her schedule this year. In her spare time, she tutors math, science, and ACT prep.

Maria Ines Goncalves

Maria Ines Goncalves, originally from Portugal, moved to St. Louis in 2017 with her husband and two children (now three!). With a degree in political science and international relations, Maria has always had a deep passion for people, communication, and beauty. It was her love for these elements and her traditional Portuguese education that naturally drew her to the world of food. While maintaining a successful career in People and Project Management, Maria never abandoned her childhood passion for culinary arts. She pursued formal training and became certified in Cake Decorating, Vegan Desserts, and Basic Pastry Chef techniques. For Maria, food serves as an emotional connection to her Portuguese roots and has become a universal love language among her diverse group of international friends. Maria's true joy lies in baking, where she strives to create desserts that offer a holistic experience. For her, the marriage of beauty and flavor is paramount and should always delight both the eyes and the palate.

Currently, Maria works as a Project Manager Consultant, owns an Art Gallery, and is a Group Leader for the International Mentoring Program of St.Louis. However, between her beloved family and busy professional life, she finds her balance as a cooking Instructor.   

Andrew Guyton

Originally from Houston, Texas, Andrew Guyton has worked in the food service industry for more than 30 years. His experience includes serving as a chef at Pappas Bros. Steakhouse in Houston and Dallas, bakery manager at St. Louis Bread Co., regional kitchen manager for Red Robin Burgers to operations manager and head cook at a vegetarian cafe and bakery. While still pursuing his dream of being a rock and roll star, Andrew keeps his day job in food currently as a personal chef in St. Louis.  He is a graduate of the Culinary Institute of America in Hyde Park, New York.     

Lydia Gwin

"My Favorite Kind of People are those who love to eat" - and Lydia Gwin couldn't agree with Julia Childs more.   Lydia's love for food started at a very young age sitting in her grandma's kitchen licking the spoon and watching her work.   Summers were spent on the family's farm berry picking, riding tractor and feasting on the freshest of ingredients around.  A child of a career military Lieutenant Colonel, Lydia spent her childhood moving around and experiencing different regions of the United States culturally and especially through cuisine. Along with her nomadic upbringing, her travels around the world opened up another great chapter in food exploration.  Whether it was jumping off the train in Italy to slurp down creamy espresso, navigating the multiple carts at a Dim Sum in ChinaTown, or eating goat brain stew in Kenya to understand that food is the ultimate connector!

Jeffrey Hensel

Jeffrey Hensel is a glass-half-full kind of guy, but always ready to pour more!  He resides in Wentzville, MO with his wife Michelle, a goldendoodle puppy Emma, and a very proud dad of three grown sons.  He loves football - both kinds (Go Pack Go! and STL CITY).  Jeffrey has over 3 decades of wine experience (ordering, merchandising, and conducting tastings) for a national chain of unique grocery stores.  His passion is to educate both crew and customers (and himself) about the interesting worldly facets of wine, and the interplay of food when served together.  It just tastes incredible, too!  He believes that there is a perfect wine for everyone, and it is often the glass in your hand right now!  Engage your senses and take a journey through each bottle with Jeffrey as he does wine pairings at Kitchen Conservatory.  Salute!

Rachelle Killian

Rachelle Killian is originally from northern California and joined the Coast Guard after high school. After the military, she became a stay-at-home mom with three children, and discovered her love of baking and cooking. She embarked on her culinary education after moving to St. Louis in 2018, when she studied at L’Ecole Culinaire, and started working at Kitchen Conservatory in June 2019, and teaching classes in January 2020. Rachelle teaches everything from pastry to pasta to pretzels, along with Date Night classes, Girls’ Night Out classes, and classes for children. 

Mickey Kitterman

Chef Mickey Kitterman found his passion for food and cooking as a second career -- he attended culinary school at the age of thirty! Mickey grew up in Peoria, Illinois, graduating from Western Illinois University with a degree in business administration and journalism. His first career was as a European clothing importer in Chicago. In 1983, Mickey got his culinary degree at the New School in New York City, and returned to Chicago to work with chef Michael Foley and mastering the art of French cooking. Mickey moved to St. Louis, worked with Richard Perry at the Jefferson Avenue Boarding House, and then opened Pro-visions on Cherokee Street, which was his life for twenty years. Mickey continues to influence the St. Louis cooking scene as the executive chef at Gallagher's in Waterloo, IL. In 2009 and 2015, the St. Louis Post-Dispatch declared Gallagher's fried chicken as the best fried chicken in the region. Mickey has taught cooking classes at Kitchen Conservatory for twenty years.

Adam LaViolette

Adam LaViolette was classically trained in French cuisine at the Culinary Institute of America in Hyde Park, NY. He has worked in both Atlanta and Denver in restaurants that encompassed a variety of cuisines. Later he spent 3 months working in a 2 Michelin star restaurant in Denmark. Upon returning to the US, he worked at a 2 Michelin star restaurant in Chicago. Adam has expertise in Japanese, Italian, modern American cuisine, and cooking over fire.  

Nakyung Lee

Nakyung Lee is the owner of Cott Studio, an online studio offering buttercream cakes and flowers for delivery. Naky graduated with an art degree from the Seoul Institute of the Arts then began her career as a commercial copywriter in Seoul. In 2018, Naky relocated to the United States, but found it hard to transition as a copywriter based in the U.S. because the field focuses so heavily on language and culture which were both new to her. She wanted to continue to work in a creative field so she turned her hobby of baking and floral design into a job. In the summer of 2020, Naky opened Cott Studio as a way to connect and communicate with people through flowers and cakes. She learned her buttercream flower piping technique in South Korea. 

Anne Marie Lodholz

As part of her day job, Anne Marie Lodholz teaches high school students at SLUH history through food and the importance of knowing where your food comes from or how to grow, harvest, or prepare it.  A mother of four, community gardener, and retired writer and reviewer for Sauce Magazine, she has worked with several good friends and chefs in the front of the house at Balaban's, Liluma, King Louie's, and Brasserie.  At Entre Underground and Something Elegant she kept busy as a server, bartender, and caterer and loves nothing more than to cook with her best friends or try to figure out what is in a new sauce from a favorite restaurant.  The beauty of food is that it is the language of connection, healing, and empowerment.  She can't wait to share that experience of community with you.  

Jon Lowe

Jon Lowe, chef de cuisine at Ibby's at Washington University, was born and raised in Central Kentucky. Since the age of eleven, he has been working toward his goal of becoming an executive chef. After graduating from Johnson & Wales University in 1998, Jon accepted a sous chef position at a catering company in Charleston, South Carolina. Vanna White and Bill Murray were just a few of the celebrities he entertained with his artistic culinary skills. Shortly after, Jon obtained a position at The Charleston Grill under renowned Chef Bob Waggoner. While there, he experimented with what the locals in the area call low-country cooking and combined it with French influences.

Jack West MacMurray, III

A native of New Jersey, Chef Jack Mac found his way to St. Louis after spending 10 years as a chef in Vail, Colorado. A 1992 silver-medalist graduate of the Academy of Culinary Arts in Atlantic City, New Jersey, Chef MacMurray has cooked for many famous people, including Emeril Lagasse and President Gerald Ford. He has held the executive chef position at Wild Horse Grill and Old Hickory Country Club in St. Louis. Chef MacMurray was the executive chef at Sage, which opened in 2007 to rave reviews, executive chef at Schneithorst's Restaurant & Bar, executive chef at Joe Buck's Downtown, and chef at Candicci's. Jack's engaging teaching style and passion for cooking make his participation classes especially fun.

Julie Malloy

Julie Malloy is a familiar face at Kitchen Conservatory, teaches some decorating classes and date night classes. Julie is from Alabama, and moved to St. Louis when she got married, and is now the mother of three, including a set of twins - and she considers her children the toughest critics in the kitchen.

Liz McClure

Liz McClure, owner of Liz McClure Macarons, is a macaron baker with a passion for creating desserts that look beautiful and taste even better.  With a background in science education, she is excited to share her love of macarons with Kitchen Conservatory.  

Courtney McKinney

Courtney McKinney, an incredible entrepreneur and inspiring leader, comes from a small town in Southern Illinois. After her husband's job brought them to the St. Louis area, Courtney's passion for spreading love and joy through mouthwatering gourmet sweet treats truly took flight. Ever since she was young, Courtney has had an incredible knack for creating confectionery masterpieces that warm the heart. She gets an absolute thrill out of sharing her talents and seeing others discover their own hidden creativity while decorating cookies. It's pure bliss for her! In 2021, Courtney brought her dreams to life by founding Divine Taste, a business that continues to flourish with each passing day. She's incredibly excited about what the future holds and can't wait to see where her entrepreneurial journey takes her. Courtney's number one priority is making sure every customer has an unforgettable experience. She genuinely cares about their satisfaction and wants to deliver nothing short of culinary perfection. With a customer-focused approach, she's ready to dive headfirst into new opportunities and take Divine Taste to even greater heights. The sheer anticipation of the remarkable people she'll meet and the lives she'll touch through her delectable creations fills Courtney's heart with joy and gratitude. With her infectious enthusiasm and unwavering dedication, there's no doubt that Courtney McKinney and Divine Taste are bound for incredible success.

Neville McNaughton

Neville McNaughton's career started on a 30-cow dairy farm in Riverton New Zealand where his father as a Director of the local Dairy Cheese Factory. No coincidence that Neville gravitated to another local Dairy operation when he graduated High School in 1972. In 1977, Neville graduated from Massey University in Palmerstone North with a Diploma in Dairy Technology. In 1975 Neville had commenced employment with The New Zealand Cooperative Rennet Company as a Cheesemaker, it was here that his extensive knowledge of cheese began. Having moved from a Conventional Cheddar Cheese plant it was hear that he gained knowledge in Blue, Havarti, Danbo, Gouda, Edam, Emmental, Romano, Feta, Parmesan and Process Cheese. When Neville departed this company in 1975 sales had increased 600% and he was managing 55 people. But the entrepreneurial spirit saw him team up with Ross McCallum in 1983 and begin what was to become a bellwether operation for the New Zealand Dairy Industry. Kapiti Cheese became New Zealand's premier brand for specialty cheese in the 1980s and 1990s and achieved sales of nearly $25 million prior to being sold in 2003. In the USA Neville has held various positions with The New Zealand Dairy Board, Marin French Cheese, Imperial Biotechnology, Innovative Ingredients and since 2001 has operated CheezSorce, L.L.C. a consulting company providing technical services to the emerging and existing cheesemakers in North America. Neville is a member of the board of directors for the American Cheese Society (www.cheesesociety.org) and has a contract with the DBIC (Dairy Business Innovation Center) since its inception.

Courtney Mertz

Courtney Mertz, owner of White Box Catering, started her culinary world off in the pastry field! Graduate of Le Cordon Bleu, Courtney opened her bakery, Fancy Flour, in Arkansas in 2013. She sold the bakery in 2017 and relocated to St. Louis! In 2019 White Box Catering began!

Dawn Meyer

Dawn Meyer has been teaching cooking classes for over ten years. She specializes in the cuisines of Mexico and Spain, which trace her family heritage. Plus, she enjoys teaching charming classes for children and gingerbread house making. She team-teaches couples classes with her brother-in-law and amateur cook, Larry Meyers.

Jean Millner

Jean Millner, food service director at Crown Center for Senior Living, and cooking specialist at Congregation Shaare Emeth, joined the staff of Kitchen Conservatory in 2009 and often says she feels privileged to be able to express her love of all things food by teaching cooking classes. Jean is a self-taught home cook whose culinary anchor lies in simple comfort foods but she loves to explore new cuisines. Jean reads cookbooks as if they are novels. She enjoys sharing tips and techniques in her classes and believes that we all have an inner-chef waiting to be coaxed out. When Jean is not working, she is spending time with her family and working out in the gym.

Brian Notorio

What greater outward expression of love is there than preparing a meal for those near and dear to you. This perfectly captures Brian Notario’s core cooking philosophy, which he channels into his cooking each and every time he steps foot into the kitchen.

Brian’s passion developed from an early age, starting in the kitchen with his Thai mother and his Thai family, and deepening over time by working in Thai restaurants and traveling extensively throughout Thailand over the years.

With that, his journey finally brings him full circle, allowing him the opportunity to pass on his traditions and experiences with immense joy and fulfillment to his own family and now to you.   

Andrea Osman

Andrea has been dancing since the age of three.  Her early dance experience comes from ballet, modern, tap and jazz.  Andrea later received her BA in Dance from UNCG--University of North Carolina at Greensboro along with a degree in deaf education. After graduating from UNCG, she taught school during the day and ballroom dance in the evening in Fayetteville, NC. During that time, she performed professionally for events across North and South Carolina, and competed in the ballroom circuit across the United States.  Andrea moved to St Louis in 2005 to pursue a master’s degree. Shortly thereafter, she accepted a position at CID—Central Institute for the Deaf and began teaching for Washington University School of Medicine’s Ballroom club as well as performing with a salsa performance team, Grupo Azucar.  In addition, to her work at Kitchen Conservatory, Andrea currently teaches partner dance classes and choreographs for BDASL--Ballroom Dance Academy of St Louis, COCA and Washington University’s Graduate Ballroom Club. She specializes in teaching and choreographing all styles of partner dancing.

Nareerut Payette

Nareerut “Tookie” Payette’s passion for cooking began when she was a ten-year old in Thailand where she would watch her older family members sell traditional Thai food in a local market. Tookie graduated with a Bachelor of Economics from a University in Thailand. In 2014, she resigned from a financial job and started learning more about the culinary world with a chef position at the Intercontinental Pattaya Resort. She moved to America in 2016 to continue to improve her culinary skills, and opened Thai Gourmet in O’Fallon, Missouri in 2017.

Bernard Pilon

Chef Bernard Pilon, executive chef of HMS Host at Lambert, has been teaching classes regularly at Kitchen Conservatory for over 15 years. Hailing from Montreal and fluent in French, Bernard Pilon refined his culinary craft in restaurants, hotels, and country clubs, including many years as the executive chef of Norwood Hills Country Club. It is also important to note that he spent a year in another "St. Lou" – St. Lucia in the Caribbean – because it was where he met his future wife while both were working at the renowned Club Med Resort.

Stephanie Pilon

Stephanie Pilon began teaching at the Kitchen Conservatory 2010. After many years of baking for family and friends, Stephanie made it official and got her degree in Baking & Pastry Arts from St Louis Community College at Forest Park in 2015. She works full time as a baker at The Daily Bread in Des Peres, and is constantly on a quest to find the perfect doughnut. In her spare time, Stephanie enjoys listening to vinyl with her husband and discovering new favorite restaurants. 

Sean Price

A native of Kansas City, Sean Price’s cooking roots stretch back three decades. He found his love for food, at least professionally, at Teller’s in Lawrence, KS. Over the years Sean has cooked in many different concepts, mostly independent, scratch kitchens, including Lidia’s as a sous chef in Kansas City and executive chef in Pittsburgh, Il Trullo, a small trattoria in Overland Park, KS, and a few other stops at Trezo Mare, Voltaire & Golden Ox. Sean also taught high school culinary arts for seven years, and has taught classes at The Culinary Center of Kansas City and the now shuttered Kearney Culinary Academy. He loves and respects all cuisine, but has the most experience with Italian cuisine. Sean holds a bachelor’s degree in education, an associate’s degree in culinary arts, and a master’s in career & technical education. He is the proud father of a 12 year old girl.   

Lou Rook

Lou Rook has been the executive chef for Annie Gunn's in Chesterfield for 18 years, and has transformed Annie Gunn's from a little known local spot with good pub food, to a nationally recognized, Zagat award-winning restaurant with an outstanding wine list and consistently superb food.

Matt Sassman

Matt Sassman grew up in rural Iowa and studied business management at a small university there. Matt has worked in the food industry most of his life starting with Hy-Vee and farmers markets. He moved to St. Louis in 2014 when he started his career at Straubs and Kitchen Conservatory. Matt is an avid foodie and has enjoyed the opportunity to work beside and learn from the chefs that teach at Kitchen Conservatory. Matt is always trying new recipes, along with retro recipes from his growing cookbook collection. Matt is enamored with retro and Mid-Century recipes, cookbooks, furniture, jello molds, kitchen items and entertaining pieces.

Audrey Scherrer

Audrey Scherrer is the owner and chocolatier behind Bittersweet Kitchen which makes handcrafted chocolates and dessert sauces. 

Jess Schmidt

Jess Schmidt’s love for cooking began in elementary school starting with her Easy-Bake oven, and from there, helping her mom cook for the family. It grew through the years to where she wanted to learn more, and started her culinary career at Le Cordon Bleu, Pasadena, California. There, she had the chance to work with great chefs including Wolfgang Puck , Curtis Stone, winner of Hell’s Kitchen Rock Harper, and the famous Mickey Mouse of Walt Disney World. Jess enjoys teaching young children and adults how to make healthy food delicious and fun!  

Tal Stein

Tal Stein, a dance teacher for our popular Dine and Dance classes, specializes in tango, lindy hop, jitterbug, and swing. Tal is also a dance instructor at COCA.

Lily Sugathan

Lily Sugathan grew up in a household full of excellent cooks.  That is where she learned to enjoy .... eating!  Then, when she was dating her college crush and deciphering if the phrase, "the way to a man's heart is through his stomach" was true, she became passionate about cooking. She married that boyfriend several years back and deduced that the phrase might hold some truth.  She and her husband have been happily cooking for each other since.  

Sharon Tutko

Sharon Tutko has owned her own private chef and event catering company for 28 years. She was classically trained at the California Culinary Academy in San Francisco, and  was an executive chef for two years out of culinary school (1996) feeding 1000 people a day in a corporate kitchen, then shifted her art and talents into a robust private sector, creating high-end dinner parties for celebrities and the who’s-who of San Francisco.  

Though a San Francisco Bay Area native, married life moved her here to Saint Louis with her husband and 1-year old in 2004 to raise her family close to in-laws, build her private catering business, and eventually in 2013, become a health & wellness culinary educator.  She is a certified Health and Wellness Coach with certificates from Institute of Integrative Nutrition in New York, Innovative Healing Academy, and Institute of Functional Medicine. Sharon has taught cooking classes throughout St. Louis.  

Sharon has lived in Spain and Italy and has traveled extensively throughout Europe and Mexico. Her style is comfort-eclectic, leaning into global, soul-nutritious flavors to satisfy and delight multi-national palates on any party menu. She strives to not just feed people, but to teach them to have fun in the kitchen, cook nutritious and well-balanced meals for optimal gut health and vitality, and for creating lasting “forever-memories” with family, friends, and community.

Mathew Unger

Chef and cookbook author Mathew Unger started teaching cooking classes at Kitchen Conservatory in 2008, when he was the executive chef and sommelier at Missouri Athletic Club. He has had his own restaurant, and is currently the director of food service at Midwest Petroleum Company. Mathew's cookbook, Missouri Comfort: Recipes, Places, and Food Traditions in the Show-Me State is filled with recipes, stories, and recommendations for top places to eat and drink.

Mathew's cooking classes include research from his book, as well as parent/child pasta classes.   

Terri Jayne Walker

Terri Jayne Walker, owner of Gateway Grub, and a native St. Louisan and proud U-Citian, joined the United States Navy after high school to fulfill her wanderlust and travel overseas. Her memories of the abundance of fresh fruits and vegetables with vibrant colors, rich and fertile soil, fresh seafood, seaside soaked air and rustic culinary aromas wafting from all directions ignited her sense of passion and purpose for a culinary career. She has a Bachelor's degree in Business Administration from Strayer University in Millersville, Maryland, and an Associate Culinary Arts and Hospitality Management certification from L'Ecole Culinaire. Terri Jayne is a scholarship recipient from Les Dames d'Escoffier and St. Louis Chef De Cuisine, is a member of American Culinary Federation - St. Louis Chefs De Cuisine, and her achievements include Baron H. Galand Culinary Knowledge Bowl Team Member Regional Gold Medalist, and  2022 Chef’s Battle Champion Taste of Black St Louis. Terri Jayne likes to cook globally inspired dishes with a WOW factor!

Claire Wolpert

Claire Wolpert is a teenage baker who has been making sweets for friends and family for almost six years. She's made many desserts including cakes, cupcakes, cookies, brownies, ice cream, macaroons, and so much more. She found her love of baking through her grandma and enjoys sharing everything she makes with others. She is also a full time student and runner at Clayton high school but will always make time for her passion of baking.

Christy Wynne

Christy Wynne is a certified Wellness Coach and Personal Trainer with Inspire Wellness STL. She believes healthy food can taste amazing and that food is our best medicine. She loves incorporating extra veggies in meals and is all about eating a balanced plate with the right amount of protein, healthy fat and smart carbohydrates.