Culinard - Culinary Arts School Faculty
At the age of 25, while at The Dochester, Chef Osborne was the youngest Executive Pastry Chef of a leading hotel in the world . He went on to become the Executive Pastry Chef of The Oriental in Bangkok, Thailand where he catered and prepared specialty desserts for the Royal Family of Thailand, and for many state banquets for George Bush and Ravi Gandhi (Indian President). He also provided desserts for exclusive royal boat cruises for Prince Charles. Chef Osborne carried his title of Executive Pastry Chef to the Nagoya Hilton Hotel in Japan and to Raffles Hotel in Singapore, one of the highest-ranking hotels in the world. Here he worked with many top chefs such as Alain Ducasse, Joel Robuchon, Charlie Trotter, Michel Trois Gros to name but a few.
Through hard work and passion for the art of pastry, Chef Osborne was able to be a part of the Best National Team at the Singapore Salon Culinaire in 1994 and was awarded the Golden Lion Award, the highest culinary award in Asia. Chef Osborne also won gold metals at the Igeho Salon Culinaire Basel in 1985 and 1993, and most recently received a gold medal in 1998 as a Pastry Consultant for the Oriental team at the Thailand Salon Culinaire.
Was named one of the Top Ten Pastry Chefs in the United States in 2006 and was a Guest Chef for the largest Wine and Food show that was held at Walt Disney World in 2006.
The knowledge, experience, professionalism and overall excellence that Chef Osborne brings to Culinard students and to the institution as a whole is priceless.
Chef Mike Buttles is a graduate of the University of South Florida and the “Ecole de Cuisine La Varenne” in Paris, France. His degrees include a “Certificat Culilnaire d’Expertise” and a “Chevalier.”
So enamored with the European cuisines, he stayed to work in the French and Italian countryside. His stagiaire spanned three years and took him from a small, one star restaurant in Paris to an auberge and goose farm in Perigord, a seaside hotel in Brittany, a country kitchen in Alsace, a boulangerie in Provence and a family restaurant outside of Florence, Italy.
Returning to the States, Chef Buttles taught cuisine and management at “the New School” in New York. Also, working as a consultant, he went on to open three restaurants including a Northern Italian bistro in Sun Valley, Idaho, where he ultimately became its executive chef.
It was during this period, that one of America’s oldest private clubs, “The Reading Room,” offered him their executive chef's position. “Well known personalities, phenomenal banquet opportunities and a kitchen overlooking the ocean were too hard to pass up. The work was demanding, and the hours long; but the rewards of seeing your efforts, unconstrained, come to fruition were worth any price you could pay.”
Similarly, a few years later, Meristar Hotels, employed Chef Buttles to take on the responsibility of a three kitchen hotel in New Mexico and upgrade its cuisines to fit the hotels newly-acquired 4-star rating. Not an easy task. He had to educate and educate quickly. It was at this point that Chef Buttles realized the industry’s need for more hands-on education, and a personal desire to educate.
His original reason for teaching hasn’t changed: “Our culinary world is continually evolving. What you see and learn today may never be the same, or may never be here again.”
Born in Sylacauga, Byrum’s culinary calling came after he graduated college with a Business degree. He was trained in the old-fashioned way as an apprentice at the Wynfrey Hotel here in Birmingham and later moved on to other prestigious places such as The Homestead, a 5-Star, 5-diamond resort in hot Springs, VA.
Chef Byrum mentored with Michelin 2-Star Chef Gerard Pangaud and Chef Yannick Cam and has been at Disney since 1994.
Born in Gourdon, France and educated at the famed French National Culinary School in Souillac, Chef Queyriaux adds both classical training and European real-world experience to the Culinard faculty. Beginning as a Commis cook at the Grand Hotel in Souillac and at La Coupole, one of Paris’ largest Brasserie, Chef Queyriaux quickly earned the position of Demi Chef de Partie, Chef de Partie and eventually Sous Chef at L’ auberge de Cendrillion, VIP restaurant for Disneyland Paris. After more than a year at this high volume, traditional French cuisine establishment, Chef Queyriaux became the Sous Chef at Colonel Hatis, an Italian restaurant in Paris. This need for diversity in cooking also led Jerome to the Silver Spur Restaurant, where he was the Sous Chef of this high-end Tex-Mex restaurant right in the heart of Paris.
With a wealth of well-rounded experience, Chef Queyriaux left France to go to the Ukraine where he quickly moved from the Sous Chef position at The Studio in Kiev, to Executive Chef and Restaurant Manager. It is at The Studio where Chef Queyriaux’s experience in International cuisine aided him in the execution of The Studio's menu, which boasts French, Italian, American and Russian cuisine. After three years, Chef Queryriax returned to France and worked as the Executive Chef of Au Fil de L’eau, a specialty fish restaurant in Brantome.
In June of 2000, Chef Queryriaux arrived in Birmingham, Alabama and began working as the Executive Chef at Rue de Provence in Mountain Brook. Chef Queyriaux became a full-time member of the Culinard staff in January of 2004, where his knowledge of classical French and International cuisine is shared with both students and fellow facult
Chef Matthew Rogala graduated from the Culinary Institute of America with an Associates Degree in Occupational Studies, Culinary Arts and holds another Associates Degree in business from Hartford Community College, Hartford, CT.
His career took him to work in some of the largest hotels and properties around the country. "Hotels attracted me because they have many diverse elements surrounding the culinary field. Working in this business for 28 years, 17 of them as executive chef, has given me the ability to travel and work in many regions of the United States." Chef Rogala opened two new hotel properties as Executive Chef, The Paso del Norte, Westin Hotels, El Paso, Texas, and the Birmingham Sheraton Hotel adjacent to the Birmingham Jefferson Civic Complex, Birmingham, Alabama. Furthermore, he served as Executive Chef/Catering Manager for Charles Matthews Catering, Executive Chef for the Merritt House Restaurant, Executive Chef Assistant, Sheraton Grande Hotel, Los Angeles, CA, Executive Chef, Sheraton Hotel, Detroit, MI and Executive Chef, Sheraton Grande Hotel, Dallas Texas. Chef Rogala comes to Culinard most recently after serving as Director of Dining Services for St. Vincent's Hospital, Birmingham, Alabama.
Chef Rogala closes by saying, "I think it is the responsibility of all educators to instill the spark that inspires all their students to achieve success. I have been very lucky in my life to have those types of individuals instructing me, both in the classroom and on the job. I will work to achieve the same desire and dedication from my students that was given to me."
Chef Dennie Streeter, Certified Executive Chef, joins the Culinard team after eighteen years in the hospitality industry in the Birmingham area. As a graduate of the 1993 Jefferson State Community College Arts Program, she joined the American Culinary Federation. She began her career under the watchful eye of Chef Edith Jerald C.E.C., at the National Bank of Commerce Executive Dining, then on to one of Birmingham's profound chefs, Chef Andy Camardella C.E.C. at the Hamilton House Restaurant that served New Orleans and Cajun Cuisine.
In 1994, Chef Streeter won first place in the dessert category in a cooking competition sponsored by Jefferson State Community College and Alabama Gas. In that same year Chef Streeter held the office of vice president of the Junior ACF Birmingham, Alabama chapter. In 1995 she worked on the board of Magic City Harvest, an organization that supplies food for many of Birmingham's homeless shelters. Chef Streeter has worked in the capacity of Executive Chef with Winn Dixie Marketplace, Twin Pines Resort and Conference Center and most recently with Morrison Management Specialists at Brookwood Medical Center, Birmingham, Alabama. Currently, Chef Streeter is the secretary for the ACF Birmingham, Alabama chapter. In January 2001 Chef Streeter was honored as the Chef of the Year for the ACF Birmingham, Alabama chapter.
"Each student will experience the excitement, the compassion and the personal attention to detail we all share at Culinard. Our program explodes with wisdom, knowledge and practical application in every class in order to assist each student in reaching their ultimate goal."
After leaving Colorado Chef Tarica completed an advanced culinary apprenticeship at the Hotel Airport, in Zurich, Switzerland. The hotel featured French, German, and Japanese restaurants, as well as providing first class meals for selected Transatlantic Swiss Airline’s flights.
Once he returned to the United States, Chef Tarica worked for both the Ritz-Carlton Hotel company, and the Swiss Hotel company both in Atlanta, Georgia, before becoming the Executive Chef at Compass Bank’s Executive dining room in Birmingham, Alabama.
Chef Tarica comes to Culinard after most recently serving as one of the managers/chefs of Horizon’s Continental Cuisine in Amelia Island Florida, which was given 5 stars by the Florida Times-Union, and rated one of the top 25 restaurants on Florida’s First Coast by Jacksonville magazine.
Chef John Wilson began his career in Boston working for a small catering venture part-time while attending college. It soon became evident that culinary arts were to become the driving passion of his life. At the urging of his employer, he sought admission to The Culinary Institute of America in Hyde Park, New York from which he graduated with honors. He pursued further studies under the tutelage of Chef Michel Gautier at Le Rouzic in Bordeaux, France, awarded one star by the Guide Michelin.
Chef Wilson spent considerable time in Washington, DC, first at The Embassy of the Common Market and later at the John F. Kennedy Center for the Performing Arts, where he supervised the first inaugural dinner for President Ronald Reagan and Vice President George Bush for 2500 very special guests. His career then took him to Atlanta, Georgia, where he presided over the kitchens of the trendy Buckhead eatery Rue de Paris, noted for its upscale contemporary French cuisine. He went on to preside over the kitchens at the renowned Abbey, which was recognized with an Ivy Award of Distinction by Restaurants and Institutions Magazine during his tenure there.
Chef Wilson then entered the realm of hotel kitchens when he accepted a position with Plaza Hotel Company to become the Executive Chef at Buckhead’s Terrace Garden Inn, and later at The Crowne Plaza Hotel in Memphis, Tennessee. His career has also included a stint as Chef/Partner at a franchisee of The Stage Deli of New York, in Atlanta, Georgia, and a period as general manager of A Bagel Café in Columbus, Georgia, which he designed and opened as a restaurant consultant. Most recently he has been in control of the kitchen reigns at both The Green Hills Grille in Huntsville, Alabama and Harvey’s in Columbus, Mississippi, which are both upscale American cuisine grills.
Chef Northmore is one of only eleven ACS Certified Master Pastry Chefs in the country and Jared worked under his tutelage for two years. He then became Executive Pastry Chef at a prestigious private Golf Club in Atlanta. At Culinard, Jared is at the forefront of the Pastry, Baking and Confectionary Arts Program, and is instructing the inaugural first class in Advanced Patisserie skills, as well as being an integral part of the production in our bakery, The Bakery at Culinard.
Daniel DiMuzio graduated from Dartmouth College in 1981, and tried his hand at writing professionally. A part-time job in his brother’s restaurant led to a career in back-of-the-house restaurant management and, after graduating from the Greater Cincinnati Culinary Arts Academy in 1992, he soon decided to focus his attention on bread baking.
Dan’s obsession with bread coincided nicely with a growing national interest in artisan bread baking. As a member of the Bread Baker’s Guild of America, he was able to share his interest and observations with other bakers who shared his vision for rediscovering their lost craft. He was eventually able to study in San Francisco under the direct tutelage of such notables as Michel Suas and Lionel Vatinet (who helped start up LaBrea Bakery in Los Angeles), Eric Kayser (owner of Boulangerie Kayser in Paris), and Didier Rosada (coach of the U.S. baking teams at the Coupe de Monde in France). Dan worked with Jeffrey Hamelman as well – Jeff was the Captain of one of the U.S. Baking teams and later authored Bread: A Baker’s Book of Techniques and Recipes.
Dan’s career has led him to work and consult for bakeries stretching from Maine to Florida, and from Virginia to Arizona. He used to visit Birmingham when on business trips for the Big Sky Bread Company, and he’s now happy to call this city home.
Chef Kazenske also managed retail bakery operations for the Door County Market & Bakery in Fish Creek, Wisconsin. During his hotel career, Chef Kazenske trained and guided apprentice and extern students in various aspects of creative pastry such as plated desserts, soufflés, bread dough sculpture, wedding cakes and chocolate and sugar showpieces. With an abundance of real-world pastry and teaching experience, Chef Kazenske is a valuable addition to the Culinard team.
Chef Thomas Mair followed in the footsteps of his father, Master Chef Richard Mair, after spending his childhood around his family’s bakeries in Ascona, Switzerland. At 15 years old Chef Mair entered the Gewerbeschule in Thun Switzerland. There he became a certified Pastry Chef, Confectioner, Baker and Glacier. During this time, he completed his apprenticeship at the Grand Restaurant Schuh in Interlaken, Switzerland, working under two certified Master Chefs. Chef Mair then worked in the Italian and French regions of Switzerland in order to focus on specialties from those areas.
In the Italian region of Switzerland he refined his skills working for the Pasticeria Vanini and in All’ Amaretto. He continued his professional career in Basel, Switzerland in the famous Confiserie Brandi, which specializes in over 90 varieties of Pralines and Chocolates. Afterwards, he returned to Ascona as Pastry Chef of All’ Amaretto in order to work with his father.
His profession brought him to America where he worked in several pastry shops in Birmingham and Atlanta before being offered a position as Pastry Chef in “The Pastry Chef” in Scottsdale, AZ., preparing wholesale desserts for the 5 star Hotels in Scottsdale, along side Chef Hans Glauser, Bronze Team Medalist in the World Pastry Olympics.
Finally, Thomas returned to Alabama in order to open Mair’s Swiss Pastries, wholesaling desserts to area Country Clubs and Hotels. Thomas is very excited about this new stage of his career at the Culinard, and is looking forward to seeing his students from the Culinard being the great chefs of the future.
Melinda Rice, Registered Sanitarian, Registered Environmental Health Specialist, is serving a dual role as Food Service Safety and Sanitation Instructor as well as Culinard Facility Assistance. Melinda also comes to Culinard with an extensive background.
Mrs. Rice holds a Bachelor of Science Degree in Biology and minor in Chemistry from the College of Great Falls, Great Falls, Montana. She served as a Registered Sanitarian, County Health Department for 5 years in Great and a Laboratory Assistant at the College of Great Falls.
Her honors and awards include receiving the 1994 Magna Cum Laude, graduating with honors, receiving a Senior Science Student Award as well as three annual scholarships. Melinda served as 1993-94 President of College of The Great Falls Science Club and Secretary in 1992-93. She is a Registered Sanitarian and ServSafe Food Protection Certification Course Instructor.
"In the food service industry, food safety is non-negotiable. The risk of foodborne illness is one faced by every professional in the food service industry. Newly emerging pathogens, changing demographics and an increasing demand for ready-to-eat food products are constant challenges to providing safe food. As Food Safety and Sanitation instructor, it is my responsibility to help our students understand that while food may be attractive and delicious, it can still pose a danger to human health unless the proper procedures are followed. At Culinard, our students are becoming trained, dedicated professionals, who not only know the proper procedures, they know why the proper procedures are needed."
Located in Birmingham, Alabama
