Culinard in Chattanooga - Culinary Arts School Faculty

Program Director

Cagle

Chef Andrea Cagle

Chef Andrea Cagle studied Culinary Arts at Le Cordon Bleu in Atlanta. She has over 18 years of experience in the hospitality and restaurant industry.

Chef Cagle was Executive Chef/Owner of Kozy Cooking Catering in Chattanooga, Tennessee. She trained with Chef Holly Chute, Executive Chef for The Governor of Georgia. Before joining the faculty of Culinard, Chef Cagle worked with Chef Daniel Lindley, Executive Chef and Owner of St. Johns Restaurant in Chattanooga, and three-time James Beard Foundation Nominee.

Chef Cagle is a member of the American Culinary Foundation, Slow Food International Association and an advocate for Share Our Strength "No Kid Hungry." She also works with a non-profit organization East Chattanooga Improvement as a mentor for inner-city youth.

Chef Instructors

Lenahan

Chef Marney Lenahan

Chef Marney Lenahan began her culinary career quite young — taking over the family holiday baking before she could reach the top of the stove. Though she grew up in the hotel industry and put herself through Western Kentucky working in food, it wasn't until much later that she realized her true passion was for the culinary world.

Chef Lenahan graduated summa cum laude from Sullivan University. She received front of the house and server experience with Lyn's Paradise Café in Louisville and Ruby Tuesday's in Nashville. Chef Lenahan served as assistant pastry chef, assistant to the catering director and chef for a seasonal limited grill at the Belle Meade Country Club in Nashville. She was also the seasonal chef at the Rough and Tumble Lodge in New Zealand. For the last seven years, she has been the co-executive chef at Earthshine in the mountains of western North Carolina.

Chef Lenahan gained valuable teaching experience through working as a volunteer instructor with American Red Cross. She also received instructor and management experience at Earthshine and Camp Kahdalea. Chef Lenahan also lends her talents to volunteer activities, such as participating in the Cupcakes vs. Cancer competition in Ashville, North Carolina. She won best vegan cupcake at the competition in 2012.

Sims

Chef Jennefer Sims

Chef Jennefer Sims is a Chickamauga, Georgia native. She graduated summa cum laude from Johnson & Wales University in Charlotte, where she received an Associate's Degree in Applied Science in Culinary Arts and a Bachelor's Degree in Food Service Management, with a concentration in Wellness and Sustainability.

Chef Sims' background in the hospitality industry includes front of house management for TGI Fridays as well as Events Coordinator for the Chattanooga Marriott. While in school, Chef Sims worked at Center Street Tavern in Cramerton, North Carolina. At Center Street Tavern, Chef Sims served as Chef and a member of management. She also worked for Myer’s Park Country Club under Chef Scott Craig, WMC where she participated in ACF competitions and received a silver medal in the K category.

During her last year of school, Chef Sims worked for Rowland's Row Family Farm as a farmhand, learning the everyday ins and outs of producing organic vegetables and raising free range chickens. She also spent that time working with Piedmont Grown, promoting local and sustainable farmers in the Piedmont, North Carolina region.

Thiers

Chef Nicholas Thiers

Chef Nicholas Thiers has over a decade of experience working in all aspects of the culinary field. A native of Sarasota, Florida, Chef Thiers was introduced to the restaurant/hospitality industry at a young age, getting his driver’s license and a job in the kitchen the same day.

Chef Thiers has worked everywhere from fast food to fine dining restaurants and country clubs. He has a passion for creating beautiful sculptures from ice along with fruits and vegetables. Chef Thiers is an active member of the American Culinary Federation within the Chattanooga chapter, and is currently pursuing the titles of Certified Executive Chef and Certified Culinary Educator.

Van Sky

Chef Dale Van Sky

A native of Gardena, California, Chef Dale Van Sky started his culinary career by attending Spokane Community College, Washington, from 1982 to 1984 where he earned his Associate of Applied Science in Culinary Arts.

Chef Van Sky has a diverse background working in a variety of restaurants including small operations, quick service, casinos and resorts.

Chef Van Sky's last position was as Executive Chef with Red Mountain Resort and Spa located in southern Utah. After three years as Executive Sous Chef, he was promoted to Executive Chef, a position he held for four years. Chef Van Sky and his family then moved to Chattanooga, Tennesee, to be closer to family.

Chef Van Sky has had recipes placed in Weight Watchers, Spa Finder, Spa Dora, Recipe Spy, Epicurious.com and Nation's Restaurant News.

Chef Van Sky has always enjoyed sharing his experience and helping to develop others in the culinary field. He brings his enthusiasm and expertise to the faculty of Culinard where he will help train the next generation of culinarians.

Wright

Chef William Wright

Chef William Wright graduated with honors from the W.C.C. Culinary and Hospitality program in Ann Arbor, Michigan where he was also a part-time instructor. His background includes serving as Executive Chef for Barton Hills Country Club in Michigan, Signal Mountain Country Club in Chattanooga, and a high-end catering company. He has also helped open two restaurants in the Chattanooga area.

Chef Wright is a member of the American Culinary Federation as well as the Chattanooga Chefs and Cooks Association.

Chef Wright brings 28 years of restaurant industry experience and a wealth of culinary expertise to Culinard. For his students, Chef Wright believes "you have to be able to have a foundation of practiced skills before you can build your culinary castle".

Request More Information

Personal Info
Invalid format.
Location & Area of Interest
Mailing Address
Military Affiliation
Survey
By submitting this form, I am giving express written consent to receive text messages and/or telephone calls from or on behalf of Virginia College at the phone number(s) I provided using automated technology. I understand that standard text and/or usage rates may apply and that I am not required to provide consent as a condition of any sale of a good or service.
Take a video tour
of Culinard with

Chef Antony Osborne
Military Benefits?
Find out how to apply them toward your culinary education.
Consumer Information
graduation rates, median debt of students who completed our programs, and other important information
Net Price Calculator
understand the costs associated with attending Culinard and how financial aid can possibly offset some of those costs
Financial Aid Shopping Sheet

Constitution Day