"The discovery of a new dish does more for the happiness of mankind than the discovery of a star."

- Anthelme Brillat-Savarin

Chef David Tiner, CCE, CEC, CCA, ACE, FMP

Director | Chef Instructor

Dtiner@louisianaculinary.com
Chef David Tiner has extensive experience working in kitchens ranging from Bed and Breakfast, Fine Dining, and high volume. He is a Certified Executive Chef, a Certified Culinary Educator, and an Approved Certification Evaluator with the American Culinary Federation and a Food Management Professional with the National Restaurant Association. His philosophy, which he tries to imbue in each of his students, is that learning never stops as long as we remain teachable.

Chef Ross Headlee, CSCE, CCP, FMP

Dean of Education | Chef Instructor

Ross@louisianaculinary.com
Chef Ross earned degrees in Chemistry and Psychology before earning his Culinary Arts degree. He has since worked in many food service operations including fine dining, catering, institutional, high volume and full service restaurants. Along with many other accomplishments, Chef Ross was awarded the coveted Certified Culinary Professional title from the International Association of Culinary Professionals and is a Certified Secondary Culinary Educator through the American Culinary Federation. He is a well-rounded chef who brings a vast array of experiences to share with his students in preparing them toward successful careers in the food service industry.

Chef Christina Nicosia, CEPC, CCE, ACE, FMP

Chef Instructor

ChrisN@louisianaculinary.com
Chef Christina Nicosia has been in the food service industry for over 30 years. Her experiences range from large hotel kitchens, small restaurants, in-store bakeries, teaching, competition training, to owning her own bakery. Her credentials include Certified Executive Pastry Chef, Certified Culinary Educator, both through the American Culinary Federation, and Foodservice Management Professional through the National Restaurant Association. Chef Nicosia was voted Presidents Award 1996, Chef of the Year 1998, Culinary Educator of the Year 2003, Chapter news letter Editor, and Louisiana Gold Culinary Classic Co-Chair for 3 years with the New Orleans A.C.F. chapter.  She is a long standing member of the Deep South Retail Bakers Association and is a strong supporter of student clubs and charity events.

Chef George Michael Dunn, CCE, FMP

Chef Instructor

Mike@louisianaculinary.com
Chef Mike is an experienced culinary instructor with a background in restaurant management and catering.  He is a Foodservice Management Professional through the National Restaurant Association.  Mike has served as Sous Chef and Executive Chef in the area's finest restaurants including the Baton Rouge Country Club, The Place, De La Ronda Catering, and Avoyelles. Chef Mike Dunn cultivates his students' creative flairs as they discover their own unique, signature styles.  Also, Chef Mike is a Certified Culinary Educator through the American Culinary Federation.

Chef Jeremy Coco, M.S., CEC, CCE, FMP

Chef Instructor

Jeremy@louisianaculinary.com

Chef Jeremy Coco has been in the food service industry for over 13 years.  A successful alumnus of both Louisiana State University (LSU) and Johnson & Wales University (JWU), Chef Coco has worked in many facets of the industry.  He worked for Juban's Creole Cuisine while studying at LSU and remained there until his graduation.  After graduation from LSU, Chef Coco worked for Roy Yamaguchi at his Denver, Colorado location of Roy's Hawaiian Fusion Cuisine while enrolled at JWU.  Chef Coco graduated from JWU with Magna Cum Laude honors and then returned to Louisiana to hone his skills as a Sous Chef for the International Marketplace at Casino Rouge and then as an Executive Chef for Cafe Vermilionville in Lafayette, LA.  He joins LCI after a successful five year partnership as the Executive Chef/Partner for Fleming's Prime Steakhouse & Wine Bar in Baton Rouge.  Chef Coco has been part of many exciting events during his tenured career, one being working hand-in-hand with Chef Ming Tsai during the Food Network's Bringing Back the Bayou special on Hurricane Katrina recovery efforts.  Chef Coco is a Certified Executive Chef and Certified Culinary Educator with the American Culinary Federation and is certified as a Foodservice Management Professional through the National Restaurant Association.  Additionally, he has earned a Master of Science in Human Resource Education and Workforce Development from LSU.  Chef Coco looks forward to imparting many of the lessons he has learned both academically and professionally to students at LCI, as well as instilling his passion for great food and business leadership in each student he has the pleasure of instructing.

Chef Johnathan Metellus, CEC, CCE, ACE, FMP

Chef Instructor

Johnathan@louisianaculinary.com
Chef Johnathan joins LCI with an extensive culinary career spanning 16 countries.  He began his career in the military as a food specialist and has worked in Panama, Honduras, Antigua and throughout the United States.  After a break from the military, Chef Johnathan received his Bachelor's degree in Culinary Arts Management from the Culinary Institute of America.  His career includes apprenticeships at the Hotel Pulitzer and Holiday Inn Crowne Plaza in Amsterdam, Netherlands; Sous Chef at the Seelbach Hotel in Louisville, KY and the Sheraton Hotel in New York, NY; and Executive Chef at Howard University in Washington DC and several Marriott properties thoughout the U.S.  While working as a culinary arts instructor for educational and private organizations in NYC, Chef Johnathan became a managing partner in a restaurant in Hopatcong, NJ where he received "best new and favorite restaurant" in Sussex County.  He is also a Certified Executive Chef, a Certified Culinary Educator and an Approved Culinary Evaluator through the American Culinary Federation, as well as a Certified Foodservice Management Professional through the National Restaurant Educational Foundation.

Chef Alex Hamman, CEPC

Chef Instructor 

Alex@louisianaculinary.com
Chef Alex Hamman is an experienced culinary educator that has been in the food and hospitality industry for over 12 years.  His career has afforded him the opportunity to work in various locations, including the Northwestern United States, Texas, Louisiana, New England and France.  After earning a Bachelors Degree in Fine Arts from Montana State University, Chef Alex earned diplomas in both Pastry and Savory Cuisine from the Culinary Institute LeNotre.  Most recently, his past five years were spent as a culinary instructor in New England where he developed and taught several baking and pastry classes.  Additionally, Chef Alex is a Certified Executive Pastry Chef through the American Culinary Federation.

Chef Wesley Turnage, CEC

Chef Instructor

Wesley@louisianaculinary.com
After graduating from the New England Culinary Institute in Essex Junction, Vermont, Chef Wesley Turnage returned to his native southern region to work in several prestigious establishments.  These include The Biltmore Estate, Chez Phillippe (inside the historic Peabody Hotel), the Oxford University Club, Oxford Square, The Tournament Players Club at Southwind, The Madison Hotel, and his own restaurant, Petit Milletts.  In addition to his extensive culinary training, Chef Wesley also has a varied background in wine.  He is a Certified Executive Chef through the American Culinary Federation and is the father of two beautiful children.

Chef Colt Patin, CEC

Chef Instructor

Colt@louisianaculinary.com
Chef Colt Patin has been in the food service industry for over 14 years, starting early as a ProStart student in high school.  Through dedication and hard work, Chef Colt quickly worked his way up through the culinary ranks:  dishwasher, breakfast chef, sous chef, and executive chef.  Along the way, Chef Colt  has authored a Cajun cookbook and has won several medals and awards, including one of Louisiana Cookin’ Magazine’s “Top Five Chefs to Watch for 2011.”  He has also cooked for several VIPs, including Anthony Bourdain, Andrew Zimmerman, the cast and crew of A&E’s Swamp People, Attorney General James “Buddy” Caldwell and Governor Bobby Jindal.  Chef Colt is also a Certified Executive Chef through the American Culinary Federation and one of the founders of the non-profit group Heartstrings and Angel Wings.

Rebekah Haman, DRM

Service Instructor

Rebekah@louisianaculinary.com
Rebekah Haman has been in the restaurant/hospitality business for over 12 years and has a degree in Broadcasting Communications.  Her extensive experience includes all levels of restaurant guest services, and ranges from family-owned restaurants to high-end, fine-dining establishments.  her most dedicated accomplishments are in the fine-dining industry, where she has served as the Private-Dining Manager and Floor Manager at the award-winning Capital Grille Steakhouse.  She has worked extensively in programs with Restaurants Unlimited and Rare Hospitality brands, which hold extremely high standards on the guest dining experience.  These experiences have taken her from downtown Denver, Colorado to Washington, D.C.  Additionally, she enjoys discovering and celebrating all kinds of cuisines, spanning from the James Beard House in New York City to the more obscure, yet just as inventive, locally-owned concepts nestled across the nation.  Rebekah is a Certified Dining Room Master through the Federation of Dining Room Professionals.  Her core value is to consistently deliver high standards to every guest and client, every time. 

Erica Martin

Pantry Chef/Inventory Acquisitions

Erica@louisianaculinary.com
Erica comes from a large family of cooks specializing in a wide range of cuisine.  Born in Louisiana, Erica's early travel, to places like Washington and Augsburg, Germany, afforded her the opportunity to sample a variety of foods and peaked her interest in the culinary arts.  Holding degrees in both Culinary Arts and Visual Communication and Commercial Arts, Erica feels that food is not just to something to feed your stomach and flavor your palate, but it is a form of art that appeals to eye. 

Admissions Team

Admissions@louisianaculinary.com

Louisiana Culinary Institute (LCI) has assembled an Admissions Team comprised of several individuals that are well versed on every aspect of LCI. Whether you have questions regarding enrollment, financial aid assistance, the LCI curriculum, or job placement assistance, the Admissions Team can provide the answer. Contact anyone on our Admissions Team to schedule a tour of our new 28,500 square foot facility. Come in and see for yourself why we are the premier culinary school of the South.

Patricia Johnson

Admissions Officer

Patricia@louisianaculinary.com
Patricia Johnson is excited to join the Louisiana Culinary Institute's staff as an Admissions Officer and one of the Job Placement Coordinators. Her extensive customer service management and foodservice industry experience has honed Patricia's interpersonal communication skills, making her adept at discerning and accommodating current and potential student's, as well as faculty and staffâs, needs. Additionally, Patricia is formally trained in Medical Assisting and has lived many years of her life in her mother's native country, England.

Meagan Grubb

Admissions Officer

Meagan@louisianaculinary.com
Meagan Grubb joins the Louisiana Culinary Institute (LCI) as an Admissions Officer.  Her prior work experience includes an extensive background in Post Secondary Education and similar environments where she became knowledgeable and well-versed in Admissions, Financial Aid and Compliance.  She has attended numerous workshops and conferences provided by the United State Department of Education, as well as held memberships with organizations such as the Louisiana Association of Student Financial Aid Administrators (LASFAA) and the National Association of Student Financial Aid Administrators (NASFAA).  Her experience and training have provided here with the tools necessary to be an educated and efficient Admissions Officer and she looks forward to sharing her knowledge and experiences with the applicants, staff, faculty and students of LCI.

Michelle Williams

Admissions Team Member

Michelle@louisianaculinary.com
Michelle Williams joins LCI as an Admissions Team member and one of the Job Placement Coordinators.  Born in South Florida, but raised in South Louisiana, Michelle developed a love for food early on.  After receiving her Bachelor’s Degree in Psychology from Southeastern Louisiana University, Michelle decided to act on her passion for food by obtaining an Associate’s Degree in Culinary Arts from LCI.  Michelle’s education, combined with over ten years of restaurant experience, ranging from the front of the house, back of the house, catering, managing and supervising, will allow her to effectively assist applicants and current students along their desired culinary path.  She knows that this is a tough industry, but with passion and drive, you can succeed. 

Kelly Fanguy

Financial Aid Officer | Tuition Officer

Kelly@louisianaculinary.com
Kelly Fanguy is the Financial Aid / Tuition Officer at Louisiana Culinary Institute.  Kelly graduated from Nicholls State University with a Bachelors Degree in Marketing and has also acquired an Education Certification.  Kelly has an extensive background in banking, which has effectively helped individuals manage their finances.  Kelly's teaching experience has allowed her to successfully communicate and educate the financial process.  She looks forward to using her teaching techniques to assist the students with learning about their financial opportunities at the Louisiana Culinary Institute. 

Charlie Ruffolo

Public Affairs

Charlie@louisianaculinary.com
Charlie was born and raised in the Chicagoland area and moved to Baton Rouge, LA in 2008. He spent seven years working for his family business (Produce Distribution) in Chicago, and now handles the Public Affairs, Marketing and Admissions Team Management at LCI. Charlie attended Minnesota State and Illinois State Universities, where he studied Business Administration. He has had extensive training from Chicago International Produce Market (CIPM). Charlie is looking forward to helping anyone that wants information on or wants to work with LCI.