Clement Ojugo
A graduate of London School of Accountancy.  Taught at San Francisco  State University before joining Monterey Peninsula College as an adjunct  professor...  Monterey, California.
Currently, working for Delaware North Company as a Regional Controller....  area of responsibility covers:  Monterey, Sequoia, and Tenaya in Yosemite National Park.
Author of:  Practical Food and Beverage and Cost Control.
Clement will be speaking on the subject of Menu Management as it relates to profitability

Executive Pastry Chef Sharon Campbel
has been with the Monterey Plaza Hotel & Spa for sixteen years, and has extensive experience in the culinary field. She graduated with high honors and received the Vatel Club Award from the Culinary Institute of America in Hyde Park , New York in 1976. She has lent her experience to others through pastry classes at the Highland Gourmet Cooking School working with Jacques Pepin, Martha Stewart and Julia Child. She has also taught pastry classes at the California Culinary Academy . She was a guest chef on the television cooking show Fresh Bloom.
With a pastry staff of five, she produces 100-150 wedding cakes a year. She received her hotel's "Manager of the Year" award in 2000. Her newest passion is producing colorful designer bowls, plateware and showpieces out of isomalt sugar.

Chef Sharon has recently joined our list of guest chefs that teach one-day classes at The Culinary Center of Monterey. She will be teaching a variety of different classes including pastries, cookies, candies, cake decorating, breads and more. Keep an eye on our website at www.culinarycenterofmonterey for class dates and times.
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Chef Robert Mancuso
classes include making contemporary Fondues, Cheese Pastas, and Risottos.

He has written "Sardine Factory Cookbook"
Exec. Chef of "The Sardine Factory"

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Chef Brandon Miller
Leaving Tra Vigne in 1990, Brandon cooked in Europe for 18 months. He opened an Italian Restaurant in Amsterdam, cooked with Georges Blanc, and spent many months just traveling and eating. Brandon Miller was born in San Francisco in 1964. He grew up on the waterfront and started his seafood experience in high school, cracking crabs at waterfront stands on Fisherman's Wharf during summer vacations. At the age of 20, Miller began establishing his culinary career when he took over the oyster bar at Pacific Heights Bar & Grill in 1984.

Chef Brandon Chase Miller Bio

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Chef Tony J. Baker
born in Bristol, England, is Executive Chef/ Partner at Montrio, a fine California restaurant housed in Monterey's historic 1910 firehouse.Baker's professional background is notable.

After graduation from culinary school in 1989, Baker began making a reputation for himself in England at several Michelin-acclaimed restaurants. These included the Luckman Park Hotel, England's 1991 Hotel of the Year, and Hintlesham Hall, both of which are noted for their fine cuisine.

In 1991, Baker was honored with the Frank Hawley Medal for Outstanding Achievement in Culinary Arts. During his tenure at Luckman Park, Baker displayed his skills at such events as the wedding of Raine Spencer, stepmother of the late Princess Diana of Wales, and at a banquet hosted by former Prime Minister Margaret Thatcher.


Executive Chef, Tony Baker Bio

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Chef Rodolfo is a graduate of the California Culinary Academy in San Francisco and holds a Business Degree from the University of Guatemala.

Rodolfo who is Guatemalan, French and Spanish, owned and operated his own restaurant for 10 years. He is a Maitre Grillardin in the Chaine de Rotisseurs.
Rodolfo completed a four month apprenticeship at the Hotel Plaza Athenee in Paris, France with Master Chef Claude Barnier. Chef Rodolfo also completed a course on Food Microbiology at the Institute National D'Almentation.

Chef Rodolfo frequently teaches at the Culinary Center of Monterey and is collecting data to write a cookbook featuring the various cuisines he has encountered.

Chef Kimball Jones
joined Wente Vineyards Restaurant as executive chef in 1989. He wanted to make it a true reflection of California's farm-fresh culinary sensibilities. He introduced daily changing menus and local, seasonal and organic products, helping the restaurant achieve national renown.
As Wente Vineyards expanded its export business and summer concert series, Kimball's position evolved into executive chef of Wente Vineyards. In this role
he has enhanced the perception of American food through Wente-sponsored American Food & Wine Festivals around the world.

Corporate Executive Chef Kimball Jones Bio

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Executive Sous Chef
Saul Romero
Monterey Plaza Hotel

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Executive Chef Jerry Jake
joined the Stillwater Bar & Grill a little over a year ago coming from the Phoenician Resort in Phoenix, Arizona where he held the position of Chef de Cuisine for the Terrace Dining room.

Jerry's regional cuisine is the culmination of years spent broadening and refining his culinary skills. Born and raised in Northeast, Jerry began his career training at the New England Culinary Institute. Upon Graduation in 1990, he took a position under Jeff Buben at Washington D.C.'s famed three stars Occidental Restaurant.


Executive Chef Jeffrey Jake Bio

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