Chef Mary Pagan, Certified Executive Chef/C.E.O. of the Culinary Center of Monterey And California Culinary School is a graduate of The California Culinary Academy in San Francisco is the owner of the Culinary Center of Monterey, Culinary School and Mary's Restaurant.

Mary, with Sous Chef Hartnel Aquino, did six shows on CBS last fall, that aired in the southern states.

Mary has won numerous awards for her cooking skills including a Bronze medal in the Culinary Olympics.

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Chef Rick Edge has held the position of Chef de Cuisine of the acclaimed Pacific's Edge restaurant at the historic Highlands Inn, Park Hyatt Carmel and was the Executive Chef at the very exclusive Club XIX at the Lodge at Pebble Beach. Rick's contemporary American cuisine draws from French influence while focusing on seasonal ingredients. He has garnered rave reviews from such publications as the Zagat Survey and Wine Spectator. Today Rick continues to focus on simplicity, organization and the disciplines of true flavors while teaching at the Culinary Center.

Executive Chef Rick Edge Bio

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We are very proud to have Chef Doug join our teaching staff here at the Culinary Center of Monterey. His expertise and excellent teaching abilities continue to be of great benefit to our student chefs with their eye on a career in the culinary field.

Along with a very full schedule of classes with our vocational program, Chef Doug has also created and is teaching a series of classes for kids. Along with encouraging young people to try their hand in the kitchen, he stresses kitchen safety and good nutrition. These classes have been extremely successful in teaching new skills, new eating habits, and lots of fun!


Chef Doug Cooperman Bio

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Paul's culinary career was sealed during his apprenticeship with Swiss Chef Gerald Leder at the Wort Hotel in Jackson Hole , Wyoming . Realizing the importance of professional education, he left behind his mountain resort lifestyle and moved to New York where he attended The Culinary Institute of America. After graduating with honors, Paul and his wife Barbara relocated to South Lake Tahoe , California . Starting as a dinner cook with Harrah's Hotel and Casino, it wasn't long before Paul was promoted to sous chef. "When you work for a company that matches your drive for excellence, it's a good fit." The "fit" was good enough to keep Paul's drive going for 21 years. He worked as Chef de Cuisine in each of the 8 restaurant concepts. And when that wasn't enough, he helped create new concepts, redesigned old ones and worked with the corporate team to open new restaurants at other Harrah's properties around the country. He moved up the ranks to Executive Chef and eventually was promoted to Director of Culinary Operations for both Harrah's and Harvey's Hotels.

Executive Chef Paul Lee Bio
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Chef Eric Kim

The Culinary Center chef staff has created a program that will result in the Culinary Center becoming a resource to the industry for educated, professional and motivated employees who are disciplined, with good organizational skills and ready to work. Chef Eric Kim is one of those who motivates our students to their goals and helps them recognize their strengths.

We are very excited to have Chef Kim here at the center!

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