Chef Jason Butcherite began his Culinary career like most chefs, as a dishwasher. His culinary roots began with line cooking; where he developed a passion for food. After high school he earned an Associate of Applied Science in Culinary Arts from Clover Park Technical College. Chef Jason is also a Coug, having graduated with a Bachelor of Arts from the prestigious School of Hospitality Business Management at Washington State University. Chef Jason has experience in various food institutions from upscale casual to fine dining; having worked for multiple Washington-based corporate restaurants such as Ram Restaurant & Brewery and Restaurants Unlimited Inc. Prior to coming to WSU, Chef Jason was the Executive Chef at a local restaurant in Pullman, South Fork Public House. Chef Jason is active member of the American Culinary Federation (ACF) and is anxiously pursuing his Certified Executive Chef (CEC) certification. Chef Jason is excited about giving back to WSU and integrating restaurant quality food, along with locally sourced ingredients to WSU.
Howard Campbell - Executive Chef Southside Cafe
I began working in kitchens over thirty years ago at the age of fifteen. My first profession was as an “oyster- shucker” for a seafood restaurant in Florida; working only for tips. I slowly worked my way up in seafood restaurants through the various work stations of kitchen, until I felt I was ready for finishing professional training. I was selected for an, American Culinary Federation, apprenticeship with a Mobile Five Star resort in coastal Georgia, where I was given formal training in classical French cuisine. After three years of training I accepted a journeyman position within the resort as saucier, where I specialized in the production of stocks, soups and fine sauces. Within a year as journeyman, I entered the Chef mentorship program and held my first Sous-Chef position. A year later, I went to Europe where I worked initially as Chef de Cuisine and then became Executive chef of a newly built resort. I worked in Germany for the next ten years and finally returned to the states, when my wife and I decided to start a family.
I began working for Washington State University upon my return; working as Executive Chef for the Athletic department producing nutritional cuisine for their Athletic training table. WSU has been instrumental in aiding me in attaining certifications for both my Certified Executive Chef and most recently, my Certified Culinary Administrator. To this day, my favorite foods to prepare draw come from my Southern upbringing, my exposure to the freshest seafood and my training preparing classic soups and stews.
Scott Franke - Sous Chef Southside Cafe
Chef Scott was born and raised in Pullman. He found his culinary passion at a young age helping his family prepare and plate the food for every holiday and family gathering. After working in restaurants after high school, Chef Scott decided to pursue his passion further by attending culinary school at Walla Walla Community College.
While in Walla Walla, Chef Scott worked at a restaurant that sourced all fresh, local and high quality ingredients while keeping to classic French American fusion. Shortly after graduation, he moved back to the Pullman area with his wife to be closer to family.
Chef Scott is excited to be working for WSU Dining Services. He looks forward to the opportunity to prepare great food every day and to continue to grow relationships with the local farmers.
Daniel Johnson - Sous Chef Northside Cafe
Chef Dan Johnson started over fifteen-years ago in the food industry, but his love of food came from making goodies for the holidays with his grandma. While working his way up at an array of kitchens in Spokane, Dan attend the Inland Northwest Culinary Institute. After school, he worked a few private resorts in Idaho such as Blackrock golf course, and The Valley Club. Being a native of the rolling hills of the Palouse, it was only fitting to start his family down here at WSU. Dan enjoys working quality local and sustainable ingredients, and loves to share his passion of food with the students of WSU.
Adam Koerner - Assistant Director, Culinary Operations
Chef Adam Koerner developed his passion for cooking by helping his mother in the kitchen when he was young. As a native Icelander, she taught him the importance of using fresh ingredients in his dishes. After graduating from the Western Culinary Institute in Portland, OR, Chef Koerner honed his skills at area restaurants. Chef Adam worked alongside celebrity chef Kathy Casey, to develop new restaurant concepts in the Seattle area. During this time he was the Sous Chef for Don Curtiss at the exclusive Volterra restaurant in Seattle and served as the exclusive caterer for famed glass artist, Dale Chihuly. Chef Koerner has been featured on television spots for "Rachael Ray" and "Seattle's HotHoods" and was the owner/operator of his own restaurant for 3 years before coming to WSU. Chef Adam recently attained the status of Certified Executive Chef in May 2016.
In his spare time, Chef Koerner enjoys spending time with his wife and son, and their dogs. As an avid runner he has completed half and full marathons and enjoys travelling to new places.
Jamie Kohler - Executive Chef University Catering
Chef Jamie's love for creative cooking and baking began while working alongside her grandmother in a small country kitchen. During her teen years, Jamie developed her passion by taking home economics and cooking courses, as well as a few Wilton cake decorating classes. After graduating with a Culinary Arts Degree from the Western Culinary Institute in 2000, she worked at a large hotel as a pastry chef. After her entrepreneurial side led her to start a small home business making wedding cakes and catering in-home events, she went to work for the Seattle Seahawks during their summer camp in 2002. Shortly after, Jamie went back to school and earned a degree in Hotel and Restaurant Management in 2004 from Lewis Clark State College in Lewiston, ID.
Chef Jamie joined our culinary team in May 2007. She is very excited to see the direction the university has taken towards using fresh, local ingredients and supporting local businesses through sustainability practices. She looks forward to sharing her creative ideas and helping expand the diversity of our culinary adventures.