Meet the Chefs
Steven Walk, CEC, FMP, CCA
Chef Steven Walk began his career as a Catering Chef
in 1990 and in the 19 years before coming to WSU he amassed a
wealth of culinary knowledge and expertise. He has worked in many
diverse locations and positions; from Executive Chef to Culinary
Instructor and Program Coordinator at the collegiate level.
In addition to his numerous credentials, he has managed food
service operations and personnel including university dining
operations, culinary arts training programs, National Football
League training camp food operations (Pittsburgh Steelers), hotel
dining and restaurants.
Chef Walk has received several certifications and many awards,
the most notable of which are his Certified Executive
Chef, Food Management Professional and his Certified Culinary
Administrator certifications. Chef Walk not only brings his
culinary knowledge to WSU, but teaching expertise as well.
Greg Blanchard
Chef Blanchard brings 25 years of
university dining experience to WSU. Having worked at every Dining
facility on campus, his in-depth knowledge has been invaluable to
the organization. He led the opening Team at the Hillside Café and
Market in the fall of 2004. Chef Blanchard strives to take the
campus community and guests on culinary adventures, exploring new
and creative menu offerings for University Catering's major events.
A 1985 Culinary Graduate, Chef Blanchard has showcased his talents
and experience at special events for University Catering on
campus.
He has given presentations at the NACUFS National Conference in
Orlando, Florida on the WSU Student Manager Training Program, and
the Regional Conference in Spokane on Espresso and Coffee House
Concepts. Chef Blanchard recently attended the Pacific Chef Net
Conference at Stanford University, spending two and a half days
sharing and exchanging ideas and knowledge with 30 fellow Chefs
from 12 west coast universities. Chef Blanchard recently celebrated
his 20th year with Dining Services.
Jamie Donahoe
Chef Jamie's love for creative
cooking and baking began while working along side 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.
Jeff Wold
Chef Wold began his career in 1972 at an Arctic
Circle and graduated in 1976 with an AA in Business and Culinary
Arts from the culinary program of Spokane Community College. He
gained the majority of his experience in Spokane, as a Certified
Chef and a member of the Chef de' Cuisine Society. Chef Wold has
been a Fine Dining Dinner Chef, Sous Chef and Executive Chef of
Sheraton, Cavanaugh's Motor Inn, North Shore Hotel, Red Lion, and
other various small restaurants. Chef Wold joined the Culinary Team
at WSU in 1984 as a Supervisor. In 1985, he opened the first
convenience store in the Stephenson complex, the Towers Market. In
1989, he was asked to develop the Crimson Bake Shop and Central
Food Commissary now known as Dining Services Central Production.
Chef Wold has been involved in the Recipe from Home Contest,
established a sustainable food relationship with Shepherd's Grain
Flour and Legumes, and created the signature Chocolate Lentil Cake
and Lemon Garbanzo Cake. Chef Wold was also part of implementing
Flix Late Nite Café and Market.
Once the General Manager of the Rotunda Dining Facility
and he is currently the General Manager of the Hillside
Café. From the Hillside Café, Chef Wold also oversees the Market
and Espresso Bar operations. Chef Wold expanded his commitment to
sustainability by implementing composting and recycling into the
dining room at the Hillside Café. Chef Wold also leads a training
program for his customers to recycle and compost all their food
waste products in an exhaustive effort to make WSU a green
community. Join Chef Wold at the Hillside Café for a creative meal
filled with savory entrées and fabulous home made desserts.
Mel Dacanay
Chef Mel Dacanay has been a chef for more than 30 years. Some of
his recent ventures include 2 years as Chef for Norwegian Cruise
Line America on board the 5-Star cruise ship, Pride of America,
based in Honolulu, Hawaii. He has been Executive Chef of the 4-Star
McKinley Grand Hotel in Canton, OH; Executive Chef of the 4-Star
Stoneleigh Hotel in Dallas, TX; Executive Chef of two Radisson
Hotels, one in Cincinnati, OH, the other in Stockton, CA. He also
served as Food Production Manager and Executive Chef for 8 years at
Aramark's Campus Dining and Healthcare Support Services and as the
Food & Beverage Manager and Executive Chef at TRAC (Trade,
Recreation and Agriculture Center) in Pasco, WA. He was even
involved with the Four Season's Catering in California.
Chef Mel has been featured in television cooking spots for
several TV stations and his artistic talents include ice sculpting,
fruit sculpting and vegetable flowers. Chef Mel is an active member
in the American Culinary Federation and he enjoys the outdoors in
his leisure time.
Adam Koerner
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. Alongside
celebrity chef Kathy Casey, he helped develop new restaurant
concepts in the Seattle area. During this time he also 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.
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.
