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.
Howard Campbell - Executive Chef, Southside Cafe
Chef Howard began working in kitchens over thirty years ago at the age of fifteen. His first profession was as an “oyster- shucker” for a seafood restaurant in Florida; working only for tips. He slowly worked his way up in seafood restaurants through the various work stations of kitchen, until he felt he was ready for finishing professional training. Chef Howard was selected for an American Culinary Federation apprenticeship with a Mobile Five Star resort in coastal Georgia, where he was given formal training in classical French cuisine. After three years of training he accepted a journeyman position within the resort as saucier, where he specialized in the production of stocks, soups and fine sauces. Within a year as journeyman, Chef Howard entered the Chef Mentorship program and held his first Sous-Chef position. A year later, he went to Europe where he worked initially as Chef de Cuisine and then became Executive chef of a newly built resort. He worked in Germany for the next ten years and finally returned to the states, when he and his wife decided to start a family. He began working for Washington State University upon his return; working as Executive Chef for the Athletic department, producing nutritional cuisine for their Athletic training table. WSU has been instrumental in aiding Chef Howard in attaining certifications for both his Certified Executive Chef and most recently, his Certified Culinary Administrator. To this day, his favorite foods to prepare come from his Southern upbringing, his exposure to the freshest seafood and his training preparing classic soups and stews.
Christian Siple - Sous Chef, Southside Cafe
Chef Christian Siple got his first and last dish washing gig a little over 20 years ago. He was drawn to the personalities, and the Work hard Play Harder mentality in kitchens. Soon he started his first salad/prep job which turned into a Lead Line Cook job, and then his first Kitchen Manager Job. Over the next fifteen years he cut his teeth in some of the higher volume restaurants in the area. In 2007 He started at Old European in Pullman, worked there for close to four years as Lead Line Cook/Kitchen Manager. October of 2011 he started working for Dining Services as a Food Service Lead, then a Cook 2, and now as a Sous Chef. In his spare time he enjoys spending time with his wife Jessica, Daughter Dessa, and His Border Collie Miss Violet. He loves all things food, and looks forward to learning from the amazing Chefs on Campus, and Advancing as a Culinarian.
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.
Matthew Lasof - Executive Chef, Northside Cafe
Chef Matthew Lasof, originally from Texas, has been the executive chef at Northside since last July. The first dish Lasof ever mastered was spaghetti Bolognese, a dish he has been preparing since he was 10 years old. Lasof has worked in the restaurant industry for 40 years, 10 of which he spent in New Orleans working at Hotel Meriden and Christian’s.
Lasof also spent a year as executive chef at FareStart, a restaurant and training program that teaches kitchen and cooking skills to students and equips them to get jobs in the industry.
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.
Jason Butcherite - Executive Chef, Hillside Cafe
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. In the Fall 2016, Chef Jason earned Certified Executive Chef (CEC) certification & Certified Culinary Administrator (CCA) certification through the American Culinary Federation (ACF). Chef Jason is excited about giving back to WSU and integrating restaurant quality food, along with locally sourced ingredients to WSU.
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.
Laurie Kennedy - Executive Chef, Central Production
Originally from Texas, Laurie attended Scottsdale Culinary Institute in Arizona. After graduating top of her class, Laurie was off to New York City for to complete an intensive internship at The Rainbow Room in Rockefeller Plaza. Next she worked for Chef Sam DeMarco, at First Restaurant in the East Village. The success of First Restaurant sent the First team to Las Vegas, where they opened a sister restaurant in The Bellagio Hotel.
New York eventually called Laurie back with a position as Pastry Chef at Montrachet, Butterfield 81 and Mansion where she received stars from then New York Times critic, William Grimes.
A Family move brought her to the Pacific Northwest and her interest continued in preparing Farm-to-Table food. She worked as Head Chef as Gathering Together Farm in Oregon. Working closely with the Farmer/Owners Laurie was able to develop a greater appreciation and real understanding of food from literally, the ground up. Washington State Wine industry called her to be Executive Chef at the Bunnell Family Cellars, Wine O’clock in Prosser where she gained respect for the lovely wine varietals grown in the Yakima and Columbia Valleys. She then opened a Gastro Pub Saloon with local craft brewer Gary Vegar in Prosser. She now loves living in Pullman with her Son, and working at WSU in Dining Services among her many talented and inspiring colleagues.