Michael Amore, CWS - Executive Chef University Catering
Chef Amore comes to WSU with 30 years of Food Service experience spanning all facets of the industry. He has owned 2 restaurants, manufactured and distributed his own marinara sauce, held a concessionaire contract to service large concert venues, even co-hosted a radio show. Some of his other accomplishments are working for award-winning and celebrated Chef Brian Polcyn, being Chef de Cuisine at the acclaimed OBA Restaurant with Chef Scott Neuman in Portland. He was also Chef of the historic Grant House Restaurant at Fort Vancouver, Manager of Culinary Arts at Northwest Culinary Institute in Vancouver, and Sous Chef at the venerable Couch Street Fish House. In addition, he was also a supervisor at the prestigious Kellogg Center in East Lansing, MI. Some volunteer events Chef Amore has been involved with are Final Critique Judge for Pro Start High School Culinary Competition for 3 years, Demonstration Chef for NPS National Park Family Day for 3 years, and the honor to do 2 benefits in the historic Fort Vancouver kitchen’s open hearth, being one of the only people to cook in the kitchen since the fort was decommissioned in 1911 Chef Amore graduated from Michigan State University with a BS in Food Systems Economics and Management. From there, he relocated to the Pacific Northwest and then graduated from Western Culinary Institute with Honors. His credentials include being a Certified Executive Chef, a Certified Wine Sommelier, ServSafe and a proud member of the American Culinary Federation. Chef Michael is excited to be a Cougar now and looks forward to sharing his culinary expertise and knowledge with his new family here in Pullman.
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; he developed a passion for food and knew this was his life calling. 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 married with a daughter, son and two dogs. He enjoys learning and cooking different cuisines and is looking forward to integrating restaurant quality food, along with locally sourced ingredient’s to WSU.
Howard Campbell - Executive Chef Northside 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
Biography in progress
Jamie Kohler - Executive Pastry Chef Central Production Unit
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.