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.
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.
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.
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.
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.
I grew up in Neptune Beach, Florida; and avidly enjoy cooking and eating seafood. I worked in several kitchens in Florida and was exposed early, to quality dishes, Caribbean cuisine and Southeastern regional comfort foods. I undertook a three year American Culinary federation apprenticeship at the Mobile Five Star Cloister resort; in Coastal Georgia. I stayed on as journeyman saucier and entered their chef mentorship program. I received my Certified Sous Chef certification and took as position as Chef de Cuisine in Garmisch, Germany, in 2001. In 2004, I assumed the Executive Chef Position at the Edelweiss Lodge & Resort; in the Bavarian Alps, and lead the kitchen through opening and the following eight years; in service to the United States Department of Defense. The twelve years spent in Europe afforded me the opportunity to travel and experience a wide variety of cultures and cuisines. I returned to the states in 2012; and joined the team here at Washington State University in 2013. I have enjoyed working with both Dining Services and the Athletic department, in the pursuit for quality nutritious fuel, for the Cougar Athletic Training Table. Through the mentorship and support of WSU; I most recently achieved a career-long goal; by passing the certification examination for Certified Executive Chef.
Chef King, a graduate of the prestigious Johnson and Wales culinary arts school is dedicated to his family and flourishing career. Experiencing diverse people, environments, and various ways of life is what influences each dish he creates, whether it is the splendor of fine dining or the nostalgia found within soul food. Through Chef King’s journeys he has cultivated a unique ability to cook in any setting, be it a quaint gathering, small functions and parties to grand events of over 20,000 individuals; targeting trendy students who are always looking for the new food fashion to VIP clientele as impressive as President Obama and former Presidents of the United States, including Bill Clinton, George Bush, George W. Bush and the First Ladies. The different cultures and techniques he absorbed alongside other chefs he has worked with or mentored have inspired the fusion cuisine he strives to perfect. Coupled with his 8 years of military career has given Chef King the leadership qualities, attention to detail, and Culinary experience to take WSU to new heights.