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 Adam 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 Adam has been featured on television spots for "Rachael Ray" and "Seattle's Hot ‘Hoods" 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 Adam 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 Campbell began working in kitchens over thirty years ago at the age of fifteen. His first profession was as an “oyster- shucker” at a seafood restaurant in Florida. He worked his way up in seafood restaurants through the various workstations of kitchen until he was prepared to finish 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. Three years later, 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 as Chef de Cuisine and later 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 as Executive Chef for the Athletic department, producing nutritional cuisine for their Athletic training table. Chef Howard has attained 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.
Ray Soendjaya - Executive Chef, Hillside Cafe
Chef Ray Soendjaya started cooking at home when he was eight years old for his younger brother. At 15, he worked at a Chinese restaurant as a dishwasher in Cerritos, California. His professional training began at Goodwood Park Hotel, a distinguished Five Star hotel in Singapore, where he worked in their catering and fine dining kitchen. After returning to the United States, Chef Ray worked in various restaurants in Los Angeles as a sous chef before becoming the head chef of a steakhouse at 24 years old. His career in higher education began when he became the executive chef at UC Berkeley, followed by Portland State University, and then the University of Idaho. When Chef Ray is not at work, he enjoys spending time with his lovely wife, daughter, and dalmatian named Jingles. In his spare time, Ray is also an avid saltwater fish and coral keeper.
Will Wohlfeil - Executive Chef, Northside Café
Chef Will Wohlfeil’s culinary experience stretches back to high school, when he started his first food service jobs at a burger joint and donut shop. While attending the University of Idaho, he worked at the original Gambino’s restaurant in Moscow. Having learned the basics, Will was driven to further his skills and build a career in the culinary arts. He went on to work at fine dining, seafood, breakfast, and counter-service establishments. For 20 years, he was the executive chef at Pullman’s Hilltop Restaurant, a fine dining restaurant, and pitmaster at Porky’s Pit BBQ, which serves Texas-style wood-smoked BBQ. Most recently, he was the kitchen manager at South Fork Public House in Pullman. Throughout his career, Will has continued to learn new culinary methods, and he is excited to bring this experience to WSU. His favorite foods to cook are smoked and full-flavored dishes. Will is also an amateur photographer and spends his spare time reading and enjoying the outdoors.
Christian Siple - Executive Chef, Catering
Chef Christian Siple began work in the restaurant industry 20 years ago as a dishwasher. 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 later his first Kitchen Manager Job. Over the next fifteen years, he began working in some of the higher volume restaurants in the area. In 2007, he worked at Old European in Pullman as Lead Line Cook/Kitchen Manager for almost four years. In 2011, he began working for Dining Services as a Food Service Lead and then became a Cook 2. Chef Christian now works as a Sous Chef at Dining Services. In his spare time, he enjoys spending time with his wife and daughter, and his border collie. 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 Franke was born and raised in Pullman. He found his culinary passion at a young age helping his family prepare and plate 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 began working in the food industry over 15 years ago, 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, Chef Dan attended the Inland Northwest Culinary Institute. After school, he worked at private resorts in Idaho, including 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. Chef Dan enjoys working with quality local and sustainable ingredients, and loves to share his passion of food with the students of WSU.
Thomas Edinger - Sous Chef, Test Kitchen
Chef Thomas Edinger grew up in the Inland Northwest, Eastern Washington. His culinary journey began by helping his mom cook at home, as well as helping her with prep work and washing dishes at restaurants where she worked. Chef Tom started his first professional kitchen job in 2005 at a Denny’s truck stop near Spokane, where he worked as a dishwasher and graveyard cook. He developed his culinary chops by working his way up in a few restaurants in downtown Spokane, before moving to Pullman to study science and engineering at WSU. While pursuing his degree, he began working in local restaurants, including Swilly’s Bistro, an international fine dining kitchen, and Southfork Public House. While working in Pullman, he realized his passion for the food, the people, and the environment of the professional kitchen, and he has been dedicated to expanding his culinary knowledge and skills ever since. His favorite cuisine to cook is comfort food, and he is also interested in what he calls ‘international comfort food.’ Having grown up in farm country, Chef Tom is passionate about supporting local farmers and providing the freshest quality food for students and the community.