A graduate of the Art Institute of Seattle, Culinary Arts-Baking and Pastry Chef, Chef Anderson specializes in special occasion, fondant, sculpted, torte, gateau and wedding cakes. She stays current with trends working at Happy Cake Company.
Chef educator at INCA, and the former executive chef at Casper Fry and Madeleine's Cafe & Patisserie. He is a graduate of the Culinary Studies Institute and the DCT Swiss Management University. Chef Martin also is the local ACF chapter president.
Robert A. Lombardi
Food Network "Sugar Dome" champion and "Halloween Wars" seasons three and four, he is known as the Fire and Ice Mad Scientist. Graduate of the Inland Northwest Culinary Academy at SCC, Chef Lombardi maintains his skills by working at the Inland Northwest's leading private clubs. He was corporate chef at Black Rock Development from 2000-2011.
Chef Smith is an INCA graduate and alumnus of the Culinary Institute of America, Hyde Park, N.Y. His chef positions include New York, Lake Tahoe and the Great Smoky Mountains of Tennessee before settling into a 15-year career at the Coeur d'Alene Resort, where he was Chef de Cuisine at Beverly's Restaurant, as well as executive pastry chef. He describes teaching as his "dream job" and loves to share his knowledge with passion, humor and enthusiasm.
Chef Sunwold graduated from SCC's culinary arts program and the Southern Alberta Institute of Technology. He is a chef instructor for the National Kidney Foundation, specializing in renal care cooking techniques and recipe development.
A graduate of the Culinary Institute of America, Hyde Park, N.Y., Chef Tobin has worked at many of the top ski resorts in the country. Seahawks Training Camp has loved his food for 10 years. He promotes sustainability in the Inland Northwest, his motto being "Real Food, Real People."
Charlie Martin has been culinary faculty at INCA for 20-plus years. He is a graduate of Michigan State University, BA restaurant management and culinary arts - Johnson & Wales. He managed, consulted and served at Luna 17 years.
Chef Wortman makes sculptures that have captured the eye of the confectionery world. A graduate of the SCC professional baking program, she has made a mark with designs in butter-cream frosting. INCA After Dark is honored to have a nationally know Pastry Chef 'teach local'...join her and learn this unique art form. Check out her work at Cream Jewel.
Chef Kruse is a graduate of INCA, chocolatier with Pixie Dust Chocolates and gluten free for six years. "If I can help one person understand and learn how to live a gluten-free lifestyle plus enjoy more than they could have imagined, it’s reason enough to offer my experiences."
Chef Streicher is a 2005 graduate of INCA with degrees in both culinary arts and professional baking. Personal chef and caterer, she is well known for easy, comfort style food, and her love of good kitchen conversation. Past resume includes Camp Chef at Seahawks Spring Training Camp, and Chef at the Women's & Children's Free Restaurant.
Chef Hegsted is a local chef and restaurateur who owns or is a partner in Wandering Table, Yards Bruncheon and Gilded Unicorn in Spokane; Farmhouse Kitchen and Silo Bar in Ponderay, Eat Good Cafe in Liberty Lake, Republic Kitchen and Taphouse in Post Falls, and Le Catering, a catering company.
A co-owner of Hills Restaurant and Lounge, which was featured on the Food Network's "Diners, Drive-ins and Dives," Chef Hill is a graduate of the Culinary Institute of American, Hyde Park, N.Y. He got his culinary start in Houston, working at the Remington Hotel, Hotel Meridien and Brennan's Restaurant. Chef Hill also is a knife maker.
Sweet Frostings bakery manager Joslynn Lende is a self-taught pastry chef with a passion for small business. Always artistic, she started with coffee, but cake artistry is now her delight. She says, "I am excited to share my knowledge with students through INCA after Dark."
A graduate of INCA and SCC professional baking program, Chef Pehl is currently a pastry chef at Madeleines Cafe Patisserie, where she specializes in professional wedding and specialty cakes. She loves the chance to teach and share culinary wisdom. Chef Pehl formally worked at Taste Café and Saranac Public House.
Chef Stoy graduated from the Inland Northwest Culinary Academy (INCA) and then ventured to a succession of kitchens in the U.S. and Europe. Embracing culinary regions and their local, seasonal and sustainable ways is his trademark.
Chef Wilson's company, Feast Catering and Events, offers full-service catering to Spokane and North Idaho. Feast's philosophy is based on using the freshest seasonal ingredients, locally grown and organic. Chef Wilson began her culinary experience in 1996 when she and friend opened Mizuna Restaurant and Wine Bar in downtown Spokane.
Chef Wolters has been executive chef at Manito Country Club for 24 years. A graduate of the Culinary Institute of America, he has served as president of the American Culinary Federation-Chef d'Cuisine and is active in Spokane benefit dinners for local charities.