Faculty Directory

 

 

Faculty:
Dave Brown | Aaron ChauGrant Itomitsu | Frank Leake
Lori Maehara | Jason Peel |Grant Sato| Ronald Takahashi| Alan Tsuchiyama | Warren Uchida | Dan Wetter

Lecturers/Adjunct:
Kristie Fujimoto | Henry HolthausBarbara Liechty  |Gale O’Malley  |Lee Shinsato |Lauren Tamamoto

Dave Brown, Instructor  Brown David 14385resized
drbrown@hawaii.edu

Experience:
Pastry Chef, Hyatt Corporation
Pastry Chef , Hilton Corporation
Chef Owner of restaurant within Waikoloa Beach Resort, Big Island
Lecturer, Pastry, West Hawaii Community College

Member:
US Pastry Team competition, Lyon France in Coupe du Monde Patisserie

Special Interests:
Kapi`olani Culinart Arts program sustainability movement, edible garden, competition class.

Courses (click course to view syllaus):
CULN 252 Patisserie
CULN 253 Confiserie


Aaron Chau, Assistant Professor
achau@hawaii.edu

Experience:
Beverage Director, Sheraton Waikiki Hotel
Outlet Director, Orchid Mauna Lani
Restaurant Manager, Ciao Italian Restaurant
Restaurant Manager, Kon Tiki
Restaurant Manager, Ship’s Tavern
Restaurant Manager, Maile Restaurant
Restaurant Manager, Chez Michel

Education:
BS, Economics, UH Manoa

Certification:
Servsafe Alcohol Training, National Restaurant Association

Course (click course to view syllaus):
CULN 160 Dining Room Service

 


Grant Itomitsu, Instructor
gitomits@hawaii.edu

Experience:
Clinical Dietitian, Kuakini Medical Center
Consultant RD, Kamehameha Schools
Clinical Dietitian, Hale Nani Rehabilitation and Nursing Center
Clinical Dietitian, Straub Clinic and Hospital/Sodexho
Food Service Manager, St Francis-Liliha/Sodexho
Clinical Dietitian, St Francis-West
Home Care Dietitian, St Francis Home Care

Education:
BS, Food Science and Human Nutrition, UH Manoa
RD, Viterbo University

Course (click course to view syllaus):
FSHE 185 The Science of Human Nutrition


Frank Leake, CCC, CCE, AAC, Professor
fleake@hawaii.edu

Experience:
Assistant to Provost, Culinary Institute of the Pacific creation
Former Kapi`olani Culinary Arts program Chairperson
Director of Food and Beverage, Hotel Hana Maui
Executive Sous-Chef, Hale Koa Hotel
Restaurant Chef, Hale Koa Hotel
Banquet Chef, Hale Koa Hotel
Director of Catering, Hale Koa Hotel
General Manager, South Pacific Dinner Theater
Fellowship Instructor, Culinary Institute of America
Sous-Chef, The Homestead, IBM Country Club

Education:
Culinary Institute of America

Certifications:
Certified Chef de Cuisine (CCC), American Culinary Federation
Certified Culinary Educator (CCE), American Culinary Federation
American Academy of Chefs (AAC), American Culinary Federation
World Master Chefs Society

Awards:
Western Regional ACF Chef Educator of the Year
Committee Chair, AAC Nominations and Elections Committee and Special Projects
American Academy of Chefs Sharing Culinary Traditions Award
American Academy of Chefs Fellow
Board of Regents Medal of Excellence in Teaching Award
ACF Gold Medalist, Hot Food Presented Cold
ACF Ethics Committee, Western Region
Western Regional Director, Hawaii, American Academy of Chefs
ACF Honolulu, Chef Educator

Author:
Hi Luxury, contributing editor
2011 Western Regional Conference, Presenter, “Winners Don’t Just Happen”
“Cooking as Art or Craft”, International Chefs Congress
Coaching Culinary Competitions
The Culinary Review, contributing editor
Chef Educator, contributing editor

Invitation:
International Chefs’ Congress, New York City

Notable:
Coach of 2011 ACF Student Competition, Western Regional Gold Medal winners
Coach of 2009 ACF Student Competition Western Regional Title, ACF National Championship winners
ACF Chef Mentor Program

Courses (click course to view syllaus):
CULN 120 Fundamentals of Cookery
CULN 207 Principles of Culinary Compeition I
CULN 208 Principles of Culinary Competition II


Lori Maehara, Associate Professor/Counselor
lmaehara@hawaii.edu

Experience:
Catering/Convention Services Director, Hyatt Regency Waikiki
Management Trainee, Hyatt Regency Maui

Education:
BBA, Travel Industry Management, UH Manoa

Member:
American Council on Education – Women Leaders in Higher Education

Certification:
Certified Hospitality Educator (CHE), American Hotel & Lodging Educational Institute

Committee Assignments:

UH Community College Leadership Champion – KCC Delegate, 2011-2012
ACF Accreditation Self Study – Standard VII, co-chair
ACCJC Self Study – Standard I, committee member
Counseling and Academic Advising Council (CAAC), member
Faculty Senate’s Budget committee


PEEL JASON 14538

 Jason Peel, Instructor
peel@hawaii.edu

Experience:
Sous Chef, Micheal’s at the Colony Surf
Sous Chef, Roy’s Restaurant Hawaii Kai
Corporate Sous Chef, Roy’s Restaurant’s
Executive Chef Roy’s Restaurant Waikiki
Instructor, Gourmet Events

Education:
AS, Culinary Arts, Kapi`olani Community College

Member: 
American Culinary Federation
Course (click course to view syllabus):

 


 

Sato Grant 14519revised Grant Sato, Instructor,
grantsat@hawaii.edu

 

 

 

Course (click course to view syllabus):
CULN 240 Garde


 

Ronald Takahashi, Professor/Department Chair
rtakahas@hawaii.edu

Experience:
Principle Investigator, NOAA grant
Principle Investigator, USDA grant
Food and Beverage Director, Pagoda Hotel
Food and Beverage Director, Waikiki Beachcomber Hotel
Food and Beverage Director, Lake Arrowhead Lodge
Owner/Operator, A Reef Adventures

Education:
MBA, International Business, Hawaii Pacific University
BBA, Travel Industry Management, UH Manoa

Award:
Kapi`olani Community College Leadership Champion

Course (click course to view syllabus):
CULN 271 Purchasing & Cost Control


Alan Tsuchiyama, Associate Professor
atsuchiy@hawaii.edu

Experience:
Executive Sous Chef, Waikiki Hanohano Room
Executive Sous Chef, Drake Hotel, Chicago, IL
Executive Sous Chef, Fairmont Hotel, Chicago, IL

Education:
CA, Kapi`olani Community College
Apprenticeship, Kahala Hilton Hotel

Member:
Chaine des Rostisseurs
American Culinary Federation

Certification:
Certified Hospitality Educator (CHE),American Hotel & Lodging Educational Institute
Certified Executive Chef (CEC), American Culinary Federation

Notable:
Coach Assist of 2009 ACF Student Competition Western Regional Title, ACF National Championship winners

Courses (click course to view syllabus):
CULN 120 Fundamentals of Cookery
CULN 130 Intermediate Cookery
CULN 207 Principles of Culinary Competition I
CULN 208 Principles of Culinary Competition II
CULN 221 Continental Cuisine
CULN 222 Asian/Pacific Cuisine
CULN 240 Garde Manger


Warren Uchida, Instructor
warren@hawaii.edu

Experience:
Executive Sous Chef, Sheraton Waikiki Hotel
Executive Sous Chef, Royal Hawaiian Hotel
Sous Chef, Kahala Hilton Hotel
Sous Chef, Kahala Mandarin Oriental Hotel

Education:
AS Culinary Arts, Kapi`olani Community College
Apprenticeship, Kahala Hilton Hotel

Member:
American Culinary Federation

COURSES (click course to view syllabus):
CULN 120 Fundamentals of Cookery
CULN 130 Intermediate Cookery
CULN 222 Asian Pacific Cuisine


Dan Wetter, Associate Professor
dwetter@hawaii.edu

Experience:
Assistant Pastry Chef, Grand Wailea Resort and Spa
Assistant Pastry Chef, Hyatt Regency Waikiki
Assistant Pastry Chef, Halekulani Hotel
Assistant Pastry Chef, Hilton Hawaiian Village
Fry Cook, Four Seasons Resort
Fry Cook, Maui Prince Hotel

Education:
AS, Culinary Arts and Food Service Patisserie, Kapi`olani Community College

Certifications:
Certified Hospitality Educator (CHE), American Hotel & Lodging Institute Educational Institute
Certified Pastry Chef, American Culinary Federation
Culinary Specialist, US Coast Guard

Courses (click course to view syllabus):
CULN 150 Fundamentals of Baking
CULN 155 Intermediate Baking

 

 


Kristie Fujimoto, Lecturer
kristief@hawaii.edu

Experience:
Internal Revenue Service, Revenue Agent

Education:
AS Pastry Arts, Kapi`olani Community College
BS, Business Administration, Washington University, St Louis, MO
Master in Educational Psychology, Statistics, Measurement, and Evaluation from University of Hawaii, Manoa

Certifications:
Inventory and Purchasing, National Restaurant Association Educational Foundation
Controlling Foodservice Costs, National Restaurant Association Educational Foundation
ServSafe, National Restaurant Association Educational Foundation

Courses (click course to view syllabus):
CULN 111 Syllabus Fall 2014 M1 31143
CULN 271 Purchasing and Cost Control


Henry Holthaus, Lecturer
hholthau@hawaii.edu

Experience:
Owner/Operator, Kiawe-Q Hawaiian Barbeque
Owner/Operator,Kiawe_Q and Deli

Certifications:
Executive Chef, American Culinary Federation
ServSafe Certified Instructor, National Restaurant Association Educational Foundation
Subject Matter Expert, National Restaurant Association Educational Foundation

Member:
Hawaii Environmental Health Association

Author:
Shig Happens, Food Safety with Chef Henry Food Cop (DVD)
Hawaii Seafood Safety Chapter, NOAA grant funded book
Lost on Shig Island (series 2 – Shig Happens)

Courses (click course to view syllabus):
CULN 112 Food Service Sanitation & Safety
CULN 115 Menu Merchandising

 


Barbara Liechty, Lecturer
liechty@hawaii.edu

Experience:
Faculty, De Anza College, Cupertino, CA
Faculty, San Jose State University, San Jose, CA
Adjunct Faculty, UCSC, Santa Cruz, CA

Education:
MPH, San Jose State University, San Jose, CA
BS, Arizona State University, Tempe, AZ

Member:
American Public Health Association

Course (click course to view syllabus):
FSHE185_Syllabus_  (this is an online course)

Public Website:
http://www2.hawaii.edu/~liechty/


O'Malley Gale 14293revisedGale O’Malley, Lecturer
gomalley@hawaii.edu

Experience:       Executive Pastry Chef,    The PLAZA HOTEL, New York City, NY

Executive Pastry Chef,    Hilton Hawaiian Village, Honolulu, HI
Executive Pastry Chef,    The GREENBRIER Resort, West Virginia
Executive Pastry Chef,    Hilton Short Hills, New Jersey
Executive Pastry Chef,     The Los Angeles Country Club, California

Member:           American Culinary Federation
United States Culinary Olympic Team
American Academy of Chefs

Education:       The Culinary Institute of America /  Associates Degree in Baking / Pastry

Certification:    Certified Executive Pastry Chef

Special Invitation:    Guest Chef Pennsylvania College of Technology

Awards:   Chef of the Year by Chefs des Cuisine of Honolulu
The Medal of the French Government, by Societe Culinaire Philanthropique, NYGold Medals at the Culinary Olympics, Germany
Gold Medal at the Salon Culinaire Mondail, Switzerland
Grand and First Prizes from competitions in New York, Boston, Los Angeles, Honolulu

Television / Media:    GREAT CHEFS of the WORLD
GREAT CHEFS / GREAT CITIES
GREAT CHEFS  of HAWAII

Courses (click course to view syllabus):
Fundamentals+of+Baking+Syllabus+2014


 

Lee Shinsato, Lecturer
leess@hawaii.edu

Experience:
Instructor/Program Coordinator, Windward Community College, Employment Training Center
Instructor/Program Coordinator, Honolulu Community College, Employment Training Center
Full Service Manager, Coca-Cola Bottling Company of Hawaii
Owner/Operator, The Bento Box
Manager, The Round House Restaurant
Head Baker, Anna Miller’s Coffee House

Education:
Leeward Community College

Courses (click course to view syllabus):
CULN 111 Introduction to Culinary Arts
CULN 115 SYLLABUS [31149]
CULN 120 Syllabus Fall 2014
CULN 130 Intermediate Cookery


Dr. Lauren Tamamoto, Lecturer
lauren.tamamoto@hawaii.edu

Experience:
Food Scientist, Frito Lay
Owner/Consultant Lauren Tamamoto, LLC

Education:
PhD, Food Science & Human Nutrition, University of Illinois-Urbana Champaign
Culinary Arts & Patisserie, Kapiolani Community College
MS, Food Studies, University of Queensland, Brisbane, Australia
BS, Food Science & Human Nutrition, UH Manoa

Certifications and Trainings:
Certified Culinary Scientist, Research Chefs Association
Lead Instructor-FSPCA Preventive Controls for Human Foods (for FSMA)
Preventive Controls Qualified Individual (PCQI)
PSA Trainer, Produce Safety Alliance(PSA)
ServSafe Certified Instructor, National Restaurant Association Educational Foundation

Member:
Hawaii Food Manufacturers Association
Research Chefs Association
Les Dames d’Escoffier International

Courses:
CULN 231 Food Innovation
CULN 380 Advanced Nutritional Cuisines
CULN 330B Food Science and Modernist Cuisine