Lane Community College - Culinary Arts and Hospitality Management

Faculty/Staff Bio's

It is a pleasure to present you with some information about the background of our innovative chefs, instructors, and staff, who are part of the Culinary Arts and Hospitality Management program at Lane Community College. To send an e-mail to a faculty or staff member just click on their name.

Brian Kelly - Division Dean, Conference and Culinary Services
Phone: (541) 463-3510
e-mail: kellyb@lanecc.edu
Office Location: Building 19, Room 202C
Bio: Chef Brian joined the Conference and Culinary Services Division of Lane Community College in 2005. 2008 marks his 26th year in the industry. Brian has held the position of Executive Chef, Chef Instructor, Food and Beverage Manager, and Chef Owner. Along with his wife Erika they owned and operated the Ten Tomatoes Café and Catering Company in the Seattle metropolitan area before joining Lane Community College. Brian was part of the opening Management team for the Tacoma Art Museum. He has prepared meals for two United States Presidents, Supreme Court Justices, and many Senators and Governors. Brian has worked to include sustainability into all operations in the Conference and Culinary Services Division. Chef Kelly has worked with local farmers in Washington State, Southern Illinois and Oregon to integrate their products into the operational and instructional functions of colleges and universities. In coordination with the Small Business Center of King County Washington, Kelly worked to find cooperative space to help farmers prepare their products for retail markets. Brian has been invited to present at several national conventions on Sustainability and green operations. He enjoys being active in many community events with the outstanding students of Lane's Culinary Arts and Hospitality Management programs. Chef Kelly is currently preparing for the ACF certification as a CCA (Certified Culinary Administrator).

Julie Fether, M.A. - Special Projects Coordinator
Phone: (541) 463-3502
E-mail: fetherj@lanecc.edu
Office Hours: TBA
Office Location: Center Bldg, Room 127
Bio: Chef Julie has been a part-time instructor since spring, 2006. She holds a Masters of Arts in Theatre and Drama from Indiana University, Bloomington. Although her back round is in the Performing Arts, Julie has worked in many restaurants and bakeries, both back and front-of-house for 17 years. She honed in on her classical baking and pastry skills under the tutelage of known Pacific Northwest Chef Stephanie Pearl Kimmel at Marché Restaurant in Eugene. Julie has been an active member of Women Chefs and Restaurateurs (WCR) for seven years and won the 2002 Mumm Cuvée Internship to study with Pastry Chef Emily Luchetti at Farallon Restaurant in San Francisco. Julie’s culinary focus is on sustainable food practices, seasonal cooking and baking, supporting local agriculture and classical baking and pastry techniques.

Clive Wanstall, CEC - Chef/Instructor
Phone: (541) 463-3507
e-mail: wanstallc@lanecc.edu
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Wanstall graduated from the Thanet Technical College's Professional Cookery Program in Kent, England in 1972. He brings with him 24 years of culinary and management experience. Chef Wanstall was the restaurant manager at Eugene's prestigious Ambrosia restaurant from 1987-2000. He has held many titles over the course of his culinary career from General Manager, Chef de Cuisine, Executive Chef, Catering Chef, Executive Sous Chef, Chef Poissioner, and Chef Saucier. He teaches preparation of various international cuisines including classical French, Italian, Middle Eastern, and Cantonese cuisine. His lighthearted, humorous style of teaching makes his classes a delight to be in. Chef Wanstall has been teaching at Lane Community College since 1999.

Chris Crosthwaite, CEC, CCEP - Chef/Instructor Phone: (541) 463-3505
e-mail: crosthwaitec@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 208
Bio: Chef Chris has been involved in the Culinary world since 1979, and is a Professional Cooking graduate of the Southern Alberta Institute of Technology, Calgary, Alberta, Canada. His career has led him through a variety of countries, a multitude of restaurants and several hotels, as well as owning his own artisan bakery and café, “The Village Baker”. While still the Executive Chef of the Delta Whistler Hotel in Whistler, B.C., he accepted the challenge of a fellow Chef, and decided to make the transition into teaching to make an impact on aspiring Culinarians. Instructing first at Lethbridge Community College (Canada), then moving to New England Culinary Institute (Vermont), and now as Chef Instructor at Lane Community College. Chef Chris still works summers in the Culinary industry “…in order to stay sharp”, including stints cooking, baking, leading kitchens, consulting, and food styling. As part of his own continuous education, Chef Chris is an ACF member and is currently in pursuit of his certifications as a CEC, CEPC, and CCE.

Joe McCully, CHE, MS - Instructor
Phone: (541) 463-3516
e-mail: mccullyj@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 210
Bio: Mr. McCully moved to Eugene from Florida in the fall of 2003. He brings a varied background in food and beverage operations. His family owned restaurants, giving him the opportunity to learn the basics at an early age. He has worked as a line employee, food and beverage director, consultant, divisional manager, and restaurant owner/operator. He is a recent graduate of Florida International University where he earned a master's degree (M.S.) in Hospitality Management. Mr. McCully did his undergraduate work at the University of Denver, majoring in Hotel/Restaurant Management. He is a certified hospitality educator (CHE) through the American Hotel/Motel Association. Mr. McCully has also written food and wine articles for regional publications in Florida. His interests include wine, writing, hiking, and ice hockey.

Lisa Benson Aherin, PhD - Instructor
Phone: (541) 463-3504
e-mail: aherinl@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 206
Bio: New to Lane Community College as of this year, Lisa Benson Aherin was most recently an Assistant Professor in the Resort & Hospitality Management program and in the MBA Sustainable Business program at Green Mountain College in Vermont. She previously taught in the School of Hotel, Restaurant and Tourism Management in the Daniels College of Business at the University of Denver. Additionally, she has taught at University Center Cesar Ritz Hotel School in Brig, Switzerland as well as Washington State University. Prior to teaching, Lisa spent twelve years in the hospitality industry. Her experience includes several management positions for Hyatt Hotels Corporation, including Convention Services Manager, Food and Beverage Manager, and Banquet Manager. She has held several other industry positions within the restaurant industry and maintains her close connections with the industry by engaging in professional associations such as the Professional Convention Management Association and the Tourism Association of New Mexico.

Keith Ellis - Chef /Instructor
Phone: (541) 463-3502
e-mail: ellisk@lanecc.edu
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Keith comes to the food industry naturally as his dad was a Specialty Cheese and Delicatessen supplier in the New York area. Keith is a respected Chef, having held positions at the Oregon coast destination resort of its time, The Windward Inn, as well as The Bridgewater Restaurant, and Fettucine & Company Catering. In 1995, Keith and his wife Kathy opened a Cooking School in Eugene, with a focus on sustainability in fine as well as everyday cuisine. Keith offers Specialty Cheese Education classes in the community, as well as teaching a range of technical cooking skills specializing in “Northwest Cuisine”. He is a member ACS, IACP, Oregon Cheesemakers Guild, and Slow Food.

Peter Lohr - Chef /Instructor
Phone: (541) 463-3502
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Peter brings with him an impressive background of classical German culinary training. He received his first Chef Degree (Journeyman's Certificate) in 1968 in Wurzburg, Germany and has been working in the field ever since. He has conducted over 1,000 catering events from weddings to company banquets and picnics. Chef Peter was the production manager at the Grateful Bread Bakery creating the unique recipes that have made this bakery famous in Eugene. Chef Peter is a hard worker and expects that his students take their education seriously. He is also very approachable and loves sharing his experience and knowledge with students who are sincerely interested in the art of baking. Chef Peter has been a baking instructor at Lane Community College since 1995.

Tobi Sovak - Chef /Instructor
Phone: (541) 463-3502
Office Hours: TBA
Office Location: Center Building, Room 127
e-mail: sovakt@lanecc.edu
Bio: (Bio should be posted soon)

Sandy Scheetz - Chef /Instructor
Office Hours: TBA
Office Location: TBA
e-mail: scheetzs@lanecc.edu
Bio: (No bio at this time)

Carolyn Litty - Counselor
Phone: (541) 463-5236
e-mail: littyc@lanecc.edu
Office Hours: TBA
Office Location: Bldg. 12 Rm. 201

Betty Svarverud - Program Advisor
Phone: (541) 463-5378
e-mail: svarverudb@lanecc.edu
Office Hours: TBA
Office Location: Bldg. 12 Rm. 203