Chef Biographies

Chef Biographies

Executive Chef Tanner Carroll

Chef Tanner received his formal education and graduated from Schenectady County Community College in 2014. Immediately following college, Tanner began working for Spectrum Catering and Concessions out of Houston, Texas. During this position, he traveled across country for 10 months out of the year as an off-premise Sous Chef. Some of the events, include but aren't limited to: The PGA Tour Golf Tournaments, Music Festivals such as Bonaroo, Okeechobee, and Houston Summer Free Press Festival, as well as Burning Man, and Cirque Du Soleil on the Varekai Tour. Tanner worked proudly for Spectrum Catering from May 2014 to April 2018. During his off season, he also worked for Pasta Pane in Clifton Park, New York and Coburg Village in Rexford, New York. In April 2018, Seasons Hospitality gladly welcomed Chef Tanner as their Sous Chef, and he very quickly earned the promotion to Executive Chef.

Executive Chef Bryan Connor

Originally a chemistry major, Bryan graduated from Schenectady County Community College with a culinary arts degree and has spent the last 12 years working in restaurants around the capital region such as Wheatfields and Pecks Arcade. Although baking is his passion, he's developed a well-rounded skill set by working both savory and pastry positions throughout his career. Bryan has always enjoyed teaching alongside his culinary endeavors. He has been known to film and stream cooking shows from his home kitchen in addition to running a blog based on developing real life recipes for all manner of fantastical foods found in video games. Bryan is Executive Chef and Kitchen Manager of Bard & Baker board game cafe in Troy, NY, has always been one to play with his food!

Culinary Director Chris Dore

Chris Dore completed his culinary training at the Culinary Institute of America, fine tuning his love and passion for food. He spent time staging at restaurants in NYC and Washington DC, learning from the best in the industry. He brought these skills back to his hometown and helped open several restaurants in the area. Chris is Culinary Director at WOW Restaurant Group was raised in Saratoga Springs, NY. He was inspired by his mother who was always cooking at home and entertaining guests. He knew he enjoyed cooking and creating delicious food for his family and friends. Chris took a job working under Executive Chef Fabrizzo Bazzino at 15 years old where he began his professional kitchen career. Chris oversees 2 West Bar & Grille, Wheatfields, and BWP (Beer Wine Pizza) training kitchen, teams with fresh ideas tied to farms and local sustainability. His focus is on fresh products with unique flavors and vivid color.

Registered Dietitian Jennie Dore

Jennie graduated from the University of New Hampshire with a Bachelor's Degree in Dietetics. She completed her dietetic internship and Master's Degree in Applied Nutrition through Sage Colleges. Jennie and her husband Chris met while working in a restaurant together. They enjoy spending time in the kitchen making meals, dips, and dressings. Her favorite restaurant is at home when her husband cooks. Registered Dietitian and Nutrition Coach, Jennie Dore recently transitioned from clinical nutrition to owning her business, Jennie Dore Nutrition & Wellness. She educates and empowers women to create awareness and habit-based changes for long-term weight loss and health goals. Jennie loves to share delicious recipes with lots of fresh ingredients. She teaches her clients the importance of planning ahead and balancing meals to keep energy stable.

Instructor David Hennessy

David holds a BA degree in Philosophy from Colorado University and an MA in History of Science from Indiana University, but his passion is food and he is excited to share that enthusiasm as an instructor. A self-taught chef, he credits Julia Child as his inspiration. David has admired the chef who brought French cooking to Americas homes since his early years. Counting summer jobs washing pots and pans, he has been in professional kitchens since 1964.He has owned two restaurants, As You Like It in Salem, MA, and Tante Hazel in Cambridge, MA, where he realized how much he enjoyed the art of cooking. It was in Cambridge that he taught a culinary program at the Cambridge Center for Adult Education and realized his passion for instructing. He also has experience as a banquet planner and for the past 10 years, he has served as lead chef at RPI for Sodexo. He is a former member of Les Amis d'Escoffier, Epicurean Society Boston, and La Chaine des Rotisseurs. David is also the head chef

Business Owner Susi Kerr

Susi Kerr is the owner of Saratoga Spicery, a small-scale artisanal food company focused on creating small-batch, hand-crafted spice blends. Susi considers herself a spice master making blends that are fresh and go well with many foods. When she is not in the kitchen making, filling, and labeling spices, you can find her at the Saratoga Farmers Market or teaching her Potato Chip Challenge class through BOCES after-school programs.

Chef Ben Kozloski

Ben Kozloski is a graduate of Adirondack Community Colleges Culinary Arts program. He has been cooking professionally for 15 years in and around the Saratoga and Clifton Park area. He is currently a sous chef at the Factory Eatery & Spirits in Ballston Spa, NY. Cooking has been Ben's passion since he was a teenager when he began working in professional kitchens. Ben's culinary roots extend to the foods of his childhood, the ravioli and other Italian delights from his mother's family and golumpki, pierogi and other Polish staples from his father's family. Ben is on a constant search for new foods and cooking techniques to blend into new flavors for customers, friends and family.

Chef Sookyung Lee

Sookyung is a graduate of the Culinary Arts program at SUNY Schenectady and new in the professional kitchen. Her passion for food began in her childhood in South Korea where food was an integral part of her life. Sookyung (Sue) started cooking to recreate these childhood flavors when she left home. However, her culinary journey quickly progressed beyond her native Korean cuisine. She especially enjoys making dumplings and noodles. As an instructor, she hopes to share the tips and tricks she has learned over the years and introduce the exciting flavors of Asian cuisine to those who are not familiar with it. She's married with three children, and is currently working at Seneca, a new and up coming restaurant in Saratoga Springs.

Executive Chef Patrick Mannato

Patrick has worked for Sodexo Food Service Management Company for 18 years. He is currently an Implementation Support Manager for Sodexos food management and purchasing program. He has previously held positions with Sodexo as a Regional District Executive Chef in Campus Services, a System Executive Chef in Healthcare, and an Executive Chef in Corporate Services. He is a graduate of Schenectady County Community College Culinary Program and has completed the Culinary Foundations Program at The Culinary Institute of America in Hyde Park, NY.He has traveled extensively through the wine regions Napa and Sonoma Valley, Niagara Ontario Canada, New Yorks Finger Lakes, Hudson Valley, Long Island regions, and Willamette Valley in Oregon. While in Oregon, he and his wife purchased winery shares in a new sparkling wine venture through Willamette Valley Vineyards.

Chef Leah Stein

Since Leah Stein was big enough to reach the mixer she has been baking yummy treats. Her hobby turned into profession, and skills were honed at culinary school. Leah is a graduate of Schenectady County Community College Culinary Arts Program, a chef/instructor at her Alma matter, and proud owner and operator of the popular Leahs Cakery in Round Lake, NY. Leah has over 10 years professional experience in baking and cake decorating. Her decorating debut was with the former Queen of Tarts in Guilderland and The Bread Basket Bakery in Saratoga Springs where she was the Head Cake Decorator and Wedding Cake Designer. Presently Leah can be found in the kitchen of her bakery creating her beloved cinnamon rolls and other baked treats in addition to the classroom at SCCC.

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