Head Chef and Founder
Born and raised in Taiwan, Chef Chuck enjoyed a thirty-six-year career in the oil industry before embarking on his professional culinary journey. Within weeks after his ‘retirement’, Chuck began culinary school at the Napa Valley Cooking School located in St. Helena, California. Chuck completed his culinary externship working as an apprentice sushi chef at Till Restaurant & Mercantile in The Springs. Since then he has been busy sharing his CSCE vision with local Chefs excited to share their talents with The Springs in CSCE’s intimate setting. Chuck lists his mother, grandmother and culinary school mentor, Chef Barbara Alexander as culinary inspirations. Chuck is excited to share his passion with you at CSCE!
Michigan native Chef Jodi brings a diverse background to CSCE. While holding degrees in Chemistry and Finance, Chef Jodi graduated as a top student from the Napa Valley Cooking School, St. Helena, California in 2017. She completed her culinary externship at Till Restaurant & Mercantile with experience in artisan pizza, sushi, artisan breads and pastry. Jodi’s inspiration for culinary education is Boston based chef, Jaxon Stallard. Jodi attended Chef Stallard’s home based culinary classes in Park City, Utah, and was hooked from the start. Subsequently, Jodi began sponsoring community cooking events with a meal preparation strategy for professional women. Jodi sought to develop menus that minimized, as she puts it, “the number of pots and pans used and the amount of time needed to put a delicious and appreciated meal on the table”. CSCE is excited to have Jodi’s talents onboard!
Executive Chef, Till Restaurant & Mercantile
Chef Castro is currently Executive Chef at Till Restaurant and Mercantile.
Executive Chef, Cerberus Brewing Company
A native of Montana and an honors graduate of the Culinary Institute of America in Hyde Park, New York, Chef Mark excels in many facets of the culinary industry. After culinary school Chef Mark returned to Montana to begin his professional career and refine his cooking skills at a small fine dining restaurant in the Flathead Valley. From there he moved on to the Biltmore Estate in Asheville NC, spending nearly five years at The Inn on Biltmore, a 4 Star 4 Diamond Hotel, managing all outlets in the operation at some point. In 2013 he took the role as Head Restaurant Chef at The Wisconsin Room, a farm to table restaurant at The American Club in Kohler Wisconsin, a 5 Star 5 Diamond resort. All of this experience prepared Chef Mark for the opportunity to become Chef de Cuisine at The Broadmoor in Colorado Springs. Most recently Chef Mark was the opening executive chef of Cerberus Brewing Company. Within months of opening, Cerberus and Chef Mark were recognized for their outstanding food and Chef Mark was nominated as one of top chefs in The Springs. “Fabricating and creating all of the food in house really does make a difference and I’m very excited to see that Colorado Springs is enjoying what we have to offer.”
Executive Chef, Garden of the Gods Market & Café
California native, Chef Mario, is a graduate of Le Cordon Blue in Sacramento, CA. After culinary school, Mario worked for three years at the busy farm to table inspired establishment, Farmstead Restaurant, in St. Helena, Napa Valley. Mario’s culinary talents were quickly evident, earning him the title of sous chef. Mario then set out to develop his palate while traveling in the Basque Region of France and Spain. Upon returning from Europe, Mario moved to Southern California where he worked as a Sous Chef for Chef Casey Overton at the triple 5 star Diamond Montage Laguna Beach Hotel and resort. There he polished his cuisine for the next three years, working with some of the best chefs in Southern California. Mario then relocated to Colorado Springs to Open Till Kitchen as the Chef De Cuisine under Chef Gerry Castro. Since then, Mario has become the Executive Chef for Garden of the Gods market and café.
Chef Mario is the Executive Chef at Garden of the Gods Market and Café.
Executive Chef, Prime 25
Chef Dylan is the Executive Chef at Prime25.
Executive Sushi Chef, Till Restaurant & Mercantile
Born in Seoul, South Korea, Chef Ariel’s family moved to the United States where she was raised in Colorado. Discovering an early attraction to the culinary arts, Ariel began working in the industry at age fifteen and started a full time sushi apprenticeship at age eighteen. Traditional Sushi training is steeped in custom, as a result Chef Ariel invested her entire first year learning to perfect the art of rice making. From an early age, she had an eye and passion for art and fell in love with the cuisine in the same way. She says, “Every plate is a painting, appealing not only to your eyes but stimulating all the senses”. Chef Ariel believes every plate is an opportunity to perfect flavors and visual presentation.
Chef Ariel is currently Executive Sushi Chef at Till Restaurant and Mercantile.
Artisan Bread Chef, Till Restaurant & Mercantile
From Texas, by way of Louisiana, Chef Jazmyne has lived in Colorado for the past 17 years. She has a keen appreciation and passion for bread baking. Jazmyne gained most of experience and skill for bread while working for Grateful Bread located in Golden, Colorado. She is currently expressing her talents at Till Bakery, developing new and exciting flavor profiles with the goal of influencing the culinary landscape in Colorado Springs.
Proprietor, Humble Bird Pastry Shop
Chef Jenna was born and raised in Southern California. Jenna’s passion for cooking and the creative arts led her to culinary school, where she specialized in pastry. Since graduating, she honed her pastry skills with positions at The Montage, Laguna Beach CA and as pastry chef at the renowned Big Canyon Country Club, CA. While at Montage she discovered her love for cakes and fine plating. In July, 2016, Jenna moved to Colorado Springs where she is currently the driving force behind a new start up, “The Humble Bird Pastry Shop”.
Executive Artisan Bread and Pastry Chef, Till Restaurant & Mercantile
Chef Austin was born and raised in Colorado Springs. Austin started his bread journey when he helped to open the bakery at the Ivywild School. At Ivywild he served as the Head Viennoiserie Chef, helping to develop their retail and wholesale bakery operations. Austin ultimately made his way to Till Restaurant and Mercantile where he is the Head Bread Baker. At Till, he leads a team to bring beautiful artisan breads to The Springs.
Sous Chef, Garden of the Gods Market & Café
Colorado native, Chef Dani, completed culinary training at Pikes Peak Community College before launching her culinary career in the Springs. After her culinary internship, she experienced every facet of the kitchen while working at Terrazza Grill. From there she benefited from a brief catering experience before moving to Littleton, Mississippi to cook at the Hard Rock Cafe. Dani returned to the Springs in 2014 to cook at the Garden of the Gods Gourmet, achieving success along the way to her current role as Sous Chef. Influenced by the enthusiasm of her nephews for her baking lessons, Dani has developed a desire for teaching kids to cook. CSCE is excited to have Chef Dani’s participation in our kids program!