Scott Manning started cooking in restaurants when he was 14. When it was time to formalize his education, he chose to attend Western Culinary Institute in Portland, OR. It was a great honor to be chosen by his classmates to be the Chef de Cuisine for their graduation dinner. During his career, Scott has run fine dining, Italian-inspired, Latin steakhouse and sports-themed restaurants and kitchens. It is Scott’s desire to share his passion and knowledge of the Culinary Arts with those who choose to live and experience this crazy world of feeding people!
Chef Steven graduated from the California School of Culinary Arts in Pasadena, California where he had the opportunity to work events at Wolfgang Puck’s Spago Catering kitchen in Hollywood. He has since worked at country clubs, large hotel/resorts, fine dining restaurants, and CSU Dining Services in Texas, Hawaii and Colorado. He is currently teaching at a culinary school in Boulder, Colorado.
Since childhood, Malini connected with her mother in the kitchen, her culture and her passion. For the past 12 years, she has been busy around town teaching cooking classes, hosting edible demonstrations and promoting healthy eating. Malini specializes in North and South Indian cuisine, Spanish tapas, seasonal salads and kid-friendly meals.
Dana DeMarco has been cooking in Fort Collins for 17 years and has received a culinary arts degree from the American Culinary Federation in Denver. She enjoys cooking with ingredients that are in season and locally sourced as much as possible. Vegan, Vegetarian, Italian cuisine, and cooking with love are her areas of expertise. Pottery, hiking, cycling, books, and playing outside are some of her other interests.
Sari heads up our kid and teen programming and some of our break and summer camps. Sari brings a long-standing passion and experience in the food industry including restaurants in the Bay Area and Colorado, Whole Foods Market and Grant Family Farms. She credits her love for cooking and food to her six months living in Paris and traveling throughout Europe. “There is nothing as inspiring as a fresh-picked strawberry or just baked baguette to get the cooking juices flowing.”
Chef Brie Feilmeier has worked in the restaurant industry since she the age of 15. Brie went to culinary school at Johnson and Wales in Denver, graduating in 2017. In addition to teaching at The Cooking Studio, Brie recently left her position at Café Vino to start a catering & personal Chef business with Chris Carmel.