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DLM CULINARY CENTER

DLM Culinary Center's Instructors

Bryn Mooth

Bryn Mooth

Bryn Mooth is the editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook. She shares fresh and seasonal recipes on her website, writes4food.com Bryn writes about food and wellness for local and national publications, and for food retailers and organizations. She's a passionate home cook, wine enthusiast, vegetable gardener and local food advocate.

Chef Carrie Walters

Chef Carrie Walters

Chef Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs. She plays a key role in our annual Food and Wine Show and other special events for DLM. As a food stylist, she has designed in-house food shots for the DLM website and electronic and print publications, in addition to television commercials and other multimedia venues. One of our most popular instructors in the DLM Culinary Center, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style.

Chef  Dave Rawson

Chef Dave Rawson

Chef Dave Rawson runs the kitchen at the Meadowlark and helps create their delicious entrées. Dave is also a gifted baker and is responsible for the Meadowlark's wonderful desserts.

 

Chef David Kerg

David Kerg is the lead chef at Olive. He's spent the last twelve years working at fine restaurants and private clubs in and around the Miami Valley. After completing the Le Cordon Bleu program at the Scottsdale Culinary Institute in Arizona, he returned to Ohio to begin his career in kitchens closer to home. After joining Olive late in 2013, he now works directly with the owner and the team to make sure they provide their guests with the freshest, most local fare possible.

 

Chef David Kim

Chef David Kim of McCormick & Schmick's Seafood

Dawn Somerlot Vaflor

Dawn Somerlot Vaflor

Dawn owns and operates Purely Sweet Bakery out of Second Street Market. She is passionate about making quality fine pastries and healthy treats. Purely Sweet Bakery offers a wide variety of sweet and healthy treats, and often uses fresh, organic ingredients when she can get them easily. Dawn specializes in healthy, clean-eating baked goods, vegan, gluten free, and traditional baked goods, utilizing local honey or healthier sweetening agents and less processed ingredients.

DLM Culinary Center Staff

DLM Culinary Center Staff

Classes taught by the DLM staff generally means two or three staff members teamed together to create a great culinary experience for our guests.

 

Dustin Wade

Dustin Wade manages the front of the house at the Meadowark. He is also a skilled mixologist, beverage pairer and craft beer expert.

Chef Elizabeth Wiley

Chef Elizabeth Wiley

Chef Elizabeth Wiley left The Winds Café in 2004 to open her own place. The Meadowlark Restaurant www.meadowlarkrestaurant.com is a small contemporary neighborhood restaurant that has Midwestern personality. To Wiley, this means when you walk through the door it smells like somebody’s cooking in the kitchen and you get a big “Hello!” Her goal is to make people feel at home with friendly service and offer straightforward, delicious food, made from scratch, using high-quality natural whole foods. We welcome Chef Wiley, a good friend of DLM, back to the School of Cooking!

George Punter

George Punter

George Punter, CSW, came to DLM in 2002 after a long career at NCR. His love of wine has helped him to create a new career as the Beer & Wine Manager of our Washington Square store. George is also a Certified Specialist of Wine (CSW).

Jack Zindorf

Jack Zindorf

Jack Zindorf has been teaching cooking classes throughout the community for over 25 years. An avid cook and teacher, his favorite cooking specialties are Asian, Cajun, and Creole cuisines. He has made a hobby of researching, replicating, and refining recipes for the best dishes he has discovered along the way.

Julia Hoy

Julia Hoy

Originally from northern California, Julia received her BS in Food Science and went on to work for food industry leaders like Seneca and Sunkist Growers. After moving to Ohio, Julia began working at Dorothy Lane Market in 2006 developing recipes for the Produce Department in the Springboro location. Pursuing a passion for all things food-related, she completed her Culinary Arts degree and Culinary Certification from Sinclair Community College in December, 2013. Meanwhile, Julia continues to serve as an instructor and Culinary Assistant at the DLM School of Cooking.

Kate Kennard

Kate Kennard

Kate Kennard is an entrepreneur, business owner, wife, and mom. She co-founded Kate's Plate which is an in-home healthy meal prep service that allows busy families and individuals to eat fresh, super-healthy, and delightful meals without fuss. With her background deeply rooted in osteopathic medicine, and passion for fitness and nutrition, she guides clients to clean up their acts! You'll get a very straightforward approach with Kate, with a dose of enthusiasm and empathy too. Get inspired at katesplate.com.

Kathy Neufarth

Kathy Neufarth

Kathy Neufarth is the Director of Customer Resources at Dorothy Lane Market. An avid cook, she especially likes to prepare new recipes using a wide variety of ingredients. She also enjoys casual entertaining, particularly with themes. Kathy earned her B.S. in Physical Education from the University of Cincinnati.

Chef Liz Valenti

Chef Liz Valenti

Chef, Pizzaiola Extraordinaire, Catering, and Private Party Director. If you could invest in human physical energy, Liz would be a blue-chip stock!

Mary Cooney

Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

Matthew Somich

Matthew Somich

Matthew Somich has been cooking professionally for over fifteen years. While studying culinary arts in college, he honed his cooking skills in the budding Cleveland restaurant scene. During that time, he worked for the Cleveland Indians, The Foundation Room at the House of Blues, and a handful of small, trendy, independent restaurants. What he loves most about cooking is the creativity involved in transforming simple ingredients into delicious culinary masterpieces. He relocated to Dayton in 2011 and divides his time between caring for his young children and working in various departments at Dorothy Lane Market.

Sherry Monaghan

Sherry Monaghan

Sherry is an avid foodie, teacher and traveler. She enthusiastically takes food experiences from her travels and integrates them into her cooking to share with those at home. Sherry has been involved with the School of Cooking first as a student-turned volunteer, now as a kitchen assistant. Taking simple whole foods and creating healthful meals is her passion.

Zebbie Borland

Zebbie Borland

Zebbie Borland has been on the DLM School of Cooking team as a kitchen assistant since 1990. She has taught our Kids’ classes since 1998. She loves food and people of all ages. Her specialties are cheesecakes, children’s parties, and growing and cooking herbs. Zebbie holds a B.S. in Business and earned her teaching certification from Miami University.