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DLM CULINARY CENTER

DLM Culinary Center's Instructors

Anna Marie Armstrong

Anna Marie Armstrong

Chef Anna Marie Armstrong pursued her culinary education at the Culinary Arts Institute of the Pacific in Hawaii. She earned class "Iron Chef" Champion honors while graduating with certificates in Culinary Arts and Patisserie Arts. Chef Armstrong has held various culinary positions and her skills include extensive experience preparing foods and sweets from around the world. She has perfected recipes for her baked goods, French pastries, artisan bread, Southwestern, French and traditional Mexican cuisine from scratch.

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 School of Cooking, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style.

Dana Downs

Dana Downs

Chef Dana Downs, a Dayton native, started working in kitchens over 20 years ago, first under Chef Franco Germano. After graduating from Sinclair Culinary School, Dana took the Executive Chef position at Zola Restaurant. Soon after, she followed her passion for golf and joined Country Club of the North as the lead Marketing Director and Assistant GM. In 2009, Downs started Veritas Catering and the Black Rooster Pasta Bar at the 2nd Street Market. After gaining popularity, Dana and her partner started Roost Modern Italian in November of 2011.

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.

Erika Durham Krebs

Erika Durham Krebs

Local Best Selling Author, Erika Durham Krebs, began crafting homemade baby food recipes when her twin babies were born and one child had numerous food allergies. She created "Fresh Start" to provide a resource for moms on a mission to feed their babies the best food for their health, environment, and reflect compassion. "Fresh Start" is now on the Amazon Best Seller's List in two categories: Baby Food and Organic Cooking. Erika is also a contributing food blogger for Generation Veggie. Erkia Krebs was born and raised in Centerville, Ohio. She now resides in Seattle, WA, with her husband, Michael, her twin sons, Oliver and Sebastian (Official Taste Testers), and their newest addition, Phoebe Joyce.

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).

Ghyslain Maurais

Ghyslain Maurais

Ghyslain Maurais received a diploma in Culinary Arts and Administration from the Institut de Tourisme et d’Hôtellerie in Montréal. He has worked in the finest of 5-star hotels and won first-place awards in many events and contests. He is certified in French Pastry, Chocolate Décor and Candy Making, Blown and Pulled Sugar, and Bread Making. He has served as head chef for the Canadian Delegations in New York and London, and as executive chef at The Inn at Versailles in Ohio. In 1998 he opened his own shop in Union City, Indiana and has since opened two more restaurants in Louisville, KY and Richmond, IN.

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.

Chef Jenn DiSanto

Chef Jenn DiSanto

Chef Jenn DiSanto is the chef/owner of Fresco, offering catering and carry-out meals with a daily selection of menu items made to order, using the highest-quality seasonal ingredients. A classically trained chef, Jenn earned her culinary degree in Connecticut. Her style of cooking can be best described as simple and uncomplicated, but with a great depth of flavors. She has traveled extensively and believes in honoring the various cultures through their cuisines. She believes that cooking should be simple and learning should be fun. Jenn’s website is www.frescofood.net

Katherine Dean

Katherine Dean

Katherine Dean manages Cakes by DLM, our specialty cake department focused on bringing our customers custom-made birthday, anniversary, graduation, holiday, retirement, and wedding cakes. She enjoys the challenge and opportunity to use her creative talent in helping our customers celebrate their Delicious Life Moments.

Kelly Kresge

Kelly Kresge

Kelly has degrees in Dietetics from Ohio University and Culinary Arts from the Art Institute of Cincinnati. She has worked in the DLM Oakwood kitchen for over two years, as well as the DLM Culinary Center. You may visit Kelly's food blog at www.seasonalsweetheart.com

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.

Chef Tim Schonsheck

Chef Tim Schonsheck

Tim spent 12 years in Charleston, SC working for Iron Chef Robert Carter of Peninsula Grill as well as James Beard Award-winner Robert Stehling of Hominy Grill. Returning to Dayton in May 2011, Tim Joined Citilites Restaurant & Bar as Chef de Cuisine, and in the fall of 2012 was promoted to Executive Chef.

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.