Art Chatfield
Art Chatfield is an award winning baker and native of southern Ohio. He specializes in making great tasting breads. He has won numerous Blue Ribbons at local county fairs, and several best-of-show awards for yeast breads. When not working in his vegetable garden, spending time with his family - especially his two grandchildren, Art will be very happy to pass along his secrets to successful bread making!
Art Chatfield
Art Chatfield is an award winning baker and a native of southern Ohio. Art specializes in making great tasting breads and rolls. He has won numerous Blue Ribbons at local county fairs and several best-of-show awards for yeast breads. Art enjoys spending time with his grandchildren, working in his vegetable garden and, of course, baking! Art is happy to join us in passing along his secrets to successful bread and roll making.
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, 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.
Canaan Smith
When he's not cramming for an AP exam, reading his daily dose of the NYT, or volunteering as a board member of the Oakwood Farmers Market, you can find Canaan Smith experimenting in the kitchen. At the age of 5 he started his company, The Marshmallows Company, which was featured twice on CNBC's The Suze Orman Show and went on to beat out tens of thousands for a coveted contestant spot on Food Networks's Chopped Junior.
Cara Mangini, who comes from a family of traditional butchers, was one of the first official "vegetable Butchers" at Eataly in New York City. She is now the owner and Executive Chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal food boutique in Columbus, Ohio.
Chef Carrie Walters
As the corporate chef and culinary director for Dorothy Lane Market, Chef Carrie is always cooking up something wonderful. Not only will you taste her menus brought to life at top-tier DLM events, like the Food & Wine Show and Spring Fling, but you'll find her influence when you visit the DLM Culinary Center where she also helps shape the class programming. Don't be surprised to see her listed as an instructor on the class schedule as well, as her passion for food is contagious and she's always eager to share it with others. Carrie's influence can be found in the recipe development of many of the DLM-made foods that you'll find around the store. As a prolific traveler, she's always soaking in food trends and styling tips from around the world, and is excited to bring them to life at DLM and share them in any number of multimedia ways, whether it be in our printed Market Report or in instructional videos.
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.
Chef  Dave Rawson
Chef Dave Rawson runs the kitchen at the Meadowlark and helps create their delicious entrees. Dave is also a gifted baker and is responsible for the Meadowlark's wonderful desserts.
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
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 manages the front of the house at the Meadowark. He is also a skilled mixologist, beverage pairer and craft beer expert.
Ed Bartush
Wusthof Expert
Food Adventures with Big Ragu and The Crew
Food Adventures with Big Ragu and The Crew are local food bloggers for Dayton Most Metro. They enjoy highlighting locally owned and operated restaurants and venues to help spread the word about our area's delicious eateries! Steve "The Big Ragu" Milano is the founder of Food Adventures and has been highlighting Dayton's best eats for the past 8 years. Chef Lee Anne House is a professionally trained chef and is the creator of the HouseMade Sriracha that is taking Dayton by storm! Jackie "Hungry Jax" Scanlan is a home cook, mom of two, that enjoys using her family as culinary lab rats as she tries out new family friendly meals. You can follow the Crew's adventures weekly at and on their Facebook page where you can also get updates about upcoming food adventures!
Francine Segan
Francine Segan, food historian and James Beard nominated author of six cookbooks, is an expert on Italian cuisine. Her most recent books focus on Italian cuisine: PASTA MODERN: New & Inspired Recipes from Italy and DOLCI: Italy Sweets.

She is a regular on TV for the Food Network, PBS, Discovery and History Channels and writes for a number of publications including Saveur and Epicurius Magazines and is quoted in hundreds of newspapers and magazines including USA Today, The New York Times, Wall St Journal, Fine Cooking and Vogue magazines.

For more information:
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).
Chef Gerrie Bielefeld
Chef Gerrie is a seasoned culinary expert with more than 35 years of culinary experience as an Executive Chef and Culinary Instructor. After earning her Associate of Science in Culinary Arts from the prestigious Culinary Institute of America, she received her Bachelor of Science in Hotel and Restaurant Management. Chef Gerrie then became the Executive Chef and Hospitality Management Executive for The David Ponitz Conference Center and NCR Corporation. She has also been a Sous Chef for The Four Seasons' Hotel in Houston, Texas, and served as Senior Culinary Instructor for The International Culinary School at The Art Institute in Cincinnati, Ohio.

Chef Gerrie hails from the Lone Star State and beats to a different drum to give you a learning environment that is fun, exciting, thought-provoking, challenging, and encouraging. Visit Chef Gerrie's website,, to learn more and get her free recipes!
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.
Amish of Hops

Dayton and Western Ohio Brand Manager

MadTree Brewing Company
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
Jiffie Hart
Jiffie Hart has a Level 3 certification from the Wine & Spirits Education Trust (WSET). She is a "foodie", wine lover, US Air Force retiree, traveler, mother, and wife. While in the Air Force, she was stationed in Spain and Portugal and has traveled back often, as well as to France and Italy, enjoying the great food and wine of these countries. She has also traveled to and tasted wine in the Central Coast, Napa, Sonoma, and the Sierra Foothills regions of California. Her mission now is to help people grow in their knowledge and appreciation of wine and learn of the enhancement the right glass of wine can be to a great meal.
John Chico
John is a culinary enthusiast and engineer and the product of four Italian grandparents. He turns breakfast and dinner for his wife and teenage children into a culinary adventure. John has been involved with the Culinary Center as a student,as a volunteer, and now as a Culinary Instructor. He loves foods that are rich with history an flavor.
The Golden Lamb
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.
Karri Perry
Karri Perry, Award-winning baker, author of the blog Blue Ribbon Kitchen and a native of Cincinnati. Karri has baked her way to over 75 first place finishes, and an additional 13 best-of-show awards since 2007. Some of Karri's baking achievements include: best of show-pie, Ohio State Fair, fist place Findlay Market, Apple Pie Contest, and winner of the 2015 NBC's Today Show Pi Day-Pie Contests. Karri will be sharing all of her very best secrets to baking success. To learn more about Karri, visit:
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
Katherine Dean
Katherine Dean manages Love 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.
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, Pizzaiola Extraordinaire, Catering, and Private Party Director. If you could invest in human physical energy, Liz would be a blue-chip stock!
Chef Maria Walusis
Chef Maria grew up in Dayton and her Hungarian roots run deep within the historic Kossuth Colony of Old North Dayton. The rich food culture of city and family fostered a love not just to cook but to feed friends and family, and to celebrate together around the table. Maria trained in the European fashion under many of the top chefs in Dayton and Cincinnati, including stints at L'Auberge, Aroma, and Cumin. Much of her early success was built on her skill with pastry, highlighted by unique and delicious desserts. Nibbles integrates traditional French techniques with a wide range of cuisines and flavors to create unique and memorable dishes, including superb desserts. Original craft cocktails and a selection of fine wines compliment a unique menu, which changes regularly.
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.
Mary Horn
Mary Horn is a Level 111 Advanced Sommelier through the Court of Master Sommeliers, CSW, CSS, CSP. Mary has worked as a Sommelier for 20+ years in upscale and award winning restaurants across the country from Los Angeles and Beverly Hills to Nashville, Chicago and others. As the Vice President of Fine Wine Sales & Education for the Heidelberg Distributing Family of Companies in Ohio and Kentucky, she consults with the top restaurants and retailers while she works tirelessly to educate everyone about the art of the wine and food experience.
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.
Megan Smith
As a kid, Megan was captivated by the recipes that would come out in the Sunday newspaper, collecting each and storing them in a bubble gum pink colored box. She eventually learned to cook during the summer of the 16th birthday in the jungles of Papua New Guinea. Having a few company start-ups under her belt, Megan now resides in Oakwood where she is a brand consultant and raises three boys. You can find her past work and ramblings at her website,, and soon enough you can visit her at her latest foodie venture, St. Anne the Tart, in St. Ann's Hill.
The Shakery Juice Bar
Monika Arora
Monika Arora has proudly taken her parents’ tantalizing recipes and embarked on a food journey. She produces her family’s recipes by hand in small batches so you can enjoy homemade Indian food in the comfort of your own home. No shortcuts are taken to compromise the quality and flavor of these entrees. It’s taken her 3 years of hard work to realize her dream and finally make it available in stores. She makes both her entrées by hand so you can definitely taste the freshness, and oh so much flavor. Her parents would be proud!
Sabrina Fiffe
Sandy Bergsten
Sandy Bergsten, a former professional chef and caterer, is a writer, photographer, and blogger. On her blog,, she shares what she's learned over the past three decades of entertaining, whether in her tiny Manhattan apartment, her new hometown of Dayton, or her house in the California desert. She passes on the tricks of the trade to help even the most harried pull off the perfect party.
Chef Scott Hailey
DLM's Chef Scott Hailey has been a Dayton Chef for over 30 years!
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.
Todd Templin
Todd Templin, CSW, is DLM's Director of Wine and Beer and The DLM Cheese Shop. Todd's extensive travels from France to California's wine country and extensive wine education has made him DLM's wine expert. DLM's quality Wine and Cheese departments are a testimony to Todd's good taste and extensive knowledge.
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.