Executive Pastry Chef. Culinary Instructor. A Colorado Native, Cody graduated from the Art Institute of Colorado in 1998. While in school she worked at the Brown Palace Hotel. After graduating, Cody moved to Chicago and did a 6-month apprenticeship at Charlie Trotter’s. During this time Cody perfected her skills as a pastry chef. From Trotter’s she moved into the Assistant Pastry Chef position at One Sixty Blue Restaurant (Recently named one of Chicago’s Top Five Restaurants). Soon Cody was offered a position as Pastry Chef at the W Hotel. After 2½ years in Chicago, she took the opportunity of a transfer back to her hometown where she has worked at both Westin Hotels. Eventually she decided to break away from the Hotel industry and switch her focus to smaller production and more creativity. A new opportunity came when she was picked up by Troy Guard to be the pastry chef in his restaurants Nine75 & Ocean. Today she is excited to be able to explore a new avenue of the culinary world by teaching at the Kitchen Table.

Michael spent his childhood in Grosse Pointe and Traverse City, Michigan, and found his way to Colorado to attend Johnson & Wales University of Denver. He attained an Associates Degree in Culinary Arts in 2006 and just earned a Bachelors Degree in Hospitality of Food Service Management, with a concentration in Event Planning. He graduated from Johnson & Wales University in Spring of 2009. Michael Knopf’s main goal is to become an Event Planner/Public Relations in the hospitality industry. Michael has worked in the Culinary Arts from the age of fifteen, serving in every position of the kitchen from dishwasher to gardemanager, from line cook to pastry assistant. While Michael was attending college he had a change of focus from the kitchen to the “front of the house”.

Chef Thomas Lee received his culinary education and training from the Culinary Institute of American in Hyde Park, New York. Chef Thomas also received a degree in Hotel-Restaurant Management from the University of Wisconsin. Chef Thomas brings a wealth of experience to the Kitchen Table Cooking School based on his years in the restaurant business and from being a Chef Instructor at several other Culinary Schools where his specialty was French based cuisine. Chef Thomas spent time working and studying in Avignon, France where he perfected his culinary skills. Chef Thomas is also a Level I Sommelier.

Cody Knopf and Thomas Lee

Chef Sobia Khan is a native of Pakistan. Chef Sobia has been cooking Indian and Pakistani food based on recipes handed down in her family from mother to daughter. Chef Sobia has shared her culinary skills with others for many years now, conducting cooking lessons in her home for private parties, couples nights out, and demonstrating her cooking techniques at various fund raising events. Chef Sobia loves to cook and to teach others how to master Indian and Pakistani cuisine one dish at a time.

Ian is known as Colorado’s own Food Scientist. Chef at the legendary O’s restaurant at the Westin Westminster, Ian enjoyed sharing his unique culinary style with students at the Kitchen Table in January 2009.

Website: www.starwoodhotels.com/westin/property/dining/index.html?propertyID=1173

Born in Taiwan, Paul graduated from Toyko Cooking Academy in 1987. Before he came to the United States, Paul toured and cooked in many countries, including Taiwan, Japan, China, Europe, New Zealand, Australia. When he first arrived in Colorado 10 years ago, Paul worked as chef at Sushi Den for one year before moving to Sushi Hi, then to Tommy Tsunami's. Then he became executive chef for Coastal Fusion Sea Food Restaurant in New Mexico, and returned to Colorado in 2009.

Andrew Lubatty, Executive Chef of celebrated restaurant Avenue Grill in Denver, Colorado brings an impressive culinary background to the students at the Kitchen Table Cooking School. After graduating from the Culinary Institute of America, Hyde Park, New York, in 1992, Chef Lubatty received national recognition for bringing his cutting edge style to some of the top restaurants from New York to California. As Chef Instructor at the Art Institute of Colorado, Chef Lubatty brought his passion for the culinary arts to his students, and the Kitchen Table is honored to have him as a Guest Chef.

Website: www.avenuegrill.com/thechef.html

Executive Chef. Culinary Instructor. Growing up in Academia, 2 steps from Cornell, Samuel came to study at the University of Colorado. Unhappy in the world of academia, Sam’s interest in world culture and his understanding of the link between culture and food, he enrolled in the Culinary School of The Rockies. Through classical French techniques, Samuel excelled. After studying abroad in Avignon, France, Sam returned to Denver and met Chef Troy Guard and became one of the opening chefs of Zengo, Nine75, Nine75 North and Ocean. During this period Samuel also worked as Assistant Chef for the Professional Chef Track program at the Culinary School of the Rockies. Now at the Kitchen Table, Sam will share his experience and passion for food and culture through his classes.

CELEBRITY CHEF TRE WILCOX, is a nationally known chef, an IRON CHEF competitor and a two time JAMES BEARD NOMINEE, whose culinary flair and fun-loving personality have made him a favorite on BRAVO’S TOP CHEF. CHEF TRE began his culinary career at the age of 17. After working his way up from prep cook in several fast food restaurants to corporate trainer for the international gourmet market Eatzis, CHEF TRE chose to return to the kitchen were he worked with noted Dallas Chef David Holben. CHEF TRE became Executive Sous Chef then Chef de Cuisine at Dallas’ five-star restaurant Abacus. CHEF TRE earned two consecutive nominations for the James Beard Foundation’s Rising Star Chef. CHEF TRE rose to national fame as a contestant on Bravo’s third season of Top Chef. CHEF TRE also was chosen by the Houston based Chantal Cookware to become their spokesperson for their acclaimed Copper Fusion cookware. In 2008, CHEF TRE left Abacus to pursue his dream of opening his own restaurant.