We carefully select our cooking instructors based on their experience, passion for food, and culinary credentials.
We carefully choose our Chefs based on their experience, years of cooking, and expertise in international cuisine.
Jay is the Director and Executive Chef of Journey Culinary Ltd. Jay is a knowledgeable cooking instructor and an experienced connoisseur of some of the best cuisines in the world. Jay studied Fundamentals of the Art of Cooking at the Auguste Escoffier International Academy in Boulder, CO. Jay has cooked along with outstanding Chefs in Spain, Perú, Italy, Portugal, Brazil, and the USA.
Jay has a strong passion for the way in which food brings family, friends, and strangers together. He specializes in healthy and traditional Mediterranean, Spanish, Brazilian, Peruvian & French cuisines. Jay is the author of “A Journey of Flavors” recipe book. This book is intended to be used as a practical guide for those who wish to broaden their culinary repertoire. In this book you will find new alternatives for internationally renowned dishes and appetizers from Perú and Spain.
Deborah Dupuis has taught her whole life. Her initial interest in food came from her interest in the environment and the people she met while traveling. Deborah attended the Culinary Institute of America, CIA, and graduated with an Associate’s
Degree. She immediately went to work in restaurants and bake shops beginning in Atlantic City, New Jersey. There she worked shifts around the clock where she learned to make breads, pies,
cookies and fine desserts. A year later, she moved to Hawaii and spent 5 years baking in the resorts off the Kohala Coast.
She has had her own wholesale businesses in which she delivered products to Boulder area coffee shops and restaurants. In 2014 she spent the summer as the chef of Kachemak Bay Wilderness Lodge, Alaska. There she prepared meals using the freshest seafood imaginable. When the tide was out, she picked mussels for the guests. Fresh blue and raspberry bushes surrounded the lodge and were a continual source of delight for her to put into desserts and breakfast items.
Deborah has been a culinary instructor at Sur la Table since 2009 where she specialized in teaching French pastry classes, Italian dishes, Thai and French Cuisines. She likes to forage in her free time, hike and ski..
Kira White started her career as a teacher and school administrator and took a U-turn and found herself dreaming of a career working in the food industry, which later brought her to the decision to go to Culinary School to become a Chef. This choice has made all the difference and Kira loves what she does and it shows through her food.
She enjoys cooking from farm-to-table, using organic, fresh, and healthy ingredients. All the food she prepares is from scratch and she makes sure the ingredients are well-balanced and the best she can find at the Farmer’s Markets and Fine Food Stores.
Kira White has spent years in the culinary education realm of the food industry, as well as teaching at Le Cordon Bleu Culinary Arts College, Sur la Table, Taste Buds Kitchen, and Williams Sonoma. She has mastered classic French cooking techniques, adding to her locally sourced take on food. Kira has worked as an Executive Chef, a food stylist on a talk show, a coordinator for food festivals, cooked for professional athletes, and as a private chef for A-list clients. She was the CEO and Founder of Kira’s White Kitchen-a boutique catering company in Southern California. Kira participates in a healthy lifestyle which includes biking, yoga, and hiking outdoors.
John is a Certified Executive Chef with over 30 years of experience in professional kitchens, from free-standing restaurants to country clubs and hotels. A highlight of his career was cooking Julia Child’s 77th birthday dinner at Hemingway’s restaurant in Killington, Vermont, on August 18th, 1999. What a night!
He has many hobbies and interests, including a five-day-a-week cardio program plus upland bird hunting with his two springer spaniels. He is an avid fly tyer and fisherman with a love of wild trout streams like the North Platte River in Wyoming. He is also a music lover and musician who is proficient at guitar and drums. He also enjoys alpine skiing, with many days under his belt in the Rocky Mountains.
Bahar is a self-taught cook. She has been cooking for the past 22 years, working on perfecting her culinary skills.
Bahar’s passion and dedication have led her to becoming talented at the art of cooking and baking.
Coming from Persian culture, everything always evolved around food and family. From an early age
Bahar was involved in the kitchen, mainly preparing Persian dishes. She knew that she loved cooking and
creating new recipes and has always enjoyed cooking for her family and friends.
Bahar enjoys meeting new people and sharing her culture with others. Her classes are lively and unique,
where she shares her love of many Persian and Mediterranean dishes.
If your group class has 6 or more participants, or if your private cooking event includes more than 6 people, the lead chef instructor will work alongside a kitchen assistant or sous chef. This ensures that everyone receives attention and better service quality
Brandon is a passionate and experienced chef who has spent the past 17 years cooking across the United States, refining his culinary skills and exploring a wide range of regional and global cuisines. From diving into the East Coast’s famous seafood dishes to the West Coast’s deep appreciation for authentic world cuisine, his culinary journey has been shaped by diverse flavors and traditions.
His love for cooking began at a young age, inspired by his grandparents who hosted Sunday brunches for the entire family. Those meaningful gatherings around the table sparked his appreciation for food as a way to connect people and create lasting memories, ultimately leading him to pursue a career as a chef.
Throughout his career, Brandon has worked extensively at well-known country clubs, where he gained experience creating elegant and memorable dining experiences. From tapas nights and four-course private dinners to weddings and special events, he brings creativity, precision, and heart to every dish.
Brandon enjoys inspiring others in the kitchen and sharing his passion for cooking. His classes are engaging, welcoming, and designed to help students feel confident while discovering the joy of cooking. He is proud to be part of the Journey Culinary team.
Food brings people together, and I enjoy being part of that experience. I am an enthusiastic culinary class assistant who loves supporting hands-on learning, preparing ingredients, staying organized, and creating a friendly atmosphere in the kitchen. I value teamwork, creativity, and helping students feel confident throughout their cooking journey.
