Tom Mallonee is a co-founder and director of the Annapolis Food and Wine Society and a co-founder and director of the Annapolis Chapter of Les Amis du Vin. He has a Bachelor of Science degree from the University of Maryland and writes for Wine Magazine and Baltimore Magazine. He and his wife also author a biweekly restaurant review for the Capital.

Wendy Melchor is the office manager for the HCAT Institute.

Nadereh Naderi is a graduate of Strayer University. Creating delicious meals has been her favorite hobby for the past 35 years. She loves to share her cooking skills and her teaching experience with people interested in learning and having fun. She is currently writing her own cookbook. 

Virginia Olson has been an HCAT Institute instructor for five years, specializing in baking and pastry. She is a graduate of L’Academie de Cuisine and has worked at Harbor Court Hotel, 1789 Restaurant and Butterfield 9 in Washington, D.C.

Elizabeth Parvu is a cake-decorating enthusiast and owner of Sugarpaste LLC and sugarpaste.com. She has participated in demonstrations all over the world including the Ices Convention, South African Sugar Art Exhibition and the British Sugar Craft Exhibition.

Kathryn Porter is the president of a kitchen design business called Kitchen Kollective.

Dan Rendulic is a graduate of Pennsylvania Institute of Culinary Arts and has nearly 20 years experience in the food service industry. He has worked at The Carlton Restaurant, Bethal Bakery, U.S.A. Gourmet Bakery, and Michael's Eighth Avenue. Experienced in both savory and sweet cooking styles, his passion lies in desserts and pastries.

Ferdinand Rimando has worked at Whole Foods in Annapolis. He has a wide range of experience with many different types of Pacific Rim cuisine, but prefers working with fresh sushi and sashimi.

Clint Roze is a graduate of Baltimore International College, School of Culinary Arts. He first became interested in the culinary arts during one of his families many vacations to Europe and he now has more than 20 years of industry experience in fine dining restaurants, hotels, catering, private clubs and dinner theaters. Additionally, he has been involved in the opening of four restaurants.

Paula Scharf is a graduate of The Culinary Institute of America with over 20 years of professional cooking and baking experience. She has owned two restaurants and taught culinary arts at the post-secondary level. On a recent trip to Paris, she attended a pastry class at l' Atelier Pierre Herme.

Rebecca Sileo is a graduate of Peter Kump's School of Culinary Arts in New York. She is a personal chef and the owner of Personal Chef Service. She enjoys offering her culinary expertise while teaching others how to cook.

A.C. Stebel is a personal chef and owner of mimiscuisine.com. A graduate of Emory University, Stebel holds degrees in history and English as well as accounting and business.

Matthew Stints became interested in wine after spending four years cooking in Napa Valley. He has been employed at Mills Wine for the past seven years.

Bryan Sullivan is the executive chef for two of Baltimore's Harbor Magic Hotels: the Pier 5 Hotel and Brookshire Suites. His vision for becoming a chef led him to work several years as an artisan bread baker, a banquet chef, and as Executive Chef at Oriole Park at Camden yards. With his devotion to fine food, he is always creating new and inventive cuisine.

Lou Woods comes to HCAT with over 15 years experience as a chef, teacher and manager in the food service industry. Chef Woods has served as an executive chef in the business and healthcare industries. He received his Associate of Applied Sciences degree in Hotel and Restaurant Management from AACC and his Bachelors degree in Hotel and Restaurant Management, from the hospitality program at University of Maryland Eastern Shore. He is currently working on an MBA degree through Western Governors University.

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