Chef John Johnson, CEC, CCE, AAC has been in the food service industry for over 30 years. His experience includes opening the Brass Elephant Restaurant in Baltimore and being the executive chef at Rolling Road Golf Club and Great Occasions Catering. John has taught culinary arts for the past 20 years with the Howard County Public School System, Carver Center for Arts and Technology in Towson and, most recently, Johnson & Wales University in Denver. John is a Certified Chef de Cuisine, Certified Culinary Educator and member of the American Academy of Chefs, the National Honor Society of the American Culinary Federation. His enthusiastic love of food fuels his energy for teaching.
Karen Koch earned an Associate degree from the Restaurant School and a Bachelor of Arts from Rutgers University in economics and accounting. She has owned and operated Miss Nancy's Fancy bakery for over 15 years.
Harry Latimer has trained over 40 years in wineries around the world in places such as Napa Valley, California; Bordeaux, France and Yarra Valley, Australia. He has worked in wineries as a consultant blending wines and has made wine for over 10 years from California grapes. He conducts wine dinners and tastings for restaurants and wine stores, pairing wine with food and teaching wine tasting and wine appreciation classes. He has spent a great deal of time in the wine country of many countries including Australia and New Zealand.
Chef David Ludwig, CEPC, CHE is a full-time baking and pastry instructor for the HCAT Institute. Chef Ludwig has a passion for plated desserts and specialty cakes. He has 18 years experience in the food service industry and worked at such places as La Patisserie, the Jefferson Hotel and the Trellis Restaurant.
Loyd Luna is a well-known oenologist throughout Maryland with instructional experience in the U.S. Navy and at the National Security Agency. His hobbies are beekeeping and teaching a related course called "A Honey of a Hobby."
Michael Maviglia is the owner of Hospitality Industry Insights, a restaurant consulting company that specializes in cost management, staff training and HACCP plan development. He is also a ServSafe™ certified food safety management instructor, and a licensed safe alcohol service instructor. With over 25 years experience working in many different areas of the hospitality industry, Mr. Maviglia uses real world experience to help provide solutions that help to make food-service establishments more efficient.
Mary Mulvihill is a Wine Consultant at Mills Fine Wine & Spirits in Annapolis and a certified “French Wine Scholar” through the French Wine Society program endorsed by the National French Wine Office. While living and working in France for 3 ½ years, she visited most of the wine regions on her bike. She has also biked and Hiked major wine regions in Italy, Germany, New Zealand, and toured key wine regions in Australia. Mary literally brings a “sense of terroir” to her teaching and tasting of wines as well as to pairing of wine and food. She is a professional member of the Society of Wine Educators and the French Wine Society.
Louise Nielsen is an instructional specialist with HCAT Institute. She is a graduate of the CIA’s Baking and Pastry program and holds a Bachelor of Science degree from Kent State University. She has been the pastry chef at several area restaurants including Harry Browne’s, Sequoia, B. Smith’s and Clyde’s of Reston.
Chef Virginia Olson, CHE, CWPC 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.
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