Dan Thiessen
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Dan Thiessen - Director of Culinary Arts

With 4 years of Culinary Instructor experience and a graduate of the Culinary Institute of America (CIA), Dan has worked kitchens in Aspen, Switzerland, Idaho then on to Seattle where he was an opening Instructor under Chef Roland Henin at the Art Institute of Seattle for 3 years. Chef Thiessen's responsibilities included: assisting in development of the program; starting and coaching the competition teams and continuing as an advisor for the program. After teaching there he went on to hold the positions of Executive Chef; The Space Needle, Golf Club at Newcastle, Chandler's Crabhouse, Corporate Chef of Salty's Restaurants and then Chef/Owner of the 0/8 Seafood Grill and Twisted Cork Wine Bar. His experience in marketing includes his own "live call in" style radio cooking show for 5 years, numerous TV appearances as well as printed articles. Dan has been featured in local, regional and national publications for quotes, recipes, industry insights and tips, throughout his career. His background from the CIA, and working in Europe, has developed a firm foundation on the fundamentals of cooking as well as restaurant ownership, and a unique ability to teach culinary management and leadership skills to those interested in a career in the industry.

Jay Entrikin
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Jay Entrikin - Chef Instructor

A graduate of the Western Culinary Institute in Portland, Oregon, Jay Entrikin has had the opportunity to hone his skills with some of the top chefs in the industry. He has worked at such fine restaurants as The Painted Table in Seattle, Assaggio Trattoria, and the Heathman, both in Portland. Through his experiences, Jay has learned the complexity and finesse of Fusion Cooking, the art of simplicity yet flavor through Traditional Italian Cooking, as well as the intensities and subtleties of the Grand French Cuisine. Jay came to Walla Walla Community College excited to be on the leading edge of the emerging culinary revolution in Walla Walla area, and has a passion for educating tomorrow's top chefs.

Greg Schnorr - Pastry Chef Instructor

A graduate of the Colorado Institute of Art in Denver Colorado.  He also earned a Baking and Pastry Degree from the Culinary Institute of America in St Helena, California.  Chef Schnorr has been the Head Chef at Creektown Café and Pastry Chef at Whitehouse Crawford in Walla Walla.  Chef Schnorr is an active organic farmer and participant in the local farmers market