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Our Chefs

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 Chef Carlo Washington

I obtained my degree as a certified pastry chef at The Art Institute of Atlanta. I have been working in the industry for ten years. I've gained knowledge and experience from working at many restaurants throughout Atlanta. Over the course of working in the industry, I found that I wanted to educate. I truly find joy in delivering education to the youth. Therefore, I have combined both of passions, culinary and youth and infused them together. I have been working with the youth for over ten years in different settings. Over the past five years, I've taught at Ronald E. McNair High School, located in Atlanta. My teaching style truly calls on the leader within students. I want to build up leaders in the kitchen while also equipping students with the tools necessary to be successful, not only in the kitchen but in life. 

 

 

dan-martinez.jpeg Chef Dan Martinez

Chef D-Mart is a private chef, but also known as an Egghead. He has cooked with Chef's from all around Atlanta, and helped convert traditional recipes to a ceramic smoker. From sharing the passion of making quality food from scratch and engaging the use of traditional to modern techniques is why Dan will be cooking and sharing his food knowledge.

His love for cooking started at an early age (11yrs of age), being taught by his grandmother who had always worked in the restaurant industry focusing on Mexican cuisine.  He lives in Brookhaven with his family, and is always ready to fire up the grill and serve a tasty and/or possible new dish.

 

 

don-hackett-melissa-pelkey-hass.jpeg Sommelier Don Hackett & Chef Melissa Pelkey-Hass

Sommelier Don Hackett is a certified wine specialist who has been educating consumers for years all over Georgia. Don is also a former Decatur Cook's & Sherlocks manager and has been teaching with us for over 20 years.

Melissa has used her culinary skills to compete in cooking and recipe competitions locally and nationwide. Her craft has earned over 320 State Fair Blue Ribbons, 160 Red Ribbons and titles of Spam Champion, Fleishman's Yeast Baking Champion, Hidden Valley Ranch Recipe Winner, and the Chicago Cutlery's "The Cut" Sandwich National Grand Champion to name a few.

 

 

gloria-smiley.jpeg Chef Gloria Smiley

Gloria Smiley is no stranger to Cook's Warehouse. She has been sous chef for Diane Wilkinson for more years than both of them care to count or can remember. She began her culinary career as a student of Diane's, and has taken classes at Cordon Bleu and LaVarenne in Paris; and with Lydie Marshall in Nyons, France. She is an independent food stylist for print and film and some of her most memorable clients include Julia Child, Jean George Vongerichten, Daniel Boulud, and yes, Richard Simmons. She is also a member of Les Dames d'Escoffier, IACP and AIWF.

 

   

 

kyle-shankmanChef Kyle Shankman

Kyle Shankman is the chef and owner of Speak Easy Supper Club, a pop-up restaurant in Marietta, Georgia. He has worked as an Executive Chef, Restaurant Consultant, and Culinary Instructor in the Atlanta area for the past 18 years. As a graduate of Le Cordon Bleu, Chef Kyle has an appreciation for the foundational techniques that every cook must know to gain confidence in the kitchen. As a lover of science (and fun), he and his team at Speak Easy pair those techniques with modern trends and the very "Instagram-able" artistic flair that had them named one of Eater Magazine's Top 5 Pop-Ups in Atlanta.  For more info on how to snag an elusive seat to one of their suppers or brunches, visit SpeakEasy Supper Club

 

    

lisa-fernandez.jpeg Chef Lisa Fernandez

Chef Lisa Fernandez has been in the culinary industry since 1995 when she entered culinary school. After a few years on the cuisine side of the kitchen, she started helping out on the pastry side and realized that that is where she really belonged. She has worked as a private chef, and a pastry chef at hotels, country clubs, bakeries, and restaurants. She taught baking and pastry at Le Cordon Bleu College of Culinary Arts for 13 years. It was there where she realized her love for teaching. Although very fluent in bread baking, viennoiserie, and edible showpieces, her true talent is in cake decorating. Chef Fernandez is a Certified Culinary Educator with the American Culinary Federation and a Certified Baker with The Retail Bakers Guild of America.

 

    

mark-atlow.jpeg Chef Mark Atlow

Chef Mark has been cooking professionally since 2013. He started this second career as a chef after 25 years serving in the Air Force. He has been in the kitchen most of his life, being the oldest of five boys. He comes to us after teaching with Sur la Table for two years, where he was the Culinary Lead for the Resident Chef.. He has also worked as a prep cook for Keswick Resort and Shadwells Restaurant, both in Charlottesville VA.

 

 

 

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 Chef Melissa Monsibais

I attended culinary school at the Arts Institute of Atlanta and graduated with a four-year degree in Culinary Arts and Foodservice Management in 2008. I started my career in a place I never could have imagined or had prepared for, a sushi bar. Training with Chef Saito Saito, a Sushi Chef from Japan, I learned the ins and outs of everything related to sushi. I also spent time getting to know other sushi chefs in Atlanta and some even let me work at their sushi bars. A woman behind the sushi bar is not generally accepted so I felt honored that they recognized me as a fellow Chef. Eventually Chef Saito went on to open other sushi restaurants in Atlanta and I remained to run the sushi bar for five years.

As much as I enjoyed sushi, I left to pursue other types of cuisine and took a job with Four Seasons Hotel Atlanta. I worked with them for several years before accepting a job at Miller Union where I trained under Chef Steven Satterfield. Chef Satterfield won the James Beard Award for Best Chef Southeast in 2017 and I was fortunate enough to be a part of the team at Miller Union for four years.

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 Chef Melissa Pelkey-Hass

Melissa has used her culinary skills to compete in cooking and recipe competitions locally and nationwide. Her craft has earned over 320 State Fair Blue Ribbons, 160 Red Ribbons and titles of Spam Champion, Fleishman's Yeast Baking Champion, Hidden Valley Ranch Recipe Winner, and the Chicago Cutlery's "The Cut" Sandwich National Grand Champion to name a few. Melissa has had over 100 recipes published in national publications such as "Taste of Home", "Southern Living", Epicurious.com, and "Healthy Cooking" books and magazines and was recently featured on the cover of Taste of Home for her Gruyere & Egg Burger, deemed best burger in the country.

Melissa created her blog, The Front Porch Gourmet, to give her friends, family and readers a place to talk food, feel at home and share a little Southern humor. She shares all types of recipes from Mama's Southern Fried Chicken to an elaborate Beef Wellington. Melissa has also recently partnered with another blogger to create the Drink.Dine.Do blogsite focusing on gourmet food, luxury travel and lifestyle.

 

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 Chef Michelle Pellegri

Michelle Pellegri has been a pastry chef and culinary educator since 2004, and is the owner of Roswell Baking Company, a cottage-licensed home baking business. Leaving the corporate world behind, she shifted gears and decided to turn her passion baking and creativity into a new career. She graduated from the culinary program at Chattahoochee Technical College in Marietta, GA and rounded out her education with a transformative culinary internship in France at Ecole de Cuisine La Varenne, under the supervision of Anne Willan.

Michelle is a native Atlantan and first-generation Italian-America. She grew up in a household that valued fresh baked bread and focaccia, made homemade pasta, and grew vegetables; all of which instilled an appreciation for cooking and eating really great food. Michelle's professional pastry experience includes stints at Bacchanalia, Star Provisions, Rainwater, and Varasano's Pizzeria. She teaches baking and cooking classes all around Atlanta and if she could bake one thing, everyday for the rest of her life, it would be croissants.

 

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 Chef Naina Bhedwar

Naina Bhedwar is an entirely self-taught chef whose passion for food and cooking began when she was barely knee high, mother and grandmothers kitchens. Hailing from two distinct and vibrant Indian communities, the Parsis (originally of Persia) and the Punjabis of India's North, Naina has had the further privilege of living in all four corners of India as well as abroad in Australia, the UK and now, Atlanta. Each home brought with it new and delicious culinary and cultural experiences, allowing a faceted and multilayered love of food to emerge and take a steadfast hold.

Kesar Kitchen, LLC (Kesar is the Hindi term for Saffron ~ Naina's favored spice) offers exciting and interesting ways to present the endlessly varied and incredibly interesting food of India. Naina also offers Persian / Iranian dishes, as a salute to her ancestry, as well as other cuisines from the Near East.

 

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 Chefs Nancy Waldeck & Crystal Leach

Healthy Chef Partyologist Nancy Waldeck is a culinary educator and innovator. She teaches in a variety of corporate settings like Google, Norfolk Southern, Florida Blue, Calphalon and Piedmont Hospitals, plus a number of respected culinary schools like Atlanta's own Cooks Warehouse. A media veteran, several times a month she enjoys sharing creative tips and techniques about healthy cooking on NBC TV's Atlanta and Company show.  Nothing makes cookbook author Nancy happier than sharing the treasures of explorations with others, so she hosts carefully curated wine and culinary trips around the world for small groups of curious guests.

After almost 20 years in the corporate world, Crystal realized that what was once a weekend pursuit and avocation had become increasingly important to her - so she decided to take the leap and focus on her passion for baking and pastry. In 2013, she completed an intensive Pastry Arts Course at L'Ecole National Superieure de Patisserie near Lyons, France followed by an internship in a pastry shop in Paris. 

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 Chef Nealey Thompson

Nealey Dozier Thompson is the Public Class Coordinator for The Cook's Warehouse. Her career started in Los Angeles, first as a wedding planner to the stars until culinary school called her name. She has worked as a recipe developer and food writer for over a decade and as a full-time culinary instructor for five years. You can find her work published in Southern Living, O, the Oprah Magazine, and Redbook, in addition to The Kitchn and Cooking Channel.

 

 

  

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 Chefs Nealey Thompson & Paul Zang

Nealey Dozier Thompson is the Public Class Coordinator for The Cook's Warehouse. Her career started in Los Angeles, first as a wedding planner to the stars until culinary school called her name. She has worked as a recipe developer and food writer for over a decade and as a full-time culinary instructor for five years. You can find her work published in Southern Living, O, the Oprah Magazine, and Redbook, in addition to The Kitchn and Cooking Channel.

An avid lover of cooking and baking, Paul is no stranger to the kitchen. After college, Paul spent 3 years working in a high-end restaurant in Boston run by a James Beard award winning chef. In 2008, Paul decided to make the transition to the housewares industry and settled in Atlanta, his hometown. Paul has spent the past 12 years managing gourmet retail stores and cooking schools in the Metro-Atlanta area, the last five of which have been at The Cook's Warehouse Midtown location. When he's not at the store, Paul enjoys gardening and spending time with his Pomeranian, Thomas.

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 Chef Paul Zang

An avid lover of cooking and baking, Paul is no stranger to the kitchen. After college, Paul spent 3 years working in a high-end restaurant in Boston run by a James Beard award winning chef. In 2008, Paul decided to make the transition to the housewares industry and settled in Atlanta, his hometown. Paul has spent the past 12 years managing gourmet retail stores and cooking schools in the Metro-Atlanta area, the last five of which have been at The Cook's Warehouse Midtown location. When he's not at the store, Paul enjoys gardening and spending time with his Pomeranian, Thomas. 

 

 

 

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 Chef Raven Johnson

I started PourUp Atlanta in the fall of 2018, at 25, as a side hustle while working my full-time job as a higher education student affairs professional at Univ. of West Georgia. I never had the goal to make my business this profitable, money-making machine or for it to become my full time job. I truly just loved making cocktails and wanted to add value to people’s lives! Fast forward 3 years later and I'm still at it! Pour Up Atlanta is a full-service bar and beverage catering service. We service Atlanta, GA, and surrounding areas.

 

 

 

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 Chef Sunisa Somnuek

Growing up in Thailand Sunisa was surrounded with family who loved to cook and she always found time to help with her mom's catering business.  This taught her a lot about how to cook exceptional Thai food.  Sunisa would go onto to study at Kasetsart University and earned a bachelor's degree in Agricultural Chemistry.  Also she would earn an MBA in Marketing from Ramkhamhang University.   After finishing school she worked in marketing for a major cell phone company in Thailand.  However being satisfied with her career, Sunisa's real passion was to travel the world and try different cultural foods while learning how to cook all of them.  This passion would lead her to Atlanta in 2006.  While spending the last nine years in Atlanta, Sunisa  always love to cook Thai food at her home by using her family recipes and always found a way to cook Thai food that tasted like her home country while substituting some of the ingredients that could not be found in America.  These discoveries lead her to write the blog modern Thai Food.blogspot.com .  After beginning her blog, she started her cooking class at Bradford at Bishop before eventually finding her way to The Cook's Warehouse.  During that time period Sunisa also served as a personal events personal chef.  She has also started blogging about her life as a mom, chef & wife at Mama After 10

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 Chef Thomas Numprasong

Chef Thomas Numprasong started his Culinary journey as a dishwasher in a bagel shop in 1994 and worked his way up to the Executive Pastry Chef position at Canoe in Atlanta in 2008. He attended Johnson & Wales University in both Charleston SC and Providence RI and graduated Summa Cum Laude with a Bachelors of Science in Baking & Pastry Arts. During this time he also attended Culinary School in Southeast Asia at Suan Dusit University in Bangkok Thailand and At-Sunrice Global Chef Academy in Singapore.

He has been a Chocolatier since 2005 after he trained with Swiss, German, and French Chef's at JWU. He has worked for the Four Seasons Hotels, Foxwoods Casinos, Concentrics Restaurant Group, Circa 1886 at the Wentworth Mansion, the Spiced Pear at the Chanler House, and taught Baking & Pastry at Le Cordon Bleu College of Culinary Arts for 6 years.

Today he has his own business known as Temo Foods which specializes in private dinner parties, weekly meal preps, cooking classes, and chocolate confections.