Founded by a former attorney who was given a new lease on life through the culinary arts and an alumna of Le Cordon Bleu in London, Cook Street School of Culinary Arts embodies the simple pleasure of breaking bread and pursuing your dreams. Over the years, we’ve assembled some pretty impressive bragging rights, staking our claim as:
- the first local cooking school with a wood-burning oven
- the first local school to offer menu-based education
- the first professional program to offer a Sommelier certificate and culinary trips to France and Italy and as part of the program
- the first Weber grilling courses in Denver
- the first local school to pair with magazines like Fine Cooking and Saveur
- the first Denver cooking school to win the American Culinary Federation Foundation’s Educational Assurance Award
- The School was awarded winner in 2015 for the “Denver’s Best Cooking Classes” category of DiningOut Magazine’s first DiningOut Prime Picks
- Received a “Best of Westword” award for its recreational programs in 2010.
Over the years, we’ve played host to world-class chefs and companies, including:
- Kevin Zraly
- Gourmet Magazine
- Lidia Bastianch
- Rose Levy Birnbaum
- James Peterson
- Slowfood Denver
- Chefs 2000
- Colorado Wine Council
- Food Channel
- Starz Channel
- Saveur Magazine
- Fine Cooking Magazine
Page Tredennick, owner and president, contributes a wide and impressive variety of professional and personal talents to the Cook Street School of Culinary Arts enterprise. After graduating from Colorado College with a BA in liberal arts, Tredennick moved to Cincinnati, Ohio and began her culinary career at the Luxembourg House, which is renowned for its fine wine and cheese. Inspired by her love of the culinary arts, Tredennick continued her studies at Le Cordon Bleu in London, England. After graduating, she returned to Cincinnati where she went on to found Page One Catering and assisted in opening a restaurant where she served as co-owner and manager.
Taking a short break from the culinary world, Tredennick moved back to Colorado to teach skiing part-time in Aspen and pursue an MBA in Marketing at the University of Denver. Combining her business and marketing skills, culinary expertise and teaching experience, Tredennick teamed with co-owner Morey Hecox to launch Cook Street School of Culinary Arts in 1999.
In addition to her involvement in the culinary world, Tredennick is a passionate horse enthusiast and participates in national Hunter and Jumper shows. Together with her husband, John, she owns and manages a boarding and training facility for horses in Castle Rock, Colorado. Over the past decade, Tredennick has also served on the board of the Denver Dumb Friends League and is active on various committees of the United States Hunter and Jumper Association.
“Morey” Hecox, now retired, is the founder, and visionary behind Cook Street School of Culinary Arts. His life-long passion for the culinary arts is what led him to developing his vision of “a facility dedicated to providing the finest instruction for aspiring culinary professionals and enthusiasts alike.”
A Denver native, Hecox completed his undergraduate studies at Colorado College. Upon graduation he served in the United States Army, then continued his education at the University of Colorado Law School. Although Hecox practiced mining and natural resources law in Denver and New York City for over 30 years, his interest in fine cuisine never waned. After frequently enrolling in cooking classes over the years, Hecox decided to dedicate himself more seriously to the culinary arts, enrolling in a professional cooking program in Colorado. In 1997, Hecox retired from the world of law to pursue his dream of opening Cook Street.
Hecox recruited Page Tredennick, who is also a professionally trained culinarian, as co-owner and President. Together they purchased the building that now houses Cook Street School of Culinary Arts in lower downtown Denver, assembled a staff of talented chefs and began curriculum and program development. Hecox’s dream became a reality in May, 1999 when Cook Street opened its doors and launched the Cook Street Culinary Arts Programs.
Now retired, Executive Chef Michael Comstedt brings more than 30 years of experience in hotels, restaurants, culinary competition and culinary education to Cook Street. After beginning his career with the Westin hotel chain, Chef Michael moved to Boulder in 1981, where he owned and operated the prestigious Greenbriar Inn for 15 years. Under his direction, the Greenbriar received the Wine Spectator Award of Excellence and the Mobil Travel Guide Four Star rating among other awards. A Certified Culinary Educator, Chef Michael was instrumental in the development and launch of the Professional Food & Wine Career Program at Cook Street. Chef Michael is a member of the American Culinary Federation (ACF) Accreditation Team which oversees educational accreditation at culinary schools across the country. He is also a Certified Executive Chef and a Sommelier.