The Professional Culinary Arts Program Chef Instructors

As Executive Chef at Cook Street School of Culinary Arts, Chef Zach leads both the Professional and Recreational Programs with a hands-on, all-in approach. He is a Cook Street alum, having first worked in kitchens across Portland, Santa Barbara, and Denver before joining the school in 2017. Known for his curiosity and humor, he thrives on exploring world cuisines and turning culinary problem-solving into an art form. His favorite part of teaching is transforming beginners into confident chefs.

Favorite thing to cook: “Thai food — it’s my comfort food. At home it’s breakfast, but I refuse to cook breakfast professionally so it doesn’t lose its magic.”

Born and raised in Saudi Arabia, Chef Laith supports Cook Street’s culinary instruction and operations with a focus on organization, precision, and mentorship. His professional background includes work at Coperta, Rosetta Hall, and Point Easy, among others, and his culinary interests span pasta, Middle Eastern cuisine, and classic French technique. A Cook Street graduate, Laith finds joy in watching students think like professionals, helping them find that moment when everything just “clicks.”

Favorite thing to cook: “Onions. They’re the base of almost every savory dish — a universal connection between cooks across all cuisines.”

Chef Yna infuses Cook Street’s pastry program with creativity and playfulness, striving to convince every student that pastry isn’t as scary as it sounds. A graduate of École Ducasse and Enderun Colleges, she’s also completed advanced pastry and ice cream courses through Jordi Bordas, HarvardX, and Penn State. Before teaching, Yna spent two years at Denver’s acclaimed Brutø, honing her craft in ice cream and entremets. She loves demystifying pastry for students and watching their confidence grow, often one tart or laminated dough at a time.

Favorite thing to cook: “Rice — because rice is life.”

As Owner and Operator of Cook Street School of Culinary Arts, Lindsey Reese oversees operations, student engagement, marketing, and community outreach, all while championing the school’s mission to inspire connection through cooking. Lindsey’s love for the kitchen began early, helping prepare family meals and discovering how food brings people together. Today, she channels that same passion into supporting both aspiring chefs and recreational students alike, finding joy in the creativity and camaraderie that defines all of Cook Street’s programs.

Favorite thing to cook: “My specialty is ‘refrigerator stir fry’ — I love seeing what I have in the fridge and turning it into a one-pot dish. Bread is also my go-to rainy day activity.”

Chef Brandon grew up in a small community of Laotian people in the heart of Cajun country, southern Louisiana. His culinary adventure started after he graduated high school where he began training as a Sushi Chef while attending college, earning a degree in Business. Once he finished his studies, he decided to pursue cooking as a career and moved to Houston. There he was able to experience many different regions of foods and cooking styles, such as Vietnamese, Korean, and Indian under the guidance of Master Chef, Christine Hȃ. To continue his culinary journey, he knew he wanted a more formal education and enrolled at Cook Street. Now returning as an instructor, Chef Brandon can share his experiences with people who share his passion for food. Some of his favorite classes to teach are Sushi and Mexican Street Food. Chef Brandon enjoys mountain biking and spending time with his wife.

Chef Sean Clark brings more than two decades of culinary experience to his role as Lead Recreational Chef Instructor at Cook Street, where he oversees programming, class development, and instructor training. His professional background includes time in the kitchens of Eddie V’s, Capital Grille, Christopher’s, North Italia, and Snooze. Trained at the Arizona Culinary Institute, Sean blends classical technique with an enthusiasm for global cuisines, from French and Japanese to Southwest American. What drives him most is helping students gain confidence with skills that once felt out of reach to the moment where a once-intimidating dish becomes second nature.

Favorite thing to cook: “Chicken — fried, BBQ, or roasted. It’s humble, but reigns supreme when there’s no error in the process, in any preparation.”

Chef Marco brings more than 15 years of professional experience to Cook Street’s recreational classes, drawing on time spent in kitchens such as Elway’s Steakhouse, Blackbird Public House, and Brasserie Du Vin. A graduate of the Art Institute of Colorado with classic French training, Marco loves guiding students through “aha” moments in the kitchen that he learned cooking with his grandmother as a child. He specializes in fresh mozzarella, house-made cheese, and celebrating humble ingredients.

Favorite thing to cook: “Braising meat is one of my favorite things to cook. It’s a great way of using the off cuts to create rich dishes.”