Paul Dolan has nearly 20 years in the culinary and hospitality industry, including owning two seasonal restaurants in Southern Vermont. He was executive chef for Sodexho Marriot at the Beverwyck and at The Four Chimneys, executive sous chef at the Tavern at Sterup Square, chef for Scrimshaw at The Desmond and held various cooking and apprenticeships at area restaurants and clubs. He is currently the banquet chef at The Stateroom in Albany and has an upcoming catering business called Charcoal Dole. He is a certified executive chef and certified culinary educator from American Culinary Federation and a graduate of Culinary Institute of America.
Erica Weakley is a 2007 graduate of the Capital Region BOCES Career and Technical School Culinary Program who went on to graduate from the prestigious Culinary Institute of America. She is an adjunct professor at SUNY SCCC who has also worked as a bakery manager, pastry chef and wedding cake decorator. She currently works per-diem Mazzone Hospitality in addition to her teaching duties at Capital Region BOCES and SUNY SCCC.
Paul Rother has 30 years of experience in the food service industry. A two-time culinary Gold medal winner, he a graduate of SUNY Cobleskill’s Professional Chef program. He has worked in many different establishments throughout the region, the Catskills, New Orleans and Utah. Rother was named “Chef of the Year” in 2000 and “Chef Educator of the Year” by the American Culinary Federation. Rother previously taught culinary at the Glenmont Job Corps facility and currently runs a BBQ catering company in the summer and also owns an in-home catering/cooking lesson service – 3 Steps Chef, LLC.
Chris Snye
