Chef David F. Schneider C.E.C., C.C.E. is the driving force behind Macomb Community College’s award-winning Culinary Arts department. Chef Schneider has been with the college since 1979 and has transformed the program into Michigan’s premier culinary school. Chef Schneider is the team manager of Team Macomb, the College’s culinary competition team. Under Chef Schneider’s supervision, Team Macomb took one gold, twelve silver, and two bronze medals at the 1996, 2000, and 2004 Culinary Olympics in Germany. He has held chef’s positions at some of Michigan’s finest restaurants, including the Fairlane Club and the Hotel Ponchartrain. Chef Schneider is seen regularly on Detroit area television. He has written a weekly food column in the Macomb Daily and is former president and current chairman of the Board of the ACF Blue Water Chefs Association. Chef Schneider earned his Associate of Occupational Studies degree from The Culinary Institute of America in Hyde Park, New York.

Chef Jeffrey S. Wolf

Chef Jeffrey S. Wolf is an instructor of culinary arts at Macomb Community College, specializing in hot food cookery and ice carving. He has been a faculty member at Macomb since 1984 and has more than thirty-three years of experience in the industry. Chef Wolf coaches the Macomb Ice Carving Team. They have won two United States national championships. He is also the coach of the culinary arts team for Skills U.S.A. His students have won numerous awards including the national championship for culinary arts. Chef Wolf has held positions in some of the finest eateries in Michigan, including the Bloomfield Hills Country Club, Tweeny’s Café of Birmingham, and The Money Tree Restaurant in Detroit. He is also the owner and operator of Finesse Cuisine Ltd., an ice carving company. Chef Wolf is a graduate of the Culinary Institute of America in Hyde Park, New York, and is a past board member of the Michigan Chefs de Cuisine Association.

Chef Francois Faloppa

Chef François Faloppa C.E.P.C., C.C.E. was the executive pastry chef at the Sterling Inn Banquet and Conference Center in Sterling Heights. He has been an instructor at Macomb Community College since 1996. Chef Faloppa has held various positions as a pastry chef and baker in Monaco, France and the United States, and graduated with a nationally recognized diploma from “École Hôteliere de Nice” in France. He also was co-owner of François-Richard Pastry Shop in Sterling Heights, and is a member of the ACF Blue Water Chefs Association.

Chef Scott O'Farrell

Chef Scott O’Farrell C.E.C., C.E.P.C., C.C.A. is an instructor of culinary arts at the Macomb Culinary Institute. He has spent the majority of his professional career working in private clubs including Travis Pointe Country Club, Skyline Club, The Club, The Village Club, Tournament Players Club of Michigan, and The Country Club of Detroit. He was a member of the United States Culinary Team in 1992 and 1996. In 2000, he was team captain of the Michigan Culinary Team. He served as coach of Macomb Community College’s Team Macomb 2004 and competed professionally in the 1996, 2000, and 2004 world-renowned Culinary Olympics. Chef O’Farrell is certified by the American Culinary Federation as an Executive Chef, Executive Pastry Chef, and Culinary Administrator. He is also an approved Certified Master Chef candidate. A graduate of the Culinary Institute of America, Chef O’Farrell has won over thirty medals and awards throughout his career, including a gold medal at the prestigious Sebastian Knieep Wanderpokal competition in Germany.

Adjunct Faculty

Chef Richard Michels

Chef Richard Michels C.E.P.C. joins the Culinary Arts program with over 30 years of experience in the baking and pastry industry. He is currently Executive Pastry Chef at the Give Thanks Bakery and Cafe in downtown Rochester. His experience includes Pastry Chef at the Sterling Inn, production and specialty baking at Borman's Inc, and also at several local bakeries. In addition he was co-owner of Francois-Richard Pastry Shop for over 8 years. Chef Michels is also a frequent guest speaker for the Cusine du Jour instructional series sponsored by Trevarrow Inc. of Auburn Hills.

Chef Pat Dinco

1996 Graduate of the Macomb Culinary Program, Team Macomb member and Silver Medalist of the IKA Culinary Olympics, 1996. Currently employed specialist by Mascari Food Brokers. Member of the International Cake Exploration Society (ICES) Member Blue Water Chef's Association. Adjunct Faculty, Macomb Culinary Institute.