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Name: Mary Ashley Title: Senior Administrative Assistant Department: Culinary Arts Phone: 918-293-5030 Email: mary.bell@okstate.edu

Biography: Mary Ashley began working for OSU-Okmulgee August 2003. A move from Colorado to hometown Okmulgee brought Mary back to the area. Before returning home Mary worked for Hewlett Packard on several large projects, serving as computer support, server support, subject matter expert; assisting in team leadership and management.

Name: Valarie Carter Title: Faculty Department: Culinary Arts Phone: 918-293-5008 Email: val.carter@okstate.edu

Education: Carter earned a B.A. in English from Oklahoma State University in 1995 and an Associate of Arts in Culinary Arts from the Art Institute of Atlanta in 1996.

Biography: Muskogee, Oklahoma native, Valarie Carter, joined the OSU-Okmulgee Culinary Arts faculty in February, 2004 following several years as General Manager of the Muskogee Country Club. At MCC, Carter managed food and beverage operations, membership, advertising, and clubhouse renovations. Prior to joining the MCC, Carter operated her own catering business for several years and held positions as a Personal Chef in Oklahoma City and in Atlanta, providing gourmet meals for Swiss and German Olympic spectator groups during the 1996 Summer Olympic Games.

In 1998, Carter was Special Events Coordinator for Brewer Enterprises in Oklahoma City, planning and organizing events for Bricktown Entertainment.

Name: Jeffry Howard Title: Faculty Department: Culinary Arts Phone: 918-293-5015 Email: jeffry.howard@okstate.edu

Biography: Jeff Howard is a native of Ada, Oklahoma, and a graduate of Oklahoma State University in Stillwater where he fell in love with cooking, majored in Restaurant Management and launched a career with Stan Clark Companies at the Stillwater Bay Oyster Bar. Following graduation, Jeff took a position with La Quinta Golf and Tennis Resort In Palm Springs, California. That organization included Jeff in a team that traveled to Kiawah Island Resort in South Carolina to assist in services for the 1991 Ryder Cup.

Jeff later accepted a management position with Pepperoni Grill in Oklahoma City, eventually moving to a second location in Edmond, Oklahoma where he worked as General Manager.

In 1997, Jeff and his family returned to Stillwater where he rejoined the Stan Clark organization as they opened Joseppi's Italian Kitchen. As their General Manager, he developed recipes, trained front and back of house employees, set up management training, and worked with the architects in developing the restaurant layout. Six years later, Jeff joined the OSU-Okmulgee instructional team, teaching Dining Room Operations and Food Service Management.

Name: Rene Jungo Title: Assistant Division Chair Department: Culinary Arts Phone: 918-293-5026 Email: rene.jungo@okstate.edu

Biography: Born and reared in Switzerland, Rene' grew up in the hotel business. After graduation from high school, he entered a culinary apprenticeship program in Montreux, Switzerland. He learned English while attending the Swiss Mercantile College in London. He also attended Academia Suize in Barcelona, Spain. He has experience with various national and international hotel companies, restaurants, clubs, airlines and cruise lines and has worked in England, Spain, the Bermuda Islands, the Caribbean Islands, South America, Singapore, and Switzerland. He earned the distinction of Certified Executive Chef from the American Culinary Federation and has attended continuing education sessions at The Culinary Institute of America (CIA) and Johnson & Wales College in Rhode Island. He joined OSU-Okmulgee's culinary faculty in 1986.

Biography: Chef Ron L’heureux was born and raised in Connecticut. He graduated from the Culinary Institute of America in 1984 and trained at Tavern on the Green in New York City while a student. Upon graduation he joined ClubCorp in Dallas, Texas. He later worked as executive chef at various country clubs throughout Texas, Arkansas and Oklahoma. Ron landed at OSU-Okmulgee in 1995 and has taught baking and pastry, meat fabrication and many other classes. He left the college in 2005 to work in sales and marketing for a wholesale food distributor. Beginning this fall, Ron returns to our Culinary Arts program, bringing new insight and ideas. The basic fundamentals and techniques of good cooking are an important part of his teaching philosophy.

Biography: Born in northern Michigan, Jason moved to Oklahoma in 1977 and started cooking at a very young age. He spent 10 years working as a cook in Oklahoma City prior to attending OSU-Okmulgee where he graduated with honors in 1997. Jason has worked in some of the most prominent restaurants in Tulsa. His service includes: Sous Chef at the Bistro at Brookside immediately following graduation; Managing Chef at the Golf Club of Oklahoma, Executive Chef at the Bistro at Seville, Executive Sous Chef and Head Chef at Deco Restaurant in the Adam’s Mark Hotel, Head Chef of the Warren Duck Club, and the Executive Chef at Inverness Village. “I’ve prepared fast food to four diamond cuisine and even healthy diet fare. I’ve served intimate dinners for two and prepared food for a thousand. Returning to OSU-Okmulgee as a faculty Chef completes a cycle for me.”

Name: David Perryman Title: Faculty Department: Culinary Arts Phone: 918-293-5006 Email: grady.perryman@okstate.edu

Biography: Chef Grady Perryman is a 1995 graduate of Scottsdale Culinary Institute. He then went to L'Auberge de Sedona in Sedona AZ. with Chef John Harrings. Chef Perryman is a accomplished pastry chef and ice carver. His work has been featured in Arizona Highways and Food and Wine Magazine. Chef Perryman joined the OSU Culinary program in 2005. Before OSU Chef Perryman owned and operated Muskogee Bread Works in Muskogee OK. Prior to that he held positions at Big Cedar Lodge, Branson MS, Little Italy Restaurant, Muskogee OK, Miss Addies, Muskogee OK. and Adams Mark Hotel, Tulsa OK.

Name: Robert Sherrill Title: Faculty Department: Culinary Arts Phone: 918-293-5038 Email: scott.sherrill@okstate.edu

Biography: Scott Sherrill was born and raised in Tulsa Oklahoma. He began his culinary experience when he was fourteen working for the Charlie Mitchell’s restaurants. During this time he fell love with the business and made the decision to work on a culinary arts degree which he received from O.S.U. Okmulgee in 1998. Before and while in school he held kitchen positions at Outback steakhouse & Interurban restaurants, and also held dining room positions for Polo Grill and the Summit Club. After graduation he held positions as executive chef at Bellini’s restaurant, sous chef at Flavors restaurant where he took the opportunity to work for Michael Fusco, & before coming back to his alma mater worked as executive chef a the Montereau where he gained valuable large operation experience under the direction of Alex Majed. One thing that he always felt would complete his resume was the opportunity to return to the place where he received his education and return what he had been given, so when the chance arrived he saw it as not only honor but a privilege. Scott’s upbringing, education, and years of experience has brought him to believe in a simple philosophy, do what you love, love what you do, and always deliver more than you promise.

Name: John Surmont Title: General Manager Department: Culinary Arts Phone: 918-293-5014 Email: john.b.surmont@okstate.edu

Biography: John was born and reared in LeMans, France and earned his Certificate of Professional Capacity (C.A.P.) at LaBrasserie du Theatre in LeMans. He moved to the U.S. at the age of 19 and began working at a French restaurant in Lafayette, LA. He worked as Sous Chef for Specialty Restaurant Corporation and as Executive Sous Chef for Southern Hills Country Club, the Westin Hotel, and Company Flagship Hotel. He also worked as Executive Chef for Castaway Restaurant in San Francisco, the Camelot Hotel and the Doubletree Downtown Hotel in Tulsa. He earned the Certified Executive Chef distinction from the American Culinary Federation and has taken continuing education classes from The Culinary Institute of America (CIA). He joined the OSU-Okmulgee faculty in 1989.