Our Board

Board of Directors

Andrew Eggert

Board Chair / Certification Chair


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Shawn Kohlhaas


Chef Shawn Kohlhaas, a seasoned 30 year veteran of the food service industry, has been leading the way in new and fresh approaches in the culinary field. His passions have been in farm-to-table initiatives with an emphasis on local organic and sustainable practices.

At age 20, Shawn apprenticed under Master Chef Karl Wenzel and quickly absorbed the nature of the restaurant culture found along the eastern seaboard. Shortly after, Shawn and his father founded and created the Mountain Creek Tavern Restaurant. For seven years they masterfully executed a fine dining experience in a country setting with a menu focused on local and indigenous ingredients.

After selling the business, Shawn moved on to be the Food Consultant of Lowe’s Foods. There, he sharpened his retail knowledge until he was offered the prestigious position of Executive Chef for NASCAR. Here, he was responsible for the dining needs of all officials and executives on the NASCAR circuit. This opportunity challenged him to source everything from linens and china to food and localized specialty items for races which were in different locations every week.

Shawn moved to Grand Rapids, MI in 2004 where he found a new frontier in food culture. He quickly became the Regional Culinary Services Manager for the Unidine Corporation. With Unidine, he helped guide many culinary aspects for over 180 food service accounts from small retirement communities to multi-conceptual hospitals. He was able to institute high sanitation standards from his extensive training as a ServSafe Instructor and Proctor.


  • Main Principal and Lead Consultant for Culinary Cultivations.
  • President for the Greater Grand Rapids American Culinary Federation
  • Chairman of the food safety advisory board for the Kent County Health Department
  • Host of The Local Feed show on WYCE 88.1 FM Grand Rapids MI
  • One of 20 instructors of over 10,000 instructors to help develop the Servsafe materials and program
  • Culinary Chair of the West Michigan March of Dimes Signature Chefs Charity Event


  • 2013 ACF Professional Chef of the Year for Grand Rapids
  • 2014 ACF Chef of the Year for Grand Rapids
  • 2016 GRAPE Award for Excellence in the Culinary Field for The Grand Rapids Area Professionals for Excellence

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Andrew Krause

PoVice President

A short bio with personal history, key achievements, or an interesting fact.


Justin Stermin


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Nicolas Gonring




Brian Bower

sergeant at arms

Boohzooh and Hello, I Started my Culinary Career in 2016, at Arcadia Bluffs Golf Course also worked at Ruth’s Chris Steakhouse and Butch’s Dry Dock on Holland Mi.

I Graduated from the Great Lakes Culinary Institute in May of 2018 in Traverse City Michigan.

I currently do side work as an Indigenous Chef teaching the Food Ways of the Potawatomi and Ottawa of Michigan and the Great Lakes.

I can’t push enough about local and clean foods, by becoming your own, Forager, Farmer, Bee Keeper, and to work with the Local Famer’s and Provider’s here in Michigan.

Awards: 2017 Taste of Success Winner at GLCI.

Oscar Moreno

Diversity Chair

Chef Oscar Moreno is from Puerto Vallarta Jalisco Mexico, He has been the Executive chef for Baker loft Events,Theodore’s Restaurant, Serafina’s, Sandy point Beach House And now Can be found At his brand new Place MeXo prehispanic and modern Mexican restaurant

Food is Important in his family, and he has worked under chefs from several different countries. This has enriched his appreciation for different cultures and led him to make his career working in resorts, hospitality, international cuisine, and restaurant management.

MeXo is located in the heart of DownTown Grand Rapids across the street of Children’s Museum It is a Prehispanic influenced Modern Mexican cuisine Featuring Chef Oscar’s Traditional Cuisine; craft Margarita’s Extensive Tequila and Mezcal selection: House ground Nixtamal tortillas.


Volunteer Chair / Student Liaison Chair (KCTC)



Gary Marquardt

Evaluator Chair



Want to join our board or more info of how to become more involved? Please email us.

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