Pamela Andreas is the Director and General Manager of Los Angeles Cooking School, where she combines her passion for food, hospitality, and education with more than 30 years of business, event planning, and customer service experience. A successful caterer, event planner, and graduate of the school's professional cooking and baking programs, Pam brings both culinary knowledge and operational expertise to every aspect of the school.

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Since taking on the leadership of Los Angeles Cooking School, Pamela has overseen the expansion of recreational cooking classes, culinary certificate programs, corporate team-building events, and youth cooking camps while preserving the school's 26-year tradition of hands-on culinary education.

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Known for her attention to detail, commitment to guest experience, and entrepreneurial spirit, Pamela is passionate about creating an environment where students of all skill levels feel welcomed, inspired, and confident in the kitchen. Her philosophy is simple: great food brings people together, and cooking should always be educational, approachable, and fun.​

Jess is passionate about seasonal, locally sourced produce and creating an environment where everyone feels comfortable in the kitchen. She has been with LACS since 2003, when she first took our 20 week cooking series, and has since become deeply dedicated to sharing her love of food and cooking with her students. Having spent many years as a private chef in Los Angeles, Jess also focuses on health and wellness. As a certified health coach and nutrition consultant, she is often seen running local races or attending yoga classes. Jess believes that food is fuel and is committed to the idea that healthy food can be not only nourishing but also delicious and visually stunning. She is especially passionate about crafting inspired, flavorful salads.​​​

Chef Leslie Riley’s culinary journey began in her grandmother’s kitchen, a vibrant hub of Alpine flavors from Italy, France, Austria, and Slovenia. A distinguished graduate of the California School of Culinary Arts, she’s cut her teeth in the industry working for prestigious hotels and then catering companies serving Hollywood’s elite. In her first Executive Chef she was charged with orchestrating the Rose Bowl Tailgate for 1,500 guests. And she has gone on to serve as Executive Chef for other high profile institutions such as the Los Angeles LGBT Center. For over 15 years, Leslie has also shared her expertise with aspiring chefs in professional culinary programs, earning her teaching credential along the way. But her true passion has been empowering home cooks by demystifying professional techniques  to build their confidence and inspiring joyful creativity. Leslie believes in the transformative power of shared meals championing the idea that preparing and enjoying food together are the most enjoyable way to cultivate connection and community. Chef Leslie invites learners of all ages and skills back to the kitchen table, where hearts and minds are nourished.​​

Richard Ruskell is an acclaimed pastry chef whose career spans top restaurants, luxury hotels, and higher education. A graduate of the French Culinary Institute in New York City, he began as Chef Pâtissier at the 5-diamond Phoenician Resort in Arizona before opening his award-winning pastry shop, Pastry Maxine. He later taught at the New England Culinary Institute and went on to shape the dessert program at the Montage Hotel in Laguna Beach, creating showstopping cakes and chocolate artistry for celebrities including Oprah Winfrey, Beyoncé, U2, and Meryl Streep. Since 2014, he has brought his artistry to UCLA, developing breads and desserts for students, the Luskin Conference Center, and UCLA Catering. Named by Food & Wine for crafting the “best brownie ever tasted,” Ruskell has also appeared as both contestant and judge on Food Network.

Chef Jamie began her culinary journey as a toddler, her hands deep in biscuit dough in her grandmother’s East Tennessee kitchen. At sixteen, she landed her first job in fast food and spent the next fifteen years working her way through a wide range of kitchens and cuisines, ultimately achieving her goal of becoming an Executive Chef.

Later in her career, she combined her extensive industry experience with her passion for education and transitioned into teaching. Known for her relentless drive, Chef Jamie continues to consult for a variety of food service operations and lends her expertise to celebrity-written cookbooks, television productions, and recipe publications across multiple media platforms.

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She lives in Pasadena, California with her beloved pup, Teddy Bear, where she teaches, consults, and writes—still fueled by the same hustle that started in her grandmother’s kitchen.​

Jennifer Lew attributes her passion and curiosity for food to her childhood as a self-described “military brat,” where her large, close-knit family remained the one constant throughout years of travel. Living in many different places exposed her to diverse cultures and culinary traditions, shaping her appreciation for global flavors and cooking techniques.

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After spending 20 years in the creative industry—while continually pursuing her love of food and culinary learning—Jennifer enrolled in both the Culinary Arts and Professional Baking programs at the New School of Cooking, now known as the Los Angeles Cooking School. Upon completion, she began working as a chef’s assistant and later became an instructor, where she enjoys sharing her knowledge and enthusiasm for food with both adult and youth students.

In addition to teaching, Jennifer operates her own small catering business, delighting clients with thoughtfully crafted sweet and savory offerings. She believes that quality ingredients, creativity, and confidence in the kitchen are the essential ingredients for truly great food.​

Chef Mario Romero has over 20 years of experience in the culinary industry, with a strong background in both large- and small-scale catering operations. He has worked with several respected catering companies and played a key role in the launch of Kitchen Mouse in Highland Park.

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In addition to his industry experience, Chef Romero has served as an instructor at Le Cordon Bleu in Hollywood and currently works at Pine & Crane while also teaching at Long Beach City College.

Born and raised in France, Chef Cyril Kabaoglu began his culinary journey with five years of classical French training in a Michelin-starred kitchen in Normandy. He’ll be the first to admit that cooking wasn't necessarily his calling at the time. As a self-described young hooligan, he credits those demanding years of repetition, discipline, and hard work with shaping both his career and his character.

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From there, his culinary adventures took him around the world, cooking his way through the Caribbean, Spain, Italy, Germany, and England. With more than 30 years of professional experience, Cyril has worked in luxury hotels, led restaurant kitchens, and held executive chef positions throughout Los Angeles.

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Along the way, Cyril discovered that his passion for teaching was just as strong as his love of cooking. An experienced culinary educator, he has taught aspiring chefs, directed culinary arts programs, and developed professional culinary curricula. He also helped create the culinary training and zero-waste program at Root Down LA, an organization dedicated to helping young people from South Central Los Angeles build careers in the food industry.

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Adding a little Hollywood to his résumé, Cyril also helped develop the culinary training program for the kitchen crew of FX's acclaimed series The Bear.

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His teaching philosophy is refreshingly straightforward: master the fundamentals, respect your ingredients, and understand the techniques behind great cooking. He believes that confidence in the kitchen comes from knowledge, practice, and a willingness to learn—and that cooking should be as enjoyable as the food itself.

At Los Angeles Cooking School, Cyril brings his classical French training, international experience, and approachable teaching style to home cooks of all skill levels. His goal is simple: help students develop solid culinary skills, gain confidence, and discover the joy of creating delicious food.

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Outside the kitchen, Cyril enjoys spending time with his daughters, family, and friends. He also has a lifelong appreciation for graffiti and street art—a creative passion that has stayed with him since his early days as a young chef.​

Madison Hager is a fifth-generation Angeleno and the Social Media & Marketing Coordinator at Los Angeles Cooking School. She combines her passion for storytelling with digital marketing to highlight the school's chefs, hands-on classes, and vibrant culinary community. Alongside her love of content creation, Madison enjoys traveling, discovering new music, watching films, and exploring Los Angeles' food scene.