MEET OUR CHEF INSTRUCTORS
With diverse backgrounds, culinary expertise, and a shared passion for teaching, our team is dedicated to guiding every student with skill and inspiration. Together, they create an environment where knowledge, creativity, and the love of food flourish.
JESS HILTON
Culinary Program Director | Chef Instructor
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.
LESLIE RILEY
Chef Instructor
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
Chef Instructor
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.
JAMIE
Chef Instructor
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.
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.
Jen Lew
Chef Instructor
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.
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 José Luis Albertini
Chef Instructor
José Luis Albertini serves as Head of Research & Development, Menu Development, and Marketing at Republik Coffee. Prior to joining Republik, he spent more than five years leading the kitchen at Bianca Bakery, where he worked alongside acclaimed chefs Gianni Vietina and Federico Fernandez. Before Bianca, José owned and operated his own Latin American concept, Café Alba, in the heart of Downtown Los Angeles' Fashion District for three years prior to the pandemic.
His culinary career has also included working with Wolfgang Puck Catering, where he cooked for the Academy Awards and other high-profile events. José received his formal culinary training at Los Angeles Cooking School, formerly known as the New School of Cooking, under the amazing guidance of the late Chef Instructor Carol Cotner Thompson, whose mentorship helped shape his approach to both cooking and hospitality.
Born and raised in Argentina, José was immersed from an early age in a rich culinary tradition. In his family home, Italian, Spanish, Jewish, and Middle Eastern cuisines shared the same table, fostering a deep appreciation for diverse flavors, techniques, and cultural traditions. Today, he brings that global perspective to his cooking, combining classical training with creativity, warmth, and a passion for sharing memorable culinary experiences.
Mario Romero
Chef Instructor
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.
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.
