John Parks, Lead Recreational Class Instructor – The Minimalist
Before returning to his culinary school to teach, Chef John had a storied career as a personal chef. Today, he brings his creativity and passion to a Chef Instructor role at the helm of Cook Street’s recreational offerings. A true minimalist, Chef John can do just about anything with a simple chef’s knife. 

Brian Hardy, Recreational Class Chef Instructor – The Straight Shooter
An alumnus of the Cook Street Professional Culinary Program, Brian brings his passion, patience and technique to his role as talented Chef Instructor.  Brian worked as a cook, supervisor, kitchen manager and sous chef at a number of restaurants in the Dayton, Ohio area before bringing his specialized knowledge to Cook Street.  He prides himself on his hands-on skills and his ability to lead by example. 

Thomas Allen, Alumni/Student Services Coordinator and Recreational Wine Instructor
Wine Instructor Thomas Allen began his culinary work at the Four Seasons Restaurant in New York City, where he immersed himself in the world of celebrity and haute cuisine. Following a stint at a specialty food store chain, he fell into a professional publishing career, and avidly pursued his primary loves — eating, drinking and being merry. When his career took him to Denver, he decided it was time to return to his childhood passion and entered the Cook Street 180° Culinary Program in 2008. A graduate of the International Sommelier Guild’s Sommelier Diploma Program and a Certified Specialist of Wine with the Society of Wine Educators, Thomas is currently working on his Certified Wine Educator accreditation and maintains a reputation as a true epicure among epicures.

Kathryn Brinkmann, Special Events & Recreational Class Coordinator/Wine Buyer
Skilled in event planning and saturated in the world of food and wine, Kathryn cultivated her craft at Denver institutions like Project Angel Heart, Mondo Vino, and the Colorado Culinary Series before joining Cook Street. Kathryn prides herself on being in tune with the tastes of both die-hard foodies and casual cooks, a skill she developed during a long career in fundraising, wine sales, and events direction.