Professional Culinary Arts Program
Michael Comstedt
C.E.C, C.C.E., Executive Chef & School Director
Executive Chef Michael Comstedt brings more than 30 years of experience in hotels, restaurants, culinary competition and culinary education to Cook Street. After beginning his career with the Westin hotel chain, Chef Michael moved to Boulder in 1981 where he owned and operated the prestigious Greenbriar Inn for 15 years. Under his direction, the Greenbriar received the Wine Spectator Award of Excellence and the Mobil Travel Guide Four Star rating among other awards. A Certified Culinary Educator, Chef Michael was instrumental in the development and launch of the Professional Food & Wine Career Program at Cook Street. Chef Michael is a member of the American Culinary Federation (ACF) Accreditation Team which oversees educational accreditation at culinary schools across the country. He is also a Certified Executive Chef and a Sommelier.
 Dale Eiden
C.E.C., Chef Instructor
Chef Dale Eiden is a Certified Executive Chef and a graduate of the Culinary Institute of America in Hyde Park, New York. Arriving in Colorado in 1978, he teamed up with Chef Michael Comstedt to own and operate the renowned Greenbriar Inn in Boulder, where they received the prestigious Travel Holiday Award. With over 30 years of professional culinary and management experience, Chef Dale has worked in many of the best hotels and country clubs in Chicago and Los Angeles, including the Century Plaza and Bonaventure Hotels. He was also Executive Chef at the Tamarron Resort in Durango.
 Lexie Justice
Pastry Chef Instructor
Chef Lexie Justice has cooked with and for many of the most prestigious names in the culinary world. In June 2005, she accompanied Chef Adam Mali to cook at the James Beard house, preparing and plating dessert and petit fours for over 80 people, including Jacques Pepin. In Denver, she served as Pastry Chef at Brasserie Rouge, which was noted by Gourmet magazine as one of the top restaurants in the city. Her desserts there were voted “Best in Denver” by The Denver Post. Chef Lexie has also worked with Steve Devries, one of 11 chocolate makers in the country (who has been recognized by Food + Wine magazine and The New York Times), and Certified Master Chef Ed Janos.
 Debbie Gray
Wine Instructor, CSW, Event Coordinator
Debbie Gray has worked with many of the most prestigious restaurants and retailers in Denver during her 12-year career in wine. She has consulted with numerous restaurants to create wine programs and to train their staffs in wine service and the basics of wine education. She is well recognized and respected for her knowledge, palate, and infectious enthusiasm for every aspect of wine. Debbie has traveled extensively throughout Europe, Turkey, Greece and North Africa, personally experiencing the wine, food, histories and cultures of these influential countries and regions. In addition to conducting private wine seminars and tastings, Debbie joined Cook Street to expand and share her sensual lifestyle and educate future culinary professionals.
 Marisa Fontana
European Tour Coordinator
Marisa Fontana worked in a restaurant kitchen for a year and in a corporate kitchen for two years before enrolling in the Cook Street 180° Culinary Arts Program in October 2005. Combining her culinary background, her training at Cook Street, a college degree in French and extensive European travel, she is the ideal European Tour Coordinator. Having experienced the tour both as a student and a guide, Marisa is able to ensure that every student will get the most out of their travels to France and Italy. In addition to overseeing the European Culinary Tour, Marisa has the pleasure of preparing meals for the students during the wine education portion of the program.
Administration
Morris B. Hecox
President, Founder
"Morey" Hecox is the president, founder and visionary behind Cook Street School of Fine Cooking. His life-long passion for the culinary arts is what led him to developing his vision of "a facility dedicated to providing the finest instruction for aspiring culinary professionals and enthusiasts alike."
A Denver native, Hecox completed his undergraduate studies at Colorado College. Upon graduation he served in the United States Army, then continued his education at the University of Colorado Law School. Although Hecox practiced mining and natural resources law in Denver and New York City for over 30 years, his interest in fine cuisine never waned. After frequently enrolling in cooking classes over the years, Hecox decided to dedicate himself more seriously to the culinary arts, enrolling in a professional cooking program in Colorado. In 1997, Hecox retired from the world of law to pursue his dream of opening Cook Street.
Hecox recruited Page Tredennick, who is also a professionally trained culinarian, as co-owner and Vice President. Together they purchased the building that now houses Cook Street School of Fine Cooking in lower downtown Denver, assembled a staff of talented chefs and began curriculum and program development. Hecox’s dream became a reality in May, 1999 when Cook Street opened its doors and launched the Cook Street 180° Culinary Arts Program.
Page Tredennick
Vice President
Page Tredennick, Co-owner and Vice President, contributes a wide and impressive variety of professional and personal talents to the Cook Street School of Fine Cooking enterprise. After graduating from Colorado College with a BA in liberal arts, Tredennick moved to Cincinnati, Ohio and began her culinary career at the Luxembourg House, which is renowned for its fine wine and cheese. Inspired by her love of the culinary arts, Tredennick continued her studies at Le Cordon Bleu in London, England. After graduating, she returned to Cincinnati where she went on to found Page One Catering and assisted in opening a restaurant where she served as co-owner and manager.
Taking a short break from the culinary world, Tredennick moved back to Colorado to teach skiing part-time in Aspen and pursue an MBA in Marketing at the University of Denver. Combining her business and marketing skills, culinary expertise and teaching experience, Tredennick teamed with co-owner Morey Hecox to launch Cook Street School of Fine Cooking in 1999.
In addition to her involvement in the culinary world, Tredennick is a passionate horse enthusiast and participates in national Hunter and Jumper shows. Together with her husband, John, she owns and manages a boarding and training facility for horses in Castle Rock, Colorado. Over the past decade, Tredennick has also served on the board of the Denver Dumb Friends League and is active on various committees of the United States Hunter and Jumper Association.
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ABOUT COOK ST 
