John ParksJohn 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 HardyBrian 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. 



Brian Cook – The Renaissance Man
Working in a university dining hall kitchen as a young college student in the seventies taught Brian one lesson: don’t be afraid of the kitchen. An interest in baking began at the same university while working in the bakery; frying doughnuts and baking carrot cakes for thousands of students. These jobs became passions. Years later during summer visits to a small town in the Loire Valley of France, Brian would loiter in the village Boulangerie, eventually being asked to assist with croissant making and baguette baking. He honed these skills as a student of recreational cooking classes and then the professional program at Cook Street. With a background in education, Brian knew that he wanted to teach cooking, which brought him back to Cook Street as a chef instructor. Brian is also a classical musician, teaching music and performing in the orchestra pit of Central City Opera.

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.