Instructors

Let us serve you a great education!

Valencia’s restaurant management program is proud to enlist several area restaurant, culinary, and hospitality professionals as program professors:

  Jim Inglis

Jim Inglis, the full-time instructor for hospitality management, began his career in the field of hospitality when he attended Paul Smith's College in New York. During his two years at Paul Smith's, Jim had the opportunity to work at the 1980 Winter Olympics in Lake Placid, New York. It was that opportunity that solidified Jim's career path into hospitality management. Upon completion of his two year degree at Paul Smith's, Jim attended Florida International University where he received his B.A. degree in hospitality management. In 1995, Jim attended Webster University to earn his M.A. in management.

Jim's experience in hospitality covers many areas. He has been a Stewarding supervisor and manager for Hyatt Hotels, a Housekeeping manager, and Director of Purchasing for Hilton Hotels, an Executive Housekeeper and Front Office Manager for the Quality Suites Hotel in Indiatlantic Florida, and the Director of Housekeeping and Property Manager at Orange Lake Country Club in Kissimmee, Florida. 

Jim later went on to teach hotel and restaurant management at ITT Technical Institute in Maitland, Florida. After seven years there, Jim became the Dean of Students and Education Supervisor.

  Roy Costa, R.S., M.S.

Roy Costa, a member of the Hospitality Education Program for the Department of Business and Professional Regulation, is a recognized expert in training food service and health services personnel. Because of Roy's thorough understanding of the state and federal laws governing the fields of healthcare and hospitality, he is sought out by professional societies, government agencies, and the hospitality industry. Roy's ability to solve and manage sanitation and safety problems has allowed him to train over 5,000 members of the hospitality and healthcare fields. Along with instructing Valencia's students in sanitation procedures, Roy trains managers and employees for a variety of institutions, including hotels, restaurants, nursing homes, daycare centers, hospitals, and assisted living facilities.

  Richard Johnston

Richard Johnston's private law practice has been successful for over 20 years. Richard's practice concentrates on commercial law, especially minority shareholder buyouts. This commercial law practice has allowed Richard to come in contact with several area restaurants and hotels throughout the years. 

Since 1993, Richard has also held the position of Executive Officer for an area consulting firm. This firm specializes in small business start-ups, financing, management, etc. Through his contacts with both large and small businesses, Richard's background in hospitality law has become quite extensive.

Richard holds college degrees in history, law, and business administration. While completing one of these degrees, one of Richard's papers was presented at the 1993 Conference of the Association for Global Business and was selected for publication.

Louis Robbins, CHA

Louis Robbins is currently the General Manager of the DoubleTree Guest Suites at Walt Disney World Resorts. Louis is a graduate of NOVA University, where he was the Valedictorian of his graduating class. In 1992, he received one of NOVA's "Outstanding Achievement" awards. Since his move to DoubleTree, Louis has made quite a name for himself. In 1995, Louis was nominated by the Academy of Travel of Tourism in Florida to receive the "Annual Tourism Professional of the Year" award. In 1996, Louis and his staff at the DoubleTree received the "CARE Hotel of the Year" award, an award given by DoubleTree.

In 1997, he received the Florida Hotel & Motel Association's "Gold Key" award for employee relations and the American Hotel & Motel Association's (AH&MA) "Stars of Industry Award" for employee relations.

Before he began his career with DoubleTree Guest Suites, Louis was the General Manager of Westchase Hilton Hotel & Towers in Houston, Texas. According to George Ballas Sr., Owner of Ballas Enterprises, Louis has "excellent human relations with management, personnel, guests, and the public."

Louis has certainly established himself as a leader in the Hospitality Industry. 

  Pierre Pilloud, CEC, Program Manager

. . . a phenomenal chef, a professional culinarian, dedicated and astute in the classroom, and with a sense of humor as well.

Students love him! Chef Pierre, Swiss-born and trained (in culinary arts at the Professional School, the Swiss Hotelier-Restaurant Association and Hotel Managing School in Switzerland), is the Program Manager for Valencia’s Culinary Management Program. After completing his studies and apprenticeship (Restaurant Movenpick, Zurich, Switzerland), Chef Pierre worked around the world: in Switzerland, Hilton Hotels in Spain, Kenya, Italy, and Tunisia (Executive Sous Chef), as Chef de Cuisine at Restaurant Moby Dick in Cannes, France, and Sous Chef and Chef-Garde Manger at the Cerromar Beach Hotel (Dorado Beach), Puerto Rico.   In the United States, Chef Pierre worked as Chef de Cuisine at the Petroleum Club (Houston, TX), as Operations Manager/Executive Chef of Snowmass Corporation (Aspen, CO), and Owner/Manager/Executive Chef of La Reserve Restaurant at Snowmass/Aspen, CO.   Moving to the Orlando area, Chef Pierre worked as General Manager at Adams Apple Restaurant, then as Executive Chef at the Grosvenor Resort (‘86 - ‘88), then at the Delta Orlando Resort (‘88 - ‘90), and Adam’s Mark Caribbean Resort (‘90 - ‘91).   Chef Pierre began his teaching career at Mid-Florida Technical Institute in 1990. He became Senior Chef Instructor at Southeastern Academy (‘91 -‘92), then Lead Instructor at ITT Technical Institute (‘91 - ‘96). Since 1996, Chef Pierre has been teaching culinary management at Valencia’s Hospitality and Tourism Institute.    

Steven A. Rujak, Baking and Pastries Chef-Instructor

. .  . if you can bake it, he can make it . . . and everyone’ll want to taste it!

Chef Rujak, a two Gold Medal winner (1995 Culinary Food Salon, one entry being judged "Most Original") works in many mediums – sugar, pastilage, chocolate, cakes, pastries, pies, candies, tortes, and breads, just to name a few.   After receiving an AAS Degree in Culinary Arts Chef Rujak worked as Assistant Pastry Baker and Line Cook at Willliams Country Club before coming to the Orlando area. Once here Chef Rujak became Lead/Sous Chef at Sea World of Florida’s Al’E Gators Restaurant (‘87 - ‘88). He moved to Demi Chef d’Partie at Walt Disney World Village (‘88 - ‘90), then became First Cook Pastry at Universal Studios (‘90).   Chef Rujak is currently the Executive Pastry Chef position at Hyatt Regency Grand Cypress and works at Valencia Hospitality and Tourism Institute’s Culinary Management Program teaching Baking and Pastry courses in addition to his regular duties.  

  Kenneth P. Bourgoin, CC, Chef-Instructor

. . . a great chef to work with; he can make anything look great. Not only that, it’ll taste good, too!  

Chef Bourgoin has over ten years of experience as a chef in the top fine dining restaurants in this area. Working at Walt Disney World’s Victoria & Albert’s (a four-star restaurant), he worked as a roundsman, covering all stations. Prior to that, he worked at Walt Disney World’s Yacht & Beach Resort Areil’s Fine Seafood Restaurant, which is regarded as one of the best seafood restaurants in Central Florida, and at WDW’s Magic Kingdom Tony’s Italian Restaurant.   Chef Bourgoin received his Associate Degree in Culinary Arts (New Hampshire College Culinary Institute), then received the National Certification in Culinary Arts (with honors) from Disney Culinary University; and has trained at The Culinary Institute of America (continuing professional education).  

  Marianne Hunnel, CEC, Chef-Instructor

...talented, imaginative, and a great people-person. Everyone loves Chef Marianne's classes!

Currently Executive Chef at Seasons Dining Room and the catering department at the Disney Institute in Walt Disney World, Chef Marianne made a name for herself by not only creating great-tasting and best-selling specials, but also catering to guest needs. Gluten-free diet? She's go menu items for your. Lactose intolerant? No problem. Low salt? Low cholesterol? Low fat items? She's got them all on the menu or can create them. These talents have been transferred to the classroom along with her superb management skills, to be transferred to Valencia's culinary students. Prior to being Executive Chef at Walt Disney World's Seasons Restaurant, Chef Marianne was Executive Chef at Walt Disney World's MGM Studios Prime Time Café. Prior to that, she was the restaurant chef at the Brown Derby Restaurant and other Walt Disney World property restaurants. She completed her AAS in culinary arts at Joliet Junior College. She is active in community activities including: The American Culinary Federation and Women Chefs and Restaurateurs.

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