Meet the Les Cheneaux Culinary School’s class of 2016 graduate Dominic Angelosante! Dom was born in Royal Oak, Michigan and grew up in Hartland. He was born into a family of passionate and successful restaurateurs. He began his culinary career at the age of 13 as a pantry cook at the Appeteaser in Milford. After high school, he moved to Dallas, Texas and worked as a baker at Central Market and at Eatzi's Market and Bakery. He then moved back to his home state of Michigan and became a bread baker at the iconic Zingerman's Bakehouse in Ann Arbor. Later, be became an events chef at Cornman Farms, an event venue owned by the Zingerman's Corporation. This was his most recent position before enrolling with us here at the Les Cheneaux Culinary School. Dom is most interested in biodynamic farming and bread and pastry baking. Dom recently began a position as a personal chef on Drummond Island. We wish you all the best in your culinary pursuits, Dominic!


Meet Jim Ison, graduate of the Les Cheneaux Culinary School’s class of 2016! Jim was born and raised in Sault Ste. Marie, Michigan and worked at the Antlers Restaurant in the Soo for six years and also spent two years as a chef at the Coast Guard Base. He decided to attend the Les Cheneaux Culinary School with hopes of landing a more solid career with a consistent income to start a life for himself.  Jim's favorite aspect of restaurant life is the opportunity to work with so many unique individuals of various cultures and walks of life. He also loves working as part of a team and finds the fast-paced, intense environment thrilling. We wish you well, Jim; good luck in all you do!


Les Cheneaux Culinary School class of 2016 graduate Joel Carpenter came to us from Sault Ste. Marie, Michigan, where he was born and raised. He found his passion for cooking at the young age of 13 when he worked at the Sault Country Club. Since then he has worked at Egypt Valley Country Club, Flanagan’s in Grand Rapids, and was the head cook at Shamrock in Grand Rapids. Joel is now the Executive Chef and General Manager at Studebakers in Sault Ste. Marie, which is pursuing a transition into becoming a farm-to-table restaurant. Joel's culinary passions are Italian cuisine and sauce-making. We wish you all the best in your future, Joel!


Meet Eric Smith, graduate of the Les Cheneaux Culinary School class of 2016. Eric was born and raised in Chicago, Illinois. He started in the restaurant industry at the age of 15 as a sever, and then started cooking with the guys at his mother's firehouse preparing family meals for the staff. He then started working at Gastro's Pub in the iconic Wrigleyville area of Chicago. Later, he went on to work at Deuces and Diamonds, Casey Moran's, and O'Donovan's. After some time, he worked his way up to becoming a sous-chef at higher end restaurants like Rose Buds and Chicago's Chop House. Eric was then offered a job in the Upper Peninsula as a butcher's assistant and managing a deli making subs and hot lunches. He moved up north to explore where his family was from and immediately fell in love! Eric recently became a father to a baby girl, Zoey, and he cannot wait to cook for her as she grows up. We wish you well in all your life pursuits, Eric!