Photo courtesy of Alexander Husarek
Awards and Recognitions:
2012 – Featured in Car and Driver Magazine, pairing appetizers with sedans!
2011 – Northern Michigan University’s Hospitality Management class voted him to be the Executive Chef for banquets and catering class.
2007 – Awarded National Cherry Festival Scholarship for culinary achievement.
2007 – As part of his Great Lakes Culinary Institute’s class’s curriculum, he was awarded the highest score ever at their final dinner.
2006 – Awarded Kiwanis and Michigan Merit scholarships.
Program Director & Executive Chef
Zachary Schroeder, a professional chef with an extensive management and leadership background, brings to LCCS a relentless devotion to culinary excellence, with particular focus on the farm-to-table fine dining experience. A native of Michigan’s Eastern Upper Peninsula, with French Canadian heritage, he fully relates to its rich history and wealth of natural resources. His was reared appreciating all that the woods and waters and farmlands have to offer, and thus the simplicity of nature as it relates to foods.
Zach attended Great Lakes Culinary Institute in 2007, taking courses in baking, garde manger, cookery, restaurant management, sanitation, menu writing, food costing and purchasing. He received his Bachelor of Science degree in Hospitality Management at Northern Michigan University in Marquette, Michigan, in 2011.
While in school, he worked as line and prep cook at Hanna’s Bistro and then Red Ginger in Traverse City, Michigan, and Mackinac Island’s Grand Hotel; then at Upfront and Company in Marquette, Michigan, and finally as sous chef at Bayside Fine Dining on Drummond Island in Michigan's upper peninsula.
After graduating, he became Executive Chef and General Manager at H2O in Battle Creek, Michigan, and then Executive Chef and Food and Beverage Director at Moose Ridge in South Lyon, Michigan.
Accreditations and Licenses: ServSafe and ServSafe Alcohol.
Special note: Zach’s references not only highly commended his multiple skills and talents, and his ability to source and to improvise and be creative, but particularly emphasized his strong people skills and attributes as a team player.
Spencer Hoffmann is a graduate from the Les Cheneaux Culinary Schools 2016-2017 class.
He grew up in Marshall, MI and attended Michigan State University where he graduated in 2014 with a degree in Environmental Studies and Sustainability. Following his MSU graduation, Spencer worked for a USDA organic farm in Michigan and served on AmeriCorps Energy and Water Efficiency Program in Denver, CO. Spencer's passion for sustainable agriculture and food culture lead him to Les Cheneaux Culinary School where he excelled as a student and was chosen to join the staff as a graduate instructor.
School Administrator & Accreditation Compliance Officer
Phone: 906-484-4800 Ext: 2