Jay Entrikin
Chef Instructor

A graduate of the Western Culinary Institute in Portland, Oregon, Jay Entrikin has had the opportunity to hone his skills with some of the top chefs in the industry. He has worked at such fine restaurants as The Painted Table in Seattle, Assaggio Trattoria, and the Heathman, both in Portland. Through his experiences, Jay has learned the complexity and finesse of Fusion Cooking, the art of simplicity yet flavor through Traditional Italian Cooking, as well as the intensities and subtleties of the Grand French Cuisine. Jay came to Walla Walla Community College excited to be on the leading edge of the emerging culinary revolution in Walla Walla area, and has a passion for educating tomorrow’s top chefs

Greg Schnorr
Pastry Chef Instructor

A graduate of the Colorado Institute of Art in Denver Colorado. He also earned a Baking and Pastry Degree from the Culinary Institute of America in St Helena, California. Chef Schnorr has been the Head Chef at Creektown Café and Pastry Chef at Whitehouse Crawford in Walla Walla. Chef Schnorr is an active organic farmer and participant in the local farmers market

Robin Leventhal
Chef Instructor

Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts at the University of Michigan, she took a job in the catering department. Although this was only intended to be a summer job, it quickly became clear she had a passion for food. Since then, Robin has made her way across the world cooking in restaurants as well as teaching her passion for food. She eventually settled in Seattle where she owned and operated Crave, a popular bistro serving up comfort food on Capitol Hill. In 2009 she had a life changing experience to be a cheftestant on season 6 of Top Chef, where she finished in 5th place. After her experience on Top Chef Leventhal stayed active in the Seattle food scene until she decided to join the team at the Wine Country Culinary Institute, where she traded in 1-5 traffic for rolling hills, and lush vineyards. This new venture gives Robin the opportunity to connect the dots both professionally and personally with food, art, and life’s adventures. The classroom setting is the ideal context to share these passions and to engage students in their own culinary journey.