Our chefs inspire creativity and guidance to prepare students to be culinary leaders in school, in the restaurant, and in their community. Our chefs all share one common goal: to provide a culinary education like no other. Their professional background along with the school’s hands-on curriculum and well-equipped facilities, offer an atmosphere of learning that’s second to none.
Students at Arizona Culinary Institute are surrounded by a team of talented chefs who know what it takes to succeed in the industry. Our chefs have all been carefully chosen and provide a diverse and well-balanced range of expertise. When you have instructors who are dedicated and passionate about teaching, combined with a curriculum that focuses on personalized attention and small class sizes, you get amazing results.
Chef Erin Coopey’s culinary journey spans the Pacific Northwest and Arizona. She has cooked, taught, and mentored aspiring chefs for over two decades. A graduate of Arizona State University, she studied Culinary Arts at Scottsdale Community College and completed advanced training at the Culinary Institute of America at Greystone. Chef Coopey owned and managed catering companies and created a wine-pairing recipe development service. She has also spent years teaching and developing classes for both professional chefs and home cooks. Her work has been featured in national publications and on television. She is the author of two cookbooks, including The Kitchen Pantry Cookbook, nominated for the Julia Child Best First Cookbook Award. Chef Coopey won Food Network’s Guy’s Grocery Games and holds the WSET Level 2 Award in Wine. Today, she brings her passion, creativity, and commitment to student success to ACI, where she leads with vision and industry expertise.
Whether he’s climbing mountain peaks or saucing world-class steaks, Chef Wolf always aims for five-star excellence. His career includes work at acclaimed restaurants such as The Inn at Little Washington, Mary Elaine’s at The Phoenician, and Alex at the Wynn Las Vegas. There he built a reputation for precision and quality. When he decided to teach, Arizona Culinary Institute was the only school he applied to—it matched his own five-star standards. Today, Chef Wolf brings that same passion for excellence to ACI, inspiring students to aim high and pursue culinary greatness.
Chef Newton, ACI’s Basics Baking Instructor, is a self-proclaimed “Newton-A-Pedia,” food nerd, and lifelong learner who loves finding answers and sharing them with her students. Her journey began on a farm in northern Iowa, where 4-H and FFA sparked her passion for food through canning, livestock judging, and food production. After completing culinary school in Scottsdale at record speed, she gained experience in Los Angeles with David’s Events, serving celebrity clients before returning to Arizona to teach. Today, Chef Newton channels her love of baking into every class, treating it as an art that blends science, precision, and creativity into something truly alive.
Chef Maggiore brings extensive hospitality and culinary experience to ACI. Her background blends academic training with real-world expertise. She earned a bachelor’s degree in Hospitality Management from Grand Canyon University, then honed her culinary skills at Scottsdale Community College and Arizona Culinary Institute. Chef Maggiore gained professional experience at renowned resorts including The Phoenician and The Four Seasons Resort Scottsdale at Troon North, where attention to detail and guest experience were paramount. Today, she combines industry insight with a passion for teaching, preparing students for success in culinary and hospitality careers.
Chef Kevin Boyle brings decades of culinary experience to Arizona Culinary Institute. His roots began at Northern Arizona University in Flagstaff, where his passion for food first took shape. He refined his craft at renowned restaurants including Forest Highlands Golf Club in Flagstaff, Keaton’s in Tucson, and the Big 4 Restaurant Group in Phoenix. His career also led him to Hyatt Resorts in Beaver Creek, Colorado, as well as Kauai and Maui, Hawaii, where he mastered a variety of regional and international cuisines. Most recently, Chef Boyle brought his talent to the Montelucia Resort’s Prado Restaurant and Upward Projects in Phoenix. Today, he shares his expertise and passion with the next generation of chefs at ACI.
Chef Stephanie Rogers has built her career in some of Arizona’s most respected kitchens, blending experience in resorts, restaurants, and catering. She has worked at acclaimed establishments including Mowry + Cotton at The Phoenician, Rusconi’s American Kitchen, and The Henry in Scottsdale. Her career also includes time at Sedona Rouge Hotel and Resort, Hilton Sedona’s Shadow Rock Tap + Table, and catering for Phoenix Children’s Hospital. Today, Chef Rogers brings her diverse background and passion for hospitality to Arizona Culinary Institute, where she prepares students for success across a wide range of culinary settings.
Chef Joe Tocci brings more than 30 years of professional culinary experience to the classroom, blending industry expertise with a passion for teaching. Before joining Arizona Culinary Institute, he served as Lead Instructor at the Sun Valley Culinary Institute, trading the mountains of Idaho for the sunshine of Arizona. Throughout his career, Chef Tocci has worked as a private chef, operated his own restaurant, Chubby Goat, in North Carolina, and served as a Lecturer at the University of Hawaii Maui College, where he developed and taught aquaculture and culinary courses. A graduate of the New York Restaurant School, he remains dedicated to inspiring the next generation of chefs through hands-on training and mentorship.
Chef Jennifer Sedig is a graduate of The Art Institute in Phoenix and further refined her pastry and confectionery skills at The Notter School of Confectionary Arts in Orlando, Florida. Her career includes work at prestigious properties such as The Arizona Biltmore, Wild Horse Pass Hotel and Casino, and the Hyatt Hotel in Clearwater, Florida. She has also shared her expertise at Vi at Silverstone in Scottsdale and through her role at Arizona Culinary Institute. Today, Chef Sedig brings her passion for pastry, chocolate, and sugar artistry to ACI, where she inspires students to combine technical precision with creativity.
Chef Jeff Elliott began his career through the American Culinary Federation Apprenticeship Program and trained at Scottsdale Culinary Institute Le Cordon Bleu. His professional experience includes roles at The Arizona Biltmore, Michael’s at the Citadel, WD Bakery in Pennsylvania, and teaching at Phoenix College. His international experience spans the Academy of Culinary Arts and Indigo Café in Nepal, as well as the Bhutan International School for Hospitality and Tourism. Today, Chef Elliott brings his global and local expertise to Arizona Culinary Institute, where he mentors and shapes the next generation of chefs.
Chef Michael Wolfson’s culinary career spans both Arizona and international destinations. In Arizona, he has held positions at distinguished properties including the Camelback Marriott, Renaissance Resort & Spa, Wigwam Resort and Spa, and Anacapa Grill at Corte Bella Country Club. His experience also includes work at Amuse Bouche French Bistro, Page Springs Cellars, and several senior living communities, where he blended fine dining with hospitality. Internationally, Chef Wolfson worked at the Othon Palace Hotel and Sheraton International in Rio de Janeiro. Today, he shares his broad expertise with students at Arizona Culinary Institute, inspiring excellence through skill, creativity, and professionalism.
