About the Chef Instructors

As a team, Kevin, Thalia, Scott, and Caroline bring over 50 years of combined experience, spanning fine dining, pastry artistry, instruction, private events, and large-scale productions. With diverse backgrounds and unique culinary perspectives, they share one philosophy: cooking is a skill that is available to everyone and worthwhile to learn to enhance your quality of life.

By blending creativity, cultural influences, and a deep love of Pacific Northwest ingredients, they create one-of-a-kind learning experiences that reflect the uniqueness of every student they serve.

Chef Scott Sanders

For more than 15 years, Chef Scott has cooked across the West Coast in roles as varied as grill cook at Morton’s in Los Angeles, team chef for the Seattle Thunderbirds, and executive chef of Showare Center. He has also crafted intimate experiences as a private chef and instructor in Seattle. Scott’s passion lies in celebrating the bounty of the Pacific Northwest, combining fresh, local ingredients and sharing that enthusiasm with students.

Chef Thalia Hippolyta

With eight years of pastry experience in Seattle, Chef Thalia brings a balance of precision and artistry to the team. From large-scale donut production to the refined elegance of Canlis, and now as pastry chef for one of the city’s speakeasies, she has honed her craft across diverse kitchens. Born and raised in Saudi Arabia before moving to the U.S. to finish her studies, Thalia brings a global perspective and creativity that make her creations unforgettable.

Chef Caroline Millet

With more than two decades of experience, Chef Caroline brings both culinary mastery and teaching expertise to the team. A Le Cordon Bleu graduate, she has cooked in Chicago, San Francisco, and Seattle as a caterer, instructor, and chef of bistros and wine bars. Her relationship with cooking is influenced by growing up Vietnamese in MN with food being her gateway between cultures. Currently, Caroline is Head Co-op Chef for PCC Markets.

Chef Kevin Sablynski

Seattle-born and Bay Area–raised, Chef Kevin has spent the last four years immersed in the city’s dynamic food scene, from bustling brunch services to refined fine dining. A graduate of the University of Washington, he sees food as a powerful connector—bringing people together both in the kitchen and around the table. With a passion for community and creativity, Kevin brings fresh energy, technical skill, and enthusiasm to every event.