Diana Dillard is a graduate of The Culinary Institute of America. Her chef experience includes positions as executive sous chef for The Club Corporation of America in Miami, chef tournant at Fuller's in The Seattle Sheraton, and owner/executive chef of Rain City Grill in Seattle. While she owned and operated Rain City Grill, it was voted one of the city's top five restaurants. She participated in the first-ever chef's exchange with the former Soviet Union, during which she prepared meals for U.S. and Soviet ambassadors. An active board member of Les Dames d'Escoffier, Diana taught professional culinary arts courses at Seattle Culinary Academy before coming to Shorewood High School.
Jennifer Berry graduated from The Seattle Culinary Academy and brings with her a wealth of experience. Jennifer has worked in esteemed restaurants around Seattle, has also been chef/owner of her own catering company, and handled the private dining and catering for Sugar Mountain, home of Beecher's Handmade Cheese. She has also substitute taught at Seattle Culinary Academy and is currently a Private Chef as well as teaching at Shorewood High School.
Jennifer Berry graduated from The Seattle Culinary Academy and brings with her a wealth of experience. Jennifer has worked in esteemed restaurants around Seattle, has also been chef/owner of her own catering company, and handled the private dining and catering for Sugar Mountain, home of Beecher's Handmade Cheese. She has also substitute taught at Seattle Culinary Academy and is currently a Private Chef as well as teaching at Shorewood High School.
