An ICE Los Angeles Chef Instructor in the kitchen

Faculty Profiles

Meet Our Chefs & Instructors


Our talented instructors come from a variety of backgrounds and are one of the key ingredients in ICE’s unique recipe for award-winning culinary and hospitality education.

Some have worked in America’s finest restaurants. Others have won James Beard Awards, and still others have opened and operated their own hospitality or food businesses.

All of our faculty members bring an incredible range of skills into the classroom. With their extensive networks and experience, our instructors are respected experts in the industry. Beyond their impressive credentials, our chefs and management instructors share an unwavering dedication to their students and a deep commitment to teaching. Individual student attention, peerless education and generosity of spirit are the hallmarks of our faculty members.

Click through the profiles below to learn more about our instructors.

Mishel LeDoux is the Director of Hospitality and Restaurant Management.

Mishel LeDoux

Director of Restaurant & Hospitality Management
Chef Bridget Vickers

Bridget Vickers

Assistant Dean of Students
Chef Emilie Berner

Emilie Berner

Lead Chef, Online Plant-Based Culinary Arts & Food Operations
Shawn Matijevich, Lead Chef for Online Culinary Arts & Food Operations

Shawn Matijevich

Lead Chef, Online Culinary Arts & Food Operations
Missy Smith-Chapman is a chef at ICE

Missy Smith-Chapman

Lead Chef-Instructor, Plant-Based Culinary Arts
Lead Chef-Instructor, Pastry & Baking Arts
Sim Cass is the Dean of the Professional Bread Baking Program at the Institute of Culinary Education in New York City.

Sim Cass

Dean, Techniques of Artisan Bread Baking
ICE Ingredients