Chef Derek Spendlove, CEPC, CCE, AAC, HOGT
Baking and Pastry Arts Department Chair

Chef Derek Spendlove, As a professional chef, food writer, educator and mentor, has shared his expertise with many aspiring and seasoned chefs for over 25 years. He trained in the traditional European technique and earned his City & Guild examination in Culinary Arts and Hotel Management. He is an ACF Certified Executive Pastry Chef and Certified Culinary Educator. In 2000, the Kentucky Chefs Association named him Chef of the year.

He currently serves as Chairman of the Baking and Pastry Arts Program for the National Center for Hospitality Studies at Sullivan University. Additionally he is Team Manager of Sullivan University’s award winning student Culinary Competition team.

Over the years, Chef Spendlove has had food articles published in several national publications. He has been an avid competitor in culinary competitions, successfully competing in numerous events held in Holland, UK, Germany and Ireland. In 1988 Chef Spendlove received a gold medal representing Ireland on the national team in the Culinary Olympics, held in Frankfort, Germany. In 1998 he represented the USA regional team in Luxembourg where he received a silver medal and ranked 13th in the world.

In 2002 the ACF, American Culinary Federation, awarded him Educator of the Year. Additionally in 2003 he received the National Chef Professionalism Award by the ACF.

Chef Robert Straw, CEPC, CHE
Chef Instructor, Louisville Campus

Chef Bob Straw received his B.A. in telecommunications from Indiana University. He received his A.S. in Baking & Pastry Arts from Sullivan University. He is a Certified Executive Pasty Chef (CEPC), Certified Hospitality Educator (CHE).

Chef Straw worked in television for almost 11 years before returning to school to get an Associate Degree in Baking and Pastry Arts from Sullivan University. After graduating Chef Straw worked at Casa Grisanti Restaurant and was pastry chef at Hunting Creek Country Club and Twinbrook Hotel and Apartments. He returned to Sullivan University as a Chef Instructor for the baking and pastry arts program in June 1992.

Chef Straw has been a Chef Instructor with Sullivan’s Baking and Pastry Arts department for approximately 15 years, and has taught a variety of classes in the program. He currently teaches Baking I and Baking II.

Chef Straw has competed in food shows with the American Culinary Federation and won two gold medals. Chef Straw has also had several articles published in American Culinary Federation’s National Culinary Review and one published on wedding cakes in The Louisville Wedding Planner.

In addition to managing a full teaching load Chef Straw also assists with various functions, demonstrations and events both for and outside the university.

Chef Scott Turner, CEC, CEPC
Chef instructor, Louisville Campus.

Chef Scott Turner, born and raised on the East Coast, developed a passion for fine foods from numerous visits to pastry shops and restaurants while growing up. His career in foodservice began in equipment installation repair, which sparked a passion to pursue another aspect of the foodservice industry. With a move to Louisville, Kentucky, Chef Turner had the opportunity to attend the National Center for Hospitality Studies at Sullivan University allowing him to attain the knowledge to become a chef.

At Sullivan, Chef Turner received exceptional training and knowledge in Culinary Arts. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter “Spud” Rhea. He was a member of Sullivan’s award winning Culinary Competition Team and participated in regional culinary competitions. This opportunity enabled Chef Turner to turn his passion for cooking into a confident reality. During his career, Chef Turner was awarded both gold and silver medals in competition by the ACF (American Culinary Federation).

After graduating from Sullivan University, Chef Turner continued to increase his skills by working in some of the finer restaurants in Louisville. A major opportunity arose when a new resort was opening on Grand Cayman Island in the British West Indies and needed an Executive Pastry Chef. This experience developed another level of excitement and passion for the profession.

After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.

Chef Turner’s hard work and passion paid off through the success of the restaurant. Once success was proven, the time came to allow the business to continue to develop.

While developing the business in LaGrange, Chef Turner was offered a position as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice, the leading marketer of foodservice products in the world. This led to another new and exciting aspect of the industry that created additional insight into the different areas of opportunity in the foodservice industry. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time.

Over the years, the experience and training continued to develop leading to a familiar road. That road turned again to Sullivan University and The National Center for Hospitality Studies. In March 2001, Chef Turner returned to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He teaches Baking One, Baking Two, Classical Pastry and International classes. Everyday as a faculty member Chef Turner re-lives that first moment of passion through the eyes and hearts of students attending Sullivan University.

Chef Jim Quinter was born and raised in southern New Jersey, right across the river from Philadelphia.  He has enjoyed cooking since an early age.  His biggest inspiration was his grandmother who not only taught him many things in the kitchen, but encouraged him to pursue it as a career.  After several years in the financial and collections business, he was afforded the opportunity, by his grandparents, to go back to culinary school. 

Chef Quinter attended The Restaurant School in Philadelphia where he received an Associates Degree in Pastry Arts in 1998.  While in school he apprenticed with several pastry chefs where he had a variety of experience in restaurants, catering operations and hotels.  After graduating, Chef Quinter became the Pastry Chef for 2 different upscale restaurants in Philadelphia where he was recognized for his White Chocolate Bread Pudding. 

In 1999 Chef Quinter relocated to Louisville with his wife and son, for his wife’s job.  He worked for Atria Assisted Living Communities as Food Service Director.  While working for Atria he had the honor to cook for Henry Haller, former Executive Chef of the White House.  He then moved on to Mac’s on Main, a fine dining restaurant in LaGrange, KY.  He also worked for a private club in Brandenburg and helped open a restaurant in Crestwood before joining the Baking & Pastry Arts faculty at Sullivan University. 

Chef Quinter is excited to be a part of the Baking & Pastry Arts faculty.  He currently teaches Baking 1 and Baking Science.  His hopes are to learn from his colleagues, as well as assist in training and preparing students for a meaningful and rewarding career in Culinary Arts. Advice for students “Don’t be afraid of making mistakes, it is how you learn and grow and become stronger at what you are doing”.

CChef Rebecca "Becky" S. Woehrle, CWPC
Chef Instructor, Louisville Campus

Chef Becky Woehrle, Certified Working Pastry Chef, is a Baking and Pastry Arts Instructor at Sullivan University’s National Center for Hospitality Studies (NCHS) in Louisville, KY. She is a member of the Kentucky Chapter of the ACF, Women Chefs and Restauranteurs and the Bread Bakers Guild of America.

Chef Woehrle was born and raised in Louisville. She worked as an Advertising Account Manager in San Diego, CA for four years after receiving her Bachelors Degree from the University of Florida in Gainesville, FL.

She returned to Louisville and worked as a baker for La Peche/Lilly’s Restaurant. Her passion for baking compelled her to study baking and pastry arts. She entered Sullivan University’s Baking and Pastry Arts program and continued to work for Kathy Cary until she earned her degree in 1996.

After receiving her Associate Degree in Baking and Pastry Arts, Chef Woehrle created, owned and operated Divinity Catering, specializing in fine desserts. She spent five years running Divinity before selling it to raise a family.

Chef Woehrle returned to Sullivan in 2003, she teaches Baking I, Baking II and Classical Baking and oversees the Baking and Pastry internship. In addition to her teaching responsibilities, Chef Woehrle has represented Sullivan University at the annual Food Educator’s Network International Conferences, Regional ACF meetings and the Bread Bakers Guild “Camp Bread 2005”.