Chef Profiles

Athena first began her career in her parent’s delicatessen and catering company at the age of 7. She knew then that this was her destiny. Her professional culinary journey began at Oakland Community College’s Culinary Studies Institute where she received her associate degree. Athena continued her education at Northern Michigan University (NMU) in their Restaurant & Institutional Administration program earning a bachelor’s degree. She was the first student to be nominated from NMU faculty to study culinary abroad and did so for six months on the island of Crete, Greece. Since returning from her internship, she has worked in Michigan at various premier restaurants, catering companies and nightclubs both in front and back of the house. She has competed in hot foods/garde manger, pastries and ice carving earning medals in each. Athena worked as a student instructor at NMU for two years. She has also participated in promotional segments on local television and newspapers.

Athena furthered her knowledge by certifying in mixology, bartending and TIPS (Training for Alcohol Intervention Procedures) trainer. She has more than 25 years of sommelier training and more than 20 years of cicerone training. Athena is currently working on certifying as spirit specialist and barista specialist. She has participated in many continuing education seminars including the CAFÉ and The French Pastry Institute. She also sits on various advisory boards, is a current national and state judge for SKILLS USA, has coached a front house competition team for more than 10 years, and has assisted in training high school competitors.

Athena believes that learning is lifelong; it does not end when you get your degree. No one is born a great chef. One learns by doing. She continues to share her knowledge of culinary and management as an instructor and mentor to her students. Her last bit of advice is “taste – taste – taste”

Curriculums Taught |Oakland Community College – Farmington Hills, MI

• Culinary Skills & Development CUL 1011
• Front House Operations I CUL 1400
• Front House Operations II CUL 2410
• Wine & Spirits CUL 2320
• Event & Catering Management CUL 2480

Northern Michigan University – Marquette, MI (Student Instructor)

• Hot Foods
• Beginning Baking
• Garde Manage

With more than 30 years of experience in the food and beverage industry, Dawnmarie Chmiel-Yelcho brought her extensive background and knowledge of culinary, food safety and nutritional training to Oakland Community College in 2021, where she serves as executive director of culinary and hospitality for Oakland Community College.

Her varied responsibilities include being part of architectural design committees for the new Culinary Institute being developed in Royal Oak. She also assists the faculty with the hospitality program growth, by looking at the latest industry trends and adjusting curriculum as the world changes. Her role also includes community outreach, fundraising, networking, and collaborating with the college shareholders and developing the culinary community enrichment classes. Dawnmarie also serves on several advisory boards for high school and college/university culinary and dietetics programs.

Prior to her role at OCC, Dawnmarie was the culinary academic chair and university dining executive chef for Cleary University in Howell, Michigan. Other work experience includes adjunct professor – chef de cuisine instructor at Henry Ford College and nutritional educator for The Guidance Center, where she secured funding from Blue Cross Blue Shield Association to designed and instruct a six-month nutrition program for clinically obese clients. Previously a manager and sous chef for Hyatt Regency including managing payroll for 40-50 employees for six restaurants, she also brings hotel and restaurant experience to her role.

Dawnmarie received her culinary arts degree from Schoolcraft College and went on to receive a bachelor’s degree in dietetics and master’s degree in human nutrition from Eastern Michigan University.

She has been a featured guest in live culinary and nutrition demonstrations including FOX 2 News, Meijer’s, Saginaw Women’s Show and Carhartt.

Doug began his career in the food service business when he was just 13 years old. He quickly moved through the kitchen ranks and became a banquet chef when he was 19. He attended the prestigious Culinary Institute of America in Hyde Park, New York where he graduated with honors and achieved his associate degree.

After graduation Chef Doug worked as the executive sous chef at the Grosse Point Yacht Club. During his time there he competed in the World Culinary Olympics held in Berlin, Germany as a member of the Michigan Culinary team, earning a gold and bronze medal. Doug spent five years at the Platinum level Country Club of Detroit as their executive chef where he trained some of the top chefs in North America. He joined the culinary teaching staff at Oakland Community College in 2002. During his tenure at the college, he has coached his ice carving teams to 10 National Ice Carving Championships, including the first all-female champion team and the only gold medal team. Chef Doug coached many students in local ice carving and cold food competitions winning numerous top spots. He was awarded the colleges outstanding faculty award and was also awarded the educator of the year award through the Michigan Chefs de Cuisine. Chef Doug is a two-time Food Network champion, once as a fruit carver in the Fantasy fruit carving challenge in Kona Hawaii and then a crowned champion of the world record tallest Pop Corn Challenge in California’s Disneyland. In 2012 he once again traveled to Erfurt Germany to compete in the World Culinary Olympics. This time as the captain winning another gold and bronze medal. In that same year Doug served as the president of the Michigan Chefs de Cuisine and led the association during the American Culinary Federations regional conference held in Detroit at the Motor City Casino. Doug was awarded the American Culinary Federation’s Presidential Medallion for his involvement in the Culinary Olympics and his leadership throughout the Regional conference.

Doug currently serves as the programs department chairperson and works as the executive chef at the distinguished Orchard Lake Country Club. He has a passion for teaching and a continued commitment to staying active in the industry.

Curriculums Taught

• Culinary Skills and Development  Cul 1011
• Butchery and Fabrication  Cul 1120
• Cookery Techniques  Cul 1111
• Garde Manager  Cul 1300
• Modern Buffet Techniques  Cul 2200
• Ice Carving  Cul 2300

Chef Julie Selonke was born and raised in Wichita, Kansas. Her passion for food was first developed in the most influential of all kitchens - a Grandmother’s.

She decided to become a chef because of the great pleasure realized when working with a team to make a diner’s experience special.

Julie served eight years of attentive understudy with Chef Brian Walsh who gave her first role in a professional kitchen at the prestigious Oakland Hills Country Club. At Oakland Hills Julie quickly became an asset by emulating Chef Walsh’s many great qualities, his eye for perfection, his talented palate and effective leadership methods.

Julie also trained under the James Beard Award-winning Chef Takashi Yagahashi at Tribute Restaurant, then heralded as “The Finest in Detroit” by the New York Times.

Following three years as private chef for a prominent businessperson Julie began instruction at her alma mater Oakland Community College in 2011, now teaching the full gamut of culinary, management and leadership courses while program coordinator for the last five years. Here she is proudest of helping budding chefs realize that with hard work, dedication, and determination they have the potential to be successful and make positive change in their community.

With Certified Executive Chef (CEC) status achieved in 2014, Julie is now in pursuit of other certifications including certified culinary educator. Intent on increasing her skill and evolving into a strong chef leader and instructor, Julie undertook a rigorous two-year training program with the Galileo Teacher Leadership Consortium and attended CAFE Deans and Directors along with numerous other professional development courses.

Julie proudly sits on multiple advisory boards for local culinary tech high schools.

Julie is most exhilarated running one of the two culinary studies restaurants on campus, working with the award-winning student culinary team and serving as judge and organizer for SkillsUSA competitions.

Curriculums Taught |Oakland Community College – Farmington Hills, MI

• CUL 1011 Culinary Skills
• CUL 1111 Cookery Techniques
• CUL 1180 Hospitality Careers
• CUL 1200 Restaurant Cookery
• CUL 2020 Food Service Cost Management
• CUL 2480 Event and Catering Management
• CUL 2500 Culinary Internship
• CUL 2630 Hospitality Internship

Greg began his career earning a culinary arts degree at Schoolcraft College after receiving a bachelor’s degree in dietetics from Michigan State University. After a short period of time in the savory kitchen, he discovered the creative outlet which existed in the pastry, chocolate, and sugar disciplines. Since that time, he has worked in Michigan as a pastry chef in fine dining restaurants including Tribute-Farmington Hills, Steve & Rocky’s- Novi, Latitude- Bay Harbor and Forte- Birmingham. He has received recognition in several publications including Wine Spectator and Hour Magazine, received awards in ACF chocolate competitions and participated in promotional segments on local television.

He furthered his education by earning a master’s degree in business administration with a focus on hospitality management. He stayed current and up to date with trends in the field of baking & pastries by working at a production bakery, Crispelli’s Bakery- Royal Oak where he assisted with weekly pastry and viennoiserie production.  

He has shared his knowledge of the culinary and business industries as a culinary instructor at Washtenaw Community College- Ann Arbor, The Art Institute of Michigan- Novi, Dorsey Schools Culinary Academy- Roseville, and most recently at the Culinary Studies Institute -Oakland Community College- Farmington Hills.

Curriculums Taught

Oakland Community College – Farmington Hills, MI

Baking, Pastry 1, Pastry 2, Plated Desserts 1, Plated Desserts 2 & Artisan Breads

Washtenaw Community College- Ann Arbor, MI

Chocolate Confections & Baking Science

The Art Institute of Michigan – Novi, MI

Introduction to Baking & Pastry, Chocolates, Sugar Works, Confections & Centerpieces, Artisan Breads, Advanced Patisserie & Display Cakes

European Cakes & Tortes, World Cuisine, Facilities Management & Design,

Exploring Wines, Hospitality Marketing, Nutrition & Sanitation

Dorsey Schools Culinary Academy, Roseville, MI

Culinary Skills, Sanitation, Nutritional Cooking & Baking & Pastry