Faculty Chefs

William N. Reynolds -- -- Provost, Washburne Culinary Institute

William Reynolds is Provost for The City Colleges of Chicago’s Washburne Culinary Institute. Appointed in June of 2000, he is responsible for unifying the culinary programs taught at The City College’s seven campuses. In his new position, Chef Reynolds will oversee the construction of a new 150,000 square foot facility for the nation’s oldest culinary program, which was established in 1937. This building will be part of the new Kennedy King College campus planned as part of Mayor Daley’s southside reclamation project.

Prior to accepting this new challenge, Bill Reynolds had served for twenty-five years as Chef Instructor, Director, and Vice President of The Culinary Institute of America. In his capacity running the CIA’s Continuing Education Division, Bill found the site and managed the CIA's Continuing Education facility (Greystone). He has traveled over a million miles consulting with clients and speaking on the subject of food and industry trends including countries such as India, Brazil, Japan, China, Australia, Mexico, Puerto Rico, Antigua, Curacao, Aruba, Spain, Greece, Great Britain, Canada, France, Switzerland, and Italy as well as all fifty of the United States.

He has owned his own catering company, and worked as chef in a number of restaurants totaling a career to date of 36 years of foodservice experience. He can still be seen on the popular PBS television series, “Cooking Secrets of The CIA” and was recently honored by the Chicago Tribune for making a difference in Chicago through his commitment, quality, passion and vision for the new Washburne Culinary Institute.

He sits on the Boards of The International Association for Continuing Education and Training, Chicago Chapter’s American Institute of Wine and Food and is a member of The American Culinary Federation and the Chicago Food Historical Society.

Chef Dean Jaramillo, CEC, AAC

“The nicest people in the world work in the hospitality industry.”

Chef Jaramillo has 27 years experience in the foodservice industry, including Hilton, Marriott and Hyatt hotels.  He is a Certified Executive Chef and was ACF Chef of the Year in 1997. He is the Facilities and Safety Coordinator for Washburne.Our Kitchen

Anne McDougal

"Nothing makes one's world brighter than a well cooked meal." Having joined City Colleges of Chicago in 1997, Anne has worked in various departments. She joined the Washburne staff in 1999 under the guidance of Provost and Chef William Reynolds where the department has undergone constant change and improvement. Anne believes that Washburne offers a positive approach to one of the nations most employable industries. Anne is the voice behind the phone and hopes to answer all of your Washburne inquiries.

Chef Alex Erdmann, CMC

Chef Erdmann is a Certified Master Chef, has a Vocational Instructor Certificate from Berlin, Germany, Post Graduate Diploma in International Hospitality Management from Brig, Switzerland, and is a European Certified Chef. 

Chef Alex Erdmann has worked as Consultant to the U.S. Hospitality and Restaurant Industry, and has experience working at various hotel including The Ritz Hotel in London, England, Kempinski Hotels—The Bristol in Berlin, Germany, and King Solomon’s Palace Hotel in Eilat, Israel.  Chef Erdmann joined Washburne as a Chef Instructor in 2003.

Chef Benita Hudson

“It is a joy and great pleasure to see the smiling faces of the Washburne students and to watch them develop their culinary skills.”Chef Benita began working in Culinary Arts with City Colleges of Chicago in 1986 at District Office.  She has since worked at Dawson Technical Institute before joining Washburne in 2001.

Chef Lee Jamison

“In today’s market, I believe that management skills are equally important as culinary skills.”

Chef Jamison has over 30 years experience in hotels and private clubs including the Quadrangle Club at University of Chicago, Marriott Hotels and Allerton Hotel in Chicago.  He joined the Washburne staff in August 2002.

Chef Delfina Perez

“Working in the kitchen has taught me a great sense of commitment, discipline and work ethic.”

A Washburne graduate in 1990, Chef Delfina has 15 years experience in restaurants and hotels, including the Ritz-Carlton and Four Seasons Hotels in Chicago.  She has worked as Pastry Chef and Banquet Chef and has worked with world renowned pastry chefs, including Sebastian Cannone, En-Ming Su, Mario Lara and Erik Burkey, in all aspects of pastry operations.  She joined the Washburne team as an instructor in 2006

Chef Alex Dering

“The midget can see as far as the giant, if he stands on his shoulders.”

A graduate of the Culinary Institute of America in 1976, Chef Alex has 36 years experience working in foodservice.  He worked in New York City at Le Chantilly and Quo Vadis, opened the Bears Café in Woodstock, New York, worked at Arnie’s Restaurant and L’Escargot in Chicago, was featured in the video series “Great Chefs of America” and was Chef at the Arts Club of Chicago for eleven years.  Chef Alex has been teaching since 2001 and joined the Washburne culinary team in 2005.

Chef Tom Coonan

“A good cook is an alchemist that delivers happiness”

Chef Tom Coonan started his Chicago career as sous chef at Gordons in 1991. He moved to become chef de cuisine at Spiaggia, widely acclaimed as one on the premier Italian restaurants in the USA. In 1999, Chef Coonan became partner and Executive Chef at P.F. Changs. He apprendiced in Provence, France at the Michelin 2 star restauurants Chez Messonier L'Ermitage and Le St. Didier. Chef Coonan also worked at the world famous Rainbow Room in New York City. He holds an AOS degree in Culinary Arts from Johnson and Wales University. Trained extensively in both French and Italian cuisines, Tim is at heart a midwesterner, who employs classical technique to create distinctive Midwestern cuisine based on seasonal, local ingredients.

Chef Diana Shannon

“He who distinguishes the true savor of his food can never be a glutton. He who does not, cannot be otherwise -Henry Davis Thoreau”

Chef Diana Shannon has a Bachelors degree from Ohio State and an Associates Degree in Culinary Arts from Kendall College. Her Chicago culinary experience includes the Drake Hotel and the Ritz Carlton. She had the previledge of working along side USA Culinary Olymic Team Manager Chef Harmut Hanke who in addition to being chef owner of the acclaimed Hanke's Cuisine in Columbus Ohio, also won the USA Bocuse D'Or and is a American Culinary Federation Certified Master Chef. Diana also served as pastry chef at G. Michael's Bistro in Columbus for two years. In addition she represented products for Euro USA and Swiss Chalet.

Chef David Muchowicz C.C.,C.H.E.

Chef David has worked as a Chef Instructor at the Illinois Institute of Art-Chicago, where he has facilitated and taught the Gallery 37 program for 7 years. He also taught the culinary arts for the Advanced Arts Education Program, which is an honors and college placement class for the Chicago Public Schools. In addition to being a member of the American Culinary Federation, Chef David received his culinary degree from The Illinois Institute of Art-Chicago, is a certified culinarian and a Certified Hospitality Educator. His industry experience includes The House of Blues, The Art Institutes of Chicago’s dining facility and several catering companies. He also has a Salute to Excellence Award from The National Restaurant Association to his credit.