RMU Difference

Benefit from one of the most affordable private tuition institutions in Illinois.

Attend a not-for-profit school.

• Enjoy a full collegiate experience.
• Earn a career-based, accredited degree.
• Take advantage of year-round scheduling options.
• Experience the culinary field both inside and outside the classroom through well-known guest chef presentations, visits to Chicago-area restaurants, exciting internship opportunities, and learning experiences abroad.

We have experienced chefs and hospitality professionals with diverse backgrounds in the industry as dedicated faculty of RMU Culinary. A "taste" of our dedicated faculty includes:

Chef Bryan Flower - Associate Dean for RM Culinary, has traveled from South Africa to Dubai and throughout the United States, working in the culinary field. Some of the places he's worked for are W Hotel, Hilton Sandton and A La Carte Cuisine, Inc.

Chef Scott Nitsche, CEC-American Culinary Federation, is our Culinary Curriculum Chair as well as an instructor. Having worked in places such as the South Sea's Plantation in Florida, Tower Garden Restaurant, The Boat Club, Watercress Banquets, Marshall Fields and Eurest Dining Services in Illinois, Chef Nitsche brings experience and knowledge to our students.

Chef John Hudoc: Chef at Cavanaugh's, Zarrosta & Rent-A-Chef to name a few. Graduate of esteemed Culinary Institute of America. He was a guest on "The Continental Cafe" featuring Chicago-area chefs and restaurants.

John P. Daschler; With over 30 years in the Hospitality & Education disciplines, John brings a wealth of practical and academic experience to both culinary and hospitality students. . Having been the Vice President of Education for the International Foodservice Manufacturers Association for many years, John teaches the students how to bridge the gap from farm to fork. His work as Director of Educational Programs for the American Hotel & Motel Association Educational Foundation allows him to be a leader in the Hospitality as well as the culinary fields. John’s teaching experience includes the Foodservice Institute at the University Of Notre Dame, The University of Wisconsin –Stout and Michigan State University. In addition John is the Co –Author of the Text Supervision in the Hospitality Industry.  “I have a true passion for the industry and in seeing RMU students reach their frill potential”.

Pastry Chef Aisha Cooks has a degree in French Culinary Arts and Pastries. Chef Cooks has had her Pastry business in Glen Ellyn, IL for 8 years called “AishaCakes “as a Executive cake decorator and specialty cake designer. She was also the only executive wedding cake vendor that design cakes for David's Bridal in both Lombard and Aurora IL. Furthermore, Chef Cooks has over 8 years experience in the teaching field of both French Culinary Arts and Pastry, Menu planning and design, and Advanced Baking and Pastry.  She has and continues to develop and create her own dessert recipes along with designing and catering her prestigious products to country clubs such as Glen Oaks, Medinah, Drury Lane and Meson Sambika. With Chef Cooks expertise she continues to show her art in competitions for the world of Pastry.

Chef Dwight Bowman, graduate from Kendall Culinary School, owns "Home Chefs" a personal chef and catering service. Chef Bowman has been Game Day Chef for 2 years for the Bears and Soldier Field, Corporate Chef for UPS and Northern Trust Bank at the 2004 US open.

Chef Laurette Stefani is a member of the American Culinary Federation and received training under the Distinguished Le Cordon Bleu program at the Cooking and Hospitality Institute of Chicago. Chef Stefani has worked in places such as La Grange Country Club and Tweet Le Soir.

Chef Charles O'Donoghue, an honor graduate, has worked in places such as Paulie's Taste of Italy and Aramark Corporation. In regards to teaching at RMU Chef O'Donoghue says "This is the best job I have ever had, because I make a difference in peoples' lives everyday!!!"

RMU Culinary Advisory Board and Chef's Forum

The RMU Culinary Advisory Board and Chef's Forum are industry leaders who have assisted in the development of the RMU Culinary curriculum and facility. They help ensure that the instruction measures up to the highest standards and that our graduates are prepared for the challenges of the industry. To view the list of participating members, please click below.

- Advisory Board