Oregon Coast Culinary Institute Instructors

Top Chef

Randy J. Torres, CEC AAC

American Culinary Federation Cutting Edge Award winner 2021

Our culinary school’s Executive Director Randy Torres is more than a nationally known executive chef and former ACF Chef Educator of the Year. He’s a coach. A mentor. He’s a man who knows there are no limits to hard work, creativity and excelling in the craft and culture of food.

Torres travels the U.S. and internationally talking with other pros in the industry. He competes internationally and brings back innovative ideas and trends to blend into classes. And, then he builds community in the Oregon Coast Culinary Institute kitchens, ensuring small classes and individual focus.

“If a student walks in right now and says ‘Hey Chef, I want to practice my cuts. If I have the product, I’m going to say yes. I want to invest care and time into our students. I know it’s going to pay off, no matter how you slice it.”

• Associate of Applied Science, Southwestern Oregon Community College, Coos Bay OR
• Advance Culinary Certificate, Orange Coast College, Costa Mesa CA
• Certified Executive Chef American Culinary Federation
• American Academy of Chefs American Culinary Federation
• Certified Competition Judge American Culinary Federation
• 2014 American Culinary Federation Educator of the Year – Western Region
• 2014 Assistant Team Manager US Culinary Team American Culinary Federation
• 2012 Youth Team Coach US Culinary Team American Culinary Federation
• 2009 Youth Team Coach US Culinary Team American Culinary Federation World Champions
• 2008 Team Member US Culinary Team American Culinary Federation
• Chaîne des Rôtisseurs- Conseiller Culinaire Provincial
• 2000-Present Chef Coach and Mentor to include 18 state titles, 6 national titles, 2 world titles

Work Experience:

• 2012-2014 Le Cordon Bleu, Project Manager
• 2005-2012 Professional Culinary Institute, Director of Culinary Operations
• 1998-2005 Bear Creek Golf Club, Executive Chef
• 1996-1998 Victora Country Club, Sous Chef
• 1995-1996 Hilton Hotels, Line Cook

Teacher Mentor

Laura Williams

Specializes in culinary, with an emphasis on fine dining

Chef Williams found her love for cooking at a young age while creating unique dishes for her mother. As a young adult she followed her culinary passion to Oregon Coast Culinary Institute where she graduated with honors. While working at Bandon Dunes Golf Resort she joined the USA Culinary Youth Team. Williams competed alongside her team in the World Culinary Olympics in Germany and brought home gold and silver medals. Laura moved to Houston, Texas and began her tenure at The Houston Country Club, focusing on culinary competitions and certifications. Eventually, Williams came back to Oregon as an Executive Chef at Awbrey Glen Golf Club in Bend. The exciting opportunity to teach brought her back to Southwestern, this time as an instructor.

“What I’m hoping to teach my students above all else is that there is so much more to becoming a Chef than just learning how to cook. Each day they learn how to work as a team, but also how to become a strong leader. I hope that I’m able to inspire my students to strive to be the best they can be and never stop learning.”

Work Experience:

• Awbrey Glen Golf Club
• The Houston Country Club
• Bandon Dunes Golf Resort

The Artist

Chris Foltz, CII CPIS

Yes, 2021 and 2022 World Ice Art team champion!

Chef Foltz brings 25 years of real-world culinary technique and training into his classes at Southwestern. This Certified Master Ice Sculptor also leads the college’s competitive ice carving adventures.

Foltz’s path to culinary instructor started in an inner-city. He was a young kid headed the wrong way and needing a job. A family hired him to work in their restaurant. He started work in the kitchen and fell in love with it. He found a safe place, a close family, and good food. Foltz stayed in Baltimore for culinary school, then traveled the world cooking excellent food in amazing places: Vegas’ Mon Ami Gabi, the Nassau Yacht Club in the Bahamas. He even studied culinary in Ireland.

“What I really enjoyed in the industry was the intensity of it. Now, I enjoy being able to prepare young people for that reality and give them good tools to use. Hopefully they get past the hardships and into what people love about the career. There’s so much fun, family, art, and just work. It’s a great world. It absorbs you and becomes your life.”

• Associates of Applied Science in Professional Cooking, Baltimore International Culinary College
• Associates of Applied Science in Professional Baking & Pastries, Baltimore International Culinary College
• Certified Master Ice Sculptor
• Certified Ice Sculpture Instructor
• 2019 – 2020 Collegiate Ice Sculpture Nationals Captain, Gold Medal Recipient, Frankenmuth Michigan
• 2021 World Champion Ice Sculptor Professional Division, Fairbanks Alaska
• 2016 Ice Sculptor/Culinary Chef for Team USA Coup De Mondo de Gelatoria Rimini Italy, Gold Medal Recipient

Work Experience:

• 2014 – 2018 Executive Chef, The Mill Casino Hotel & RV Park

The Pastry Visionary

Alison Murphy

Award-Winning Pastry Expert & Culinary Competition Veteran

Chef Alison Murphy brings more than 15 years of pastry experience to OCCI, where she shares her passion for the craft with aspiring chefs. Originally from California, Chef Murphy has worked in renowned kitchens, including The Plumed Horse and Houston Country Club, and aboard Royal Caribbean International’s Oasis of the Seas and Allure of the Seas. She holds a Bachelor’s Degree in Fine Arts from the University of California, Santa Cruz, and a Baking Arts Certificate from The Professional Culinary Institute in Campbell, California.

Chef Murphy’s career highlights include competing as part of the 2006 ACF Student Team National Championship and serving as an apprentice for ACF Culinary Team USA at the 2008 Internationale Kochkunst Ausstellung (IKA) in Germany. She earned the prestigious title of ACF National Pastry Chef of the Year in 2013 and represented the U.S. as Pastry Chef for Culinary Team USA in Luxembourg in 2014.

Chef Murphy is now dedicated to teaching the next generation of pastry chefs at OCCI. She emphasizes creativity, continuous learning, and building strong industry connections.

“What I hope to impart to my students is the importance of staying curious and pushing themselves beyond the kitchen basics. Pastry arts is about precision, yes, but also imagination and collaboration. My goal is to inspire them to embrace every learning opportunity and strive for excellence.”

• Bachelor of Arts, University of California, Santa Cruz
• Baking Arts Certificate, The Professional Culinary Institute, Campbell, CA
• ACF National Pastry Chef of the Year, 2013
• ACF Western Region Pastry Chef of the Year, 2013
• ServSafe Certified Manager, National Restaurant Association