Chef Louis Eguaras
Chef Louis Eguaras was born in Manila, Philippines, of Spanish and Filipino descent. Louis started in the industry as a dishwasher at Stanley’s Tavern in Wilmington, Delaware. After high school, he joined the United States Navy as a Culinary Specialist and attended the Navy’s Culinary Arts Program in San Diego. After graduating, Chef Eguaras was stationed in Camp David Presidential Retreat cooking for President George H.W. Bush. Eguaras also got a chance to cook for Prime Minister John Majors of Great Britain, Bruce Willis, Demi Moore and Arnold Schwarzenegger. After 10 months at Camp David, Chef Eguaras was transferred and promoted to The White House in Washington, D.C., as the youngest chef to work at the prestigious Staff Mess, the Navy’s fine-dining restaurant. Chef Eguaras cooked and served for President Bill Clinton, First Lady Hillary Clinton, David Gergen, George Stephanopoulos, Rahm Emanuel and many senior staff members on a daily basis. He also got a chance to cook for dignitaries and celebrities, such as Nelson Mandela, Tom Hanks, Jimmy Buffett, Sir Anthony Hopkins, Oliver Stone, James Woods and The Rolling Stones.
Chef Jesus S. Sanchez (Faculty)
Chef Sanchez is one of our Full Time Chef Instructors and has been working at Los Angeles Mission College for 9 years as an Instructional Assistant and over 4 years as a Chef Instructor (Faculty). He has more than 25 years of experience in all aspects of the hospitality industry, where he has acquired most of his training working from breakfast, lunch and dinner, to elaborate banquets and elegant seven course fine dining events.
Chef Sanchez has an Associate Degree (AA) in Food Service Management from the Culinary Arts Institute at Los Angeles Mission College and has taken several Continuing Education courses at The Culinary Institute of America in Napa Valley California. He has taught several classes such as Culinary Fundamentals I, Culinary Fundamentals II, Baking & Patisserie I, Introduction to Garde Manger, and Purchasing & Receiving. Chef Sanchez was Sous Chef at North Ranch Country Club in Westlake Village for 8 years and Culinary Consultant for Maynet Communications in Corona, CA.
Chef Sanchez has won several awards and medals from participating in numerous competitions from the American Culinary Federation. He also won a Silver Medal in 2007 from California Cheese Counsel, a Silver Medal in 2008 from California Olive Oil Counsel and a Silver Medal in 2008 for the Alaskan Salmon Counsil Competition. He is also a current trainer for the C-Cap program at Los Angeles Mission College, where he assists and trains high school students. He is an active community member participating in scholarship fundraising banquets, Career Day, Healthy Awareness programs and is currently engaged with the new movement of Vegetarianism, Gluten Free, and Vegan-Raw-Super Foods.
Chef Sanchez is a proud member of the American Culinary Federation (ACF).
Chef Louis Zandalasini, M. Ed., CFE (Faculty)
Chef Zandalasini has over 30 years in the culinary arts industry. Chef Zandalasini has an Associateâ€™s Degree (AS) in Hotel & Restaurant Management and Culinary Arts from Santa Barbara City College, a Bachelorâ€™s Degree (BS) in Management from Golden Gate University and a Masterâ€™s Degree in Education from California State University, Northridge. Chef Zandalasini is certified to teach ServSafeÂ®, a sanitation and safety course that provides students with a Food Protection Managerâ€™ Certification.
Chef Zandalasini has taught at Santa Barbara City College for 10 years and joined the Culinary Arts Institute @ Los Angeles Mission Collegeâ€™s Culinary Arts Department in 1993. Currently you can find Chef Zandalasini teaching Dining Room & Beverage Management and Principles of Catering courses under the Culinary Arts Institute. Chef Zandalasini is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA).
Chef Trinidad Silva (Faculty)
Chef Trinidad Silva is a California native who has spent most of his life living out his dream of being a chef. Cooking is much more than a job for Chef Silva, it is a way of connecting with others, bringing joy to his community, and creating delightful culinary experiences. Chef Silva has been cooking since he was old enough to stand on a chair to reach the stove. His family’s New Mexican heritage - rich with age old recipes and techniques from Old Spain, Native American nations, and Mexico – have helped to shape his cooking style. He is passionate about cooking with seasonal and local food items and is fiercely devoted to only using razor-sharp knives in the kitchen. Anyone who knows Chef Silva is aware of his obsession with the care and feeding of his sourdough starter in order to produce artisanal breads.
Prior to becoming a faculty member at Los Angeles Mission College, Chef Silva taught culinary and baking at Le Cordon Bleu Los Angeles for over ten years. His employment history also includes working as the executive chef for the Nature Conservancy while living on an island for many years where he cooked for philanthropists, artists, rocks stars, and lawmakers. He also worked for high end restaurants, private clubs, hotels, catering companies, and bakeries in Santa Barbara and Montecito, California. Chef Silva received an Associate of Science degree in Hotel, Restaurant, and Culinary from Santa Barbara City College and received a Bachelor of Arts degree in Hotel Restaurant Management from the New England Culinary Institute. He is more than excited to be teaching and mentoring the next generation of culinarians at the Culinary Arts Institute at Los Angeles Mission College!
Chef Ramiro Villegas
Instructional Assistant & Adjunct Faculty
Chef Villegas is an Instructional Assistant (AM) and has an Associateâ€™s Degree (AA) in Food Service Management from Los Angeles Mission College. He is currently working on his Bachelorâ€™s Degree (BS) in Business with the focus in Hospitality & Restaurant Management. Chef Villegas has been in the industry for over 20 years and which ten years of that was one of the chefs at Sodexo Group, a world famous food service management company specializing in quality corporate and commercial food service.
As an Instructional Assistant, Chef Villegas has been helping the chef instructors in classes such as Culinary Orientation & Techniques, Culinary Fundamentals I and II, and the Professional Baking classes. He was also the ASO LAMC Culinary Club Advisor for two years where he guided and mentored students in their endeavors to promote the club. Currently, you will find Chef Villegas running Servery CafÃ© & Grille and coordinating the many catering functions we have onsite and offsite. Chef Villegas is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA).
Chef Magdalena Padron
Instructional Assistant & Adjunct Faculty
Chef Padron got her passion for the kitchen life at the young age of 6. Always by her motherâ€™s side in the kitchen; she soon picked up basic skills like doing dishes, stirring hot food on the stove and serving breakfast, lunch and dinner. She began helping her mother with her catering company by prepping and delivering parties on the weekends. After high school Chef Padron decided to enroll in the Culinary Arts program at Los Angeles Mission College; while at LAMC she was able to build a strong foundation of culinary knowledge. She is a recipient of the LAMC Deanâ€™s List for having a 3.5 GPA throughout her studies. She also competed in several American Culinary Federation Culinary competitions and obtained silver and bronze medals. Simultaneously, Chef Padron started working in the hospitality industry as a FOH caterer for Sodexho in Silverlake, California. While working as a caterer, she observed the chefs in kitchen. She was eager to be a part efficient and professional group of chefs.
Chef Padron slowly transitioned into working BOH. She worked for a year at LAMC, when the â€˜old kitchenâ€™ existed, as a short order line cook (student worker). While there the opportunity came up to work for several catering and event companies such as My World On a Plate, Syndicate Hospitality and SBE all based out of Los Angeles, California. She worked in the industry while going to school; Chef Padron obtained her Bachelor in Science Hospitality Management at California State Polytechnic University, Pomona. After graduation, the opportunity to live in Hawaiâ€™i arose and Chef Padron moved. While in Hawaiâ€™i, where she lived for almost 4 years, she worked for EatHonolulu as line cook and worked her way up to Kitchen Manager and Catering Chef. With the catering opportunity there, Chef was able to see the island. Caterings took her to different settings from weddings at beach front oasisâ€™ to corporate Christmas parties in downtown Honolulu to private homes of Oahuâ€™s elite. Chef Padron missed California and decided to move back. She currently assists with introductory culinary classes at LAMC and teaches Intro to Culinary at Camp Scott.