INCA_Katie-Anderson-W.jpg  Katie Anderson

A graduate of the Art Institute of Seattle, Culinary Arts-Baking & Pastry Chef, Chef Anderson specializes in special occasion, fondant, sculpted, torte, gateau and wedding cakes. She stays current with trends working at Happy Cake Company
 joshua-martin-W.jpg Joshua Martin

Chef Educator at INCA, and the former Executive Chef at Casper Fry and Madeleine's Cafe & Patisserie. He is a graduate of the Culinary Studies Institute and the DCT Swiss Management University. Chef Martin is also the local ACF chapter president. 

INCA_Robert-Lombardi-W.jpg  Robert A. Lombardi

Food Network 'Sugar Dome' Champion and 'Halloween Wars' seasons 3 & 4...known as the Fire & Ice Mad Scientist .Graduate of the Inland Northwest Culinary Academy (INCA) at SCC. Chef Lombardi maintains his skills by working at the Inland Northwest's leading private clubs. He was corporate chef at Black Rock Development from 2000-2011. 
INCA_Curtis-Smith-W.jpg  Curtis Smith

Chef Smith is an INCA graduate and alumnus of the Culinary Institute of America, Hyde Park, N.Y. His chef positions included New York, Lake Tahoe and the Great Smoky Mountains of Tennessee before settling into a 15-year career at Coeur d'Alene Resort, where he was Chef de Cuisine Beverly's Restaurant as well as Executive Pastry Chef. He describes teaching as his "dream job" and loves to share his knowledge with passion, humor and enthusiasm. 
Duane2_026-1--W.jpg  Duane Sunwold

Chef Sunwold graduated from SCC's culinary arts program and the Southern Alberta Institute of Technology. He is a chef instructor for the National Kidney Foundation, specializing in renal care cooking techniques and recipe development. 
INCA_Peter-Tobin-W-(4).jpg  Peter Tobin

A graduate of the Culinary Institute of America, Hyde Park, N.Y., Chef Tobin has worked at many of the top ski resorts in the country. Seahawks Training Camp as loved his food for 10 years! He promotes sustainability in the Inland Northwest, his motto being "Real Food, Real People." 
 INCA_Harry-Wibisono-W.jpg Harry Wibisono

Chef Wibisono specializes in modern commercial bake shop production of bakey products including bread, rolls, pies, specialty cakes and filled iced cakes. He enjoys challenging students to be creative and use their imaginations with the art of baking. 
Chef Charlie Martin Charlie Martin

Culinary faculty at INCA 20 + years. Charlie is a graduate of Michigan State University, BA Restaurant Management and  Culinary Arts - Johnson & Wales. He managed, consulted and served at Luna 17 years. Lap swimming is a passion to stay healthy year round.
Rebecca Wortman

Wortman makes sculptures that have captured the eye of the confectionery world. A graduate of Professional Baking program at SCC she has made a mark with designs in butter-cream frosting,
INCA After Dark is honored to have a nationally know Pastry Chef 'teach local'...join her and learn this unique art form. Check out her website at

Crystal-Kruse image 

Crystal Kruse

A graduate of INCA, Chocolatier with Pixie Dust Chocolates, and Gluten Free for 6 years!
"If I can help one person understand and learn how to live a gluten free lifestyle plus enjoy more than they could have imagined, it’s reason enough to offer my experiences."

 Chef Erin Streicher image Erin Streicher

Erin is a 2005 graduate of INCA with degrees in both Culinary Arts & Professional Baking.  Personal chef & caterer she is well known for easy, comfort style food, and her love of good kitchen conversation! Past resume includes Camp Chef at Seahawks Spring Training Camp, and Chef-Women's & Children's Free Restaurant.
 Adam-Hegsted-W2.jpg Adam Hegsted

Former Executive Chef at Coeur d' Alene Casino & Resort Chef Hegsted is known for exploring new territory in the culinary world. His skills have been recognized both nationally and regionally. The Yards Bruncheon now open and The Wandering Table, soon to follow, are his latest creative restaurant ventures.
 David-Hill_W.jpg David Hill

A co-owner of Hills Restaurant and Lounge, which was featured on the Food Network's "Diners, Drive-ins and Dives," Chef Hill is a graduate of the Culinary Institute of American, Hyde Park, N.Y. He got his culinary start in Houston, working at the Remington Hotel, Hotel Meridien and Brennan's Restaurant. Chef Hill also is a knife maker!
Joslynn Lende

Sweet Frostings bakery manager Joslynn Lende is a self-taught pastry chef with a passion for small business.

Always artistic, she started with coffee, but cake artistry is now her delight. She says, "I am excited to share my knowledge with students through INCA after Dark."
  Kylsey Pehl

A graduate of INCA and Professional Baking Program at SCC. Currently a Pastry Chef at Madeleines Cafe Patisserie she specializes in professional wedding and specialty cakes. She loves the chance to teach and share culinary wisdom. Kylsey formally worked at Taste CafĂ© and Saranac Public House.
Ryan-Stoy.jpg Ryan Stoy

Chef Stoy graduated from the Inland Northwest Culinary Academy (INCA) and then ventured to a succession of kitchens in the U.S. and Europe. Embracing culinary regions and their local, seasonal and sustainable ways is his trademark.
INCA_Sylvia-Wilson-W.jpg  Sylvia Wilson

Chef Wilson's company, Feast Catering and Events, offers full-service catering to Spokane and North Idaho. Feast's philosophy is based on using the freshest seasonal ingredients, locally grown and organic. Chef Wilson began her culinary experience in 1996 when she and friend opened Mizuna Restaurant and Wine Bar in downtown Spokane.

jim-wolters-W.jpg  Jim Wolters

Chef Wolters has been executive chef at Manito Country Club for 24 years. A graduate of the Culinary Institute of America, he has served as president of the American Culinary Federation-Chef d'Cuisine and is active in Spokane benefit dinners for local charities.
IAD Chef Instructors