Chef Collen Engle
M.S., M.B.A., CEC, CCE, CHE
Chef Engle holds an Associate’s in Culinary Arts, a Bachelors of Science in Recreation Administration from the University of New Hampshire, a Master’s in Business Administration from Boston University, and a MS in Human Nutrition from the University of Bridgeport. He has achieved Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation and Certified Hospitality Educator and Certified Food and Beverage Executive through the American Hotel and Lodging Association. He held several sous chef and chef positions in Louisville, KY before owning and operating his own restaurant, The Meridian Café. His experience cooking at the 2008 Beijing Olympics for the U.S. athletes, coaches, and training partners and participation in Guy Fieri’s Road Show Tour in 2009. He has been published in Food and Dining, Escoffier.com, Sizzle Magazine, the Encyclopedia of Appalachia, and Bon Appétit.
Chef Engle has been teaching culinary arts at the college level in the Associates and Bachelor’s programs since 2003. In addition he has taught at the high school level in culinary arts leading a Skills USA team to the State competition, as well as a team from The Miami Culinary Institute to a State competition where they finished first. He was the first instructor at the Miami Culinary Institute that opened in January of 2011. He was appointed to his current position of chair of the Miami Culinary Institute in December of 2013.
Suzanne Kosnitzky
Suzanne Kosnitzky received her Associates in Science degree in Culinary Arts Management with Honors from the Miami Culinary Institute (MCI) at Miami Dade College in May of 2014 and was named Honor Student of her class. She also received the President’s Voluntary Service Award and was a member of the National Society of Leadership and Success. Before attending MCI, she was a stay at home mom for eighteen years.
Previously, she received a BA in Mass Communications from the University of South Florida which led to a successful career in broadcasting and law firm administration. Currently, Suzanne is the president of the alumni association for MCI and a member of Les Dames d’Escoffier. Over her career she has worked with such notable chefs as Norman Van Aiken, Susan Spicer, Ingrid Hoffman, Cindy Hutson and professional skater and cookbook author Brian Boitano, among others. She also worked at Dinner Lab in Miami, Florida, under Chef Joe Roberti.
Suzanne has volunteered with many organizations, including the Children’s’ Trust, Common Threads and Youth Lead, recognizing that there are many deserving individuals who wish to follow their dreams by pursuing careers in the culinary industry and become productive members of their communities but struggle with financial constraints. This became the impetus for the foundation of Chef Start.
Chef Richard Ingraham
Chef Richard Ingraham was born and raised in Miami, Florida and became a culinary enthusiast at an early age. He trained at the Art Institute of Atlanta. A few years later, he was offered what is now his current position as Private Chef, for the Chicago Bulls’ Dwyane Wade. He is responsible for the nutritional diet that keeps the star fit, toned, and healthy on and off the court.
In 2010, he leveraged his world-class training and passion for fine cuisine into a culinary-business partnership with Soley Gonzalez and created a network of Private Chefs called ChefRLI. The company has served dozens of NBA, NFL, MLB, and Entertainment clients across the country. In 2014, the company worked with celebrity-loved clothing line Peace Love World to create a line dedicated to foodies called Peace Love Cook.
Some of his career highlights include being selected for the South Beach Food and Wine Festival’s “The Best Thing I Ever Ate at the Beach” alongside Wade a few years ago, joining Michelle Bernstein and Michael Schwartz in First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country’s youth, and being recognized as one of South Florida’s “50 Most Powerful and Influential Black Leaders” of 2016 by Legacy South Florida Magazine
Chef José E. Casals
C.E.C., M.B.A.,C.H.E.
Raised in Puerto Rico, Chef Casals started cooking at a young age with guidance from his grandfather who was also a professional chef. After graduating from the Florida Culinary Institute of West Palm Beach with an Associate of Science degree in food and beverage management and culinary arts, he worked for some of the most notable restaurants in Palm Beach such as Café L’ Europe. Chef Casals then brought his skills to Orlando and Walt Disney World. There he held various culinary positions at several high profile restaurants including the famous Brown Derby restaurant and Studio Banques, as well as being appointed Disney Food and Wine Festival Chef Ambassador.
In 2002, Chef Jose became the executive chef and culinary instructor for the Florida Culinary Institute, where he passed the ACF’s rigorous Certified Executive Chef exam, and took this opportunity to broaden his culinary horizons. Chef Casals holds a Bachelor of Science degree in Hospitality Management and a Master’s degree in Business Administration from Lynn University. As a former tenured professor at Miami Culinary Institute at Miami Dade College he designed study abroad programs to France, Italy, Spain, Peru, South Africa and China, taking students to the local markets and farms and exploring the local food culture and Michelin Starred restaurants. In 2019, Chef José Casals accepted a new challenge as Head Chef of the Five Star, Five Diamond Acqualina Resort & Spa located in Miami’s Sunny Isles Beach.
Today, Chef Casals works for US Foods as their South Florida Food Fanatic Chef/ Corporate. He has extensive experience in international menu development that includes cuisines from Latin America, Asia, the Mediterranean, and modern American influences. He has been invited all over the world as a culinary competition judge and as a guest speaker to talk about culinary trends. He’s a member of the American Culinary Federation, a Certified Hospitality Educator from the American Hotel and Lodging Association and a member of the Chaîne des Rôtisseurs.
