Staff

All of our instructors are chefs with experience, food knowledge and the ability to teach and inspire. Students spend time with these chefs, learn their tips and “chef secrets,” and receive mentoring to learn how they can become successful in the culinary world. Networking is high-value when developing a culinary career and this is the perfect chance to meet local chefs and food leaders and develop relationships in the food world.

Chef Heather Kurima is the director of the Culinary School of Fort Worth, in addition to being one of the chef instructors. She has a Bachelors of Science in Food Management and a minor in business from Texas Christian University. Following graduation, Chef Kurima has worked as an executive chef for Four Star Coffee Bar and Cafe Bliss, opened a learning cafe called the Thinking Cup, and has been a personal chef and caterer for over 14 years.

With her nutrition and business background, Chef Kurima is a perfect fit to teach throughout the program. Her specialties include international cuisine and healthy cooking. As director of the school, Chef Kurima enjoys working with students and developing programs and systems to make the school run smoother, and is always striving to make the Culinary School of Fort Worth the best educational facility possible for the students and faculty of the school.

Chef J.D. Loy has been working in the food service industry in Fort Worth for over twenty years and has held the title of Executive Chef for over twelve years. In 2006 he achieved the highly sought after status of Executive Chef with the American Culinary Federation and takes pride in upholding the standards of this internationally affiliated association. In 1992 he had the privilege of participating in the Internatinale Kochkunst-Austellug Olympiade der Koche (International Culinary Olympics) where, with the Texas Chefs Association Team, he earned a Bronze medal. He is a member of both the Texas Chefs Association as well as the American Culinary Federation and is currently a certified ServSafe Instructor and Fort Worth Food Handler Manager.

Chef Loy is currently the Executive Chef and Dining Services Coordinator with Broadway Plaza at Westover Hills, a Fine Dining Assisted Living Property. He is also the Executive Chef and Owner of The Chaparral Chef doing consulting, training and some catering.

Chef Brad Waier, an instructor in the culinary arts and pastry arts program, is a graduate of the Culinary School of Fort Worth and attended the Culinary Institute of America in Hyde Park, New York. Chef Waier is also the Executive Chef for the schools' bimonthly Sunday Brunches. He has many years of management experience with various companies. Prior to becoming an instructor, Chef Waier served as a sous chef and maitre d' for the events at the school. He has traveled to Italy as an instructor of the school to help set up the Italian exchange program. His specialties include seafood cookery, garde manger, and international cuisine.

Fort Worth native, Jon Bonnell, graduated from Vanderbilt University in 1994 and went on to become a science and math teacher in Dallas.

After two years, he decided to follow his dreams and headed off to the New England Culinary Institute in Montpelier, Vermont. Jon spent six months in New Orleans at Mr. B's Bistro in the historic French Quarter on a culinary internship where he picked up a certain Creole flare. Upon graduating in 1997, Jon returned to Fort Worth and became a chef at Randall's Gourmet Cheesecakery in downtown Fort Worth. After two years at Randall's, Jon left to continue his plans of opening his own signature restaurant.

While his plans were in the making, he helped open Escargot Restaurant and worked as a personal chef until the fall of 2001, when Bonnell's Fine Texas Cuisine opened its doors to the public.

Gwin Grogan Grimes is the pastry chef/owner of Artisan Baking Co. in Fort Worth (www.artisan-baking-company.com) and has been baking professionally for 20 years. She is the author of three cookbooks, Garlic; Nuts: Pistachios, Pecans & Pinons; and Coffee Creations and writes about food for the Fort Worth Star-Telegram.

Chef Grimes is a founding culinary consultant for ChefsLine (www.chefsline.com), and develops and tests recipes for local and national clients. She is a member of the Bread Bakers Guild of America, Chefs Collaborative, International Association of Culinary Professionals, Slow Food and the Texas Chefs Association. She has a master’s degree in liberal arts from TCU.