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Culinary Arts


Our chef instructors are certified by the American Culinary Federation as chefs and certified culinary educators (C.C.E.).

All faculty regularly refresh their skills by working in industry to stay current with new styles of cooking and service.

Julie Litzenberger (photo)Julie Litzenberger is a 1986 graduate of WSU with a B.A. in Hotel/Restaurant Administration. She has been an instructor here at INCA for eight years and is honored to be able to launch the next generation into a career field that she feels has served her very well. She brings her 25 years of experience to the classroom while training culinary arts students to work in and appreciate the front of the house. Widely involved in the community, she is a member on several boards, a few to include the Washington Restaurant Association, Prostart Advisory Committee, Spokane County Health Advisory Board, and the Women's and Children's Free Restaurant. In her time off, she loves spending time outdoors: hiking, swimming, golfing, and spending time with her adorable 10-year-old. You can reach Julie Litzenberger by email at or by phone at (509) 533-7383.

Robert A. Lombardi (photo)ACF LogoAAC LogoRobert A. Lombardi (CEC, CEPC, CCE, AAC), Food Network Challenge Champion from Sugar Dome, Season One, Episode One, instructs students in the science of production pastry. Highlights include: puff pastry, pate choux, tarts, quick breads, tea cookies, pie production, and hand-crafted artisan yeast breads. In the plated desert station, topics include classic plated with a focus on modern presentation. Garde manger is presented in the form of sugar and chocolate artistry. Topics include: pulled, cast, blown and pressed sugar. Students in this rotation of the class create sugar sculptures for the final grand buffet. Chef Lombardi graduated from the Inland Northwest Culinary Academy in 1978. To keep the curriculum current with industry standards and trends, Chef Lombardi has taken continuing education classes at the Culinary Institute of America and the International School of Confectionary Arts, and has attended classes in Chocolates, Petits Fours, and French Cookies at the French Pastry School in Chicago. An instructor at INCA since 1982, Chef Lombardi has maintained his skills by working in industry at some of the Inland Northwest's leading private clubs. He was corporate chef from 2000 to 2010 at Black Rock Development, recognized as one of our area's top private exclusive golf communities. Chef Lombardi is an active member of the ACF and Chefs de Cuisine of the Inland Northwest. He is a recipient of both Educator and Chef of the Year awards. He is also a 2010 inductee into The American Academy of Chefs, The Honor Society of the American Culinary Federation. You can reach Chef Lombardi by email at or by phone at (509) 533-8889.
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Charlie Martin (photo)Charlie Martin graduated from Michigan State University with a B.S. in Hotel Restaurant Management in 1977. He then continued his education at Johnson and Wales University, receiving an A.S. degree in culinary Arts in 1979. He came to SCC in 1994. Over the years, has enjoyed getting students excited about a career in hospitality. He takes on the challenge of finding an area of interest for each individual student and with his wit and personality keeps us all on our toes! Recently married (in 2005), he also enjoys competitive long distance swimming and stays current out in industry by working front of the house at Luna and by independently catering and consulting for restaurants in the area. You can reach Charlie Martin by email at or by phone at (509) 533-7346.

Curtis Smith (photo)Curtis Smith, a Spokane native, attended INCA at Spokane Community College from 1988-1989. From there, he attended the Culinary Institute of America, receiving his degree in 1992. After cooking at restaurants in New York, Lake Tahoe and the Smoky Mountains of Tennessee, he returned to the Inland Empire as opening chef of Tito Macaroni's Italian Restaurant, a new dining venture owned by the Coeur d'Alene Resort. He quickly moved to Chef de Cuisine of Beverly's Restaurant, the Resort's signature fine dining restaurant. He later served as Executive Pastry Chef at the Resort before becoming a chef/instructor at INCA in the fall of 2006. Chef Smith considers himself a lifelong culinary student and enjoys seeing the excitement of learning across the faces of his own students. He is an American Culinary Federation member and a Certified Executive Chef (CEC). You can reach Chef Smith by email at or by phone at (509) 533-7451.

Duane Sunwold (photo)Duane Sunwold is a 1977 graduate of Spokane Community College Culinary Arts program and a 1979 graduate of Southern Alberta Institute of Technology. He has also done communication studies at Eastern Washington University. He has been an instructor with SCC for 25 years. heading up the Hotel/Restaurant Management curriculum as well as teaching Introduction to Hospitality, and Human Relations. Duane takes pride in educating students in how to better themselves, and he loves to see the eye-opening moments that happen when they start connecting the dots. He also serves as a great mentor and resource for both current students and alumni. His outside interests include kayaking, and he loves teaching swimming lessons to community children. You can reach Duane Sunwold by email at or by phone at (509) 533-7337.

Peter Tobin (photo)Peter Tobin graduated from the Culinary Institute of America in Hyde Park, NY in 1980. He has worked at some of the top ski resorts thoughout the country - including The Lodge Dining Room in Sun Valley, ID. He is a transplant from Salem, Massachusetts and has been part of the INCA staff for over 20 years. He encourages students to be responsible for their educational goals and to strive to change the world. Chef Tobin is active in the local food scene. He promotes the success of the food industry and is often found cooking in a local restaurants or helping out on a farm. He is a member of Slow Foods America and Chefs Collaborative. He serves on many task forces that promote sustainablity in the Inland Northwest. His motto is: "Real People; Real Food." As a member of The American Culinary Federation, he coached the Knowledge Bowl team for 10 years. If he isn't found running around our local food scene you may find him on the hockey rink or on the ski slopes. You can reach Chef Tobin by email at, by phone at (509) 533-8892, or on the Web at
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Janet Breedlove (photo)Janet Breedlove, Program Coordinator, handles Orlando's Restaurant reservations for lunch and dinner functions and coordinates scheduling of special request functions such as banquets and receptions. Janet has a B.A. from the University of Tulsa and has worked as an administrative professional for the past 15 years. She has been with SCC Hospitality since 2001. You can reach Janet Breedlove by email at or by phone at (509) 533-7283.

Joshua Martin (photo)Joshua Martin hails from Detroit Michigan, where he attended the Culinary Studies Institute from 2004-2006. From there he went on to get a diploma from DCT hotel and restaurant university Vitznau, Switzerland in European Gourmet Cuisine. Joshua has since won gold and silver medals through the American Culinary Foundation's Hot food competitions, as well as competed internationally at the ZAGG central European culinary showcase in 2006 and 2008. After moving to Spokane early in 2005, Joshua has held positions as banquet chef at the Davenport hotel and the Spokane Club. Executive chef at Madeleine's Cafe, as well as the opening chef of Casper Fry which received "best new restaurant" and "best restaurant in the PNW" awards during their first year. Joshua also mentors local Spokane Pro-Start high school culinary teams, and has judged both Pro-Start and FCCLA culinary competitions. You can reach Joshua by email at or by phone at (509) 533-8212.

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For more information:


Janet Breedlove
(509) 533-7283

Spokane Community College
1810 N. Greene St.
Spokane, WA 99217-5399
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