Gay DeMichele learned to cook as a child of a large family, whose mother was an Italian Immigrant. While her professional training is in Interior Design, her life's passion is food.  She owned a catering company, worked, taught cooking classes and managed Williams Sonoma at Plaza Frontenac, and was the developer/director of L'Ecole Culinaire, an accredited professional culinary school owned by Vatterott Education Centers, Inc.  Gay's passions are for family, food, and visiting every nook and cranny of Italy.

Lucy Schnuck graduated at the top of her class at the Culinary Institute of America at Hyde Park. She has trained at Pacifico's in Maui under a James Beard Chef, and in restaurants across the country.  In St. Louis, Lucy has worked in Luciano's and Annie Gunn's Restaurants.  Lucy's passion is sauces, which are the pinnacle of cooking, and loves the restaurant kitchen's variety of work.

Nate Bonner is a graduate of the New England Culinary Institute in Vermont. He has worked as Sous Chef and Executive Chef of Goddard College and at Gabriel's a fine dining restaurant. He has served as the Executive Chef and Manager of the Viking Culinary School in St. Louis and as the Private Events Chef for Chaumette Vineyards.  Nate's passions are for sustainable, local foods and community support, spun sugar and Japanese knife skills.

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* Classes are subject to all Schnucks Cooks Cooking School policies. If you have questions for the Schnucks Cooks Cooking School please feel free to email us at cookingschool@schnucks.com