Oregon Coast Culinary Institute to host the “Oregon Coast Food & Wine Celebration” – July 18, 2026

Jun 9, 2026 | Community, Curry Campus, News, OCCI News

IMPORTANT: ⏰ Advance ticket sales end Friday, July 17, at 3:00 p.m. Tickets will still be available for purchase at the door during the event.

Already purchased your tickets? You’re all set! Simply head to the “Online Registration Check-In” line when you arrive. We’ll check you in by name and ID—no need to print anything.

Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College invites the community to our inaugural Oregon Coast Food & Wine Celebration. This is a new community event bringing together exceptional wineries, artisan vendors, and supporters of the culinary arts from across Oregon. This warm and vibrant gathering will take place on July 18th, 2026, at Southwestern Oregon Community College, 1988 Newmark, Ave., Coos Bay, inside the beautiful Umpqua Hall Health & Science Building from 11:00 am to 4:00 pm.

This year’s celebration holds special significance. We are honoring the memory of our cherished colleague, Chef Instructor Laura Williams, who passed away last year. Laura was passionate about food, wine, and teaching, and it’s fitting to create an event that brings those passions together. In her honor, this inaugural celebration will serve as a fundraiser to establish a scholarship in Laura’s name, awarded annually to a student attending the Oregon Coast Culinary Institute. Our hope is to continue this event in the future – growing it into a beloved annual tradition that draws guests from up and down the coast.

This is a ticketed event, with each patron receiving sampling tokens upon entry. Guests may use these tokens for food or wine tastings with the option to purchase additional tokens. All proceeds from ticket and token sales will contribute directly to the Laura Williams Memorial Scholarship. Live music, artisan vendors, and a curated selection of Oregon wineries will help create a lively, welcoming atmosphere for attendees to enjoy.

Attendees will also have the opportunity to purchase wine (bottles or cases) directly from participating wineries. A silent auction will offer exciting experiences, fun gifts, and coastal treats going to the highest bidder.

If attendees desire to contribute directly to the Laura Williams Memorial Scholarship there will be a drop box at the event to leave a donation, or they may donate online.

A huge thank you to our major sponsors for making this inaugural event possible: Bandon Dunes Golf Resort, Bradford McKeown (Financial Advisor for Morgan Stanley), Ko-Kwel Casino Resort, Rogue Credit Union, and Three Rivers Casino Resort.

TICKETS & EVENT DETAILS: 

• Date/Time: Saturday, July 18, 2026 from 11:00 am to 4:00 pm
• Location: SWOCC Coos Campus, Umpqua Hall (1988 Newmark Ave., Coos Bay)
• Tickets: $35 per person in advance. $40 at the door. With this entry fee, you will receive 3 wine tokens and 2 food tokens for tastings. Click button below to purchase!
• 21 and older only
• Service Animals only
• Purchase tickets in advance! 

PARTICIPATING WINERIES:

• Abacela
• Melrose Vineyards
• Eola Hills Winery
• Whitetail Ridge Vineyard
• J Scott Cellars
• Richwine Vineyards

GUEST CHEFS:

We are excited to feature a variety of guest chefs who will provide the scrumptious bites to pair with the wine tastings for this event. Learn more about each of them below!

• Alfonzo Mendoza, Senior Operations Manager, Culinary Factor – Chef Alfonso began his culinary career at the age of 15, working in local restaurants and cooking alongside his family. By 17, he was studying culinary arts in high school, where he was introduced to the Careers through Culinary Arts Program (C-CAP), igniting a passion for culinary competitions. After earning a full-ride scholarship through a state-level competition, Alfonso attended the Professional Culinary Institute in Campbell, California. There, he met Chef Randy Torres and began a culinary apprenticeship that would span nearly five years. During this time, he relocated from California to Oregon, where he earned his Associate of Applied Science degree from Oregon Coast Culinary Institute while working at Bandon Dunes Golf Resort. Upon completing his education and apprenticeship, Chef Alfonso continued his career at some of the most prestigious country clubs in the United States. His professional journey took him from California to Virginia and Florida, allowing him to refine his culinary skills, develop leadership experience, and work alongside exceptional hospitality professionals. Today, Chef Alfonso serves as an Executive Chef with Factor_, a HelloFresh company and a leader in the ready-to-eat meal industry. In this role, he has embraced the challenges and opportunities of food manufacturing, combining culinary excellence with large-scale production, operational leadership, and innovation to deliver high-quality meals directly to consumers.

• Maddie Sharp, Chef Instructor, Riverview Christian School – Chef Sharp graduated from Oregon Coast Culinary Institute in 2010. She then went on to represent the ACF as Youth Team USA and compete in the IKA Culinary Olympics in Erfurt Germany in 2012. Then she moved to Texas to pursue her career with the prestigious Five Start Platinum Club, The Fort Worth Club as a sous chef and she continued sharpening her skills by competing in cooking competitions all over the country. She started and ran her first catering company in Texas before becoming the Executive Chef of a home delivery catering company. There, she oversaw the expansion of opening a brick and mortar storefront before moving on to start her true passion of teaching culinary school. She taught at the Culinary School of Fort Worth, full-time, for a short stent before moving back to the Oregon Coast. Covid gave her the opportunity to pour into her family and two beautiful boys before she started one of her current endeavors, Coastal Catering. Currently, she runs her catering company and does private cheffing along the Oregon Coast, part-time. She also teaches at Riverview Christian School teaching local High school students basics and advanced culinary practices. This area is unique, in which some days they are making quick breads, and the next the principal is donating an elk that kids get to have hands on experience breaking down and processing, start to finish. Chef Sharp is forever grateful for the friendships, relationships, and most importantly the knowledge she has learned during her time spent there. OCCI set her up to for the last 16 years of ultimate success, It’s a beautiful symbol of full circle.

• Rob Chester, Executive Chef, Kismet Landing – Chef Rob Chester was born and raised in Eugene, Oregon, and learned from an early age that food brings family and friends together. Rob grew up watching his grandmother, mother, and aunts put together huge family potlucks where he enjoyed jumping in to help when he was allowed to. Rob started his culinary career at the Mill Casino in 2012 as a banquet prep cook, where he got a culinary crash course. After working his way up through leadership positions in the kitchens, Rob decided in 2018 that he wanted to formalize his education and enrolled at Oregon Coast Culinary Institute where he graduated with honors with his Culinary Arts AAS degree. Rob continued to work full time at the casino and eventually moved into the Executive Sous Chef role where he oversaw 3 different restaurants and assisted with menu development, banquets and production. In early 2025, Chef Rob was offered an Executive Chef position at Kismet’s Landing in Reedsport, Oregon, and is there still pouring his passion for culinary arts into each menu item he and his team create. Rob loves to put together fusion dishes and flavors, and work with fresh, local ingredients. Cooking is a creative outlet for him, and he enjoys the artistry that he is able to tap into with it.

• Edalyn Garcia, Executive Sous Chef, The Village Pub, Woodside – Chef Edalyn Garcia is a Filipino-American chef, born in the Philippines and raised in Santa Clara. After attending The Professional Culinary Institute in Campbell, the first five years of Chef Garcia’s culinary career consisted primarily of various national and international culinary competitions under the guidance of Chef Randy Torres, competing as a representative and team captain for the United States in the IKA/Culinary Olympics. During this time Chef Garcia completed her AAS in Culinary arts from Southwestern Oregon Community College. Chef Garcia has many years of fine dining experience, starting with Madera at the Rosewood Sand Hill in Menlo Park, Michelin-starred Plumed Horse in Saratoga, Pomet in Oakland a deeply sustainable restaurant that has been awarded a green star from the Michelin guide for their commitment to regenerative farming and sourcing, and most currently is the Executive Sous Chef in Woodside at Michelin-starred The Village Pub.

• Bryan Elam, Executive Chef, Ko-Kwel Resort Casino – Chef Bryan Elam is a Southern Oregon native whose culinary philosophy is deeply rooted in the landscapes that shaped him. Growing up hunting, fishing, and foraging, he developed an early respect and understanding for the region’s natural bounty—an influence that continues to define his approach to food today. A graduate of Western Culinary Institutes Le Cordon Bleu program in 2004, Chef Elam refined his craft along the Oregon Coast, where he honed his skills in a variety of restaurants known for their commitment to fresh, local ingredients and coastal cuisine. His career has included leadership roles as Chef/owner at Empire Café, as well as Chef de Cuisine at Pacific Grill and Trails End at Bandon Dunes golf resort. Expanding his reach, Chef Elam brought his talents to Oregon’s North Coast as Chef at Wayfarer in Cannon Beach, before moving into the Willamette Valley where he led the culinary program at Shadow Hills Country Club. Each role further shaped his versatile style, blending refined technique with a strong sense of place. Now, Chef Elam has come full-circle, returning to his roots in Southern Oregon as the Chef at Ko-Kwel Casino and Resort. Here, he continues to showcase his passion for regional ingredients, wild harvesting traditions, and thoughtfully crafted cuisine that reflects both his journey and the rich culinary heritage of the Pacific Northwest.

• Robert Mumford, Plank House Chef, Ko-Kwel Resort Casino – Chef Robert Mumford is a classically trained chef and culinary leader with more than 20 years of experience crafting refined, ingredient-driven cuisine across private clubs, resorts, casinos, and high-volume hospitality environments. A graduate of the California School of Culinary Arts’ Le Cordon Bleu Program, Robert has developed a deep foundation in classical technique, which he blends seamlessly with modern culinary trends and regional influences. Throughout his career, Robert has held key culinary roles with premier hospitality organizations including Ko-Kwel Resorts, The University Club of Denver, The Club at Crested Butte, Compass Group, Aramark, and Sodexo. Across these diverse settings, he has built menus that highlight seasonality, local sourcing, and thoughtful flavor composition, adapting his culinary approach to reflect each region and guest experience. His cooking style reflects a strong commitment to farm-to-table principles, emphasizing fresh, high-quality ingredients and clean, balanced presentations. Whether designing à la carte offerings, multi-course tasting menus, or large-scale banquet features, he brings a consistent focus on flavor, technique, and visual appeal. Robert’s experience spans fine dining kitchens, resort and club environments, and large-scale culinary programs, where he has created elevated, guest-driven dining experiences rooted in both tradition and innovation. He is focused on developing cohesive menus that evolve with the seasons while maintaining a strong sense of place. Driven by a passion for hospitality and the culinary arts, Robert continues to explore new ideas, ingredients, and techniques, always with the goal of creating memorable, well-executed dishes that resonate with guests.

• Chelsea Gaudette, Chef Owner – Chef Chelsea Gaudette started cooking professionally at the age of eighteen. Her first job in the kitchen was for federal firefighting catering, working long hours throughout the firefighting season receiving just 2 days off a month. She used her production experience under extreme conditions to develop her own mobile food catering business. Using a combination of innovative menu design, and high-volume catering experience she successfully executed menus at festivals with 100,000 attendees. Fueled by the desire to develop her professional skills, she received two applied science degrees in 2015. Her degrees are in both Baking and Pastry Arts and Culinary Arts from Southwestern Oregon Community College and Oregon Coast Culinary Institute. Chelsea knew early on she wanted to be an educator and OCCI facilitated this by allowing her to teach local high school culinary classes to fulfill her externship hours. After receiving her degrees, she decided to focus on Farm-to-Table catering.  Always enthusiastic to further her professional development she earned her Permaculture Design Certificate through Oregon State University. She quickly began implementing permaculture practices in her garden to support her wedding catering food truck, The West Fork. Chelsea one day plans to open a wood-fired bakery and country café. She has completed professional barista and coffee roasting training at Bellissimo Coffee in Portland, Oregon and a wood-fired baking program at Fire Within in Denver, Colorado.

• OCCI Bake Shop – Students from the OCCI Bake Shop will provide additional bites to help round out the event!

LIVE MUSIC:

Great food and wine deserves great music! These two musicians will provide a lovely atmosphere for guests to enjoy the celebration:

• Dace Gregory is a cellist who has performed as a soloist throughout the United States, Japan, and Europe. Born in Riga, Latvia and educated at the Moscow Conservatory, she is known for expressive performances that bring depth and emotion to every piece. She now lives in Langlois on Oregon’s South Coast.

• Uncorked Duo, featuring Douglas Jones and Candace Kreitlow, brings together seasoned multi-instrumentalists and vocalists for an eclectic mix of Americana, pop, blues, Celtic, light jazz, and more. Their easy-listening style features Celtic harp, keyboard, guitars, and dulcimer, creating the perfect soundtrack for an afternoon of food, wine, and community.

DONATE TO LAURA WILLIAMS MEMORIAL SCHOLARSHIP: 

If you wish to donate directly to the Laura Williams Memorial Scholarship please click below:

VENDOR APPLICATION: 

To participate as a vendor, please complete the below form.

For more information or if you have other specific questions regarding the event, please contact Lena Chester at 541-888-7309 or lena.chester@socc.edu.

For information about the Oregon Coast Culinary Institute (OCCI), visit: www.socc.edu/occi