OCCI Instructors
Our chef instructors come from a wide variety of backgrounds and experience

Randy J. Torres, CEC AAC
Director
“Every day I am trying to give back to my students all that was once given to me. Give them the understanding that I didn’t get.”
Associate of Applied Science, Southwestern Oregon Community College, Coos Bay OR
Advance Culinary Certificate, Orange Coast College, Costa Mesa CA
Certified Executive Chef American Culinary Federation
American Academy of Chefs American Culinary Federation
Certified Competition Judge American Culinary Federation
2014 American Culinary Federation Educator of the Year - Western Region
2014 Assistant Team Manager US Culinary Team American Culinary Federation
2012 Youth Team Coach US Culinary Team American Culinary Federation
2009 Youth Team Coach US Culinary Team American Culinary Federation World Champions
2008 Team Member US Culinary Team American Culinary Federation
Chaîne des Rôtisseurs- Conseiller Culinaire Provincial
2000-Present Chef Coach and Mentor to include 18 state titles, 6 national titles, 2 world titles
Work Experience:
2012-2014 Le Cordon Bleu, Project Manager
2005-2012 Professional Culinary Institute, Director of Culinary Operations
1998-2005 Bear Creek Golf Club, Executive Chef
1996-1998 Victora Country Club, Sous Chef
1995-1996 Hilton Hotels, Line Cook

Laura Williams
Culinary Arts Instructor
“What I am hoping to teach my students above all else is that there is so much more to becoming a Chef than just learning how to cook. Each day when my students come to class, I hope they learn how to work as a team but also how to become a strong leader. I hope that I am able to inspire my students to strive to be the best they can be and never stop learning.”
Oregon Coast Culinary Institute Coos Bay, OR Graduated 2010
Academic Presidents List 2009-2010
Academic Scholar Award 2009-2010
Valedictorian 4.0 GPA
Certified Executive Chef, American Culinary Federation 2015
Certified Sous Chef, American Culinary Federation 2012
ServSafe Certified Manager, National Restaurant Association 2016
ServSafe Certified Proctor, National Restaurant Association 2019
Presidents Medallion, American Culinary Federation 2020
Gold Medal, One Pot Category 2014
Gold Medal, K Category, 2013
Gold Medal, IKA World Culinary Olympics USA Youth Team, Germany 2012
Silver Medal, IKA World Culinary Olympics USA Youth Team, Germany 2012
Gold Medal, Best in Show, Las Vegas Culinary Challenge 2011
Gold Medal, K Category, 2010
Silver Medal, Student Culinary Team, West Coast 2009
Work Experience:
Awbrey Glen Golf Club
The Houston Country Club
Bandon Dunes Golf Resort

Chris Foltz, CII CPIS
Culinary Arts Instructor
"My goal at OCCI is to bring the highest level of real world techniques and ideals possible to the students. I share with them from my 25-years experience to help them succeed in their careers after graduation."
Associates of Applied Science in Professional Cooking, Baltimore International Culinary College
Associates of Applied Science in Professional Baking & Pastries, Baltimore International Culinary College
Certified Master Ice Sculptor
Certified Ice Sculpture Instructor
2019 – 2020 Collegiate Ice Sculpture Nationals Captain, Gold Medal Recipient, Frankenmuth Michigan
2021 World Champion Ice Sculptor Professional Division, Fairbanks Alaska
2016 Ice Sculptor/Culinary Chef for Team USA Coup De Mondo de Gelatoria Rimini Italy, Gold Medal Recipient
Work Experience:
2014 - 2018 Executive Chef, The Mill Casino Hotel & RV Park

Chelsea M. Gaudette
Baking & Pastry Arts Instructor
“Teaching fuels my passion for food as a lifestyle. Sharing that passion inspires me to be the instructor that I needed when I was a student.”
Associate of Applied Science in Baking and Pastry Arts, Southwestern Oregon Community College, Coos Bay, OR
Associate of Applied Science in Culinary Arts, Southwestern Oregon Community College, Coos Bay, OR
Permaculture Design Certificate, Oregon State University, Corvallis, OR