Oregon Coast Culinary Institute

Specialties

OCCI offers wonderful culinary lunch and dinners as part of our externship program. Chef’s Table offers our students real-​life training opportunities, with creative and tastefully prepared meals that delight diners every Friday for lunch and dinner and Sunday’s for Brunch. We offer Chef’s Table in the Fall, Winter and Spring terms and we are closed in the Summer term. Students develop confidence in their cooking abilities, service techniques, effective ways to communicate, and teamwork as they prepare to make their way into the hospitality industry. Chef’s Table engages the community to connect with our students and allows the students the opportunity to learn from their feedback.

Meet the Manager

Shawn H.

Manager

Hotel, Restaurant & Culinary Program at Santa Barbara City College. The Greenbrier Culinary Apprenticeship Program in White Sulphur Springs, West Virginia. Experience: Corporate Chef and Executive Chef/​Director of Dining Services at Holladay Park Plaza, Portland, Oregon. Executive Chef, The Black Bass Grille, Rye, New York. Senior Chef with ARA and Gardner Merchant Food Service Companies at McKinley Chalet Resort, Alaska; Bear Mountain Inn, New York; Reader’s Digest and General Electric World Headquarters. Member of The American Culinary Federation (ACF) since 1986; ACF Executive Chef Certification, 1995; ACF Certified Judge, 2003; received ACF Presidential Medallion, 2005; Western Regional Chef of the Year, 2006; New York Culinary Team 1992, Team USA 2000.