Marcia DePalma. Owner of Laurel Run Cooking School and Cooking Instructor. Marcia’s love of cooking has been lifelong. She began raising herbs 30 years ago and followed her dream of opening a school to teach others how to use and cook with them. She advanced her culinary education under the tutelage of the renowned Zona Spray at the Western Reserve School of Cooking. Marcia and her husband Dan travel extensively and she draws much of her inspiration for classes from these travels. She enjoys teaching French, Italian, Spanish and German cuisine. She is a member of the International Association of Culinary Professionals (IACP) and the International Dutch Oven Society.

Chef David Lowe has been an instructor at Laurel Run for 7 years. A 1987 graduate of The Culinary Institute of America in Hyde Park N.Y., he worked in New York City from 1987-1992 under Chef Ali Barker at The Union Square Café, Chef Andre Gaillard at La Reserve and under David Burke at The River Café, Upon returning to Cleveland he continued working with some of Cleveland’s finest chefs including Michael Symon and Zachary Bruell. He currently is working for the Premier Produce Company in Cleveland where he sells produce and specialty items continuing his relationship with the Cleveland restaurant community.

Chef Michael Edwards is a graduate of Johnson and Wales University and a Certified Secondary Foodservice Educator. He was Executive chef at Sandusky Yacht Club for 6 years, executive chef at Nor Easter Club for 7 years. He has been the Culinary Arts instructor for 15 years at Sandusky High School and EHOVE Career Center.

Kathy Lehr, is an educator, restaurant consultant, and bread expert. Kathy was mentored by French Chef Danielle Forrestier, trained by Zona Spray and is a graduate of WRSOC. This past fall she received training with Jeff Hamelman and James MacGuire, both leading bread authorities. Her recently released DVD, Classic French Bread and More… takes you step by step through the art of bread making. Kathy has been teaching at Laurel Run Cooking School for 3 years.

George Soos, starts his fifth year teaching at Laurel Run. George enjoys sharing stories along with his passion for food and cooking and is an “ethnic foods devotee”. George started cooking at home as a young boy and learned his meat cutting skills while working at the famed West Side Market in Cleveland. He has further honed his skills and education over the years with workshops and classes in Europe, Central America and across the US. This January George had the unique opportunity to visit and cook in the test kitchens of Bon Appetite Magazine in Los Angeles!

Gary L. Twining, a Certified Wine Educator, has taught wine classes at Ohio State University’s Continuing Education and is a frequent instructor at Laurel Run. He enjoys teaching basic and advanced classes in an easy-to-understand manner.

Marcia Thomas is a personal chef and attended the Personal Chef Program at Loretta Paganinni's Cooking School. She cooks for a variety of affairs; from a small intimate in-home dinner party to a large charity event. She recently attended an "Appetizer Boot Camp" at the Culinary Institute of America. She brings her catering expertise to Laurel Run with her creative entertaining ideas.

Chef Beth Ringlein has been cooking since she was 4 yrs old for a large family of German and European heritage. She received a B.A. in American Studies at CWRU. After several years in the restaurant business she attended and graduated the Culinary Institute of America with High Honors. She has been Executive Sous Chef with Oakwood Club in Cleveland for 6 years, Executive Chef Plum Brook Country Club for 5 years, Director of Dining Services with Columbia Hills Country Club for 5 years, and have been with EHOVE Career Center Adult Education since 2006 where she teaches Adult Culinary and Food Safety. Her special studies are in wines, nutrition, ecology, and supervisory management.

Chef Karyl Lee is a graduate of Johnson & Wales University in 1989 with Associate of Science degree (Culinary) and South Carolina Sanitation Certificate. For 18 years she worked for Raspberry's Natural Food Store, Charleston, SC. While there she developed many soup, main dish and dessert recipes. She has taught classes for Trident Health Finders to encourage understanding of how to execute healthful menu changes without losing quality of flavor. For the past five years she has been a forum host for Recipezaar.com where she answers questions & publishes recipes.