Bios
Chef Steve Mannion
CEC & CEPC Director
Chef Steve is a Certified Executive Chef and a Certified Executive Pastry Chef (CEC, CEPC) through the American Culinary Federation. He is the Director and co-founder of the Culinary Academy of Austin. Steve holds an Associate of Occupational Science Degree, Culinary Arts and Food and Beverage Management from Johnson & Wales University. He started Private Affairs Catering in Austin 1985 and still manages to maintain the school and the catering business.
Memberships/Awards
- President of the Local Austin Chapter for the American Culinary Federation
- Finalist, National Dessert Competition, 2001
- Participated in the Internazionale della Cueina Bolognese, 2003
- Chef Advisor abroad the Naval Destroyer, The USS Hopper, 2003
- Chef Advisor aboard the USS Camden 2004
Specialization and Areas of Instruction:
Consultation, Demonstrations, Business operations, Baking, Pastries, Patisserie, and Menu planning.
A short biography on Chef Mannion…
My appreciation for food came at an early age. Being the eleventh of thirteen children and growing up on a farm made for a large dining room table for memorable familial gatherings at breakfast, lunch and dinner. A big garden was a must. Everyone had to do their share when it came to taking care of the fruits and vegetables. You learned that you didn't get too attached to any of the farm animals, knowing they could become dinner on any day.
In 1975, I moved to Ames, Iowa to open a new restaurant. I wanted to become a chef. I worked with a graduate from the Culinary Institute of America and learned how little I really knew.
In 1977, I headed east to enroll at Johnson & Wales College in Providence, RI. However, before departing to J&W and working shifts at the restaurant, I discovered another art form I enjoyed - BALLET. I received an Associate's Degree Cum Laude, from J&W in 1978. Then, it was back to the Midwest where I worked as a pastry chef as well as at a couple of private clubs in Wichita, KS.
I began working in Austin as the chef at Great Hills Country Club and dancing with the ballet company. It was very intense, working 8-10 hour days and dancing 2-3 hours every evening.
In 1983, I helped open the Wyndham Hotel Southpark and quickly assumed the job of a banquet chef and pastry chef. All the while, continuing to dance.
In 1985, I began Private Affairs Catering where I catered parties and sold wholesale pastries to local hotels and restaurant chefs. This slowly turned around and the catering continued to flourish. I continued to dance until 1988 at which time the business seemed to consume all of my time. The life of a chef started taking its toll on my dancer body. As they say Never trust a skinny chef. You can reach Chef Mannion at smannion@culinaryacademyofaustin.com
Chef Natalie Dauterive
CEC - Certified Executive Chef Instructor
Chef Natalie Dauterive is a Certified Executive Culinary Chef. She graduated from the Culinary Institute of America in Hyde Park New York with an Associates Degree in Culinary Arts in 2000. With over 25 years of culinary experience, she has held culinary positions from an Executive Chef for the Olive Street Bistro to a Culinary Laboratory Demonstrator at the Bossier Parish Community College. Chef Natalie has been recognized for her passion in the culinary arts and has received several awards for her accomplishments such as:
- 1 Gold Medal and 3 Bronze Medals from the Culinary Classic Competition in Shreveport, LA 1997
- 2 Gold Medals and the People’s Choice Award at Let Them Eat Cake in Shreveport, LA 1996
- Bronze Medal from the Superderby Festival Competition in Shreveport, LA 1995
- Special Achievement Award from the American Culinary Federation 1995
- 2 Gold Medals and 2 Silver Medals from the Culinary Classic Competition in Shreveport, LA 1994 You can reach Chef Natalie at ndauterive@culinaryacademyofaustin.com
Chef Pablo Guerrero, Executive Pastry Instructor and Executive Culinary Instructor
Chef Pablo is an Executive Pastry and Culinary Chef Instructor. He graduated from the Escuela Mexicana De Turismo in Mexico City, Mexico with a Bachelor Degree in Hotel Administration. He continued his studies at the Escuela Superior de Hoteleria y Turismo in Madrid, Spain where he completed the Cooking School Program. Chef Pablo has been and is currently active in the several culinary organizations as well as received notoriety from the following:
Organizations
- Chaine de Rotisseurs – Chef de Table
- Ecuador Chef Association – Chef
- Culinary Academy of the Americas – Active Member
- WACCs – Pan-American Forum of Professional Culinary Associations – Active Member
Publications
- 2004 Chef Magazine Ecuador – Top 12 Chefs
- Manual Practico de Cocina – Author
You can reach Chef Pablo at 512-451-5743 ext 308 or pguerrero@culinaryacademyofaustin.com
Chef Todd Champagne, Executive Pastry Instructor
Chef Todd is an Executive Pastry Chef Instructor. He graduated from the Delgado Junior College in New Orleans, LA under their Culinary Arts Program. He entered the United States Army for a short period of time as an Instructor of Operation and Maintenance to officers and enlisted men. Shortly afterwards, Chef Todd’s became increasingly interested in the pastry arts world where he was given an opportunity to work at the Hyatt Regency as the Lead Pastry Cook and the Le Meridian in New Orleans, LA. As he continued his work in the Pastry Arts, Chef Todd was hired as the Assistant Pastry Chef for the Hyatt Regency on Capitol Hill in Washington D.C. As he continued his employment with the Hyatt Regency, he was soon promoted to the Executive Pastry Chef and moved to Indian Wells, CA. Chef Todd’s pastry skills and experience allowed him the opportunity to exert this talent as the Executive Pastry Chef at the Renaissance Esmeralda Resort in Indian Wells, CA, Renaissance Austin Hotel in Austin, TX, Adam’s Mark Hotel in Denver, CO and Admiral’s Cove Country Club in Jupiter FL.
Chef Todd has received several awards as well as achievements from the following organizations:
Organizations
- 2003 Manger of the Year Renaissance Austin – Austin, Texas
- 1998 1st Place Cake Contest Colorado History Museum – Denver, CO
- 1993 1st Place Harvest Festival Natural Foods – Palm Springs, CA
- 1992 1st Place Gingerbread Competition – Indian Wells, CA
- 1991 1st Place Gingerbread Competition – Indian Wells, CA
Achievements
- World Pastry Forum Chocolate Hands on Class with Stephan Iten, Stephen Glacier
- Airbrush Techniques with Stephane Treand
- Symphony of Sugar with Ewald Notter
- The French Pastry School with Chef Jacquey Pfieffer
Advanced Chocolate/Sugar Showpiece for Competition
Artisan Chocolate Candies
Plated Dessert class
- Felchlin Switzerland with Stephan Iten and Y. Hans Baumann
Truffels, Pralines, Entrements Baked/
Cakes, Plated Desserts, Miniardies and Banquet Desserts
- World Pastry Forum in Phoenix, AZ
- Chocolate, Marzipan and Pastillage Instructed by Ewald and Susan Notter
Sugar Blowing, Pulling and Pouring
You can reach Chef Todd at 512-451-5743 ext 308 or tchampagne@culinaryacademyofaustin.com
Chef Tracey Heffernan, Executive Pastry Instructor
Chef Tracey is an Executive Pastry Chef Instructor. She graduated from the University of Texas and earned a Bachelor of Arts Degree. Chef Tracey was born into the restaurant business and has always had a passion for the culinary arts. Her family owns a successful Mexican Restaurant in San Antonio, TX where she will occasionally assist when needed. Chef Tracey studied at the Culinary Academy of Austin in Austin, TX and earned a Pastry Arts Diploma in 1999. She began her culinary experience as a Front of the House Manager/Catering Director/Trainer at Landry’s Seafood Restaurant in Austin, TX. Thereafter, she moved on and became the Kitchen manager/Pastry Chef at the Vintage Villas Hotel and Event Center for Sterling Affairs Catering Corporation in Austin, TX. Her culinary talents and versatility began to soar which allowed her the opportunity to work as the Executive Pastry Chef at Fonda San Miguel Restaurant in Austin, TX. While employed at Fonda San Miguel, Chef Tracey was the Owner/Executive Pastry Chef for Sweet Cakes Bakery where she operated all facets of a private pastry catering company specializing in weddings, cakes and wholesale pastries. Chef Tracey was recruited by Heaven Sent Desserts and the Zanzibar Café Wine Bar as an Executive Pastry Chef/Consultant in San Diego, CA to design and develop dessert menus for an upscale, dessert only restaurant with a focus on specialty cakes and detailed-oriented made to order desserts. In addition, she assisted with the marketing and development of a European-style bistro/wine bar and gourmet food market located in downtown San Diego. As an Executive Pastry Chef/Consultant, Tracey continued consulting work with Real Food Daily in San Monica, CA where she designed and developed a vegan pastry program for a multi-unit restaurant group. She created over 100 recipes adhering to strict began, kosher and organic dietary guidelines.
Achievements
- Taught baking and cooking demonstrations for television and foods shows as well as cake and pastry design classes, Austin, TX.
- Designs featured in the know Wedding Magazine, Austin Wedding Guide, Tribeza, Austin Monthly and the Austin Chronicle in Austin, TX.
- Designs and restaurant reviews featured in two nationwide magazines, San Diego Union Tribune and Fox Television News in San Diego, CA.
- Designs and restaurant reviews featured in San Diego Reader, San Diego Union Tribune and NBC Morning Show in San Diego, CA.
- Created specialty dessert for celebrity cliental with dietary restrictions, CA
You can reach Chef Tracey at 512-451-5743 ext 308 or Heffernan_tracey@yahoo.com
Alvaro Lira - Admissions Representative
Elizabeth Falto-Mannion - Office Administrator and Financial Aid Administrator
Mrs. Mannion has been with the Academy since 2002. She along with Mr. Mannion own and run the school. Mrs. Mannion is committed to assisting students with any questions which you may have regarding the Culinary Academy of Austin. Contact Elizabeth at 512-451-5743 ext. 302 emannion@culinaryacademyofaustin.com.
Administrative Assistant
The Administrative Assistant has been teamed with the Admissions Department as well as the Financial Aid Department to assist with every aspect of the students needs. The Administratvie Assistant can be reached at 512-451-5743 ext. 301 or adminassist@culinaryacademyofaustin.com
