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Alumni Profiles

The Academy of Culinary Arts takes pride in our alumni who make such an impact on the growth and excellence of our program. Here are just a few of their success stories:

Alumna Kristin Butterworth '01Kristin Butterworth, ’01

Chef de Cuisine, Nemacolin Woodlands Resort
Farmington, Pennsylvania

Kristin Butterworth is chef de cuisine for Lautrec at Nemacolin Woodlands Resort, one of only 28 restaurants in the world to hold both a Forbes Five-Star and AAA Five-Diamond award simultaneously. Read more about Chef Butterworth.

Alumnus Jeremy CritchfieldJeremy Critchfield, ’93

Chef and Co-Owner, Stone House Inn
Farmington, Pennsylvania

In February of 2012, Jeremy Critchfield fulfilled his long-time dream of owning and operating his own restaurant by joining the historic Stone House Inn as chef and co-owner. Read more about Chef Critchfield.

Alumnus Sean Echman, '00Sean Echman, '00

Executive Sous Chef of Fine Dining, Nemacolin Woodlands
Farmington, Pennsylvania

Sean Echman is executive sous chef of Fine Dining at Nemacolin Woodlands Resort and is responsible for enhanceing the dining experience for guests at the resort’s fine dining restaurants, Lautrec, Aqueous, and Autumn. Read more about Chef Echman.

Dominique Metcalfe '92Dominique Metcalfe ’92

Executive Chef, Levy Restaurants
Pittsburgh, Pennsylvania

In August 2008, Dominique Metcalfe was promoted to executive chef for Levy Restaurants at the state-of-the-art David L. Lawrence Convention Center in downtown Pittsburgh. Chef Metcalfe and her team are responsible for creating all of the cuisine for thousands of guests in the 600,000-square-foot convention center. With its grand meeting spaces and stunning views, the center offers a wide array of food venues ranging from mini-restaurants and specialty carts to customized dining experiences contracted through Exhibit Catering Services. Read more about Chef Metcalfe.

Alumnus Jason Teears, '98

Jason Teears, ’98

Director of Food and Nutrition Services,
Morrison Healthcare Food Services
Children’s Hospital
Pittsburgh, Pennsylvania

Chef Teears is responsible for the day-to-day food operations at Children’s Hospital of Pittsburgh, a 306-bed facility. Read more about Chef Teears.

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