Our Collaborators
Our professional instructors have decades of experience working in high-end restaurants, luxury hotels, private clubs and for high-profile clientele.
Tom Ashcraft
Executive Chef | Boston, MA
Chef Tom Ashcraft has over 20 years of professional culinary experience. Prior to joining Sous Chef, Tom served as head banquet cook for The Ritz-Carlton in Boston, gaining extensive experience conducting live cooking demonstrations for weddings, corporate events and sports teams.
Mike Betts
Executive Chef & Mixologist | Boston, MA
A graduate of the Culinary Institute of America, Chef Mike Betts has over 20 years of professional culinary experience. His passion for the culinary arts extends to the art of cocktail making. Before becoming a private chef to high profile clients and celebrity athletes, Mike worked under the likes of accomplished, renowned and award-winning chefs in Seattle, Boston, France and Iceland.
Presley Green
Mixologist | Kansas City, MO
Mixologist Presley Green brings nearly two decades of experience in the hospitality industry and over 12 years of experience bartending to Sous Chef. Most recently responsible for coordinating and executing events at Kansas City Country Club, Presley also gained experience bartending at Paros Estiatorio, an upscale Greek restaurant, and Rye Restaurant, Leawood, Kansas. Green has worked in and developed craft cocktail bitters for numerous bars and restaurants across the Kansas City area. In addition, Green has created a line of cocktail bitters, syrups and shrubs dubbed, Green Bitters
Becky Marshall
Pastry Chef | Chicago, IL
A self-taught and lifelong baker, Becky is the inspiration behind The Bake Dept and previously one half of the blog and Instagram sensation, Flaky Bakers. In addition to her baking proficiency, Becky has an MFA in Interior Architecture and has worked as a professional theater scenic designer as well as a set designer for television and film.
Berto Santoro
Master Mixologist | Kansas City, MO
Berto Santoro is one of the most respected bartenders in the country with over two decades of experience. Most recently overseeing the cocktail program at Farina, an upscale Italian restaurant, by James Beard award-winning Chef Michael Smith, located in Kansas City, Missouri. In 2008, Santoro helped open Michael Smith's Extra Virgin and oversaw the cocktail programs at Michael Smith Restaurant as well as Extra Virgin. He is managing partner of the Paris of the Plains Cocktail Festival, an annual multi-day educational and entertainment spectacular highlighting Kansas City’s flourishing cocktail culture and history. Santoro also co-foundered the Kansas City Chapter of United States Bartenders Guild in 2011, which is a non-profit organization with a mission to elevate the profession through education, service, and camaraderie.