Paul Dolan has nearly 20 years in the culinary and hospitality industry, including owning two seasonal restaurants in Southern Vermont. He was executive chef for Sodexho Marriot at the Beverwyck and at The Four Chimneys, executive sous chef at the Tavern at Sterup Square, chef for Scrimshaw at The Desmond and held various cooking and apprenticeships at area restaurants and clubs. He is currently the banquet chef at The Stateroom in Albany and has an upcoming catering business called Charcoal Dole. He is a certified executive chef and certified culinary educator from American Culinary Federation and a graduate of Culinary Institute of America.
Jennie Flagler is a 2001 graduate of the Culinary Arts and Hospitality Technology program who returned to Capital Region BOCES to teach in 2026. She is owner of The Farmer’s Beef and Brew and Charlie’s Ice Cream in the village of Schoharie and has served on the program’s Advisory Board for three years.
Paul Rother has 30 years of experience in the food service industry. A two-time culinary Gold medal winner, he a graduate of SUNY Cobleskill’s Professional Chef program. He has worked in many different establishments throughout the region, the Catskills, New Orleans and Utah. Rother was named “Chef of the Year” in 2000 and “Chef Educator of the Year” by the American Culinary Federation. Rother previously taught culinary at the Glenmont Job Corps facility and currently runs a BBQ catering company in the summer and also owns an in-home catering/cooking lesson service – 3 Steps Chef, LLC.
Chris Snye has more than two decades experience in the culinary industry, including founding and owning for more than a decade The Placid Baker in Troy. A graduate of Paul Smith’s College, he worked in fine dining establishments throughout the Adirondacks and other states before opening the bakery. He joined the BOCES faculty in 2020.
