Chef Rocky Dunnam
CEC, CCA, WCEC, CDM
Healthcare Dining Services
Menu and Recipe Building
Cooking Techniques and Procedures
Executive Chef Rocky Dunnam, graduated Le Cordon Bleu from Scottsdale Culinary Institute and has 10+ years experience in the hospitality industry including resort/hotel, restaurants, and non-commercial entities with healthcare and college/university foodservice operations.
Chef Rocky is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation, a World Certified Executive Chef with World Association of Chefs’ Societies, and a Certified Dietary Manager/Certified Food Protection Professional (CDM, CFPP) with Association of Nutrition and Foodservice Professionals. Chef Rocky, along with colleagues, also founded and served as President of West Texas Chefs’ Table, a non-profit organization dedicated to further development of the hospitality industry in the west Texas area, in its formation years.
In Chef Rocky’s career he has won several awards/competitions in his career including “Battle of the Area Chefs Champion” at Restaurant Roundup; "Best Tasting" “Most Authentic”, and "Best Theme" in March of Dimes Signature Chefs Auction and Gala; One-of-four chefs selected to compete in ACF Chef of the Year Central Regional Salon, and has been honored (2x) with Amarillo Visitor Council’s AMA Prime Service award. He has competed on Food Network’s Cutthroat Kitchen, was named Foodservice Star on the Rise, and was featured in People: 30-Under-30 in Foodservice Director Magazine, continues to publish numerous articles with Association of Nutrition and Foodservice Professionals EDGE magazine.
Chef Rocky not only continues to elevate operations across the country in an operations consulting capacity, but is also frequently asked to speak, present, and publish articles on various industry topics nationwide for organizations like American Culinary Federation, Association of Nutrition and Foodservice Professionals, Food Service Director, and more.