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Culinary Instructors

Our instructors are trained culinary professionals that perform cooking classes in Faraday’s commercial kitchen in front of 10-16 people. From knife skills to the latest cooking techniques, learn to Cook in a fun, exciting environment with local chefs, featured instructors, and celebrity chefs from around the world. There’s always something new to learn in our cooking classes, taught by very talented cooks.
Chef Katy Parker was born in Baton Rouge, LA, where she grew up surrounded by a family that has a very rich food culture. She worked in Houston at Bank Jean-Georges, then enrolled at the Culinary Institute of America in Hyde Park, NY, completing the 2 year culinary program in early 2009. The day after her culinary school graduation, she moved to Brooklyn to start her new job at The Mercer Kitchen(Jean-Georges), under Executive Chef Chris Beischer, working in several different areas of the restaurant. In 2011, she moved to Austin to start her own successful private chef business. She is inspired by her clients and students who bring great ideas and enthusiasm to her cooking classes and private chef experiences.
Chef Andrew Brooks is the Executive Chef and owner of Spirited Food Co. He has been cooking since age 8 and in the last 15 years has worked as a private chef, nutritional counselor and food educator, food stylist, and Culinary Instructor.  For the past ten years, through Spirited Food Co., he has provided weekly meals to over 100 families in Austin and continues to add new families each week. In keeping with his food philosophy, the meal service offers great tasting low fat meals that help promote health and wellness. Andrew holds a Bachelors of Science in Food and Nutrition and four certificates in cuisine and pastry from the prestigious Le Cordon Bleu in Sydney, Australia.   He has taught at the prestigious Central Market Cooking School, Faradays Kitchen Store for several years, at Spirited Food Co., and in home cooking classes.
Chef Mike Thompson, Nola Kitchen, has been in the food and beverage arena since 1988. His professional training is from Johnson & Wales University at Vail.  After several years of cooking in Vail and St. Louis; Mike returned to his South Louisiana home. He opened his first culinary venture, Chef du Jour, in 2001. Hurricane Katrina quickly altered the future of Chef du Jour. Mike joined the leadership team of Whole Foods Market during his family’s evacuation in Baton Rouge, then moved back to New Orleans to re-open the storm damaged Veterans’ store. Now settled in Austin, Chef Mike is excited to share his passion and knowledge through cooking, culinary classes and all things Cajun/Creole.
Chef Goldie Radovich is a Lake Travis native who has trained and worked across the USA, from New York to Colorado. She is an Adjunct Culinary Professor at the Auguste Escoffier School of Culinary Arts in Boulder, and has a wide range of experience and specialties from which to draw her class topics. She's back in the Austin area, and working on a brand new culinary start-up for gourmet canine cuisine.