Demetra Stamus
Chef Instructor, Rouxbe
Demetra began her culinary career as the Garde Manger and Pastry Chef at the West Beach Café under Chef Bruce Marder in LA as a weekend gig while pursuing her passion in TV and film. She has a decade of experience in culinary consulting, professional training, and developing classes for foodies at the Culinary Institute of America, Hyde Park, NY. She is most proud of developing plant-forward healthy menus and recipes implemented into US Military Base kitchens via project Healthy Base Initiatives (HBI). While eating for the health of the planet and self is what fuels her, she gains most joy from mentoring young cooks and giving back through community-based supplementary feeding.
Demetra holds a BA from the University of Pittsburgh, where she studied Critical Writing for TV/Film, and AOS in Culinary Arts from the CIA. She completed her WFPB Certificate from Cornell, and her Level 2 Wine Certification and Level 3 Wine Tasting from the WSET.
