Curtis Cooke
Curtis Cook has presided over food service at some of the most prestigious destination spas in the United States for more than 20 years. He is now the executive chef at the Casa Mañana Retirement Community in La Jolla.
This recent career transition allows him more family time and more time to work with the community projects he cares about so deeply. Accepting the position as vice president of the Education Foundation is one example of that commitment to the community.
Curtis says his culinary philosophy is fueled by “a passion to see food through the entire process, from tending to the soil, sowing the seeds, growing the plants, harvesting the fruits and vegetables at their peak and gently preparing dishes to highlight what nature has given me.”
He brings that same start-to-finish attitude to his role with the Foundation where he is second in command, liaison to the Advisory Council, collaborator on projects to educate youth on maintaining a just and sustainable food system, and point-person for monitoring Foundation communications.
Curtis has a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York, and a Bachelor of Arts in Psychology from Texas State University in San Marcos, Texas.