Jeff began his career in food service at the age of 16, as a busboy and dishwasher at a restaurant in his hometown of Pittsburgh, Pennsylvania. A graduate of Northwood University with a degree in Culinary Arts and a bachelor’s degree in Hospitality and Restaurant Management from the New England Culinary Institute, Jeff has worked in nearly every facet of the business. Most of his experience has been in managing upscale hotel kitchens and clubs. 

Jeff’s affiliation with Wake Tech began in 1989 as an industry advisor; he has served as a culinary instructor since 2001. Jeff is responsible for the coordination of Wake Tech’s exchange program with a hotel/culinary school in France. He has also participated in a program called Adopt-A-Ship, in which chefs conduct training classes on board Navy ships at sea. Outside of work, Jeff enjoys mountain biking and auto sports.

Phil Bales has two associate’s degrees, in Hotel, Restaurant, and Institutional Management from Purdue University; and in Culinary Arts from Schoolcraft College. He has 30 years of experience in restaurant, hotel, business dining, and healthcare environments. He has enjoyed leading diverse staff teams to excel and meet the needs of demanding consumers. 

Phil has been teaching at Wake Tech since 2009. He enjoys teaching and learning from students. Phil is originally from Indiana; he moved to North Carolina in 1984. He enjoys playing basketball and is an avid fisherman.

After earning an associate’s degree in Business Management, Leslie completed the professional culinary career training program at L’Academie de Cuisine with highest honors. She continued her training in the DC Metropolitan area, working for fine dining restaurants and caterers. She also worked as a private chef for prominent families and provided contract kitchen help for Blair House, the President’s guest house, as needed during diplomatic visits. 

A move to North Carolina in 2004 prompted Leslie and her husband to open a café and catering operation in RTP, where she was able to combine her business expertise with her culinary interest and training.  She served as Chef and Pastry Chef for this successful venture for six years.

Jim Hallett has a degree in Culinary Arts from Johnson and Wales University. He has worked in hotels, country clubs, and restaurants throughout the southeastern United States. He also worked for Keystone International in Colorado, opening restaurants at the resort.  

Chef Hallett has been teaching at Wake Tech since 1996, in a variety of classes. He is a Certified Executive Chef (C.E.C) through the American Culinary Federation and a Certified Hospitality  Educator (CHE) through the American Hotel and Lodging Educational Institute. 

Fredi Morf studied in Switzerland, completing an apprenticeship program for cooks and waiters, and worked at hotels in Zurich and Zermatt. Chef Morf came to work at the Grove Park Inn in Asheville in 1981. He then worked at the Hotel Europa in Chapel Hill; the Sheraton Kensington, Tulsa; and the North Raleigh Hilton. 

Chef Morf has worked at Wake Tech since 1986, teaching a variety of culinary classes. He is an active member of the American Culinary Federation Triangle Chefs’ Association and the National Ice Carving Association. He is a Certified Hospitality Educator (CHE) by the American Hotel and Lodging Educational Institute.