Chef Chris Sowa, CEC
Chef Instructor / Executive Chef, COURSES Restaurant
In 2003, Chris Sowa joined Baker College of Muskegon as the Chef de Cuisine of the Marquette Room, our first student-run restaurant. Today he serves Baker College’s Culinary Institute of Michigan as a chef instructor and as the Executive Chef of COURSES, CIM’s student-run restaurant. With more than 10 years in the food service industry, his professional background includes:
- Executive Chef, Grand Haven Golf Club, Grand Haven, Michigan
- Sous Chef, Spring Lake Country Club, Spring Lake, Michigan
- Lead Line Cook, Muskegon Country Club, Muskegon, Michigan
Chef Sowa is the current Vice President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and has been an active board member since 2003. He received his Associate Degree in Culinary Arts and his Bachelor Degree in Food and Beverage Management from Baker College of Muskegon. Sowa is ServSafe certified and a member of the Federation of Dining Room Professionals.
