Chef Profiles
Chef Ken Ballas
Executive Chef/ Program Manager
Ken Ballas's passion for cooking arose from watching his mother prepare nightly dinners while he finished his homework at the kitchen counter. He found himself mesmerized by the sights and smells of what was being made as he peered past his textbooks. Trips to relatives on the northeast coast sharpened the Phoenix native's love for fresh ocean harvest.
His introduction to the culinary field began when he started washing dishes at a valley restaurant. He quickly moved up the ranks holding line cook, lead line cook and sous chef positions, all before graduating high school.
After high school, he took a hiatus from cooking and attended trade school. After two years, his passion for creating new and unique dishes drew him back to professional kitchens. Ballas returned to the industry, cooking at two notable restaurants in Scottsdale over several of the past years.
Hard work, dedication, a wealth of experience and a growing passion for sustainable food has led him to an executive chef/instructor position at Rio Salado College, where he is able to share his passion and knowledge with students, staff and the community.
Interim Program Supervisor
Cater/Event Services Manager
Dominic Romero literally grew up in the restaurant business working in his family’s restaurant at an early age. This real-world experience taught him the ins and outs of the food industry.
His passion for food continued to grow, eventually leading him to enroll in culinary arts classes in high school. He later enrolled in culinary classes at Scottsdale Culinary Institute in the Executive Chef and Restaurant Management training program.
Romero honed his craft working in Italian and Mexican restaurants where he applied his years of experience to raise the bar and take these restaurants to the next level. Healthy cooking and nutrition became his next pursuit. He aimed to make a difference in kids' lives by focusing on school nutrition. This led him to roles as catering chef with the Mesa School District and food service coordinator, overseeing food service sites in the Gilbert School District. He found that feeding youth nutritious foods a rewarding experience and one that he cherishes.
When the catering manager position became available at Rio Salado College, Romero was eager for the opportunity it offered. At Rio, could combine his chef and catering management skills with his love for healthy and sustainable foods. His hard work ethic, attention to detail and creative menu writing has made him a valuable asset to Rio Salado College and the Maricopa Community Colleges.