Rocky Rockwell
Certified Executive Chef  
Texas Tech University
Biography
Rocky Rockwell, executive chef at Texas Tech University, started his culinary career at the Dallas Country Club as an apprentice for Ernst Gruch, CMC. In 1999, he graduated first in his class from the Culinary Institute of America in Hyde Park, NY. After graduation, he completed a fellowship in the American Bounty Restaurant Kitchen on the Culinary Institute of America campus under Jonathon Zearfoss, CEC. Rockwell worked in "The Restaurant " of the Four Seasons Hotel, West Palm Beach, FL before joining the Texas Tech University staff in 2000.
Chef Rockwell is a member of the Lubbock Chef's Society of the American Culinary Federation. He is also a mentor for prospective Culinary Institute of America students.
Chef Rockwell placed third nationally for college and university chef's in 2002 at the NACUFS National Convention.  
Quick Culinary Bio:
  • Apprentice at the Dallas Country Club under the instruction of Certified Master Chef Ernst Gruch.
  • Graduated from The Culinary Institute of America, Hyde Park, NY.
  • Graduated valedictorian.
  • Awarded the “Wine Spectator Award," for excellence in wine knowledge.
  • Won multiple food competitions including the "Taste of Hudson Valley’s Fritz Sonnenschmidt Award”
  • Fellowship at the Culinary Institute of America, American Bounty Restaurant, Hyde Park, NY.
  • Recruited to be the Sous Chef of the American Bounty Restaurant on the campus of the Culinary Institute of America.
  • Specialized in American Bistro cuisine with a twist.
  •  “The Restaurant” at the Four Season’s Hotel, West Palm Beach, FL.
  • Texas Tech University
  • Executive Chef. Currently working to bring the quality at the university up to meet the growing demands of students and staff.
  • § 2002 Silver medal National Association of College and University Foodservice Hot Food Competition. Placed third nationally for college and university chefs.
  • Attained American Culinary Federation (ACF) Certification as Certified Executive Chef (CEC) on 3-14-08.
  • Member of American Culinary Federation and Lubbock Chef Society
  • Chef of the Lubbock Chef's Society 2009
 
DeWayne McMurrey
Executive Sous Chef
Texas Tech University
Biography
Chef DeWayne McMurrey started his career at several casinos in Montana in 1996 and continued pursuits in the hospitality industry. He graduated in the top ten percent of his class at the Culinary Institute of America in Hyde Park, New York. During this time, he interned at the Dallas Country Club under Certified Master Executive Chef, Ernst Gruch. Chef McMurrey arrived at Texas Tech in 2005 and has strived to make this campus lead the rest of the nation in university food service.
 
Quick Culinary Bio:
  •  Apprentice at the Dallas Country Club under the instruction of Certified Master Chef Ernst Gruch.
  • Graduated from The Culinary Institute of America, Hyde Park, NY.
  • Jake’s Restaurant, Billings, MT
  • Sartorie’s International Restaurant, Billings, MT
  • Texas Tech University Catering
  •  Production Manager
  •  Member of the American Culinary Federation and Lubbock Chef Society
  • On March 19, 2008, Executive Sous Chef, DeWayne McMurrey, entered the NACUFS (The National Association of College & University Food Services)  Regional Culinary Challenge in Athens, GA. DeWayne prepared the Seared Striped Sea Bass with Apple Buerre Blanc and won a bronze medal. We congratulate him on his accomplishments.
Marcos Sanchez
Catering Sous Chef
Texas Tech University
Biography
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  • General Manager: Santa Fe Restaurant & Bar
  • General Manager/General Kitchen Manager: Applebee's
  • General Manager: Freebird's World Burrito
    Deana L. Flemming
    Cold Production Chef
    Texas Tech University
    Biography
     
     
    • Garde Manager Chef: Monte Carlo Resort and Casino, Las Vegas, NV.
    • Pantry Garden Manager: MGM Grand Resort and Casino, Las Vegas, NV.
    • Dietary Manager, Cook: Cheyenne Care Center, Las Vegas, NV.
    • Training and Continuing Education: CCSN, Las Vegas, NV.; Culinary Institute of America Grey Stone, Napa Valley, CA.