Faculty and Staff

George Macht, C.H.A., C.F.E., F.M.P.
Professor George Macht is the coordinator of the Hospitality Administration program. Through the year, Macht teaches the Culinary Arts, Management, Purchasing and Supervision classes. He began teaching at the college in 1977 and is both a member of the International Food Service Executives Association (IFSEA) and a certified Foodservice Management Professional (F.M.P.). He emphasizes the importance of regular interaction among faculty and industry leaders and active participation with trade associations and professional organizations, which gives relevancy to classroom activities.

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Chris Thielman
CEC, CCE
Professor Chef Chris Thielman is a certified executive chef and a certified culinary educator. Throughout the year, Thielman teaches the Culinary Arts, Pastry Arts and Foodservice Sanitation classes. He also teaches the Foodservice 153, Culinary Arts: Garde Manger class in the summer quarter. Thielman began teaching at the college in 1987. He is a member of the American Culinary Federation and presents the Culinary and Pastry Arts demonstrations on the college’s monthly cable program, “Images.”
Chef Thielman's Homepage

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David Kramer
Executive Chef David Kramer is a graduate of the Foodservice Administration program at College of DuPage and of the Culinary Institute of America in Hyde Park, NY.

Travel and training in Europe have broadened his understanding of the history, traditions and cultures of many regions.

Kramer has been a part-time faculty member at College of DuPage since 1999. He has served on its Hospitality Administration Advisory Board since 1997, and has co-chaired the Hospitality Administration’s annual Traditions in Excellence Benefit Dinner and Auction for the past six years. Chef Kramer also teaches a variety of special interest culinary courses for College of DuPage in the Continuing Education program.

Kramer’s students will benefit not only from his teaching experience, but also from his broad professional career as an Executive Chef. He developed his talents at fine Chicago area restaurants, including Maggiano’s Little Italy, Chicago, Oak Brook and Schaumburg; Papagus Greek Taverna, Chicago and Oak Brook; Marriott’s Hickory Ridge Conference Center; the Art Institute of Chicago; Hyatt Oakbrook Hotel; the 95th Restaurant; and Lawry’s The Prime Rib.

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Marybeth Leone
Marybeth Leone, who comes to C.O.D. from the DuPage Convention and Visitors Bureau, has more than 18 years experience in hospitality and tourism. Her extensive hotel management background includes positions as a director, Rooms Division; director, Revenue; manager, Front Office; and manager, Guest Services. She has worked at several types of hotels, including convention, airport, resort and corporate.

A graduate of Purdue University with a degree in Restaurant, Hotel and Institutional Management, she also is a graduate of Stouffer’s extensive management training program in Washington, D.C. After graduating from college, she moved to Washington, D.C., where she spent most of her career.

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Chef Timothy Meyers, C.C.C., C.C.E., is a graduate of Kendall College. He has been working in the hospitality industry for 15 years, working for Hyatt hotels, The University Club of Chicago and Marshall Fields.

Meyers has taught part-time for College of DuPage for nine years, and his prior position was program coordinator for the Culinary and Pastry Arts program at the Technology Center of DuPage. He is multi-talented, teaching both culinary and baking/pastry classes, as well as instructing Sanitation and purchasing courses.

He is a member of the American Culinary Federation, where he served on the board as apprenticeship chair.

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Catherine Leveille
A certified Foodservice Management Professional (F.M.P.), Catherine Leveille works in many capacities in the program. She is the Hospitality Administration academic laboratory supervisor and manages the hospitality office that provides resources for students and faculty. She directs the use and operation of the instructional labs to provide a safe, professional environment, and she manages the student dining room for class and special events.

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Adjunct Faculty
Ernie Gibson P.H.D.
Tom Hiestand  C.E.C.
Deb Macchia R.D., M.S.
Eddie Moran R.D., M.S.
Darlene Peterson J.D.
Paul Rosenthal
Diana Windt