Kirk T. Bachmann
Boulder Campus President & Provost
For Journalists & Food Writers
"Cook for life."
About
President of the Boulder campus and Provost, Kirk is a fourth-generation chef who began his culinary journey working alongside his father, a master pastry chef. He is also the host of Escoffier’s The Ultimate Dish podcast which features deep dive talks with the world’s most-innovative culinary educators, thought leaders, and more. Over the years, he has cultivated a deep understanding of both the technical and creative sides of cooking, along with a commitment to education within the industry.
Most recently, Kirk served as Vice President of Culinary Training & Development at Rouxbe Online Culinary School, where he helped shape innovative approaches to online culinary education. Before joining Rouxbe, he held executive leadership roles with Le Cordon Bleu cooking schools, where he influenced curriculum development and guided aspiring chefs toward professional success.
A graduate of the University of Oregon, Kirk went on to complete his formal culinary training at The Western Culinary Institute in Portland, Oregon. He also holds a master’s degree in education and is recognized as a Certified Executive Chef® (CEC®) and a member of the American Academy of Chefs (AAC). A Culinary Salon medalist, Kirk is active in several professional organizations, including The International Association of Culinary Professionals, Chaîne des Rôtisseurs, Antonin Carême Society, Disciples d’Escoffier, and The International Food and Beverage Forum.
Honors & Awards
- Culinary Salon Medalist
Certifications & Affiliations
- Certified Executive Chef® (CEC®)
- World Association of Chef Societies Certified Executive Chef
- Member of the American Academy of Chefs (AAC)
- Member of Disciples d’Escoffier
- Member of The International Association of Culinary Professionals
- Member of Chaîne des Rôtisseurs
- Member of the Antonin Carême Society
- Member of The International Food and Beverage Forum
Professional EXPERIENCE
- Board Member - Colorado Restaurant Association & Foundation
- Peer Evaluator - ACCET: Accrediting Council for Continuing Education & Training
- Vice President of Culinary Training & Development - Rouxbe Online Culinary School, Vancouver, BC
- President - Le Cordon Bleu College of Culinary Arts, Chicago, IL
- Executive Chef/Food Service Director - Mount Angel Towers, Mount Angel, OR
- Chef Instructor - Western Culinary Institute
- Chef, Proprietor - Josef's at Tomichi Village, Gunnison, CO
- Restaurant Manager - The Benson Hotel, Portland, OR
Education
- Master's in Education, American InterContinental University
- Diploma in Culinary Arts, Western Culinary Institute
- Bachelor of Arts in International Studies, University of Oregon
In The News
The Takeout, 12/12/25
ColoradoBiz, 9/30/25
Food & Wine, 5/15/25
Food & Wine, 3/22/25
bake, 9/20/24
Voice4Chefs Podcast, 9/08/2024
Daily Camera, 1/24/24
Boulder Magazine, 1/1/24
Worldchefs Podcast: World on a Plate, 11/22/2023
The Recipe Podcast Partnered with Chef’s Roll, 8/22/2023
PR Newswire, 12/12/2019
Special Interests
Beyond the kitchen, my family is incredibly important to me. I also really enjoy the sport of cycling. More than anything however, I truly enjoy mentoring others and celebrating the shared experiences that connect food, family and friends!
