Janet Beedlove handles Orlando's Restaurant reservations for lunch and dinner functions and coordinates scheduling of special request functions, such as banquets and receptions. She holds a BA from the University of Tulsa and has worked as an administrative professional for the past 15 years. She has been with SCC since 2001.

Julie Litzenberger graduated in 1986 with a BA in hotel/restaurant administration from Washington State University. She brings more than 25 years of experience in the industry to the classroom. Widely involved in the community, she is active in the Washington Restaurant Association, Prostart Advisory Committee, Spokane County Health Advisory Board, and the Women's and Children's Free Restaurant.

Charlie Martin graduated from Michigan State University with a BS in hotel restaurant management in 1977. He continued his education at Johnson and Wales University, receiving an AS degree in culinary arts in 1979. He joined the SCC faculty in 1994.

Joshua Martin (CEC) attended the Culinary Studies Institute in Detroit from 2004-2006 and holds a diploma from DCT Hotel and Restaurant University Vitznau, Switzerland, in European gourmet cuisine. He has won gold and silver medals through the American Culinary Federation and competed internationally at the ZAGG central European culinary showcase. He has worked as a chef at the Davenport Hotel, Spokane Club, Madeleine's Café and Casper Fry. He also mentors local Spokane Pro-Start high school culinary teams.

Curtis Smith attended Inland Northwest Culinary Academy from 1988-1989 and went on to earn his degree from the Culinary Institute of America in 1992. After cooking at restaurants in New York, Lake Tahoe and the Smoky Mountains of Tennessee, he returned to the Inland Empire and worked as a chef for Coeur d’Alene Resort restaurants. He became a chef/instructor at INCA in 2006.

Kim Stellflug
Culinary Arts
Associate in Culinary Arts, Lane Community College
Secondary English Education, Montana State University

Kim grew up on a cattle ranch in Northeastern Montana, where she began her cooking career at a young age, preparing meals for family and hungry ranch hands.  She graduated in 2005 with an AA degree in Culinary Arts from Lane Community College, Eugene, Oregon.  In 2006, she became Chef de Cuisine at the exclusive Sweet Waters on the River restaurant, located inside the Valley River Inn Hotel.  

Kim moved to Spokane in 2010 and worked as VIP Services Manager at Spokane Veterans Memorial Arena.  She became the Food and Beverage Director at Hilton Garden Inn Spokane Airport in 2011.  

Throughout her career, Kim has been involved as a mentor for local ProStart students (high school culinary arts program) and serves on the ProStart Advisory Committee.  She is active in the local Washington Hospitality Association chapter and participates in many charitable events in the hospitality community.

Duane Sunwold is an SCC graduate. He has worked in private clubs, hotels, and restaurants in the Pacific Northwest. Before starting his teaching career, Duane was the operational director for the Maui Westin Resort and Spa at Ka’anapali.

Laurent Zirotti
Culinary Arts
BTH, Thonon-les-Bains Restaurant Hotel School
BTS, Nice Hotel School

Laurent grew up in France influenced by the cooking of his French mother and Italian grandmother.  At age 15, he began a three-year program at Thonon-les-Bains, a prestigious hotel and catering school in the French Alps.  Following this apprenticeship, he moved to Nice on the Riviera, where he earned an associate degree in hotel management.  

He moved to San Francisco to work in the kitchens of Gerard’s Brasserie and Le Piano Zinc.  On the way to New York City with a friend, they decided to open a small restaurant in Billings, Montana called La Toque.  For three years it was the talk of the town!

Upon his return to France, for a short period he worked in the pastry kitchen of Le Moulin de Mougins, a 2-star Michelin restaurant on the French Riviera.  Following a great opportunity, Laurent became banqueting manager at the Palais des Festivals in Cannes.  He was then promoted to catering manager for the Palais and the Palm Beach and ended up his journey with the group Lucien Barriere as deputy general manager at the famous palace hotel Majestic in Cannes.

Our family moved to Billings, Montana in 1998 to open Enzo Mediterranean Bistro and Laurent served as the general manager.  After a successful ten years, the Zirotti’ s left Billings in the summer of 2008 to begin a new adventure opening their own restaurant Fleur de Sel in Post Falls, Idaho.  For the next 13 years, Fleur de Sel was a highly regarded destination restaurant in the region.  In 2017, Laurent was awarded a semi-finalist Best Chef of the Northwest from the James Beard Foundation.    He also appeared on the Food Network in the Bobby Flay and Guy Fieri shows.

In 2020, he joined the team of instructors at the Inland Northwest Culinary Academy at SCC.  He wants to “give back what I received in my professional life,”  encouraging and giving passion to students.  He is married to Patricia since college and has two grown children, Enzo, and Lucas.