Aimee LePage has been the Associate Dean for Seattle Culinary Academy since 2022. She’s passionate about helping students access life-changing education that honors the rich cultural history of cuisine. Prior to this position she was SCA’s Outreach Coordinator for six years, working with future students to learn about our programs and navigate the admissions process for a successful career start.

Aimee’s interest in food began in 2002 when she fell into the cook position on a tall ship schooner in Maine, where she cooked meals on a woodstove for 30 windjammers every week. After later pursuing a corporate career in business development, she realized she wanted her life to impact the culinary industry. She went back into cooking, completing culinary school and working in several Seattle area restaurants including Rover’s, Spinasse, Vif, and Hot Stove Society. Aimee is currently the Culinary Producer for NYC Wine & Food Festival, Aspen Food & Wine Classic, and South Beach Wine & Food Festival, producing live demonstrations with celebrity and restaurant chefs. Between 2008 and 2021, Aimee and her chef husband operated a small private chef business focusing on fine dining in-home service, parties and events, along with prepared meals for home and travel. She is a board member for Carnation Farms, and a Chef Corps member for World Central Kitchen. In her free time, Aimee enjoys cooking (of course!), gardening and fiber arts.

Aimee holds a BAS in Marketing and Economics from Miami University in Oxford, OH, as well as an AAA in Culinary Arts from the Art Institute, Seattle, WA. She also held her 100 GT Master Mariner credential from 2006 – 2016.