Aimee LePage is the Interim Associate Dean for Seattle Culinary Academy. She’s passionate about helping students access life-changing education that transforms our industry while honoring the rich cultural history of cuisine. Prior to this position, she was the Outreach Coordinator for six years, working with future students to learn about our programs and navigate the admissions process.   

Aimee’s interest in food began in 2002 when she fell into the cook position on a tall ship schooner in Maine.  After later pursuing a corporate career in business development, she realized that 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.  She and her husband operate a small private chef business focusing on fine dining in-home service, parties and events, and prepared meals for home and travel. In her free time, Aimee enjoys camping, cooking (of course!), and vegetable gardening.