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Chef Shawn Matijevich started his culinary journey as a chef in the Navy for five years, cooking in massive 80-gallon steam-jacketed kettles and serving up comforting meals like chili mac and mashed potatoes to thousands of sailors at a time.

Since then, his cooking has been a bit more refined. After leaving the Navy he worked in fine dining around Washington, D.C. and Virginia. He was executive chef of The Restaurant at Four Eleven York in Norfolk, and held the same position at BLT Prime by David Burke in the nation’s capital.

He’s bringing all of that experience to ICE as Lead Chef for Online ¹ú²ú¸£Àû Arts & Food Operations. Still based in Virginia, he’ll be guiding students around the country through their remote culinary education.

“We’re providing great resources, demos and recipes," he says. "I'm here to coach and guide you."