Meet Our Chefs
Brian Beland, Certified Master Chef & Department Chair
Chef Brian Beland is a graduate of the Michigan State University School of Hospitality Business, and he holds a second degree from The Culinary Institute of Arts, Hyde Park, New York. He earned his American Culinary Federation (ACF) Certified Master Chef credential in 2010. Adept in many culinary disciplines, Chef Brian has earned medals in culinary competitions around the world, from ice carving challenges, to Culinary Olympic events. In Erfurt, Germany, he was awarded the individual gold medal in 2012.
Chef Beland has also been honored as Chef of the Year for MCCA Chapter, and Central Regional Chef of the Year in 2012. He also was awarded a gold medal at the ACF National Chef of the Year competition, and he competed at the inaugural Dubai Hospitality Championships as a member of Team USA, scoring a team gold and a second place overall.
A majority of Chef Beland’s professional career has been in private clubs, most notably long term tenure at Country Club of Detroit serving as Executive Chef and Director of Food and Beverage.
Chef Beland has been with Schoolcraft College Culinary Arts since 2014, and designated Department Chair in 2021.
Chris Misiak, Certified Executive Chef & Program Coordinator
Chef Misiak earned a Bachelor’s Degree in Business Administration from Lawrence Technological University and an Associate Degree in Culinary Arts from Schoolcraft College. He is a Certified Executive Chef and American Culinary Federation (ACF) Certified Culinary Educator.
Chef Misiak has been with the Schoolcraft College Culinary Arts program since 1986, becoming an Instructor and the Program Coordinator in 1991. He created and developed the curriculum for college level courses for the 2- year Associates Degree with Culinary Arts program, and also initiated and developed the partnership with the American Culinary Federation (ACF) to provide each Schoolcraft College Associates Degree graduate with ACF Certified Culinarian status upon graduation. Chef Misiak also developed the 4-year Bachelor’s Degree in Culinary & Dietary Operations Management curriculum, and led the curriculum upgrades and updates, for the new Culinary Skills Certificate programs, which begin the fall of 2022.
Chef Misiak coached the Schoolcraft College 2003 and 2005 National Championship Knowledge Bowl Teams and is actively involved with the ACF National Knowledge Bowl committee. He serves on the ACF Certified Culinary Educators Committee, and is a national judge. Chef Misiak received the ACF President’s Medallion in 2009. In 2016, he was named the ACF National Chef Educator of the Year.
Joseph Decker, Certified Master Pastry Chef
Chef Decker is one of only 13 Certified Master Pastry Chefs in the United States. He is also a Certified National Judge for American Culinary Federation (ACF) Culinary Arts Salon competitions and he was a member of the 1995 World Pastry Cup Team. Chef Decker has won medals in world competitions in France and Germany and national competitions in Chicago and Detroit. Chef Decker has served as Director of Research & Development for Awrey Bakeries, in Livonia, Michigan.
Chef Decker has been a member of the Schoolcraft College Culinary Arts faculty since 1991 and created and teaches the coursework for the department’s Certificate in Culinary Baking and Pastry Arts program.
Paul Grosz, Certified Executive Chef
Chef Paul identified a love for cooking when he was about six years old. As a young adult, he studied under the legendary French chef, Jean Banchet at Le Francais, outside of Chicago, working from pastries and every other station. Chef Paul later traveled to France and continued learning at Le Cordon Bleu, and eventually with other celebrated chefs that included Paul Bocuse, Pierre Orsi, and Jacques Maximin.
He later returned to the United States to assist his brother Mark, chef and owner of the award-winning restaurant, Oceanique in Troy, Michigan. Chef Paul later went on to help revitalize La Rotisserie at the Dearborn Hyatt-Regency, and then became the Executive Chef at The Whitney for the next ten years.
Chef Paul and his own restaurant, Cuisine, have been honored with many awards, including Best Restaurant of the Year by the Detroit Free Press and Best French Restaurant by The Detroit News.
Chef Paul became an adjunct culinary instructor with Schoolcraft College Culinary Arts Schoolcraft College Culinary Arts in 2010, and a full time faculty member in 2021. Chef Paul is currently in examination to become a Certified Master Chef.
Marcus Haight, Certified Executive Chef & Certified Executive Pastry Chef
Chef Marcus has been teaching full time with Schoolcraft College Culinary Arts since 2003. His teaching expertise includes courses in Food Techniques, Pastries, and Butchery. Prior to joining Schoolcraft College Culinary Arts, Chef Marcus served 17 years as Executive Chef at The Lark Restaurant in West Bloomfield, Michigan. During that time, The Lark was rated Best Restaurant in the United States by Condé Nast Traveler Magazine.
Chef Marcus has also held leadership positions at 4 of the 15 Mobil Travel Guide Five-Star Restaurants in the United States.
Heather Moore, Certified Master Baker, Certified Executive Pastry Chef, and Director of Culinary Operations
Chef Heather has been an instructor for Schoolcraft College Culinary Arts since 2009. Her areas of expertise include baking, pastry, breakfasts, and storeroom and pantry operations. She is a graduate of Schoolcraft College Culinary Baking & Pastry Arts, and she has a Bachelors in Business Administration from Eastern Michigan University. She is a Certified Master Baker and lead judge for the Retail Bakers of America, and she has helped design menus and recipes for numerous restaurants and bakeries.
Chef Heather has served as a professional Cake Decorator, Pastry Chef, and Sous Chef for several restaurants and bakeries in the state of Michigan, including Edward’s Café & Caterer, Travis Pointe Country Club, Rustique Bakery, Deli & Café, Walnut Creek Country Club, and The Farm Restaurant of Port Austin.
Chef Heather oversees campus cafes, markets, banquets and food operations throughout Schoolcraft College.
Brian Polcyn, Certified Executive Chef
Chef Polcyn has owned and operated many of Detroit’s finest restaurants including Forest Grill in Birmingham, Five Lakes Grill in Milford and Pike Street in Pontiac. His restaurants have won Restaurant of the Year five times—more than any other chef in Michigan. He is a graduate of the Schoolcraft College Culinary Arts program, and he has served on our full-time faculty since 1997. He is the winner of three ACF gold medals and a silver medal, and he was nominated for Best Chef of the Midwest by the James Beard Foundation.
Chef Polcyn co-authored with Michael Ruhlman Charcuterie: The Craft of Salting, Smoking and Curing and Salumi: The Craft of Italian Dry Curing. He was also a major character in Ruhlman’s The Soul of a Chef: The Journey Toward Perfection.
He was a consultant for Delta Airlines, has been featured in national publications and contributes his time and talent to charitable organizations, including the Taste of the NFL, a fundraiser for hunger relief charities held before each Super Bowl.
Drew Sayes, Certified Executive Chef
Chef Drew Sayes received formal training at the Culinary Studies Institute at Oakland Community College, and further honed his skills through cooking competitions and working for some of southeastern Michigan’s top chefs. Chef Sayes became an American Culinary Federation (ACF) Certified Executive Chef in 2012, and he was named 2015 American Culinary Federation Central Region Chef of the Year. He is currently in the examination process to become a Certified Master Chef.
Chef Drew has been the Executive Chef of Walnut Creek Country Club, Corporate Chef for Slows BarBQ in Detroit, and Executive Chef at the four star four diamond property, The Townsend Hotel in Birmingham, and also at the prestigious Atlanta Athletic Club in Johns Creek, Georgia. He also served as Executive Chef at various Ritz-Carlton property locations throughout the United States.
Chef Drew has been on the Culinary Arts faculty at Schoolcraft College Culinary Arts since 2021.
Jeffrey Gabriel, Certified Master Chef & Professor Emeritus
Chef Gabriel is a graduate of the Culinary Institute of America, following service in the U.S. Navy as a Baker aboard the USS Bryce Canyon. After working as Chef Garde Manger at the Detroit Athletic Club, he served as Executive Chef at the Grosse Pointe Yacht Club, La Becasse, Les Auteurs, The Little Club on Harsens Island, Franklin Hills Country Club and Hucks Lakeshore.
Chef Gabriel has been a member of several Culinary Olympic teams and won several Olympic gold medals including two with distinction. He has also been awarded 10 medals through the American Culinary Federation.
Chef Gabriel founded The Farm Restaurant in Port Austin, Michigan, and served as its Owner/Executive Chef for 17 years.
He has served on the full-time faculty of Schoolcraft College Culinary Arts from 1987-2021, and was awarded Professor Emeritus status later that same year. He continues to teach courses periodically even during his retirement.