The HRTM Culinary Team is headed by Chef Michael Duffy. Chef Duffy relates his extensive experience in the industry to his staff of HRTM students. The students in the kitchen all come from different backgrounds and each provides his or her own flair. With this evolving group dynamic, the masterpieces that emerge from this kitchen are more than enough to impress.
Jonathan Hellrung
Jonathan, originally from the Caribean, brings in diversified experience from the many locations in which he has lived. Realizing his passion for cuisine at an early age, he attended culinary school for 2 years before starting at DU. He has extensive background, including being a part of the opening team for the fine sushi restaurant, Izakaya Den, in Denver. As a senior, Jonathan is beginning to formulate his plans for after graduation. In keeping with his love for the mountains and for food, his goal is to build a strong team with which he can open his own restaurant in Aspen.
Judd McDonald
Judd was born and raised in Oklahoma City and is now in his senior year at DU. Although his first job in a restaurant wasn’t until the age of 16, his cooking experience extends back to childhood, when he learned traditional deep southern cooking from his grandmother. His most recent experience was a summer spent in Napa Valley under renowned wine country chef, Robert Curry of Auberge du Soleil. After graduation, Judd plans on gaining international experience by cooking in Florence, Italy, and perhaps earning an MBA afterwards.
