Demetra Stamus is the Director of Apprenticeships at Rouxbe Global Food Group, the world’s leading online culinary school and a U.S. Department of Labor–approved National Program Sponsor. She collaborates with stakeholders to design and expand nationally registered culinary apprenticeship programs that bridge federal workforce policy and employer demand. Through these efforts, Rouxbe has built scalable workforce development solutions that address critical skills gaps in the foodservice industry while advancing equity-focused economic opportunity.

Her strategic partnerships include national initiatives with the American Culinary Federation to broaden access to credentialed culinary training. Previously, Demetra held senior roles at The Culinary Institute of America, where she managed curriculum development for CIA Consulting, leading enterprise-scale education projects for Fortune 500 companies and federal agencies such as the U.S. Department of Defense. She has contributed to the creation of innovative training models in plant-forward operations and virtual apprenticeship programming.

Demetra holds a BA in Liberal Arts from the University of Pittsburgh and an AOS in Culinary Arts from The Culinary Institute of America, along with certifications in Plant-Based Nutrition and wine evaluation. She is a member of Les Dames d’Escoffier International and the American Culinary Federation.

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Spanning nearly 30 years, Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations, and program development. Currently serving as Vice President of Culinary for Rouxbe, Scott manages enterprise sales, business development, and product updates for the leading online culinary school, helping to shape the future of culinary education and professional development.

Before joining the Rouxbe team, Scott served as the Director of Culinary Innovation for Foodsmart, a digital health company focused on making it easier to eat well. Samuel was responsible for all things culinary within Foodsmart, from working with enterprise clients to teaching cooking classes and developing recipes that are both healthy and taste amazing.

Scott previously worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program. During that time, he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. He also played a key role in developing and promoting the CIA’s Menus of Change Principles. These guidelines—which help chefs, restaurateurs, and other foodservice operators integrate optimal nutrition into the dishes they serve—have been assimilated into the menus of chain and independent restaurants as well as colleges and other institutional foodservice operations across the country.

Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. His initial training as a chef began at (the former) Gerard’s Relais de Lyon, in Bothell, Washington, where the two chefs from Paul Bocuses’ Lyon kitchen gave him a hands-on education in the art of French cooking.