Culinary Arts, Nutrition, and Food Systems

Josh Green

Chef Joshua Green is the Department Chair and Faculty for LBCC Culinary Arts. He works with students and culinarians to refine their unique skills and interests in cooking.

Josh is passionate about supporting and building community through relationships with local artisans, farmers, and ranchers.

Josh has worked with many diverse foodservice and hospitality venues since early 2003, including higher education foodservice, resort dining, and restaurant consulting services, where he gained an experienced background in management, banquets, fine dining, and casual dining. Josh has been with LBCC since 2016.

Josh holds an Associates in Applied Science, Culinary Arts Emphasis, from Western Culinary Institute in Portland.

As an avid outdoorsman, when Josh is not in the kitchen with students, you can find him giving guided fishing tours along the Oregon Coast and in the Willamette Valley, as well as making his famous pizzas, and spending time with his wife and daughters.

Audrey Anderson

Chef Audrey Anderson joined LBCC in 2017, she has held many titles in the Culinary Arts Department and is a Culinary Arts Faculty member who works with students and individuals to educate and expand their culinary knowledge, and build their own unique styles of cooking.

Audrey believes in focusing on locality and community through food and wants cooking to be an experience that connects and creates community out of that shared experience. She has a specific love for the Pacific Northwest and likes to emphasize on the nature of food in its beautiful simplicity and complexity.

With a demonstrated history of working in management positions and the hospitality industry, she has an experienced banquet background, alongside a background in fine dining and Haute locavore cuisine. In educating, she wants to provide a solid pathway for potential and current students to become graduates and successful community members. Sharing her experience in the industry has become the main pivot in her career, to give students her past experience in the industry and her current ever-changing experience while she rigorously remains current in the industry is to give the best and most realistic version of Culinary Arts to you all. 

Audrey holds two AAS from the Oregon Coast Culinary Institute, one in Culinary Arts, and another in Baking and Pastry Arts.

Stacy Lebar

Chef Stacy Lebar joined LBCC in 2016, has been involved and given support to the students in several different areas of the kitchen, and is a faculty member in the Culinary Arts Department. She has a passion for mentoring and inspiring students as they travel and navigate their own food journey. For years, Stacy has enjoyed developing her expertise at combining the creativity and artistry of cooking with an emphasis on sourcing and utilizing ingredients from the beautiful Pacific Northwest and has a flair for designing menus that are thoughtful, diverse, and able to accommodate a wide variety of palettes.

She has spent most of her life satiating hungry crowds, whether at home with her extended family, in corporate food service and restaurant venues, or while catering special events. Her enthusiasm for food and cooking keeps her representative of the industry as she continues to evolve by engaging in various industry events and activities throughout the community.

Stacy loves being outside, camping, and hiking with her family and she has a passion for connecting people and communities through food.

Stacy has her AAS in Culinary Arts, Linn-Benton Community College.

Michael Willis

Chef Michael Willis joined LBCC in 2023. He is a classified instructional specialist who works with students and faculty to better facilitate classroom activities. He spends his time giving students one-on-one help and advice focusing on his previous experience in a variety of restaurant settings.

Michael believes in constantly honings skills in the kitchen, as well as always striving to continue to educate oneself, while maintaining a positive and reinforcing attitude in the kitchen environment.

With a strong background in restaurants and kitchen management, Michael has a robust career that brings a lot of hands-on experience to the students. He believes in forging a strong foundation of skills that can carry to any kitchen, emphasizing his own experiences in kitchens in order to prepare students to graduate and become not only great cooks but great chefs as well.

Michael holds an AAS from Linn-Benton Community College in Culinary Arts.