A graduate with highest honors from the Scottsdale Culinary Institute, Chef Manos has varied his career in the food service industry.  Raised in a family restaurant, he joined the nationally rated Malee’s on Main in early 1989, then after completing his studies at SCI, he served in an underchef position to Chef Phanee Plabprasit in the Malee’s kitchen.

In 1995 Chuck went into personal service which eventually led him to Dublin, Ohio for a position as an Estate Manager and Personal Chef for a local entrepreneur and importer.  During his time in Ohio, Chuck served as Executive Chef launching a café and bakery utilizing his tested formulas for  MacBean, Inc. in Worthington, Ohio.  

Chef Chuck served as an interim Chef/Instructor for the (PDI) Professional Domestics Institute  training house managers and kitchen staffs in the Culinary Arts basics, preparation and fine dining.

Upon his return to the Phoenix area he once again returned to Malee’s on Main and remained there until March of 2002.

In 2000 under contract, Chuck served as Executive Chef for Jax Thai Bar in Tempe, Arizona where he created the menu and procedures for the Jax kitchen, which opened in September of that year.

In the winter of 2002, Chuck released his first multimedia training concept for the food service industry, receiving kudos restaurant owners and staffs alike.

Chuck has shared his passion for food and creative preparation by conducting cooking classes over the years for those who share his enthusiasm for fine foods.  His approach is simple... understanding  food science and basic preparation, taking the mystery out of the gourmet meal.

Currently, the launch of his newest project, ChefChuckcooks.com and cookbook featuring both traditional and Thai/French infusion are in the works.

Chuck hopes you will enjoy this site and allow your cooking talents to bloom as the site grows with more information on preparation techniques and recipes for your files.