Meet Our Chefs

Brian Polcyn, Certified Executive Chef

Chef Brian Polcyn

Chef Polcyn 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 was nominated for Best Chef of the Midwest by the James Beard Foundation. Chef Polcyn is a graduate of the college’s Culinary Arts program and has been a full-time instructor since 1997. He is the winner of three ACF gold medals and a silver medal.

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 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.

Brian Beland, Certified Master Chef

Chef Brian Beland

Chef Beland is a graduate of the Michigan State University School of Hospitality Business and holds a second degree from The Culinary Institute of Arts, Hyde Park, New York. He was certified as a Master Chef 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, specifically, winning an individual gold medal in 2012, in Erfurt, Germany. He has been honored as Chef of the Year for MCCA Chapter, and the Central Regional Chef of the Year in 2012 after which he went on to score a gold medal at the ACF National Chef of the Year competition. Most recently, Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of Team USA, scoring a team gold and a second place overall.

Chris Misiak, Certified Executive Chef

Chef Chris Misiak

Chef Misiak has spent more than 31 years in the Schoolcraft College Culinary Department. He is a Certified Executive Chef and Certified Culinary Educator. Chef Misiak earned a Bachelor’s Degree in Business Administration from Lawrence Technological University and an Associate Degree in Culinary Arts from Schoolcraft College.

Chef Misiak coached the Schoolcraft College 2003 and 2005 National Championship Knowledge Bowl Teams and is actively involved with the American Culinary Federation’s National Knowledge Bowl committee. He is also a national judge and serves on the ACF Certified Culinary Educators Committee. Chef Misiak received the ACF President’s Medallion in 2009. In 2016, he was named the National Chef Educator of the Year by the ACF.

Joseph Decker, Certified Master Pastry Chef

Chef Joe Decker

Chef Decker is one of only 16 Certified Master Pastry Chefs in the United States.

He is also a Certified National Judge for ACF Culinary Arts Salon competitions and was a member of the 1995 World Pastry Cup Team. He has won medals in world competitions in France and Germany and national competitions in Chicago and Detroit. He was director of research and development for Awrey Bakeries.

Chef Decker has been a member of the College’s Culinary Arts faculty since 1991 and created and teaches the coursework for the department’s Certificate in Culinary Baking and Pastry Arts program.

Marcus Haight, Certified Executive Chef & Certified Executive Pastry Chef

Chef Marcus Haight

Chef Haight is an instructor in the college’s Culinary Arts Program where he has been teaching full-time since 2003. He teaches the Food Techniques, Pastries 2 and Butchery classes.

Prior to joining the college, Chef Haight was Executive Chef at The Lark Restaurant in West Bloomfield, Michigan, for 17 years, during which time The Lark was rated the best restaurant in the U.S. by Condé Nast Traveler Magazine. He has also held leadership positions at four of the 15 MobilTravel Guide Five- Star Restaurants in the United States.