Staff

Chef Todd Whitman Executive Chef

Chef Todd Whitman teaches the fundamentals of cooking and the nuances of preparing French cuisine. With over 25 years of experience in a variety of restaurants under various chefs. Chef Todd is eminently qualified to prepare our students for any position in the kitchen. Chef Todd is a certified ServSafe instructor and proctor. He is also a CPR certified instructor and a member of the American Culinary Federation.

Chef Todd was born in 1980 and grew up on the west side of Cleveland. He was the youngest of 10 children, and during his teenage years, Todd began using drugs and drinking alcohol. Due to this, he spent a year in a juvenile detention center. In his teenage years, Todd received a job at Desperado’s BBQ and Rib where he traveled across the country for the Great American Rib Cook-Off. This was his first exposure to the culinary industry. Afterwards, back in Cleveland, he worked for a family owned Italian restaurant. These two experiences inspired him to set a career goal to work in a restaurant environment.

Due to Todd’s substance abuse and bad decisions, he was incarcerated for a few years. Afterwards, August 17th, 2015, Todd decided to fight his addiction and ask for help. He was admitted to the CATS treatment program and worked in the kitchen with CATS chef, Mr. Brown. There, Mr. Brown suggested he apply for the Edwins Leadership & Restaurant training program.
In January of 2016, Todd started the Edwins Leadership & Restaurant training program and graduated six months later. The Edwins program assisted with job placement and he became a line cook at Parker’s in downtown Cleveland under Chef Andrew Gorski. He worked there for two and a half years being mentored by Chef Andrew and Todd grew in his skill and knowledge of the culinary arts.

When Sérénité Restaurant and Culinary Institute opened in 2018, he was asked to join the team on September 3rd to work with the students and to continue his culinary education. Todd jumped at the opportunity to work under Chef Gilbert Brenot while combining his passion to help those in recovery from addiction.

Since coming to Sérénité, Chef Todd has established 12 step programs around the community and has been a speaker at the Mansfield Correctional Institution, the Medina County Jail, the Community Assessment Treatment Center, and LCADA where he does cooking demonstrations and shares the Sérénité and RCMC program. Todd also does cooking demonstrations at the Echelon and Huntington Square Senior Living; teaching French appetizers and desserts as well as knife skills.

Chef Todd and Sérénité Restaurant and Culinary Institute have won many awards since Chef Todd has taken over. In 2021, Sérénité won Taste of Medina hosted by United Way. In 2022, March of Dimes Signature Chefs Feeding Motherhood awarded Chef Todd and Sérénité Restaurant the Ambassador Family Choice Award. In 2023 Chef Todd and Sérénité Restaurant were named in Cleveland Magazine as Best Local Chef, Best Restaurant, Best French Restaurant, Best Fine Dining, Best Southside Restaurant, Best Appetizers, and Best Wine Selection. They were also awarded the Best Tasting Award and the Best Presentation Award at the 2023 March of Dimes Signature Chefs Feeding Motherhood Awards. Lastly, Chef Todd and Sérénité Restaurant won Best Vegan Award for the Medina Gazette Best of the Best and won 1st Place Judges Choice at Christmas in the Valley 2023 Chili Cook-Off.

Chef Todd Whitman has now been in recovery for 8 and a half years, is married with 8 children and is on two boards; Community Assessment Treatment Center and Unicorns and Polka-Dots.

Todd Whitman

Executive Chef

Chef Todd teaches the fundamentals of cooking and the nuances of preparing French Cuisine. With over 20 years of experience in a variety of restaurants, under various Chefs, Todd is eminently qualified to prepare our students for any position in the kitchen. Chef Todd is also a Serve Safe Proctor.

Chef Todd was born in 1980 and grew up on the west side of Cleveland, the youngest of ten children. Growing up, Todd did not have consistent parental support and guidance and at the age of 12 spent a year in Juvenile Detention.

Several years later he began working with the Cleveland Rib Burn Off and then traveled across the country with the Great American Rib Cookoff which was first exposure to the culinary industry. Back in Cleveland, he worked at a family owned Italian restaurant. These two experiences inspired him to set his career goal to work in a restaurant environment.

During his teenage years, Todd began using drugs and drinking alcohol. At age 20, Todd was incarcerated. After his release he continued to use drugs and drink and by the age of 35, with a wife and 8 children, Todd decided to fight his addiction and asked for help. He was admitted to the CATS Treatment program and worked in the kitchen where his mentor, Mr. Brown, suggested he apply to attend the Edwin’s Culinary Training program. This was a turning point in his life.

In January of 2016, and in recovery from alcohol and drug addiction, Todd started the program and graduated six months later. Edwin’s assisted with job placement and he became a line cook at Parker’s downtown under Chef Andrew Gorski. He worked there for two and half years being mentored by Chef Andrew and grew in his skill and knowledge.

When Sérénité Restaurant opened in 2018, he was asked to join the team to work the students and to continue his culinary education. Todd jumped at the opportunity to be mentored by and work with Chef Gilbert while combining his passion to help those in recovery from addiction.

Since coming to Sérénité, Chef Todd has established 12 step programs around the community and has worked with inmates at Mansfield Correctional Institution to support their recovery. He has been a speaker at many events and is committed to sharing his story to inspire others to remain in recovery. He was named Executive Chef in May 2020 and is delighted to have the opportunity to fulfill his dream of being an Executive Chef and support those in recovery.

Cary Granakis

General Manager, Sérénité Restaurant

Cary brings over 20 years of restaurant experience as part of the team working with the students in the Culinary Institute. As a former teacher he is skilled in curriculum delivery and focuses on all aspects of the training. Cary is passionate about providing positive support to the students.

Sarah Papesh

Executive Director

Hi, my name is Sarah Papesh. I am a licensed professional clinical counselor, and I have had the privilege of working with individuals in recovery over the past 15 years, leading initiatives, and directing programs and organizations.

I joined the Recovery Center of Medina County and Sérénité Restaurant and Culinary Institute in April of 2023. I enjoy being a support in whatever way I can – and a witness – to people fighting for themselves and fighting to be the best versions of themselves.

I feel we all thrive when we have a community that comes together providing support and resources, and I am grateful to be a part of this community through the RCMC and Sérénité mission and approach.

Wendi Viceroy

Assistant General Manager

Wendi Viceroy is the Assistant General Manager and Instructor. Wendi is well versed in all aspects of restaurant operations and fine dining.

Wendi dropped out of High School at the age of 16 and received her GED by 17. Wendi ran into several obstacles, made some poor choices, and ultimately was sentenced to 2 years in Federal Prison.

She was introduced to the Serenite Culinary Institute by her probation officer when she got out. Wendi then joined the Serenite Culinary Institute in 2018 and graduated in 2019. Wendi was asked to remain at the restaurant, where she has been promoted several times and has helped numerous students find their road to recovery. Wendi is a single mom to a wonderful young man named Alexander!

Kara Marcum

Recovery Center Coordinator

Hi, my name is Kara Marcum, I am the Certified Peer Recovery Support Specialist here at the recovery center of Medina. My journey here started at the Sérénité Culinary Institute in the summer of 2018 as a server and bartender, I continued to work in that role for three years. During that time, I have met several amazing students and had the opportunity to watch them grow. I also received my certification as a peer supporter, as well as graduated with my bachelor’s degree in psychology in 2020.

Upon graduating I had the opportunity to work within the mental health field expanding my knowledge and experience. Recently I have rejoined the team here, alongside beginning a master’s program for clinical mental health counseling.

The mission of the Recovery Center of Medina County and Sérénité Culinary Institute became my passion the moment I learned what we do here! I am beyond grateful for the experiences I have had here, and watching the place grow into what it is now. I am excited to be able to continue to be a part of that growth. I look forward to supporting all our current, past, and incoming students on their journey.