Cooking Classes

To register for this week's March 3 TGIF series cooking class, please copy and paste this link!

To register for next week's March 8 Junior Chef class, please copy and paste this link!


Culinary Boot Camp: 4 week class/1 hour per week $220.00

Join us for this series of classes geared towards learning the basic foundations of cooking, different cooking techniques, and working with a variety of ingredients. A fun class for any home cook level!

Home Cook Warrior: $65.00/HR

Want to take your cooking to the next level? In this class, you'll learn how to source seasonal ingredients and apply a variety of methods and techniques that will improve your skills and turn your food into a gourmet meal!

Date Night Delight: $130.00/Couple

We are turning up the heat! Join us for an evening that will stir up more than just delicious food. Work hands-on with your special someone to create dishes that will spoil your palates!

Junior Chef Camp: 6 week class/45 minutes per week $120.00

Have a child who loves helping you in the kitchen? This fun and child friendly class will teach your child the basics from boiling water to making an amazing entree. Learn cool kid-friendly cooking techniques, kitchen safety, and have fun too! Ages 7-12

Private Events: $TBD

When you host your next private event at 5280 Pantry Project, you know you and your guests are going to get a truly unique and exciting experience! Our culinary experts specialize in creating fun, hands-on private cooking lessons as well as large-scale dining events!

Culinary Job Training Program:

This is a free program offered to high school students interested in working in the food industry. If you have the drive and passion, we're here to help you achieve your goals. Professional chefs will guide the students through the program teaching basic culinary techniques and an understanding of kitchen operations. (Application Required)

Who Is Your Instructor?

Executive Chef Joe Hsu is originally from Taiwan, but moved to the States when he was 12 years old, settling in Pennsylvania. After attending Penn State University, Joe followed his childhood interest in cooking to the Circular Dining Room at the Hotel Hershey, a AAA Four Diamond-rated resort, where he worked as an apprentice and later as an executive sous chef. Joe served as the Executive Chef at Willie G’s in Denver and then as the Regional Chef with Landry’s Restaurants where he spent five years heading up four of the Landry’s concepts which had him working in Virginia, New York, Pennsylvania and Florida. After spending a year as the Executive Chef at the South Hampton Inn on Long Island, Joe returned to the D.C. area where he worked as the Executive Chef at the Red Cross National Headquarters and later at the AOL Headquarters in Dulles, VA. Returning once again to Denver, Joe served as the Executive Chef at Simm’s Steakhouse where he established himself as a top chef in the Denver region. In 2013, the waves of change brought him to Indiana where he currently works as the Executive Chef at the Indianapolis Zoo and oversees two other Centerplate facilities. One of his accomplishments during his time at the Indianapolis Zoo is achieving REAL Certification. The Indianapolis Zoo is the first zoo in the country to receive this high honor as well as the first establishment in the state of Indiana. He is an ACF Certified Executive Chef and remains an active member of the ACF. Joe was one of the first chefs to become involved in the Chefs Move to School program and spent two years working with the Cherry Creek School District in Denver, CO. He continued his work in Indiana with the Washington School District in Indianapolis. Joe continues his efforts in educating children on healthy eating as a guest chef at Riley’s Children’s Hospital in Indianapolis. Joe has competed in ACF events and has participated in several fundraisers such as the Great Chef of the West, March of Dimes Star Chefs Event and the Have a Heart event. He describes his cooking style as international fusion and contemporary American cuisine.