Skip to Main Content Open Alternative Formats of This Page
Dallas College

Marc Cassel and Suzan Fries

“We met while attending El Centro’s Food and Hospitality Institute over 20 years ago,” says Marc Cassel.

“I worked at several restaurants afterwards, including Baby Routh, The Mansion on Turtle Creek, Star Canyon and Azalea. I then served as executive chef at The Green Room. Suzan and I now run our seafood joint on Peavy Road. We like the creativity of the profession. Working with young people keeps us young. El Centro helped us develop a stronger work ethic and apply what we learned.” 

Marc Cassel began his culinary career after reading an article in 1988 about the chef apprenticeship program at El Centro.

“I always had wanted to be a chef,” he says. “Like a lot of other enthusiastic 'retreads,’ I was looking for a new career, and the program at El Centro was financially within my means compared to the debt of attending a private chef’s school.” 

He graduated from the El Centro chef apprenticeship program in 1991. Suzan and Mark have catered to the palates of Dallas diners for decades. Their cooking pedigree includes Baby Routh, The Mansion, Star Canyon, Dragonfly and a legendary nine-year run at The Green Room. 20 Feet Seafood Joint is located at 1160 Peavy Road in East Dallas, 972-707-7442.


Read More

Photo of Kianna Vaughn

Kianna, Vaughn

Human Resources
“My dream job is to work in HR for the Dallas Mavericks.”
Human Resources Management
Tondelaya Cannon

Tondelaya Cannon

Facility Specialist AT&T Communications Inc.
“Taking online classes has been a tremendous help to me in achieving my educational goals. I already had a full plate, but with online classes I am able to work on my assignments any time of the day. It gives me the freedom I need to be able to maintain my family life and my academic endeavors.”
Business and Management
Karen Guenther

Karen Guenther

Compliance Inspector Texas State Board of Pharmacy
“With my travel schedule it’s really hard to be in a classroom, and even when I’m in town my work hours are erratic. The strong point of taking courses online is the flexibility and freedom. I can just log on and do my homework at home or on the road in a hotel.”
Accounting
Sharon Gray

Sharon D. Gray

Network Operations Manager AT&T Mobility
“I’ve learned that it’s never too late for your dreams to come true — you just have to keep pushing. With patience and determination, hard work will pay off. It just takes getting started. Going back to school was definitely one of the best choices I’ve made in my life, and I’m starting to see it pay off.”
Business and Management
Marc Cassel and Suzan Fries
Marc Cassel and Suzan Fries
Chefs/Proprietors, 20 Feet Seafood Joint
Culinary and Pastry Arts
School of Business, Hospitality and Global Trade
Updated November 25, 2025