Daniel Hugelier was certified as a Master Chef in 1988. He is a three-time member of the only culinary team in history to win the prestigious Hot food Gold Medal three consecutive times, 1980, 1984 and 1988 in the IKA or International Culinary Olympics in Germany. He has also coached for National Team USA in…

Receiving over 15 medals competing both nationally and internationally, at age 22 Corey became the youngest team member in the history of ACF Culinary Team USA.The team has since then earned two gold medals at the Culinary World Cup in Luxembourg and first place at the American Culinary Classic.  Corey Siegel is from Albany, NY…

Leonardi served as captain of the 2012 ACF Culinary National Team USA that placed third overall at the 2010 Culinary World Cup in Luxembourg, and sixth overall at the 2012 Internationale Kochkunst Ausstellung(IKA) or “culinary Olympics” in Erfurt, Germany. He was a member of the ACF Culinary Regional Team USA that placed first in the…

Susan Notter, CEPC, of Lancaster, Pennsylvania, is an ACF-certified Executive Pastry Chef and has more than 35 years of experience in the field. Her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the…

George Castaneda, CEC®, of Nashville, Tenn., is executive chef for Sodexo Corporate Services’ Healthways World Headquarters, Franklin, Tenn. He graduated from the Chef’s Apprenticeship Program in San Salvador, El Salvador, and studied at The Culinary Institute of America, Hyde Park, N.Y. Castaneda has garnered several medals in culinary competitions, and most recently won an individual…

Andy Chlebana, CEPC, CCA, of Plainfield, Illinois, is an ACF Certified Executive Pastry Chef® and Certified Culinary Administrator®. Chlebana is a culinary arts/pastry professor at Joliet Junior College (JJC), Joliet, Illinois, and holds an associate degree in culinary arts from JJC, as well as studied baking and pastry at The Culinary Institute of America, Hyde…

Matthew Seasock, CEC®, an ACF-Certified Executive Chef®(CEC®) from Inkster, Michigan, is executive chef at The Northwood Club in Dallas, Texas. He earned an associate degree in applied science from Schoolcraft College, Livonia, Mich., with a certificate in culinary arts in 2005. He is an avid competitor and was part of the USA National Team that…

Prefontaine was a member of the 2008 ACF Culinary Regional Team USA that placed first in the 2008 Internationale Kochkunst Ausstellung. He was also a member of the 2012 ACF Culinary Team USA that placed third overall in the 2010 Culinary World Cup in Luxembourg. He has been a coach for ACF Culinary Team USA…

Joseph Albertelli, of Port Chester, N.Y., is executive chef at Westchester Country Club, Rye, N.Y. He graduated with honors from the Culinary Institute of America, Hyde Park, N.Y., in 2004 with an associate degree in culinary arts, followed by an apprenticeship at The Greenbrier; White Sulphur Springs, W.Va. Albertelli earned a gold medal as Team…

Ben Grupe is team captain of ACF Culinary Team USA 2016.  Grupe won two gold medals and placed third overall at the 2014 Culinary World Cup in Luxembourg receiving the highest score in the national team’s cold food salon. He was also a member of the 2012 ACF Culinary National Team USA, which earned two…

Jilleba graduated with honors from The Culinary Institute of America, Hyde Park, New York, and is one of only 68 ACF-certified Master Chefs in the nation. He has received numerous medals in national and international competitions, including winning a gold medal and three bronze medals as part of the Confrérie de la Chaî des Rô…