Board of Directors

jesse Jesse White, Secretary of State ~ Honorary Chair
john John Kaufmann, CFE CEC AAC HOF ~ President
John has served on the board of the American Academy of Chefs in various committees from 1979 to present, and currently is the National Chair for the Professional Liaisons Committee and has been inducted into the American Academy of Chefs Hall of Fame. He has served as Chair of the American Academy of Chefs Chicago Regional Gala Dinner for over 25 years. John has chaired over 100 committees and has been named President and Life Member of several organizations such as IFSEA, Chicago Chef of Cuisine and the Les Amis d’ Escoffier Society of Chicago.
chas Chas Boydston, AAC ~ Vice President
Charles Boydston’s culinary world started with his father, mentor & teacher, Chef William Boydston. Being around family the business at a young age he was thrown into the kitchen at the age of 12 years old when a cook didn’t show up to work. From that point on Charles apprentice with his brother, Chef Bob Boydston & two uncles, Chef Jack Sullivan (Executive Chef Disneyland Hotel 25 yrs & Past President of A.C.F.) & Corporate Chef Mike Roy Lawry’s Prime Rib. By the time he was 17 Charles was a first cook in production & lead cook in fry station running sauté & broiler. He has been a member of the ACF since 1974 & in 1980 he joined the Chicago Chefs of Cuisine Association. He became President of the association in 2010. Chas is also Executive Chef/Owner of Gourmet Sales and Marketing LLC.
Ed Princell, ~ Vice President
kyle Kyle Richardson, CCE CEC AAC ~ Treasurer
Richardson began his culinary career more than 30 years ago as a prep cook and busboy at a four-star French restaurant in New Orleans. He went on to work as executive chef in several Chicago restaurants and country clubs. Richardson formalized his culinary-arts education by earning an associate degree from Joliet Junior College in 2006. He has received numerous awards, including an ACF President’s Medallion in 2007. Presently, he is a Culinary Professor at Joliet Jr. College and coaches their Hot Foods Team which just won their first state title. He teaches Center of the Plate and Competition and is the first semester freshman teacher. Other classes he teaches include Cost and Portion, Nutrition, Purchasing and Supervision. Vice president of the ACF Central Region.
 carmella Carmella Anello, Board Secretary
An administrative assistant for the last 19 years for Nestle Foodservices, now called Nestle Professional. The first thirteen years were at Corporate Headquarters in Glendale, California where she was administrative assistant for human resources. In 2002 she moved back to her home town of Chicago, where she currently supports the Central Division Vice President and his team of directors and managers in the Naperville sales office.
harry Harry Hoffstadt, CFE CEC AAC HOF ~ Historian
Harry’s career spans over 64 years, which began in Switzerland at the age of 15. Graduating from the Hotel Business School Monita in Lucerne, Switzerland in 1954, Harry has been executive chef for many properties, which included a five-star Mobile Guide winner. His American career began in 1942 and he has been a member of American Culinary Federation for 49 years. He was named the Central Region Vice President and in 2005 he received the Presidential Medallion.
cary Cary Miller, Public Relations ~ Food Industry News
Cary Miller has been working in the food industry since 1977. As a youngster his career ambition was to become a butler. His passion to serve was obvious at each of his parent’s parties. With a degree in Hospitality Industry Administration, the early years of his career was focused on utilizing his culinary skills. This developed into a front of the house management career. Cary realized he could fulfill his lifelong passions of service and excellence in the hospitality industry with a career in publishing. That was in 1988. Since then, he has climbed the latter and is now Vice President of Foodservice Publishing Company, the publisher of Food Industry News. Cary’s professional mission is to help and support those in the food industry. His involvement with many local industry associations (The Food and Beverage Equipment Executives, Chicago Foodservice Marketing Club, The Illinois Restaurant Association, The Chicago Chefs of Cuisine, The Windy City Culinarians and The Escoffier Society) keeps him busy. Cary is also a frequent contributor to the WMAQ radio show, Restaurant Radio Chicago.
 JTuttle Headshot - cropped (3) Jonathan Tuttle,  ~ Director of Marketing and Donations

Jonathan Tuttle serves as an associate advisor at Sperry Van Ness Chicago and is a member of the Restaurant Resource Group. His focus is working on the purchasing, sales, and leasing of restaurants, bars, hotels, and retail. Jonathan was previously a commercial and luxury home real estate broker at Keller Williams Gold Coast Realtors. His focus was buying and selling of high end residential properties as well as retail commercial properties. An active member in the Chicago hospitality industry, Jonathan serves as a board member of the Chicago Culinary Museum and Chefs Hall of Fame. He was one of the selected members of the prestigious Les Amis d’ Escoffier Society, a society limited to 99 chefs, gourmets and other leaders in the culinary and hospitality industry. Jonathan enjoys giving back to society by volunteering and donating to local nonprofits; Paws Chicago and Furever Rescue. In addition, Jonathan is a committee member for Chicago Children’s Advocacy Center. His contributions to nonprofit organizations include leadership ideas for events and grass root efforts to increase contributions and support from the food industry.

 


Committee Members:

Event Chair:

  • Chef Didier Durand, Cyrano’s Farm Kitchen

On-Site Event Chair:

  • Lara Wuensch, McCormick Spices

Scholarship:

  • Betti Ramon, Compass Group

Restaurant Selection:

  • Chef Klaus Mandl, Sysco Chicago

Sponsorship and Donations:

  • Andrea Katavic, Miller & Stryker Associates
  • Jonathan Tuttle, Sperry Van Ness

Marketing:

  • Tony Labriola, Sabert Corporation
  • Nevin Hoffing, Sabert Corporation

Public Relations:

  • Julia Shell, Julia Shell Public Relations
  • Cary Miller, Food Industry News

 

 

johncastroOur Dear Friend and Co-Founder- John Castro

In the beginning…

It was 1978 when Chef John Castro and Chef John Kaufmann had an idea to give notice to the great chefs of Chicago. In 2005 Chef John Castro brought up the idea again to the board of the ACF Chicago Chefs Association, and it was there that the foundation started moving forward with the help of Chef Chas Boydston and Chef Jessie Cobb.

With Chef Castro knowing many of the industry leaders, his first choice to induct into Chefs Hall of Fame was Chef Charlie Trotter. John Kaufmann started the process in setting up the Chef Trotter venue. The sold out event was held at the Renaissance Hotel Chicago and attended by fellow chefs, industry leaders and dignitaries. Guests enjoyed socializing with one another while sampling a beautiful array of hors d’oeuvres, followed by a marvelous dinner. The evening’s honoree, Charlie Trotter, had the opportunity to meet and speak with fellow celebrity chefs and guests alike. The emcee was Cary Miller, Vice-President of Food Industry News, who introduced the President of the Chicago Chefs of Cuisine, Jesse Cobb, Chancellor of the City Colleges of Chicago, Dr. Wayne Watson, who read a congratulatory letter from Mayor Richard Daley. Bill Kurtis also attended and introduced Charlie Trotter, who had many inspiring things to say about the brotherhood of all chefs.

Charlie Trotter also donated 1,000 of his cookbooks to the Chicago Culinary Museum and Chefs Hall of Fame and a $10,000 yearly scholarship in his name to our Scholarship Fund.