Meet the Chefs

Here are the 12 candidates who will take the American Culinary Federation’s 2010 Certified Master Chef® exam at The Culinary Institute of America, Hyde Park, N.Y., Oct. 23–30, 2010.

Brian Beland, CEC

Brian Beland, CEC

Of Sterling Heights, Mich.
Executive Chef
Country Club of Detroit
Grosse Pointe Farms, Mich.
ACF Michigan Chefs de Cuisine Association

Beland earned a bachelor’s degree from the School of Hospitality Business at Michigan State University, East Lansing, Mich. After graduation, he continued his education at The Culinary Institute of America, Hyde Park, N.Y. Beland has worked directly with several Certified Master Chefs®, serving as an apprentice at the 2000 and 2004 IKA, or “culinary Olympics,” in Erfurt, Germany. He has also earned numerous medals in culinary competitions. Beland, who specializes in ice carving, is an adjunct faculty member at Oakland Community College, Bloomfield Hills, Mich.


Dumont, CEC

Daniel Dumont, CEC

Of Hampton Falls, N.H.
Corporate Chef
Ocean Properties Ltd. Hotels and Resorts
Portsmouth, N.H.
ACF Piscataqua Chapter

Dumont has worked as corporate chef at Ocean Properties Ltd. Hotels and Resorts since 2006. He is responsible for all foodservice throughout the system, including managing regional chefs in the Northeast, Southeast, Southwest and Canadian markets. He has worked as executive chef at numerous hotels such as Wentworth by the Sea, New Castle, N.H., and Delray Beach Marriott, Delray Beach, Fla. In New Hampshire, he worked as chef/owner of several restaurants. Dumont received his culinary training through an ACF apprenticeship at The Balsams Grand Resort Hotel, Dixville Notch, N.H., and at The Culinary Institute of America, Hyde Park, N.Y., where he earned an associate degree. He has competed on the international stage as a member of ACF Culinary Team USA, which won the 1994 Culinary World Cup in Luxembourg and placed 5th overall in the world at the 1996 “culinary Olympics” in Berlin, Germany. In 2005, he was inducted into the Bailli New Hampshire chapter of the Chaîne des Rôtisseurs and received an ACE award from Marriott Hotels.

Randall Emert

Randall Emert, CEC, CCA

Of Lake Orion, Mich.
Executive Chef
Great Oaks Country Club
Rochester, Mich.
ACF Michigan Chefs de Cuisine Association

After building his culinary foundation at Detroit restaurants and clubs, Emert worked his way up to executive chef at Pike Street Restaurant, Pontiac, Mich.; director of operations at Paint Creek Cider Mill Restaurant, Rochester, Mich.; and executive chef at Golden Mushroom Restaurant, Southfield, Mich., before taking his current position at Great Oaks Country Club. Emert has been a chef-instructor at local culinary schools for 15 years. He currently works at Schoolcraft College, Livonia, Mich. Emert has won two American Culinary Federation gold medals and one World Association of Chefs Societies gold medal. He serves on the board of directors for the Michigan Restaurant Association and is culinary-salon chairperson for ACF Michigan Chefs de Cuisine Association.

Jason Hall, CEC

Jason Hall, CEC

Of Palm Coast, Fla.
Executive Chef
Hammock Dunes Club
Palm Coast, Fla.
ACF St. Augustine Chapter

Hall earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout the United States, from Akron, Ohio, where he studied under James Corwell, CMC, at Portage Country Club to Napa Valley, Calif., and to Wilmington, N.C., where he worked as executive chef at Café Sonoma. Hall has also worked as executive chef at The Dunes Golf and Beach Club, Myrtle Beach, S.C., and trained with J. Kevin Walker, CMC, executive chef at Cherokee Town and Country Club, Atlanta. In 2006, he became executive chef at Hammock Dunes Club, Palm Coast, Fla., a Platinum Club of America that is recognized in the top four percent of all private clubs in the country. Hall regularly competes in a variety of professional competitions and holds more than 15 ACF medals. In addition, he assists in practical exam testing at First Coast Technical College, St. Augustine, Fla., and was the cold-food assistant coach for the student team in 2007.

Shawn Hanlin

Shawn Hanlin, CEC

Of North Bend, Ore.
Executive Director
Oregon Coast Culinary Institute
Coos Bay, Ore.
ACF Bay Area Chefs Association of Oregon

Prior to joining Oregon Coast Culinary Institute as executive director, Hanlin worked as executive chef/director of dining services at Holladay Park Plaza, in Portland, Ore., for 10 years. Other positions include working as executive chef of Black Bass Grille, Rye, N.Y., and as senior chef with Aramark and Gardner Merchant Food Service companies at McKinley Chalet Resort, Anchorage, Alaska; Bear Mountain Inn, Bear Mountain, N.Y.; and at Reader’s Digest, Chappaqua, N.Y., and General Electric, Fairfield, Conn., headquarters. He received his formal training at Santa Barbara City College, Santa Barbara, Calif., and a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W.Va. Hanlin has received numerous awards throughout his career. He was a member of the gold-medal winning 1991 and 1992 New York Culinary Team that competed at the IKA, or “culinary Olympics,” in Frankfurt, Germany, and 2000 ACF Culinary Team USA that competed in Erfurt, Germany.

Shawn Loving

Shawn Loving, CEC, CCA

Of Farmington, Mich.
Department Chair/Instructor
Schoolcraft College Culinary Arts Department
Livonia, Mich.
ACF Michigan Chefs de Cuisine Association

Loving is a 1991 alumnus of Schoolcraft College’s culinary arts program, Livonia, Mich., and has served as department chair since 2007. He began his career in several Michigan restaurants, including Salvatore Scallopini, Detroit; Radisson Hotel Pontchartrain, Detroit; Franklin Hills Country Club, Franklin, Mich.; and Les Auteurs/Madison’s, Royal Oak, Mich.; before becoming a chef for Walt Disney Company and Epcot Center in Orlando, Fla.; and EuroDisney in Marne-la-Valle, France. Loving also worked as corporate executive chef at Race Rock International in Orlando, Fla., and as proprietor and chef at Loving Spoonful in Farmington Hills, Mich. In addition, Loving was personal chef for the Detroit Pistons’ Richard Hamilton and Chauncey Billups, and was the contracted in-flight caterer for the team. In 2008, he was selected as executive chef for the U.S. Men’s and Women’s Olympic Basketball Teams during the competitions in Beijing, China, and in 2010, he traveled to Istanbul, Turkey, for the 2010 FIBA World Championship. Loving has won numerous awards and medals from the American Culinary Federation.

Robert Mancuso

Robert Mancuso, CEC

Of Dedham, Mass.
Executive Chef
The Country Club
Chestnut Hill, Mass.
ACF Epicurean Club of Boston

Mancuso began his career at The Country Club, Chestnut Hill, Mass., in 2005. In 1990, he earned an associate degree from The Culinary Institute of America, Hyde Park, N.Y. He was a member of the 1996 ACF Culinary Team USA that competed in the IKA, or “culinary Olympics.” As a part of the team, Mancuso competed in Brazil, England and Germany. Additional personal honors include receiving 13 gold medals in national and international competitions. Another career highlight was being selected to be a member of Les Toques Blanches.

Jonathan Moosmiller

Jonathan Moosmiller, CEC

Of Penfield, N.Y.
Executive Chef
Genesee Valley Club
Rochester, N.Y.
ACF Professional Chef/Cooks Association of Rochester

Moosmiller graduated from Johnson & Wales University, Providence, R.I., and was an apprentice at Le Moulin De Mougins in France. He assisted ACF Culinary Team USA as a sous chef in Basel, Switzerland, at the 2005 Salon Culinarie Mondial. In 2007, he was named ACF Culinary National Team USA sous chef and competed at the IKA, or “culinary Olympics,” Erfurt, Germany, where the team brought home three gold medals and one silver medal and placed seventh overall in the world.

Alan Neace Sr., CEC, AAC

Alan Neace Sr., CEC, AAC

Of Florence, Ky.
Culinary Instructor
Midwest Culinary Institute

At Midwest Culinary Institute at Cincinnati State Technical and Community College, Cincinnati, Neace instructs capstone courses, develops curriculum and coaches and manages the school’s student culinary competition team, which has won numerous medals. He earned an associate degree in applied business from Cincinnati State Technical and Community College, and a bachelor’s degree in business management from Franklin University, Columbus, Ohio. Neace has led several properties as executive chef, including J. Thomas Catering Inc., Cincinnati; Coldstream Country Club, Cincinnati; and Hilton Hotels Corporation. Neace has amassed more than 30 ACF-sanctioned national and World Association of Chefs Societies international culinary competition medals, including medals at Hotelympia, London, and the IKA, or “culinary Olympics” in Erfurt, Germany. Neace was inducted into the American Academy of Chefs, ACF’s honor society, in 2006.

Richard Rosendale

Richard Rosendale, CEC

Of White Sulphur Springs, W.Va.
Executive Chef
The Greenbrier
White Sulphur Springs
ACF National Chapter

Rosendale’s classical training has taken him to northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs®. Rosendale worked as chef de cuisine at Tavern Room Restaurant at The Greenbrier, White Sulphur Springs, W.Va; and as chef/owner of Rosendale’s, Columbus, Ohio, before returning to The Greenbrier in 2009 as executive chef. He has appeared on several Food Network specials, and in the competition arena, he has amassed more than 40 national and international medals, including a rare perfect score at the international level. In 2008, he served as team captain of ACF Culinary National Team USA, which brought home three gold medals and one silver medal and placed seventh overall in the world at the “culinary Olympics” in Erfurt, Germany. The same year, he won a silver medal and Best Technique with Sous Vide Award in the Bocuse d’Or USA Cuisine Contest, Lake Buena Vista, Fla. In 2005, he was named U.S.A.’s Chef of the Year™.

Brian Sode

Brian Sode, CEC, AAC

Of Palm Beach Gardens, Fla.
Executive Chef
The Bear’s Club
Jupiter, Fla.
ACF National Chapter

Sode has been executive chef at The Bear’s Club since August 2005. Previously he worked as executive chef at LaGorce Country Club, Miami Beach, Fla. Throughout his career, Sode has worked in a number of country clubs and served as executive chef/director of dining services at Chiquita Brands International, Cincinnati, from 1988 to 2002. For 10 years prior, he held numerous positions at the Dallas-based Club Corporation of America, and was selected to open many venues, including Rodney Square Club, Wilmington, Del.; The Skyline Club, Indianapolis; and Rockford City Club, Rockford, Ill. Sode received his culinary training through the American Culinary Federation’s apprenticeship program in Chicago, and at Triton College, River Grove, Ill. He earned an undergraduate degree in business management from Wilmington College, Wilmington, Ohio, and a master’s degree in business administration from Xavier University, Cincinnati. Sode has received numerous awards, including more than 60 silver and gold medals in ACF-sanctioned competitions. He has also competed on numerous culinary teams, including the 1996 Team USA, and 2000, 2002, and 2008 Team Midwest that competed internationally. In 2009, he was inducted into the American Academy of Chefs, ACF’s honor society.

John Thompson

John Thompson, CEC

Of South St. Paul, Minn.
Executive Chef
Minneapolis Club
ACF Minneapolis Chefs Chapter

Thompson is a native of West Palm Beach, Fla., and has spent most of his life on the East Coast. He graduated from The Culinary Institute of America, Hyde Park, N.Y., in 1992. Thompson has held various positions at distinguished clubs and restaurants, such as The Landings Club, Savannah, Ga.; 17Hundred90 Inn, Savannah; Colleton River Plantation, Hilton Head, S.C.; The Wilmington Island Club, Savannah; and The Greenville Country Club, Greenville, S.C., since 1995. Thompson is also a great supporter of the industry’s effort to develop young professionals. He has put in many hours organizing, judging and competing in culinary competitions, in addition to working as a chef-instructor at a vocational school in Savannah for many years.