Meet the Candidates

Timothy Bucci

Timothy Bucci, CEC, CCA, CHE (withdrawn), of Flossmoor, Illinois, is a culinary arts instructor at Joliet Junior College, Joliet, Illinois, and is an ACF-certified Executive Chef (CEC) and Culinary Educator (CCE). He holds a bachelor’s degree in restaurant, hotel and institutional management from Purdue University Calumet, Hammond, Indiana, and studied culinary arts at Joliet Junior College. Bucci’s experience includes sous chef, Willoughby’s, Palos Heights, Illinois; executive chef, House of Hughes, Crestwood, Illinois; and chef/instructor, The Cooking and Hospitality Institute of Chicago (now Le Cordon Bleu College of Culinary Arts in Chicago), Chicago. He earned an individual gold medal at the 2008 Internationale Kochkunst Ausstellung (IKA), commonly known as the “culinary Olympics,” in Erfurt, Germany. He also competed at the 2012 IKA and other international culinary competitions as a member of 2012 ACF Culinary Team USA. In 2009, Bucci was named ACF Chef Educator of the Year. He is a member of ACF Louis Joliet Chapter.

David Daniot

David Daniot, CEC, of Harrison Township, Michigan, is executive chef at Grosse Pointe Yacht Club, Grosse Pointe Shores, Michigan, and is an ACF-certified Executive Chef (CEC). He holds a bachelor’s degree in culinary management from The Art Institute of Pittsburgh, Pittsburgh, and a master’s in hospitality management discipline from South University, Novi, Michigan. Daniot’s experience includes executive chef, Van Dyke Park Suite Hotel, Warren, Michigan; chef/instructor, The Art Institute of Michigan, Novi; and executive chef, Edgewood Country Club, Commerce Township, Michigan. He has competed in numerous culinary competitions and has won more than 15 ACF medals. In 2008, Daniot was named ACF Central Region Chef of the Year. He is a member of ACF Michigan Chefs de Cuisine Association.

Kevin Doherty

Kevin Doherty, CEC, CCA, of Boston, is regional executive chef of Delaware North Companies Sportservice at Boston’s TD Garden, and is an ACF-certified Executive Chef (CEC) and Culinary Administrator (CCA). He holds an associate degree in culinary arts from Johnson & Wales University, Providence, Rhode Island. Doherty’s experience includes positions at hotels, resorts and caterers in Massachusetts and Florida, including Sheraton’s Starwood Hotels & Resorts. He competed in the 2008 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany, where he won an individual bronze medal. He is an ACF member through Delaware North Companies Parks and Resorts Inc.

Joseph Leonardi

Joseph Leonardi, CEC, of Plainville, Massachusetts, is executive chef at Somerset Club, Boston, and is an ACF-certified Executive Chef (CEC). He holds associate and bachelor’s degrees in culinary arts and a master’s degree in applied teaching from Johnson & Wales University, Providence, Rhode Island. He served on the Johnson & Wales faculty for eight years, holding the positions of assistant professor and department chair, before joining Somerset Club in 2007. Leonardi has competed in numerous culinary competitions, including the Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany. In 2008, he competed at the IKA as a member of ACF Culinary Regional Team USA, which earned a gold medal and was ranked No. 1 in the world out of 62 regional teams. In 2012, Leonardi served as team captain of ACF Culinary Team USA, which placed sixth out of 32 national teams at the IKA, and he is currently manager of 2016 ACF Culinary Team USA. He was named U.S.A.’s Chef of the Year in 2009 and is a member of ACF Rhode Island Chapter.

Jonathan Moosmiller

Jonathan Moosmiller, CEC, of Jenks, Oklahoma, is executive chef at Southern Hills Country Club in Tulsa, Oklahoma, and is an ACF-certified Executive Chef (CEC). He holds an associate degree in culinary arts from Johnson & Wales University, Providence, Rhode Island, and apprenticed under Roger Vergé at Le Moulin de Mougins, Mougins, France. Moosmiller held various positions, including executive chef, at Westchester Country Club, Rye, New York, and was executive chef at Genesee Valley Club, Rochester, New York. He assisted ACF Culinary Team USA at the 2008 Internationale Kochkunst Ausstellung, or “culinary Olympics,” in Erfurt, Germany, as sous chef. Moosmiller was named ACF Northeast Region Chef of the Year in 2008. He is a member of ACF Tulsa Chapter.

Kevin Quinn

Kevin Quinn, CEC, of Round Rock, Texas, is lead chef instructor at Le Cordon Bleu College of Culinary Arts in Austin, Austin, Texas, and is an ACF-certified Executive Chef (CEC). He holds an associate degree from The Culinary Institute of America, Hyde Park, New York. Quinn’s experience includes executive chef, Gotham City Restaurant Group, New York; executive chef, Barr Mansion, Austin; and director of programs/chef instructor, Culinary Academy of Austin, Austin. He is an ACF member through Texas Culinary Academy LCB Faculty.


Timothy Recher

Timothy Recher, CEC, of Alexandria, Virginia, is executive chef/assistant general manager at The Army Navy Country Club, Arlington, Virginia, and is an ACF-certified Executive Chef (CEC). His experience includes executive chef, Loews Madison Hotel, Washington, D.C.; executive chef, Hilton Alexandria Mark Center, Alexandria; and executive chef, Hilton Alexandria Old Town, Alexandria. Recher has competed in various competitions, receiving several gold and silver medals. In 2007, he received an ACF President’s Medallion. He is a member of Confrérie de la Chaîne des Rôtisseurs, a food and wine society. He serves as chairman of the board for ACF Nation’s Capital Chefs Association.

Daryl Shular

Daryl Shular, CEC, of Johns Creek, Georgia, is director of education/executive chef at Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia, and is an ACF-certified Executive Chef (CEC). He holds an associate degree from The Art Institute of Atlanta, Atlanta. Shular’s experience includes executive sous chef, Dunwoody Country Club, Atlanta; senior lead chef instructor, The Art institute of Atlanta; and corporate executive chef, Performance Foodservice Milton’s, Oakwood, Georgia. He competed at the 2008 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany, where he won a gold medal as a member of American Academy of Chefs Culinary Regional Team USA. He is a member of ACF Atlanta Chefs Association, Inc.

Kevin Storm

Kevin Storm, CEC, CCA, AAC, of Ballwin, Missouri, is executive chef at Bellerive Country Club in St. Louis, and is an ACF-certified Executive Chef (CEC) and Culinary Administrator (CCA). He is also a member of the American Academy of Chefs (AAC), ACF’s honor society for chefs. Storm holds a grand diploma from Ecole de Cuisine La Varrene, Paris, and an associate degree from Johnson County Community College, Overland Park, Kansas, and hehas completed several continuing-education courses at The Culinary Institute of America, Hyde Park, New York. Storm has been executive chef at various clubs, including Top of the Tower, Topeka, Kansas; University Club, St. Louis; and Indian Hills Country Club, Mission Hills, Kansas. He has competed in ACF-sanctioned culinary competitions and has won both gold and bronze medals. Storm received an ACF President’s Medallion in 2008. He is past president of Chefs de Cuisine Association of St. Louis Inc.

Randy Torres

Randy Torres, CEC, AAC, of Coos Bay, Oregon, is a chef instructor at Oregon Coast Culinary Institute, Coos Bay, and is an ACF-certified Executive Chef (CEC). He is also a member of the American Academy of Chefs (AAC), ACF’s honor society for chefs. He holds an associate degree in culinary arts from Southwestern Oregon Community College, Coos Bay, Oregon, and has more than 18 years of experience in the culinary industry. Torres’ experience includes lead chef instructor, Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, California; executive chef, Bear Creek Golf Club, Murrieta, California; and chef instructor, Oregon Coast Culinary Institute, Coos Bay. He has competed in numerous ACF-sanctioned competitions, receiving more than 35 medals and awards, and has coached student teams in more than 25 competitions. Torres competed in the Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany, as a member of 2008 AAC Culinary Regional Team USA, and coached 2008 ACF Culinary Youth Team USA. Torres is an ACF member through LCB College of Culinary Arts–Los Angeles.

Percy Whatley

Percy Whatley, CEC, of Yosemite National Park, California, is regional executive chef of Delaware North Companies Parks and Resorts at The Ahwahnee® Hotel at Yosemite National Park, and is an ACF-certified Executive Chef (CEC). He holds an associate degree in business management from College of the Redwoods, Eureka, California, and an associate degree from The Culinary Institute of America, Hyde Park, New York, where he has also taken several continuing-education classes. Whatley joined The Ahwahnee in 1998, working his way up to regional executive chef in 2010. He has competed in several ACF-sanctioned culinary competitions and has won various awards. In 2010, Whatley competed in the Bocuse d’Or USA Cuisine Competition at The Culinary Institute of America, and received the distinction for best meat preparation. He was named ACF Western Region Chef of the Year in 2012, and is an ACF member through Delaware North Companies Parks and Resorts Inc.