The American Academy of Chefs American Academy of Chefs Culinary Hall of Fame™

The founding of the American Academy of Chefs Culinary Hall of Fame™ was inspired in 1988 by then Academy Chair Jon Greenwalt at the ACF National Convention in Las Vegas.

“The Culinary Hall of Fame was unanimously accepted by the Academy members. Its concept is to honor those men and women who, because of their outstanding attributes, have won the respect and love of their professional guild. Therefore, they are so honored by their peers as a positive reflection to all those in this profession who seek achievement!” —Hermann G. Rusch

2017 American Academy of Chefs Culinary Hall of Fame™ Inductees

Louis M. Perrotte, CEC®, AAC®, HOF®, chair of the American Academy of Chefs Culinary Hall of Fame™, is pleased to announce the following inductees for 2017:

John D. Folse

John D. Folse, CEC®, AAC®, HBOT

The ACF of Greater Baton Rouge
Sponsored by: Bert Cutino, CEC®, AAC®, HOF®, HBOT
John D. Folse, CEC®, AAC®, HBOT became a member of the American Culinary Federation (ACF) in 1983 and was a founding member of ACF Greater Baton Rouge Chapter. In 1988, he was inducted into the American Academy of Chefs. Folse served as ACF Central Region vice president in 1993, national president from 1994 to 1995 and chairman of the board in 1995. He received numerous ACF awards including National Chef of the Year Award in 1990 and Achievement of Excellence in 1996. He also received the AAC Chair's Medal in 1996. Folse served on the ACF Foundation Disaster Relief Task Force for many years. He is a member of the AAC Honorary Board of Trustees. An entrepreneur, restaurateur, manufacturer, cheesemaker and educator, Chef Folse operates Restaurant R’evolution at the Royal Sonesta Hotel, New Orleans and Seafood R’evolution near Jackson, Mississippi. He teaches at the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, and produces a national PBS show through Louisiana Public Broadcasting. He wrote The Encyclopedia of Cajun & Creole Cuisine and After the Hunt; Hooks, Lies and Alibis; Can You Dig It; The Evolution of Cajun & Creole Cuisine; Plantation Celebrations; Louisiana Sampler; and Hot Beignets & Warm Boudoirs. He received the Antonin Carême Medal in 2000, two honorary doctorates, and was inducted into the Honorable Order of the Golden Toque in 1991.

Denise S. Graffeo

Denise S. Graffeo, CEC®, AAC®

ACF Epicurean Club of Boston
Sponsored by: Americo S. DiFronzo, CEC®, CCA®, AAC®
Denise S. Graffeo, CEC®, AAC®, joined the American Culinary Federation (ACF) in 1983, became certified in 1986 and was inducted into the American Academy of Chefs (AAC) in 1990. In 2017, Chef Graffeo was the first woman inducted into the Culinary Hall of Fame. She worked for Eastern Yacht Club in Marblehead, Massachusetts as an executive chef 1982 until her retirement. Simultaneously, she served as a chef instructor at North Shore Community College and remains active on the advisory board. Her numerous awards include AAC service awards in 1999 and 2015, the President's Medallion in 2001 and ACF Chapter Chef of the Year in 2008. She served on the board of Massachusetts Chef de Cuisine (MCCB) for 14 years. When MCCB merged with the Epicurean Club of Boston (ECB), she was chapter president from 2006 to 2009, a member of the scholarship committee and is still on the board. She was a member of the ACF Retirement Committee from 2009 to 2011. In addition, Graffeo is an active member of Les Dames d’Escoffier Boston Chapter. She served as president from 2003 to 2005, on the apprenticeship program from 1988 to 1995, and currently serves as vice president. She earned the Les Dames d’Escoffier Saccone Award in 1997. She was a charter member of the National Museum of Women in the Arts in 1987 and remains active; she has been a member of their honor role since 2016.

Frederick A. Robinson

Frederick A. Robinson, CEC®, AAC®

ACF Chef’s Association of Arizona, Inc.
Sponsored by: Carlton Brooks, CEPC®, CCE®, AAC®; Raimund W. Hofmeister, CMC®, AAC®
Frederick A. Robinson, CEC, AAC, joined the American Culinary Federation (ACF) in 1976, was certified in 1978 and inducted into the American Academy of Chefs (AAC) in 1983. He began his culinary career as a chef apprentice at the Alphia Club in Philadelphia, then moved to Chestnut Hill College and Saint Joseph Villa where he was executive chef for over thirty years. He also served as executive chef for Newport Food Service in Montgomery County for 15 years and was named Employee of the Year in 1999. An active member of the ACF Philadelphia Delaware Valley Chefs Association, he served as chair of the membership, apprenticeship, senior chefs, and nominations and elections committees. He was also sergeant at arms, secretary and vice president. On the national level, he was the Northeast Region director of senior chefs. His ACF chapter honored him with numerous awards: Chef of the Year Award, 1983; Culinary Excellence Award, 1994; President’s Awards, 1982, 1989 and 1999; and Gerhart Koenneske Award in 2005. In 1989, he received the AAC Service Award. Robinson also contributed to his community, from judging “Best Teen Chef” national scholarship competitions to participating in numerous March of Dimes events. He was active in the Pennsylvania American Legion and named Legionnaire of the Year in 2013. Weekends will find him at Black Rock Volunteer Fire Company.

Honorary Culinary Hall of Fame

Jess Barbosa

Jess Barbosa, CEC®, AAC®

ACF Greater Kansas City Chefs Association
Sponsored by: Michael Ty, CEC®, AAC®
Jess Barbosa, CEC, AAC, joined the American Culinary Federation (ACF) in 1973 and was inducted into the American Academy of Chefs (AAC) in 1983. He began a 58-year career at the Muehlebach Hotel, Kansas City, which later became part of the Marriott Group. A founding member of the Greater Kansas City Chefs Association, he served as vice president, 1980 to1981; president, 1981 to 1986; and chair, 1986 to 1988. An executive chef and educator, Barbosa mentored more than 30 apprentices during his career and graduated more than 20. He received the ACF President’s Medallion in 2014; ACF chapter Chef of the Year in 1983 and AAC Chef’s Good Taste Award in 2004. Barbosa was actively involved with Les Amis d’Escoffier from 1986 to 2006 and was awarded the Escoffier Medallion. He was inducted into The Honorable Order of the Golden Toque in 1986 and received the Grillardin medallion from Les Chaîne des Rôtisseurs in 1989. Barbosa will be recognized with the ACF Lifetime Achievement Award in September, 2017

Posthumous

Roger S. Kelly

Roger S. Kelly, CEC®, AAC®

ACF Philadelphia Delaware Valley Chefs Association
Sponsored by: Thomas J. Macrina, CEC®, CCA®, AAC®
Roger S. Kelly, CEC, AAC, joined the American Culinary Federation (ACF) in 1980, became certified in 1982 and was inducted into the American Academy of Chefs (AAC) in 1996. He spent most of his career as a chef manager and executive chef in schools and corporations and also taught Culinary Arts at the Art Institute of Philadelphia. Kelly was involved in the ACF Philadelphia Delaware Valley Chefs Association where he served several terms as certification chair and was treasurer from 2006 to 2011. Nationally, he was an active ACF Test Site Administrator. He received ACF President’s Medallions in 2007 and 2014. Chef Kelly passed away in July, 2016; the posthumous AAC Hall of Fame award was accepted on behalf of his family by his ACF chapter president, Michael K. McCombe, CEC®,, CCE®,, AAC®.