Meet the Chefs
Andrew Corrao, CCC, CEPC, team pastry chef
Corrao is banquet/pastry chef at Bambara Restaurant in Salt Lake City, Utah. Corrao holds an associate degree in applied science in culinary arts from Utah Valley University. He has earned numerous medals in ACF-sanctioned competitions and in 2016 earned the title of ACF Western Region Pastry Chef of the Year. He is a member of ACF Beehive Chefs Chapter Inc.
Gerald Ford, CMC, team chef
Ford is senior sous chef at the Everglades Club in Palm Beach, Florida. Ford received a bachelor’s degree in professional studies from the Culinary Institute of America, Hyde Park, New York. He competes in both hot- and cold-food competitions, is a gold-medalist ice sculptor and is the 2010 winner of the Les Amis d’Escoffier competition. Ford is one of 68 ACF Certified Master Chefs® in the country. He is a member of ACF Palm Beach County Chefs Association.
Thomas Haggerty, CCC, team chef
Haggerty is sous chef at Gasparilla Inn & Club, Boca Grande, Florida. He is a graduate of the ACF chef apprenticeship program at Johnson County Community College (JCCC) in Overland Park, Kansas, where he also received an associate degree of applied science in culinary arts. As a member of the student culinary team at JCCC, his team earned three silver and two gold medals in ACF-sanctioned competitions. Haggerty is an ACF national member.
Geoffrey Lanez, CEC, team chef
Lanez is sous chef at Somerset Club and CEO/owner of Burrd Productions, both in Boston, Massachusetts. He holds an MBA in hospitality from Johnson & Wales University in Providence, Rhode Island. Lanez holds numerous medals from competing in ACF-sanctioned competitions, including the title of Northeast Region Student Chef of the Year in 2014. He is the recipient of the Johnson & Wales University Apprenti Cuisinier Special Recognition Award of Excellence. He is a member of ACF Rhode Island Chapter.
Kelsee Newman, CEPC, team pastry chef
Newman is pastry arts instructor at Midwest Culinary Institute at Cincinnati State Technical and Community College in Cincinnati, Ohio. Newman graduated summa cum laude earning an associate degree in baking/pastry arts from Sullivan University in Louisville, Kentucky. She has earned several gold medals in ACF-sanctioned competitions with individual centerpieces, petit fours and plated desserts, and earned a bronze medal at the IKA “culinary Olympics” in 2012 with a chocolate centerpiece. She is a member of ACF Greater Cincinnati Chapter.