Meet the Chefs
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.
Paul Kampff, team chef
Kampff is executive chef at St. Louis Country Club, St. Louis. He is an avid competitor, having won many gold medals, and is also coach to junior culinary teams. Kampff was named Chefs de Cuisine Association of St. Louis Inc.’s 2009 Chef of the Year, and is also the recipient of an ACF national President’s Medallion. He is a member of Chefs de Cuisine Association of St. Louis Inc.
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.
Vanessa Marquis, CEC, alternate
Marquis is executive chef at the Silo Event Center and Core Brands inBrands in Tampa, Florida. Her experience includes working at a 5-star resort and country club, opening a fine dining restaurant for Royal Caribbean Cruise Line and teaching at the Institute of Technology in California. She has won several gold and silver medals in ACF-sanctioned competitions and won “Top Chef of Tampa Bay” in 2014 and 2015. She was namesd 2016 Chapter Chef of the Year by ACF Tampa Bay Chapter and received the ACF President’s Medallion in 2017.
Jesus Olmedo, team chef
Olmedo is assistant banquet chef at The Country Club in Chestnut Hill, Massachusetts. He earned an associate degree in applied science from Le Cordon Bleu College of Culinary Arts in Boston. Olmedo previously served as captain of 2016 ACF Culinary Youth Team USA, receiving two silver medals in the 2016 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany. He is a member of the ACF Epicurean Club of Boston.
Julia J Steinhiser, CEPC, team pastry chef
Steinhiser is a culinary and baking/pastry arts instructor at Fox Valley Technical College in Appleton, Wisconsin. She attended Madison College in Madison, Wisconsin where she graduated with a technical diploma in Baking and Pastry Arts and an Associates degree in Culinary Arts. While attending Madison College she was a two time competitor in the ACF Student Team Competition earning two silver medals. Steinhiser is also a graduate of the University Wisconsin – Stout with a bachelor’s degree in Career and Technical Education. She has numerous medals in ACF-Sanctioned competitions and earned the title of ACF Central Region Pastry Chef of the Year in 2012 and 2017. She is a member of ACF Fox Valley Chapter.