ACF Culinary Team USA 2016
Hails from: St. Louis, Missouri
Job: Executive chef, Elaia & Olio, St. Louis, Missouri
Chapter: Chefs de Cuisine Association of St. Louis Inc.
Grupe is team captain of ACF Culinary Team USA. In December 2009, he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, West Virginia, followed by a one-year apprenticeship at The Racquet Club Ladue, St. Louis. Grupe was a member of the 2012 ACF Culinary National Team USA that won two gold medals and placed third overall at the 2010 Culinary World Cup in Luxembourg and earned two silver medals and placed sixth overall at the 2012 Internationale Kochkunst Ausstellung (IKA).
Hails from: Port Chester, New York
Job: Executive chef, The Sanctuary Golf Club, Sanibel Island, Florida
Chapter: Chefs Association of Westchester and Lower Connecticut
Albertelli graduated with honors from The Culinary Institute of America, Hyde Park, New York, in 2004, with an associate degree in culinary arts and completed an apprenticeship at The Greenbrier, White Sulphur Springs, West Virginia. Albertelli has received two gold medals and a silver in cold-food competitions, as well as numerous medals in ice carving competitions.
George Castaneda, CEC®
Hails from: Nashville, Tennessee
Job: Executive chef, Sodexo Corporate Services’ Healthways World Headquarters, Franklin, Tennessee
Chapter: ACF Middle Tennessee Chapter
Castaneda graduated from the Chef’s Apprenticeship Program in San Salvador, El Salvador, and studied at The Culinary Institute of America, Hyde Park, New York. He has garnered several medals in ACF-sanctioned and international culinary competitions, including an individual silver medal at the 2012 Internationale Kochkunst Ausstellung (IKA). In 2014, Castaneda won the 12th annual Villeroy & Boch Culinary World Cup, Luxembourg, in the individual chef category and was named “Best Chef in the World.”
Andy Chlebana, CEPC®
Hails from: Plainfield, Illinois
Job: Culinary arts/pastry professor, Joliet Junior College, Joliet, Illinois
Chapter: ACF Louis Joliet Chapter
Chlebana holds an associate degree in culinary arts from Joliet Junior College and studied baking and pastry at The Culinary Institute of America, Hyde Park, New York. He began his pastry career at the Four Seasons Hotel Chicago and then moved to positions at The Ritz-Carlton, Amelia Island, Florida, and The Ritz-Carlton, Washington, D.C. Chlebana has received several awards in national and international culinary competitions, including ACF National Pastry Chef of the Year in 2008. In 2013, he competed as part of the ACF culinary team that placed second and received a gold medal in the Dubai World Hospitality Championship, and was named one of Dessert Professional’s 2013 “Top Ten Pastry Chefs in America.” In 2015, Chlebana won Food Network’s “Spring Baking Championship.”
Jason Hall, CMC®
Hails from: Charlotte, North Carolina
Job: Executive chef, Myers Park Country Club, Charlotte
Chapter: Myers Park Country Club Property Chapter
Hall has an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh, and, in 2012, he achieved the distinction of Certified Master Chef (CMC), representing the highest standards of cooking. Hall is one of 68 chefs in the U.S. to hold this certification. He regularly competes in professional competitions and has more than 15 ACF medals. Hall also works with many charitable organizations, including Habitat for Humanity, James F. Holland Foundation and Susan G. Komen for the Cure®.
Susan Notter, CEPC®
Hails from: Lancaster, Pennsylvania
Job: Pastry arts program director, The Pennsylvania School of Culinary Arts a Division of YTI Career Institute, Lancaster
Chapter: ACF Harrisburg Chapter
Notter has more than 35 years of experience in the pastry field. Her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland. Notter was named one of the “Top 10 Pastry Chefs” in the United States by Pastry Art & Design in 2009 and 2010, and she was a member of the ACF Culinary Team USA that received a gold medal at the 2000 Internationale Kochkunst Ausstellung. In 2013, she competed as part of the ACF culinary team that placed second and received a gold medal at the Dubai World Hospitality Championship and received ACF Northeast Region Pastry Chef of the Year in 2014.
Matthew Seasock, CEC®
Hails from: Fort Worth, Texas
Job: Executive chef, Northwood Club, Dallas
Chapter: National member
Seasock graduated from Schoolcraft College, Livonia, Michigan, with an associate degree in applied science and a certificate in culinary arts in 2005. He is an avid culinary competitor and has won several medals, including a gold medal and “Best of Show” at the 2012 Ben E. Keith Culinary Salon, Fort Worth.
Corey Siegel, CEC®
Hails from: Charlotte, North Carolina
Job: Corporate chef, Electrolux, Charlotte
Chapter: ACF of Greater Buffalo New York
Siegel is the ACF Culinary Team USA member. In 2012, he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, West Virginia, and earned an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, New York. He has earned several awards and medals in culinary competitions, including 2010 ACF Northeast Region Student Chef of the Year. In 2013, Siegel was commis in the Bocuse d’Or USA competition, where he and team member Rich Rosendale, CMC, placed first, and then went on to compete in the Bocuse d’Or World Cuisine Contest in Lyon, France, were the USA team placed seventh.