Hot-food Competitors for ACF Culinary Team USA 2016
Albertelli is executive chef, Westchester Country Club, Rye, N.Y. He graduated with honors from the Culinary Institute of America, Hyde Park, N.Y., in 2004 with an associate’s degree in culinary arts, followed by an apprenticeship at The Greenbrier; White Sulphur Springs, W.Va. Albertelli earned two gold medals and one silver in cold platter competitions, as well as numerous medals for ice carving competitions. Albertelli is a member of Chefs Association of Westchester and Lower Connecticut.
Brian Campbell, CEC, CCE
Campbell is senior instructor, Johnson & Wales University, Charlotte, N.C. He has worked as executive chef in hotels and restaurants in Oregon and Virginia, as well as served on the board of directors of the Foodbank of Southeastern Virginia. He is an ACF-certified judge, and has won medals in numerous competitions, including an individual gold medal at the 2008 IKA. Campbell was also a member on ACF Culinary Regional Team 2012, earning a silver medal and fourth place overall at the 2012 IKA. Campbell is a member of ACF North Carolina Chapter.
Casteneda is executive chef for Sodexo Corporate Services’ Healthways World Headquarters, Franklin, Tenn. He graduated from the Chef’s Apprenticeship Program in San Salvador, El Salvador, and also studied at The Culinary Institute of America, Hyde Park, N.Y. Casteneda has won several medals in culinary competitions, and most recently won an individual silver medal at the 2012 IKA. He also provided culinary support to ACF Culinary Team USA 2012 during the 2010 Culinary World Cup and 2012 IKA. Casteneda is a member of ACF Middle Tennessee Chapter.
Shawn Culp, CEC
Culp is culinary arts instructor, The International Culinary School at The Art Institute of Pittsburgh, Pittsburgh. He has received several medals in ACF-sanctioned competitions, and was awarded a Culinary Oscar at The Greenbrier Resort; White Sulphur Springs, W.Va. Culp is a seasoned competitor, with twelve years of experience in competitions. He was also a member on ACF Culinary Regional Team 2012, earning a silver medal and fourth place overall at the 2012 IKA. Culp is a member of ACF Pittsburgh Chapter.
Grupe is sous chef, Old Warson Country Club, St. Louis. In December 2009, he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W.Va., which followed a one-year apprenticeship at The Racquet Club Ladue, St. Louis. He studied culinary arts/restaurant management at St. Louis Community College–Forest Park, from 2001 to 2005. Grupe was a member of ACF Culinary National Team 2012, earning two silver medals and sixth place overall at the 2012 IKA and two gold medals and third place overall at the 2010 Culinary World Cup in Luxembourg. Grupe is a member of Chefs de Cuisine Association of St. Louis Inc.
Aaron Haga, CEC
Haga is chef tournant, The Broadmoor, Colorado Springs, Colo. He graduated with honors from the Culinary Institute of America, Hyde Park, N.Y., with an Associate Degree of Occupational Studies, Culinary Arts in 2007. Following graduation, he completed an externship at Cherokee Town & Country Club and worked as assistant chef, garde manger. In 2010, he accepted a position as banquet chef at The Hotel Hershey, Hershey, Pa. Haga won several medals in individual culinary competitions, including a gold medal at the Sysco Signature Entree Challenge, Atlanta, Ga., in 2009. He also earned a silver medal at the 2008 ACF National Student Team Championships. Haga is a member of ACF Pikes Peak Chapter Inc.
Jason Hall, CMC
Hall is executive chef, Hammock Dunes Club, Palm Coast, Fla. In 1995, Hall earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh. He regularly competes in a variety of professional competitions and holds more than 15 ACF medals. Hall also works with many charitable organizations, including Habitat for Humanity, James F. Holland Foundation, Susan G. Komen for the Cure®, Flagler County Education Foundation and Feed Flagler. In 2012, he achieved the distinction of Certified Master Chef, representing the highest standards of cooking. Hall is a member of ACF St. Augustine Chapter.
Munroe is chef de cuisine at The Country Club, Chestnut Hill, Mass. He joined The Country Club in 2005 as garde manger working his way up to Poolside Café manager and then to lead line cook for the main clubhouse and his present position in 2012. He attended Johnson & Wales University, Providence, R.I. for two years. Munroe is an avid competitor and has received several medals in local competitions. He is a member of ACF Epicurean Club of Boston.
Murphy is executive pastry chef, The Vintage Club, Indian Wells, Calif. She earned a bachelor’s degree in Fine Arts from University of California, Santa Cruz, Calif., 2005, and completed a certificate program in Baking and Pastry from The Professional Culinary Institute, Campbell, Calif., 2006. She was named 2012 ACF Western Region Pastry Chef of the Year. Murphy was also a member of a team participating in the Knorr World Culinary Grand Prix, Glasgow, Scotland, winning three gold medals. She was an apprentice to ACF Culinary Regional Team USA 2008 and pastry advisor, ACF Culinary Youth Team USA 2012. Murphy is a national member of the American Culinary Federation.
Woojay Poynter, CSC
Poynter is assistant professor, Oregon Coast Culinary Institute, Coos Bay, Ore. He received an associate’s degree in culinary arts with honors from Metropolitan Community College, Omaha, Nebraska, 2005, and is currently pursuing a bachelor’s degree in Culinology from Southwest Minnesota State University to be completed by 2014. He is an avid competitor, and most recently won an individual gold medal at the 2012 IKA. Poynter is a member of ACF Bay Area Chefs Association of Oregon.
John Reed, CEC, CCA, ACE
Reed is owner, Customized Culinary Solutions, Skokie, Ill., and an adjunct faculty member in hospitality administration, College of DuPage, Glen Ellyn, Ill., He is a candidate in ACF’s Certified Master Chef program. Reed has received several awards and recognitions, including 2010 ACF Chef Professionalism Award, and has won several medals in culinary competitions. He was also a member on ACF Culinary Regional Team 2012, earning a silver medal and fourth place overall at the 2012 IKA. Reed is a member of ACF Windy City Professional Culinarians Inc.
Matthew Seasock, CEC
Seasock is executive sous chef, The Fort Worth Club, Fort Worth, Texas. He earned an associate’s degree in applied science, Schoolcraft College, Livonia, Mich., with a certificate in culinary arts, 2005. He is an avid competitor winning numerous medals in ACF-approved culinary competitions, including a gold medal and Best of Show at the 2012 Ben E. Keith Culinary Salon, Fort Worth, Texas. Seasock is a member of ACF National Chapter.
Corey Siegel, CC
Siegel is rounds cook, The Greenbrier, White Sulphur Springs, W.Va. He earned an associate’s degree in culinary arts, Culinary Institute of America, Hyde Park, N.Y. 2010, and completed a three-year apprenticeship, The Greenbrier, White Sulphur Springs, W.Va., 2012. He is a passionate competitor and has earned several awards and medals, including 2010 ACF Northeast Region Student Chef of the Year. Siegel also had the honor of supporting Richard Rosendale, CMC, as his Commis for the Bocuse d’Or competitions, winning the USA finals, 2012. Siegel is a member of ACF of Greater Buffalo, N.Y.
VanHulle is baker, Motor City Casino Hotel, Detroit. Her experience includes pastry production, Zingerman’s Bakehouse, Ann Arbor, Mich. She earned her Baking and Pastry Arts Certificate in 2008 from Schoolcraft College, Garden City, Mich. VanHulle won a gold medal and first place at Schoolcraft College’s culinary competition, 2006.