ACF Culinary Team USA 2016
Eleven Chefs Selected for ACF Culinary Team USA
Unilever Food Solutions and NEWCHEF Fashion Inc. Official Sponsors
Eleven chefs from across the nation were selected Sept. 18 for ACF Culinary Team USA, the official representative team for the U.S. in international culinary competitions. During the next few months, the chefs will work with team coaches to represent the U.S. at the 2014 Villeroy & Boch Culinary World Cup in Luxembourg and the 2016 Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
Joseph Albertelli, of Port Chester, N.Y., is executive chef at 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 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-food competitions, as well as numerous medals in ice carving competitions. He is a member of Chefs Association of Westchester and Lower Connecticut.
Brian Campbell, CEC®, CCE®
Brian Campbell, CEC®, CCE®
Brian Campbell, CEC®, CCE®, an ACF-Certified Executive Chef® (CEC®) and Certified Culinary Educator® (CCE®) from Waxhaw, N.C., is a senior instructor at 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 Internationale Kochkunst Ausstellung (IKA). Campbell was a member of 2012 ACF Culinary Regional Team USA, which earned a silver medal and placed fourth overall at the 2012 IKA. He is a member of ACF North Carolina Chapter.
George Casteneda, of Nashville, Tenn., 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 studied at The Culinary Institute of America, Hyde Park, N.Y. Casteneda has garnered several medals in culinary competitions, and most recently won an individual silver medal at the 2012 Internationale Kochkunst Ausstellung (IKA). In addition, he assisted ACF Culinary Team USA at IKA and at the 2010 Culinary World Cup. He is a member of ACF Middle Tennessee Chapter.
Shawn Culp, CEC®
Shawn Culp, CEC®, an ACF-Certified Executive Chef® (CEC®) from Pittsburgh, is a culinary arts instructor at The International Culinary School at The Art Institute of Pittsburgh, Pittsburgh. He is a seasoned competitor with more than twelve years of competition experience. He has received several medals in ACF-sanctioned competitions and was awarded a Culinary Oscar at The Greenbrier Resort, White Sulphur Springs, W.Va. He was a member of 2012 ACF Culinary Regional Team USA, which earned a silver medal and placed fourth overall at the 2012 Internationale Kochkunst Ausstellung (IKA). He is a member of ACF Pittsburgh Chapter.
Ben Grupe, of St. Louis, is sous chef at Old Warson Country Club, St. Louis. In December 2009, he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W.Va., followed by a one-year apprenticeship at The Racquet Club Ladue, St. Louis. He studied culinary arts/restaurant management at St. Louis Community College–Forest Park, St. Louis, from 2001 to 2005. Grupe was a member of 2012 ACF Culinary National Team USA, which earned two silver medals and placed sixth overall at the Internationale Kochkunst Ausstellung (IKA) and won two gold medals and placed third overall at the 2010 Culinary World Cup in Luxembourg. He is a member of Chefs de Cuisine Association of St. Louis Inc.
Aaron Haga, CEC®
Aaron Haga, CEC®, an ACF-Certified Executive Chef® (CEC®) from Colorado Springs, Colo., is chef tournant at The Broadmoor, Colorado Springs, Colo. He graduated with honors in 2007 from the Culinary Institute of America, Hyde Park, N.Y., with an Associate Degree of Occupational Studies in Culinary Arts. Following graduation, he completed an externship at Cherokee Town and Country Club, Atlanta, where he worked as an assistant chef and garde manger. In 2010, he accepted a position as banquet chef at The Hotel Hershey, Hershey, Pa. Haga has won several medals in individual culinary competitions, including a gold medal at the 2009 Sysco Signature Entree Challenge, Atlanta, and a silver medal at the 2008 ACF National Student Team Championships. He is a member of ACF Pikes Peak Chapter Inc.
Jason Hall, CMC®
Jason Hall, CMC®, of Palm Coast, Fla., is one of 67 ACF-Certified Master Chefs® (CMC®) and executive chef at the Hammock Dunes Club, Palm Coast, Fla. In 1995, he earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh. He regularly competes in a variety of professional competitions and has 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 CMC®, representing the highest standards of cooking. Hall is a member of ACF St. Augustine Chapter.
Adam Munroe, of Norwood, Mass., 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.
Alison Murphy, of La Quinta, Calif., is executive pastry chef at The Vintage Club, Indian Wells, Calif. She has a bachelor’s degree in fine arts from the University of California, Santa Cruz, Calif., and a bakery and culinary arts certificate from the Professional Culinary Institute, Campbell, Calif. Her work experience includes assistant to the pastry chef at The Plumed Horse, Saratoga, Calif.; competition team assistant at the Professional Culinary Institute; and manager at Cupcake Cupboard onboard Royal Caribbean International’s, Miami, Oasis of the Seas and Allure of the Seas. Murphy was part of the student team from Professional Culinary Institute that won the 2006 ACF Student Team National Championship. In 2008, she was an apprentice for ACF Culinary Team USA at the Internationale Kochkunst Ausstellung (IKA) in Erfurt, Germany. She served as team advisor for 2012 ACF Culinary Youth Team USA, which placed fifth at the IKA. In July, Murphy received the 2013 ACF Pastry Chef of the Year award. She is an ACF national member.
Matthew Seasock, CEC®
Matthew Seasock, CEC®, an ACF-Certified Executive Chef® (CEC®) from Fort Worth, Texas, is executive sous chef at The Fort Worth Club, Fort Worth, Texas. He earned an associate degree in applied science from Schoolcraft College, Livonia, Mich., with a certificate in culinary arts in 2005. He is an avid competitor and has won 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. He is an ACF national member.
Corey Siegel, CC
Corey Siegel is sous chef at The Vintage Club in Indian Wells, Calif. In 2012 he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W. Va. He earned an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, N.Y. He is a passionate competitor and has earned several awards and medals, including 2010 ACF Northeast Region Student Chef of the Year. Siegel had the honor of supporting Richard Rosendale, CMC®, as his commis in the Bocuse d’Or USA competition, where they placed first, and the Bocuse d’Or World Cuisine Contest in Lyon, France. He is a member of ACF of Greater Buffalo New York.