About ACF

Thomas “Tom” Macrina, CEC, CCA, AAC

Thomas 'Tom' Macrina

Executive Chef/Product Specialist Manager, US Foods, Philadelphia Division, Philadelphia
ACF Philadelphia Delaware Valley Chefs Association

“During my first term as your president, I realized that we had reached a point where we had to make difficult decisions to allow us to successfully embrace our future and truly become “The Standard of Excellence for Chefs.” We have started several projects, including task forces for women, diversity and language. Our partnerships with the World Food Championships and the National Restaurant Association and a renewed relationship with the World Association of Chefs Societies will bring ACF to the next level. We are becoming a voice in the U.S., and I ask for your vote to finish what has been started so that ACF can take its proper place as a leader in the culinary world.”

Bio

Thomas “Tom” Macrina is a Certified Executive Chef® (CEC®), Certified Culinary Administrator® (CCA®) and a member of the American Academy of Chefs® (AAC®), the honor society of the American Culinary Federation, Inc. (ACF). He was elected to the position of ACF national president for the 2013–2015 term commencing July 25, 2013. Previously, he served on ACF’s Board of Directors as national secretary, 2011–2013, and chair of the AAC, 2007–2011.

He is executive chef/product specialist manager for US Foods, Philadelphia Division, Philadelphia, a position he assumed in 2011. In June 2013, he was selected as a Food Fanatics™ Chef for the company. Macrina graduated from Norristown Area High School and the culinary-arts program at the Center for Technical Studies, both of Norristown, Pa., in 1974. He received his Associate of Science degree, with honors, from The Culinary Institute of America, Hyde Park, N.Y., in 1976. His culinary career began in 1977 as executive chef at the Downingtown Inn Resort, Downingtown, Pa. In 1980, he accepted the position of executive chef at the Clayton Plaza Hotel, St. Louis, until 1981, when he was named corporate executive chef of Tabas Enterprises, Philadelphia. He served in this role from 1981 to 1997 and oversaw operations for eight properties. In 1997, he joined The Desmond Hotel and Conference Center, Malvern, Pa., as executive chef, a position he held until late 2011 when he joined US Foods.

Advancing the culinary industry, fostering the talents of culinary students, and helping his local community are three values important to Macrina, as noted in his tireless volunteer work. He has significantly contributed to furthering the culinary industry as ACF national secretary, 2011–2013; ACF Culinary Team USA business manager, 2010–2012; AAC chair, 2007–2011, and vice chair, 2003–2007; and ACF Philadelphia Delaware Valley Chefs Association chapter president, 1996–2006. In addition, he remains an active member of the American Academy of Chefs, ACF Philadelphia Delaware Valley Chefs Association, Chaîne des Rôtisseurs, Escoffier Society of Chicago, the National Restaurant Association and the Pennsylvania Restaurant & Lodging Association’s Brandywine Chapter.

His dedication to developing the skills of culinary students has been tireless. He has been an advisory board member for the Central Montgomery County Center of Vocational Technical Studies since 2010, The Restaurant School at Walnut Hill College since 1985 and The Art Institute of Philadelphia since 2000. He previously served in the same role for Bucks County Community College, 1997–2007. In addition, he served as coach for the ACF Philadelphia Delaware Valley Chefs Association Student Team, 2002, 2003 and 2005, and ACF Culinary Youth Team USA, 2001–2004; as well as held the positions of American Culinary Federation Education Foundation Apprenticeship Committee chair, 1997–2005, and American Academy of Chefs Education chair, 1999–2003.

Giving back to his local community is natural for Macrina, whether it is cooking, donating food or sharing his expertise. Some of his charitable work includes: Home of the Sparrow culinary chair, 2004–2012; Salvation Army of Greater Philadelphia advisory board member, 2000-2006, and Salvation Army national board of directors, 2005; March of Dimes Pennsylvania Chapter Star Chefs of Philadelphia committee member, 1996–2004; and Red Cross of Southeastern Pennsylvania advisory board member, 2001–2003.

Throughout his career, Macrina has received numerous accolades for his dedication and contributions to the culinary industry, as well as his volunteer work. His most notable achievements include: ACF Chicago Chefs of Cuisine Inc.’s Most Honored Chef, 2011; AAC Chair’s Medal, 2007; ACF President’s Medallions, 2000, 2002, 2005 and 2006; ACF National Chef Professionalism Award, 2005; March of Dimes Guy Prepberin Award, 2005; Salvation Army’s Service Award, 2004; and ACF Award for Culinary Excellence, 2003. In addition, he was inducted into the following prestigious culinary organizations: Disciples of Escoffier, 2006; Honorable Order of the Golden Toque, 2001; and AAC, 1988.

Macrina and his wife Catherine are the parents of four children and grandparents of three. He enjoys the time he spends with them, especially when it involves cooking in the kitchen.

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