Richard Nickless, CEC, CCA, AAC, CDM, CFPP
Candidate for National Secretary
Candidate’s Statement
Chefs, I believe the role of National Secretary is crucial in facilitating communication between the Board, Committees and Members, and requires a forward-thinking leader who can ensure information is shared all the way to the local level. Without this liaison, we cannot successfully support each part of our organization. I have a proven track record for initiating successful change and moving the ACF forward through education and certification rejuvenation, vital leadership training and harnessing technologies like Skype, YouTube and smart phone apps to implement distance learning opportunities for members who cannot physically reach us. It will be an honor to serve as your National Secretary. Thank you for your vote and continued support.
Richard “Nick” Nickless, CEC, CCA, AAC, CDM, CFPP
Bio
ACF National Bylaws Committee Chair
ACF South Carolina Chapter Vice President
Richard “Nick” Nickless is Executive Chef and Supply and Services Director for South Carolina’s Department of Disabilities and Special Needs where he developed the dietary standard operating procedure, purchasing and procurement programs and HACCP programs for both housekeeping and dietary.
Chef Nickless is also an adjunct chef instructor at the Culinary Institute of Charleston Trident Technical College and is Culinary Advisor for the Art Institute of Charleston. He has over 40 years of experience in the food industry and has been an active ACF member since 1987, currently serving as his local chapter’s Vice President and as National Chairperson of the ACF Bylaws and Resolution Committee.
After graduating with a degree in culinary management from Johnson & Wales University, Chef Nickless excelled as Executive Chef for several high profile establishments such as The Boar’s Head Inn, The Hilton Corporation and The Marriott Corporation. He also owned his own catering company for many years before moving into the healthcare industry, where he was able to make more of an impact through his development of dietary and nutrition programs. Chef Nickless then continued his education at Southern Illinois University Carbondale, majoring in HR and Workforce Education.
Chef Nickless is an ACF Certified Executive Chef, ACF Certified Culinary Administrator, as well as a Certified Dietary Manager and Certified Food Protector Professional. He was inducted into the American Academy of Chefs in 2003 and awarded the ACF President’s Medallion for outstanding service in 2011.
In his spare time, he volunteers throughout his community, offering cooking lessons to those with disabilities, mentoring culinary students and young culinary professionals, and assisting with organizing many food-focused charitable events to benefit local food banks and national healthy eating campaigns for children. In addition, Chef Nickless is an active volunteer in the Chefs Move to Schools program, working with elementary schools in the Charleston, S.C., area.
Awards and Accolades:
- ACF President’s Medallion for outstanding service, 2011
- ACF GCC Board Member of the Year, 2009
- ACF, Chairperson of the Year, Charleston, S.C., 2008
- ACF, Chairperson of the Year, Charleston, S.C., 1996
- ACF, Chef of the Year, Charleston, S.C., 1995
ACF Specific Experience:
- Member, Greater Charleston South Carolina Chapter, 1987–Present
- President, 1996, 2007, 2008
- Past President, 1997, 2009, 2010
- Vice President, 1994, 1995, 2012
- Second Vice President, 1993
- Secretary, 2004–2006
- Treasurer, 2000
- Audit Committee, 2011
- Education Chairman, 1993
- National Bylaws and Resolutions Chairman, 2009–Present
- ACF Certification Commission Written Exam Subcommittee, CSC, 2010
- ACF Certification Commission Written Exam Subcommittee, CEC, 2008–2009
- Southeast ACF Seminar Presenter (Healthcare Opportunities), Savannah, Ga., 2006
- ACF National Task Force Fundraiser, 2005
- ACF State of South Carolina Representative, 1997–1999
- ACF National Public Relations Chairman, 1997–1999
Food Service Industry Experience:
- That Steak Place and That Seafood Place, Va. (Corporate Chef)
- Toby Dinner Theater, Columbia, Md. (Executive Chef)
- The Kings Grant, Danvers, Mass. (Rounds Chef)
- Ephraim’s, Sudbury, Mass. (Banquet Chef)
- The Boars Head Inn, Charlottesville, Va. (Executive Chef)
- Washington Hilton, Washington, D.C. (Garde Manger)
- Adams Rib, Orleans, Mass. (Executive Chef)
- Mayflower Corporation, Hyannis, Mass. (Chef/Manager)
- Pelican Food Systems, Charleston, S.C. (Executive Chef)
- Marriott Corporation, Medical University Of South Carolina, Charleston, S.C. (Director)
- Renaissance Catering LLC, Charleston, S.C. (Executive Chef/Owner)
- US Foodservice Corporation, Charleston, S.C. (Director)
- Department of Disabilities and Special Needs, Summerville, S.C. (Director)
- The Culinary Institute of Charleston, North Charleston, S.C. (Chef Instructor)
Additional Accomplishments:
- Culinary Adviser, The Culinary Art Institute Charleston, 2007–Present
- Adjunct Instructor, Culinary and HACCP Instructor, Institute of Charleston, 2006–Present
- Dietary Managers Association, 2003–Present
- National Illuminating Excellence Award Premier, 2009
- Skills USA, 1997–2002
- Culinary Advisory Board, Berkeley County School District, 1996–2000
- Culinary Advisor Charleston County School District Garrett Academy for Culinary Arts, 1995–2000
- Accrediting Council for Independent Colleges and Schools (Culinary), 1997
- Advisor Stafford High School Culinary Arts Program, 1994–1997
- Greater Charleston Restaurant Association Committee, 1995
Candidate’s Messages
