William “Bill” Tillinghast, CEC, AAC, MBA
Director, The International Culinary School at The Art Institute of Philadelphia, Philadelphia
ACF Philadelphia Delaware Valley Chefs Association
“Serving the ACF membership is a privilege and an honor that I have taken seriously, whether at the chapter level, as Northeast Region vice president or as your national treasurer. I do not need to tell anyone that the last two years have been difficult financially for our federation. The present board has moved forward with a plan that I believe will invigorate our membership by providing exciting events and streamlining the processes for certification and other programs. I believe this plan is in the best interests of ACF. I respectfully ask for the opportunity to finish the work we have started.”
William “Bill” Tillinghast, CEC, AAC, MBA, started his culinary journey at the age of eleven while attending Girard College boarding school in North Philadelphia working as a dishwasher at the Blue Hill Diner in Philadelphia. He honed his culinary skills working in the finest Restaurants and Country Clubs in the Philadelphia area, including Cobblestones Restaurant, Twenty-One West Restaurant, Green Valley and Whitemarsh Valley Country Club, under the tutelage of Danish Master Chef Soren Arnoldi. After graduating from the Culinary Institute of America he returned to Philadelphia and worked as the Chef de Cuisine of Restaurant L’Aigle D’or during his time in the kitchen L’Aigle D’or was named one of the Top New Restaurants in America.
Chef Tillinghast has over thirty years of experience working in Restaurants, Country Clubs, University Dining, and Hotels. At the present time his energies have turned towards educating the future cooks, bakers and chefs of the culinary industry having chaired the locale Apprenticeship program in Philadelphia for over ten years as well as holding positions as a chef instructor and administrator.
Chef Tillinghast has been a member of the American Culinary Federation for over 30 years having served as the National Treasurer, Northeast Regional Vice President, along with leadership positions in the Delaware Valley Chef’s Association.
Bill is a proud veteran of the US Armed Forces having served for over eight year’s active duty in US Army Recon units with three overseas deployments.