The American Culinary Federation’s (ACF) Chefpertise Guide is a resource for the media and communities across the country seeking expert chefs to host cooking demonstrations, offer their expert opinion on the latest culinary trends, provide delicious recipes for readers and to answer listeners’ cooking questions.
Find an Expert
You can search by category or by state/country.
Who’s in the Guide?
ACF-member chefs who have five years or more experience in an area(s) of expertise and hold a position of sous chef or higher are included in the Chefpertise Guide. Chefs will be added to the guide regularly, so be sure to check back frequently.
Chefs, Apply to be Featured
From international cuisine and savory desserts to gluten-free cooking and culinary competitions, what’s your area of culinary expertise? All ACF chefs in good standing who have five years or more experience in an area or areas of expertise and hold a position of sous chef or higher are invited to apply for the Chefpertise Guide. Download the application (1.75 MB) and contact ACF with any questions.
Sample of Expert Chefs
Here is a sample of chefs featured in the guide.
Natasha L. Capper, CEPC
Executive Pastry Chef, Piedmont Driving Club
American Culinary Federation (ACF) - Atlanta Chefs Association, Inc.
Areas of expertise: Chocolate, Pastry arts, Sugar pulling
Industry experience: • Holds bachelor’s degree in foodservice management from Johnson & Wales University, Charleston, S.C. • Has worked at the historic Piedmont Driving Club, Atlanta, for 13 years • Previously held pastry positions at prestigious companie including The Grove Park Inn, Asheville, N.C., Renaissance Hotels and The Ritz-Carlton Hotel Company. • Is an avid competitor who has competed twice at the National Pastry Championship, won best showpiece at the National Bread and Pastry Team Championship, was named 2007 ACF Southeast Region Pastry Chef of the Year and earned the award for best sugar showpiece with teammate Heather Hurlbert at the 2011 National Showpiece Championship
Media experience: • Served as assistant on two “Food Network Challenge” episodes • Hosts chocolate-related demonstrations for Barry Callebaut • Has been featured as pastry source in numerous publications
Interesting fact: • Was born in Zimbabwe and moved to the U.S. with her family in 1982 • Is an accomplished orator
To request an interview with Chef Natasha L. Capper, CEPC, please visit our media inquiries page. Your request will be handled promptly.
Zachery Zost, CEC
Chef-Instructor, Baker College Culinary Institute of Michigan
ACF West Michigan Lakeshore Chapter
Areas of expertise: Farm-to-table, Locally sourced meats, Sustainability
Industry experience: •Has more than 17 years of foodservice experience •Graduated from Baker College’s culinary arts program with honors •Owner/operator of Pastured Pork Farms •Specializes in running a restaurant, menu planning and development, raising pigs naturally and sustainable agricultural practices •Teaches menu planning and analysis and purchasing and cost control classes at Baker College's Culinary Institute of Michigan
Media experience: •Writes the blog www.pasturedporkfarms.com •Has done public presentations of pastured pork products
Interesting fact: •Is passionate about teaching and his farm.
To request an interview with Chef Zachery Zost, CEC, please visit our media inquiries page. Your request will be handled promptly.
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