National Officers & Board of Directors
President
Michael Ty, CEC,
AAC
Executive Chef
MT Cuisine LLC
PO Box 230338
Las Vegas, NV 89105-0338
> Office
of the President
> President’s
Message
> President’s
e-News
> President’s
Videos
> Be
Like “Mike” Contest
Immediate Past President
John Kinsella, CMC, CCE,
WGMC, AAC
Senior Supervising Chef
Midwest Culinary Institute at Cincinnati State
Cincinnati, Ohio
Secretary
David Ivey-Soto, CEC, CCA,
MBA
Managing Partner
Chef David Industries
Alexandria, Virginia
Treasurer
James Taylor, CEC, AAC, MBA
Associate Professor
Columbus State Community College
Columbus, Ohio
American Academy of Chefs Chair
Thomas J. Macrina, CEC, CCA,
AAC
Executive Chef
Desmond Great Valley Hotel and Conference Center
Malvern, Pennsylvania
> American
Academy of Chefs
Vice President, Central Region
David C. Russell, CEC,
AAC
Division Corporate Chef
Unilever Foodsolutions
Lisle, Illinois
Vice President, Northeast Region
William Tillinghast, CEC, AAC,
MBA
Director of Culinary and Pastry Programs
The International Culinary School at The Art Institute of
Philadelphia
Philadelphia, Pennsylvania
> Vice
President’s e-News
Vice President, Southeast Region
Jeff Bacon, CEC, CCA,
AAC
Executive Chef/Program Director
Triad Community Kitchen
Winston Salem, North Carolina
> Vice
President’s e-News
Vice President, Western Region
William Franklin, CMC,
AAC
Corporate Chef
Nestlé Professional
Centennial, Colorado
> Vice
President’s e-News
Board Liaison & Executive Director, Operations
Heidi Cramb
Executive Director, Operations
American Culinary Federation
St. Augustine, Florida
