Office of the President

Michael Ty, CEC, AAC

ACF President Michael Ty, CEC, AAC

Michael Ty is a certified executive chef (CEC) and a member of the American Academy of Chefs (AAC), and served as the American Culinary Federation’s (ACF) national president from 1993 to 1994. In Las Vegas, he owns and operates MT Cuisine, LLC, which offers event management, chef consulting, sales and marketing of foodservice products for Chefs Hat, Inc.; Hospitality Culinaire, Inc.—a family owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport; and Red Lantern Treats, LLC—a quick-service restaurant operation featuring frozen treats.

Ty received his Associate of Science degree in culinary arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas (UNLV) in Harrah Hotel College’s Hotel Management and Food and Beverage Management departments. In 1975, Ty moved to Las Vegas and took a job at Caesars Palace Hotel and Casino. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986. In 1989, he assumed the position of executive chef at the world-renowned Desert Inn, Las Vegas. From 1997 to 2000, Ty served as executive chef at Lawry’s The Prime Rib, Las Vegas.

The ACF Chef & Child Michael Ty Endowment Fund was established in 2000 to provide a scholarship for an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the children who benefit from CCF programs.

Ty was born to Chinese parents in Manila, Philippines, the third of six children. His family immigrated to the United States in 1966 and settled in Waterbury, Conn. In 1968, they moved to Waverly, N.Y., where he lived until his move to Las Vegas. Ty is the father of four children, ages 15 to 28.

Michael Ty, CEC, AAC - Bio