Meet Us
The American Culinary Federation (ACF) is governed by a Board of Directors elected by the membership and composed of professional chefs representing a broad range of culinary sectors nationwide. As the governing body of a 501(c)(6) professional association, the Board has a fiduciary duty to act in the best interest of the organization and its members. Responsibilities include establishing strategic priorities, ensuring financial oversight, adopting and upholding organizational policies, and supporting the mission and vision of ACF. The Board works in partnership with the National Office to ensure transparency, accountability and sustainable growth in programs, membership and industry influence.
The American Culinary Federation Education Foundation, Inc. (ACFEF) is governed by a Board of Trustees composed of professional chefs and industry leaders from across the country. Serving as the fiduciary stewards of a 501(c)(3) charitable organization, the Trustees are responsible for safeguarding assets, overseeing compliance with applicable laws and nonprofit best practices, and guiding the Foundation’s mission to support culinary education, certification and workforce development. The Board of Trustees works closely with the National Office to ensure effective program delivery, responsible use of donor contributions and measurable impact.
ACF’s national committees are composed of members and industry professionals who contribute their expertise to advance the Federation’s programs and initiatives. Each committee is led by a Chair who is a sitting member of the ACF National Board, ensuring direct alignment with the organization’s governance and strategic priorities. Committees operate under charters approved by the Board of Directors, with defined scopes, responsibilities and accountability measures. Committee members play an integral role in shaping programs, policies and services that benefit the membership and the culinary profession.
Based in Jacksonville, Florida, the National Office carries out the daily operations of the American Culinary Federation and the American Culinary Federation Education Foundation. Staff members implement Board-approved strategies, coordinate events and educational programs, manage certification and accreditation, oversee publications and ensure effective communication and service to members, donors and partners.