National Officers & Board of Directors
President
Thomas J. Macrina, CEC®, CCA®, AAC®
Food Fanatic/Product Specialist Manager/Executive Chef
US Foods Philadelphia Division
Swedesboro, N.J.
> Office
of the President
> President’s Messages
Immediate Past President
Michael Ty, CEC®,
AAC®
Executive Chef
MT Cuisine LLC
PO Box 230338
Las Vegas, Nev. 89105-0338
Secretary
Kyle Richardson, CEC®,
CCE®, AAC®
Professor of Culinary Arts
Joliet Junior College
Joliet, Ill.
Treasurer
William Tillinghast, CEC®,
AAC®, MBA
Director of Culinary and Pastry Programs
The International Culinary School at The Art Institute of
Philadelphia
Philadelphia, Pa.
American Academy of Chefs Chair
Mark G. Wright, CEC®, AAC®
Department Chair of Hospitality Management
Eric Community College
Buffalo, N.Y.
> American
Academy of Chefs
Vice President, Central Region
Brian A. Hardy, CEC®, CCA®, AAC®
Executive Chef
The Gatesworth
Ballwin, Mo.
> Vice
President’s e-News
Vice President, Northeast Region
George O’Palenick, CEC®, CCE®, AAC®
Associate Professor
Johnson & Wales University
Warwick, R.I.
> Vice
President’s e-News
Vice President, Southeast Region
Michael Deihl, CEC®,
CCA®, AAC®
Executive Chef
East Lake Golf Club
Atlanta, Ga.
> Vice President’s e-News
Vice President, Western Region
Carlton W. Brooks, CEPC®,
CCE®, AAC
Retired
East Valley Institute of Technology
Mesa, Ariz.
> Vice President’s e-News
Board Liaison & Executive Director, Operations
Heidi Cramb
Executive Director of Operations
American Culinary Federation, Inc.
St. Augustine, Fla.