National Officers & Board of Directors

President

Stafford T. DeCambra, CEC®, CCE®, CCA®, AAC®
Global Culinary Consultant
Atmore, Al.

> Office of the President
President’s Messages

Immediate Past President and acting Vice President, Northeast Region

Thomas J. Macrina, CEC®, CCA®, AAC®
Food Fanatics™ Chef
US Foods Philadelphia Division
Swedesboro, N.J.

Secretary

Kyle Richardson, CEC®, CCE®, AAC®
Professor of Culinary Arts
Joliet Junior College
Joliet, Ill.

Treasurer

Christopher Donato, CEC®, AAC®
Corporate Executive Chef
Nestle Professional
Solon, Ohio

American Academy of Chefs Chair

Mark G. Wright, CEC®, AAC®
Department Chair of Hospitality Management
Erie Community College
Buffalo, N.Y.

> American Academy of Chefs

Vice President, Central Region

Brian A. Hardy, CEC®, CCA®, AAC®
Executive Chef/Director of Foodservice
The Gatesworth
Ballwin, Mo.

> Vice President’s e-News

Vice President, Southeast Region

Kimberly Brock Brown, CEPC®, CCA®, AAC®
Executive Chef
Culinary Concepts, LLC
Charleston, S.C.

> 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.