National Convention Presenters

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Keith Famie

Director/Producer | Detroit: The City of Chefs

Director/Producer Keith Famie was, for many years, known as a celebrity chef and a metro Detroit restaurateur. He was selected as one of America's "Best New Chefs" in 1989 by Food and Wine magazine; Esquire Magazine chose his restaurants as “Best New Restaurant” in America on two separate occasions. Famie was also a finalist on the 2001 reality television series, "Survivor, the Australian Outback." Keith hosted his own Food Network series, "Keith Famie's Adventures," traveling the world documenting cooking styles from the plains of Africa to monk monasteries of Taiwan, to the lifestyle of Key West. In 2004, the Adventure Chef embarked on a new journey - documentary filmmaking. "I didn't want to be the 'Adventure Chef' guy anymore. I wanted to help people tell their stories."Since that life-changing decision, Famie has been awarded twelve Michigan Emmys and been nominated several other times for his rich, human-interest storytelling, from ethnic documentaries to military tribute films. He and his team at Visionalist Entertainment Productions create informative, entertaining films that touch a wide audience. Along with documentary filmmaking, Famie has released several books throughout his career, Famie’s Adventures in Cooking (2001), You Really Haven’t Been There Until You’ve Eaten the Food (2003), Living Through the Lens (2019), and Papa's Rules for Life (2021).Outside of documentary production, Keith is involved in charitable projects. In 2003, Keith finished the 25th anniversary Ironman Triathlon World Championship in Kona with Team In Training for the Leukemia & Lymphoma Society. In 2015, he was awarded the 2015 Diamond Award by the Association for Women in Communications Detroit Chapter. In 2017, Keith was presented the Media Award by the Gilda’s Club of Metro Detroit, and in 2023, Keith was awarded a Dove Award from The Arc of Oakland County for Media Distinction. Over the years, Keith has been actively involved in several well respected, Michigan-based 501(c)(3) organizations that support everything from children with cancer and hunger relief to veterans’ issues.

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Charles Hayes, CRC

VP Culinary Innovation | Deli Star Corporation

I’ve always possessed a passion for cooking and science. Upon graduating from private school in Boston MA, it was assumed by my parents that I would attend college. Their vision for my life was that I would study premed, follow the same pathway of my siblings and go on to practice medicine. I knew in my mind this would never happen.I took it upon myself to research a culinary education and possible HRI degree. (My guidance counselor had little knowledge of the CIA or Johnson and Wales.) I applied to the CIA in the spring of 1976, enrolled in the fall of 1977 and graduated with honors in 1979. I graduated in March which was perfect timing to seek employment on Cape Cod & the islands. I spent the next two years working in hotels and restaurants on Cape Cod and Nantucket Island. Little did I know that I was building a network of culinarians who I would become lifelong friends, celebrity chefs, restaurateurs and impactful food industry leaders.I departed the cape in 1982 and moved to Boston. My goal was to fire up my career and put some money away for college! I followed my mentors to the Ritz Carlton then onto the Bay Tower Room, managed by the Ritz Carlton, Boston. I worked as a Sous chef under Chef Hanken Blanken. (During the early 80’s all the Chef roles were filled with European trained Chefs. The wave of new American Chefs was just starting to build.) The Bay Tower Room was nicely seated atop 60 State Street tower which happened to also be ITT Sheraton Hotels World Headquarters. During this period, I became very involved with the ACF, working towards certification.I joined Sheraton Hotels in 1983 as a “Task Force Chef.” My role was to work closely with my colleagues opening new hotels and resorts worldwide. I had the pleasure to open hotels in Rome, Frankfurt, Dallas, Anchorage and Tucson. It was an amazing experience for a young Chef.I met my wife Lynda while working together to open the Sheraton Tucson El Conquistador. We were married soon after the resort opened. Besides finding my partner for life I also rediscovered my passion for science. I had enrolled at the University of Arizona to complete my BS Degree. Here I discovered food science. It was there that I realized that I was a food scientist trapped in a chef’s uniform! Both worlds collided. For the first time in my career, I was able to articulate cooking processes, how, why etc. This knowledge helped bolster my passion for food, pastry and bakery. I was inspired to work towards and attain my Certified Executive Chef (CEC) for the Southwest Chapter of the ACF.We relocated to San Diego where I took a position at La Costa Hotel and Spa as Ex. Sous Chef. Two years later we moved to Chicago. I joined the Ritz Carton Group as Executive Chef at the Whitehall and Tremont hotels.In 1989 I took a position with Marriott Hotel as Ex. Chef at the Chicago Marriott Downtown. In 1991 I opened Desserts Etcetera, selling handcrafted pastries and breads to hotels and restaurants. The fall of 1996 I expanded our bakery to Grand Rapids MI. in 2001 I sold the business and joined the Schwan Food Company as Director of R&D for bakery. In 2005 I joined Sara Lee Food Service as Corporate Chef and became a Certified Research Chef (CRC). In 2007 I left there to join Cara Restaurants and Airline Catering in Toronto Canada as VP Culinary innovation. In 2008 in returned to the baking industry at Awrey Bakeries as Director of Culinary. In 2012 I joined JMH Premium as VP Culinary innovation. I joined Deli Star Corporation in 2017 as VP Culinary innovation where I remain today.While I am not a founding member of the Research Chefs Association (RCA), I joined the group soon after its inception. Working collaboratively within the network of chefs and culinologist has introduced me to new ideas and unprecedented discovery. I’ve also been fortunate to work with many RCA members in different capacities over the years and believe the association is entering a pivotal time for tremendous growth. As current President I have a vision for developing future industry leaders, I hope to inspire and mentor those looking to achieve greatness. Watching the RCA rise from near financial ruin and evolve into what it’s become today has ignited my desire to continue moving the RCA forward with future thinking. Between our loyal members, sponsors and strong leadership, I believe that the Research Chefs Association will remain the gold standard for innovative, culinary excellence.

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Paul Jensen, CEC, CCA, AAC

Executive Chef | Summit Hotel

Paul Jensen, a seasoned fourth-generation chef, carries a rich 100+ year family culinary heritage, bringing over 30 years of culinary expertise to the table. His journey unfolds from the prestigious 5-star/5 diamond Broadmoor Hotel to dynamic corporate entities, embodying an unwavering commitment to culinary excellence. Currently serving as the Executive Chef at the Summit Hotel in Big Sky, Montana, Paul diligently mentors the next generation of culinary leaders.In 2023, Paul clinched the prestigious Gold Medal for Southeast Chef of the Year and received the Culinary Leadership Award from the American Master Chefs Order (AMCO), underscoring his profound impact on the industry. Holding esteemed certifications by the American Culinary Federation, including Certified Culinary Administrator (CCA), Certified Executive Chef (CEC), and Fellow of the American Academy of Chefs (AAC), Paul solidifies his position as an accomplished figure in the culinary landscape. Notably, he is one of only about 100 ACF competition judges and currently earning practical examiner status, contributing to the ongoing excellence of the culinary field.Paul's culinary journey commenced in a family-owned catering company on Long Island, New York, under the mentorship of his accomplished father. Here, he gleaned the values of fine cookery, adaptability, and a robust work ethic. Beyond his culinary pursuits, Paul recently ventured into competitive jiujitsu, reflecting his commitment to discipline and self-improvement. His notable victory in the Pan American tournament last March stands as a testament to his determination. Married to Chrissy (CEPC) for the past 29 years—an accomplishment he humorously attributes more to her resilience than his own—Paul looks ahead to participating in the American Master Chefs Order's intensive assessment. This marks a significant stride towards his lifelong goal of earning Certification as an American Master Chef.In his journey, Paul Jensen crafts a narrative of dedication and excellence through discipline and commitment. Navigating diverse flavors and experiences, he is committed to elevating palates and shaping the future of culinary talent. With impactful accolades, mentorship, and contributions as an ACF judge and practical examiner, Paul looks forward to embracing new challenges and further contributing to the culinary world.

Thomas Macrina, CEC, CCA, AAC, HOF, HBOT

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Thomas Macrina, CEC, CCA, AAC, HOF, HBOT

Food Fanatic Chef | US Foods

Thomas “Tom” Macrina, national ambassador for Turkish Tastes, is a World Certified Master Chef (WCMC), Certified Executive Chef® (CEC®), Certified Culinary Administrator® (CCA®) and a member of the American Academy of Chefs® (AAC®), the honor society of the American Culinary Federation, Inc. (ACF). Currently, he serves as the president of ACF and the chair of the ACF Education Foundation. Previously, he was elected the ACF national president for two terms, 2013-2015 and 2015-2017 term. He also held the positions of ACF Board of Directors national secretary, 2011-2013, and chair of the AAC, 2007-2011. He is a Food FanaticsTM Chef for US Foods, Philadelphia Division, Philadelphia. He has been with US Foods since 2011. Chef Tom Macrina was awarded a National Ambassadorship for Turkish Tastes in 2024Macrina graduated from Norristown Area High School and the culinary-arts program at the Center for Technical Studies, both of Norristown, Pa., in 1974. He received his Associate of Science degree, with honors, from The Culinary Institute of America, Hyde Park, N.Y., in 1976.His culinary career began in 1977 as executive chef at the Downingtown Inn Resort, Downingtown, Pennsylvania. In 1980, he accepted the position of executive chef at the Clayton Plaza Hotel, St. Louis, until 1981, when he was named corporate executive chef of Tabas Enterprises, Philadelphia. He served in this role from 1981 to 1997 and oversaw operations for eight properties. In 1997, he joined The Desmond Hotel and Conference Center, Malvern, Pennsylvania., as executive chef.Advancing the culinary industry, fostering the talents of culinary students, and helping his local community are three values important to Macrina, as noted in his tireless volunteer work. He has significantly contributed to furthering the culinary industry as ACF national secretary, 20112013; ACF Culinary Team USA business manager, 2010-2012; AAC chair, 2007-2011, and vice chair, 2003-2007; and ACF Philadelphia Delaware Valley Chefs Association chapter president, 1996-2006. In addition, he remains an active member of the American Academy of Chefs, ACF Philadelphia Delaware Valley Chefs Association, Chaîne des Rôtisseurs, Escoffier Society of Chicago, the National Restaurant Association and the Pennsylvania Restaurant & Lodging Association’s Brandywine Chapter.His dedication to developing the skills of culinary students has been tireless. He has been an advisory board member for the Central Montgomery County Center of Vocational Technical Studies since 2010, The Restaurant School at Walnut Hill College since 1985 and The Art Institute of Philadelphia since 2000. He previously served in the same role for Bucks County Community College, 1997-2007. In addition, he served as coach for the ACF Philadelphia Delaware Valley Chefs Association Student Team, 2002, 2003 and 2005, and ACF Culinary Youth Team USA, 2001-2004; as well as held the positions of American Culinary Federation Education Foundation Apprenticeship Committee chair, 1997-2005, and American Academy of Chefs Education chair, 1999-2003.Giving back to his local community is natural for Macrina, whether it is cooking, donating food or sharing his expertise. Some of his charitable work includes Home of the Sparrow culinary chair, 2004-2012; Salvation Army of Greater Philadelphia advisory board member, 2000-2006, and Salvation Army national board of directors, 2005; March of Dimes Pennsylvania Chapter Star Chefs of Philadelphia committee member, 1996-2004; and Red Cross of Southeastern Pennsylvania advisory board member, 2001-2003.Throughout his career, Macrina has received numerous accolades for his dedication and contributions to the culinary industry, as well as his volunteer work. His most notable achievements include: ACF Chicago Chefs of Cuisine Inc.’s Most Honored Chef, 2011; AAC Chair’s Medal, 2007; ACF President’s Medallions, 2000, 2002, 2005 and 2006; ACF National Chef Professionalism Award, 2005; March of Dimes Guy Prepberin Award, 2005; Salvation Army’s Service Award, 2004; and ACF Award for Culinary Excellence, 2003. In addition, he was inducted into the following prestigious culinary organizations: Disciples of Escoffier, 2006; Honorable Order of the Golden Toque, 2001; and AAC, 1988. Macrina and his wife Catherine are the parents of four children and grandparents of four. He enjoys the time he spends with them, especially when it involves cooking in the kitchen.

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Ferdinand Metz, CMC, AAC, HOF, HBOT

Managing Partner | Master Chefs' Institute

As President of the Culinary Institute of America Chef Metz was fortunate to not only observe, but to actively participate in the education and nurturing of American chefs as evidenced by the legions of industry-leading CIA graduates. While cooking at NY’s LePavillon, widely lauded as the best restaurant in America at that time Metz experienced the highest level of excellence, which shaped and dominated his emerging philosophy on food and hospitality all shared in this book. In his 21-year tenure presiding over the fortunes of the Culinary Institute of America, the country's foremost institution of its kind, Chef Metz was fortunate to not only observe, but actively influence the development of the American chefs as evidenced by the legions of successful CIA graduates, many of whom would become leaders of the new American Cuisine's movement. As President Emeritus of the Culinary Institute of America, past chairman of the National Restaurant Association Educational Foundation, and Past President of the World Association of Chefs, a global organization of over ten million culinarians, Ferdinand Metz enjoys a domestic and international culinary presence. Today, he leads the Master Chefs' Institute, a partnership dedicated to testing and recognizing outstanding food products and equipment.Professional RecognitionsRecognized for his contributions Chef Metz earned virtually every major award, including the James Beard Lifetime Achievement, leading the US Culinary Olympic Team to three World Championships and one World Cup and earning over 30 Olympic and international gold medals, the Medal of the French Republic, The Order of the White Rose of Finland, the Catherine de Medici Medal, the Gold Medal of the French Master Chefs and Hall of Fame membership in the American Academy of Chefs. The Chaine des Rotisseurs recognized Chef Metz as Maître D' Honneur, one of only three recipients in the United States. He was also instrumental in the nation-wide establishment of the American Culinary Federation's Cooks' Apprenticeship, Chefs' Certification and the Master Chefs' program, providing structure and qualification criteria for the accreditation of America's chefs. He became the first person in America having earned the Certified Master Chef designation as well as an MBA degree.

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Reimund Pitz, CEC, CCE, AAC, HOF

Executive Chef | Restaurateur

Reimund D. Pitz is an internationally-recognized executive chef with a distinguished career spanning several decades in the foodservice industry. A native of Germany, Chef Pitz immigrated to the United States in 1976 at age 18 through a European apprentice program to attend the Disney School of Culinary Arts. He spent the next 20 years at Disney, working his way up from culinary assistant to area chef in 1979, sous chef of the Disney Polynesian Resort in 1984, chef de cuisine of Epcot Center. In 1988 at age 30, he became the executive chef at Disney-MGM Studios — one of Disney’s youngest executive chefs in history responsible for day-to-day foodservice for the park’s 21 food outlets, which produced up to 32,000 meals daily.Chef Pitz went on to serve as serve as vice president at Southeast Academy from 1995 to 1996, where he strategically reorganized educational curriculums and rebranded public foodservice facilities, and then as executive chef of The Country Club of Orlando from 1996 to 2007, managing all food and beverage outlets and leading the club to achieve Platinum status. Most notably, from 2007 until its closure in 2023, Chef Pitz was the chef/owner of the acclaimed Le Coq au Vin Restaurant, one of Orlando’s premier dining establishments. An honorary lifetime member of the American Culinary Federation, Chef Pitz served as the federation’s national president from 1995 to 1996 and was a member of the winning ACF Culinary Team USA that earned multiple gold medals at the IKA Culinary Olympics in Germany in 1988. More recently, he served as an advisor and coach for the 2020 ACF Culinary Team USA and continues to judge ACF competitions. He also served as Continental Director of the Americas for the World Association of Chefs Societies from 1995 to 1998 and as World Culinary Committee Chairman from 2004 to 2010.Throughout his career, Chef Pitz has earned more than 30 awards, including the ACF’s chef professionalism award in 1991, the ACF Chef of the Year national award in 1992, multiple Presidential Medallions, and the ACF Hermann G. Rusch Chef’s Achievement regional award in 2014. He earned the Chevalier de l’Ordre du Mérite Agriole in 2018 and the Gold Star from Chaîne des Rôtisseurs in 2014.Chef Pitz's educational background includes honorary doctorates from Johnson and Wales University and the American Association of Manufacturers. He has received culinary training from Le Cordon Bleu, the Culinary Institute of America, and the Walt Disney World College of Hospitality. Throughout his career, Chef Pitz has made numerous media appearances on such shows as The Today Show, Good Morning America, Great Chefs of the South, and various PBS and syndicated programs.

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Andre Rush, HAAC

Chef - Motivational Speaker | ChefRush LLC

Chef Andre Rush is renown as one of the top chefs in the United States military and retired as Master Sergeant. He has represented the Army resulting in over 100 new soldiers joining the forces. He was also a member of the United States Culinary Arts Team where he competed and won 150 medals and trophies. He is regarded as the Army’s strongest chef by lifting over 700 lbs as well as being a master ice carver. Chef Andre Rush was the Senior Enlisted Aide to the Superintendent of the United States Military Academy. In this capacity he served as Senior Aide and advisor for DVQ’s, dignitaries and high-profile VIPs.He joined the military as a reservist where he would later switch over to active Army in July of 1993. He has spent time at Fort Stewart, 503 Infantry at Camp Casey Korea, Fort Campbell Kentucky and Fort Bragg North Carolina. In September 1996 he served as the Joint and Vice Chief of Staff for eight general officers and four Chief of Staff of the Army over the next three years. Moving to West Point soon after, Chef Rush had the opportunity to work for four Superintendents as well as ASI Finance CMD GO Washington DC. He has also worked in the White House and the Presidential Guest House.Chef Rush has deployed multiple times and has held a variety of leadership positions to include Senior Advisor, Enlisted Aides, Operational Manager, and Foodservice Manager. He has served as a hand-to-hand combat trainer to over 1,000 cadets, airmen, soldiers, marines and civilians. He trained over 10,000 troops in the art of culinary and was called upon Army wide to assist in teaching other senior and junior aides. He has volunteered his entire career and rendered his services for the Core of cadets for the last 10 years. Chef Andre Rush holds a Bachelor’s degree in Business Management from TUI, an Associate’s degree from Culinary Stafford University and an Associate’s degree in Hotel Restaurant Management from Central Texas.

Matthew Schellig, CEC, CEPC, CCE, CCA, AAC

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Barton Seaver

Director - Sustainable Seafood and Health Initiative | Harvard School of Public Health

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. After graduating from The Culinary Institute of America and traveling the world with the National Geographic Society, he translated his experiences into his leadership in the area of sustainable seafood innovations. As a member of the United States Culinary Ambassador Corp, Barton facilitates international conversations on sustainability and the role of food in resource management and public health. As the Director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health, Barton led initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. He also served as a Senior Advisor in Sustainable Seafood Innovations at the University of New England and as a Sustainability Fellow at the New England Aquarium.An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country, Two If by Sea, American Seafood and The Joy of Seafood. Seaver has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, the Washington Post, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED stage. Seaver hosted In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV.He is also the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. Barton resides in coastal Maine, a stone's throw away from a working waterfront, with his wife and two sons.

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Jeff Sedacca

Chief Strategy Officer | Browne Trading Company

Jeff Sedacca is a highly seasoned and internationally recognized professional in the seafood industry, with extensive management and operational experience spanning fishing, aquaculture, processing, procurement, and sales. Over the last two decades, he has served as President and CEO of major international and public seafood companies with annual sales ranging from $150 to $350 million. Jeff's vast network includes major US and international customers, such as retailers, food service providers, and restaurant chains. He is celebrated for his leadership in seafood production sustainability and aquaculture development, and he actively advises various international government organizations and NGOs on sustainable aquaculture initiatives in countries including India, Thailand, Vietnam, and China.Currently, Jeff is the Chief Strategy Officer at Browne Trading and a Board Director at TransAmerica Aquaculture, a Texas shrimp farm. He was previously the CEO of Sterling Aquaculture/Caviar/Sturgeon Farms from 2022 to 2024 and held leadership roles at SSC Inc., the US division of Guolian Aquatic Products, from 2016 to 2022. As a founding member of the Global Aquaculture Alliance, Jeff has been instrumental in promoting sustainable practices and has liaised with government entities and cooperative farming groups to develop small farm clusters and aquaculture and fisheries improvement projects in Asia.Jeff's career includes significant tenures at National Fish and Seafood, where he served as Division President from 2006 to 2016, and Lu-Mar Lobster & Shrimp Inc., where he was co-owner and President from 1979 to 2015. His earlier roles include CEO of Finca Y Empacadora Mar Azul, President of S&L Packing Co., and operator of Paradise Fisheries in Nassau, Bahamas. He began his career at General Mills Restaurant Group and the family-owned Lu-Mar Lobster in Lawrence, NY.In addition to his professional achievements, Jeff is actively involved in various industry and research organizations. He serves on the Research Review and Intellectual Property Development Committee at Mote Marine Laboratories and is a long-time member of the National Fisheries Institute. Jeff is also involved in the Harvard University Brain Health Initiative, where he contributes to the development and distribution of brain-healthy meal kits as a community service and to fund brain health research. His personal mission is to lead by example and with resolve to secure optimal operational performance by focusing on sustainable profitability and growth.

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Randy Torres, CEC, AAC

Manager | 2028 ACF Team USA

Chef Randy Torres is currently the Director of Culinary Operations at Southwestern Oregon Community College. He received his formal culinary training from Orange Coast College in Costa Mesa, CA, where he earned an Advanced Culinary Certificate in 1999. He has worked in private clubs and hotels around the country and after fifteen years in the mainstream industry he found his love for teaching. Since then, he has been in the culinary education realm helping young chefs start their careers. Chef Torres learned early on that he had a passion for culinary competition which led him to become a member of the California Culinary Team from 1996 to 2004, moving on to be a member of the US Culinary Team governed by The American Culinary Federation. Over the years in competition, Chef Torres has won numerous awards and accolades in many competitions, including the coveted gold medal at the IKA Culinary Olympics in 2008 as a member of Team USA. Randy would soon master his skills as a culinary coach leading students to success in the competition arena. After coaching students in both national and international competitions in 2012, Chef Torres was named the coach for the ACF Team USA Youth Team. To this day he is still very active in competition with his students. 12x Coached ACF Student Team State Champions 5x Coached ACF Student Team National Champion 2008 – Coached Keriann Von Raesfeld - Best Young Cook in the World2009 – Coached the Youth Team USA to 3 gold medals and a first-place finish at the Scot-Hot Culinary Grand Prix in Glasgow, Scotland.2012 – Coached ACF Team USA Youth Team to 1 gold medal & 1 silver medal; they placed 7th in the world Chef Torres also coached Chef Reilly Meehan to victory in the Chaines Des Rotisseurs Jenunes Comms competition in Istanbul Turkey and the Worldchefs Global Chefs Challenge in Santiago, Chile in 2023. Chef Torres served as the Team USA Assistant Manager for many years, and he has now been named ACF Culinary Team USA Team Manager for the 2028 Culinary Olympics.

National Convention Presenters

Ken Arnone, CMC

Marika Azoff

Greg Boggs

Sharon Daniel, MSOT, CRS

Kevin Dorr

David Durante, CEC, CCA

Keith Famie

Christopher Galarza

Bedri Girit

Kazim Gurel

LaKisha Harris

Charles Hayes, CRC

Derek Ivancic, CEC, CCA

Yeong Ja Jung

Paul Jensen, CEC, CCA, AAC

Chrissy Jensen, CEPC

Wilbert Jones

Anthony Jung, CEC

Nathan Koscielski, CCE

Kurt Kwiatkowski

Shawn Loving, CMC, CCA, AAC

Thomas Macrina, CEC, CCA, AAC, HOF, HBOT

Costa Magoulas, MHA, CEC, CCE, CCA, AAC

Dr. Connie Mariano, MD

Jillian Marino, RD, LD

Greg Matchett, CEC, AAC

Ferdinand Metz, CMC, AAC, HOF, HBOT

Mo Montgomery, CEC

Oscar Moreno

Kumiko Ninomiya

Joseph Parajecki

Doug Patten, CEC, CCA, AAC

Autumn Patti

Jim Perko Sr., CEC, AAC

Reimund Pitz, CEC, CCE, AAC, HOF

Tiffany Poe, CEC

Lisa Pollack

Christopher Ray

Tim Recher, CEC, AAC, MWMCS, CWX

Dr. Michael Roizen, MD

Gabriel Rosado, CEC, CCA

Rich Rosendale, CMC

Lenard Rubin, CEC, CCA, AAC

Andre Rush, HAAC

Phil Saneski

Takashi Sato

AJ Schaller

Matthew Schellig, CEC, CEPC, CCE, CCA, AAC

Barton Seaver

Jeff Sedacca

Gabrielle Shipta, CC

Bill Sy, CEC, AAC, HOF

Connor Thompson

Jet Tila

Randy Torres, CEC, AAC

Amie Ward

Adam Wilson

Martin Yan, HAAC, HHOF

Jay “Jay Z” Ziobrowski, CEC