2026 American Academy of Chefs Award Recipients

AAC Chair’s Medal

Each year, the Chair’s Medal is bestowed upon an Academy Fellow who has demonstrated exemplary dedication and made outstanding contributions to the culinary profession. This individual has also maintained the highest standard of ideals of the AAC and has significantly and positively worked to ensure excellence among future culinarians.

Alan L. Romano, CEC, CCE, AAC, is a highly respected culinary professional, educator, and industry innovator with a career spanning more than three decades. Born in the Bronx, New York, he is a graduate of the Culinary Institute of America in Hyde Park and also holds a degree in Hotel and Restaurant Management from Westchester Community College. An ACF member since 1988 and a member of the American Academy of Chefs since 2002, Chef Romano has demonstrated a lifelong commitment to the culinary profession.

He is the founder of Fire & Ice, a nationally recognized company specializing in custom ice sculpting, block ice production, and food styling for film and media. In addition to his entrepreneurial success, Chef Romano has dedicated over 30 years to culinary education at Guilford Technical Community College, including more than 23 years as a full-time Chef Instructor and Professor, and has spent over 25 years mentoring young culinarians through the ACF Chef & Child Foundation.

Chef Romano has served the profession in numerous leadership roles, including as a member of the AAC Regional Board of Directors 2017–2025, and has contributed to key ACF initiatives such as the Certification Commission Practical Exam Subcommittee and the Government Relations Committee. His honors include the AAC Sharing Culinary Traditions Award 2021, AAC Service Award Pin 2022, ACF Cutting Edge Award 2012, and ACF Triad Chef of the Year 2001 and 2004. He is active in his chapter ACF Triad Chapter, NC, Inc. serving as treasurer from 2011–2012. He is widely recognized for his dedication to education, mentorship, and advancing the culinary arts.

Past Winners

Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award

This award is given to a Fellow of the Academy who is not only dedicated to the American Academy of Chefs but also to the culinary profession. This individual must be an ACF member for a minimum of 35 years and be active in the AAC and ACF, making the advancement of both organizations a personal priority. The person selected for this award will have achieved success in both business and culinary arts and must have the respect of the AAC Fellows at large.

George A. O’Palenick, CEC, CCE, AAC, HOF, is a distinguished culinary educator, leader, and innovator with a career spanning more than three decades. An ACF member since 1982 and a member of the American Academy of Chefs since 1987. He joined the faculty of Johnson & Wales University in 1980, where he taught Classical French Cuisine with specialties in Classical Italian Cuisine and Garde Manger, completing a remarkable 34-year academic career.

Prior to his tenure in education, Chef O’Palenick was the owner and executive chef of G.A. O’Palenick Catering in Western New York. He also founded and operated Art in Ice, Inc. 1987–2007, a premier provider of ice sculptures for corporate and special events. In 2014 he established Chefs Culinary Development, a culinary consulting organization. In 2004, he coached the Student Olympic Culinary Team in Germany, further contributing to the development of future culinarians.

Chef O’Palenick holds an A.S. in Business Administration from Jamestown Community College, a B.S. in Food Service Management, and an M.S. in Hospitality Management from Johnson & Wales University. His many honors include ACF National Educator of the Year 2004, the AAC Lifetime Achievement Award 2019, the Hermann G. Rusch Chef’s Achievement Award, Northeast Region winner 2019, and ACF President’s Medallions 2009 and 2018.

A dedicated leader, he has served as ACF Northeast Vice President 2013–2015, on the ACF Board of Directors , the ACF Bylaws Committee 2023–2025, and as Treasurer of the ACF Rhode Island Chapter 2019–2026. He has also been an ACF Culinary Judge since 2008 and served on the AAC Regional Board of Directors 2020–2021. Chef O’Palenick’s career reflects a lasting commitment to education, leadership, and excellence in the culinary profession.

Past Winners

Joseph Amendola Award

The Joseph Amendola Award is presented to a pastry chef or master baker. The recipient has devoted their career to the profession and to the mentoring of young individuals who will be future pastry chefs.

Lisa M. Ramsey, CEC, CEPC, AAC, is an accomplished culinary professional, educator, and entrepreneur. An ACF member since 2006 and a member of the American Academy of Chefs since 2017, she is the owner of Lisa’s Culinary Creations, where she brings creativity and professionalism to catering and private events.

Chef Ransey began her career with a prestigious internship at the Playboy Mansion in Beverly Hills, where she later served as a chef for Hugh Hefner. She holds a Master’s degree in Service Sector Management from Argosy University, along with an Associate degree in Baking and Pastry and a Bachelor’s degree in Culinary Management from The Art Institute. She has also shared her expertise as an instructor at The Art Institute of Tennessee–Nashville, teaching across multiple culinary disciplines, and is currently pursuing her Certified Private Chef designation. A dedicated leader within the ACF, Chef Ransey has served the Middle Tennessee Chapter as President (2014–2022), Chairman of the Board (2022–2023), and Vice President (2012–2014). Her national involvement includes service on the ACF Nominations & Elections Committee (2021–2025), Culinary Sport Competition Committee (2025–2027), Women’s Task Force, and the Certification Commission Written Exam Subcommittee. Her honors include ACF Middle Tennessee Chapter Chef of the Year (2013) and the ACF President’s Medallion (2014). She is widely recognized for her leadership, mentorship, and dedication to advancing the culinary profession.

Past Winners

Lt. General John D. McLaughlin Award

The Lt. General John D. McLaughlin Award is presented each year to an individual of high honor, distinction and involvement in the culinary field. This award has been established in the memory of Lt. General John D. McLaughlin, who was instrumental in bringing professional recognition to the American executive chef.

CW5 Shane Rich, is a highly accomplished food service professional and retired U.S. Army Chief Warrant Officer 3 whose distinguished career spans more than 50 years of service to the nation. Born in Watertown, New York, he graduated from South Jefferson Central High School and later earned a Bachelor of Arts in Hospitality Management from Sullivan University.

Mr. Rich enlisted in the United States Army in 1973 as a Food Service Specialist and rose through the ranks over a 27 year active duty career, retiring in 2000. His assignments included key leadership roles across the United States, Europe, and Asia, where he managed large scale food service operations supporting thousands of soldiers daily. He later served as a senior food advisor, instructor, and leader in culinary training, including managing the U.S. Army Culinary Arts Team and overseeing major culinary competitions such as the United States Army Europe and United States Army Culinary Competitions.

Following his military retirement, Mr. Rich continued his service as a federal employee from 2000 to 2024, specializing in training development, quality assurance, and evaluation for Army sustainment programs nationwide. He concluded his career as Chief of the CASCOM Quality Assurance Division, overseeing training standards and accreditation across multiple Army schools and programs.

Widely respected for his leadership, mentorship, and technical expertise, Mr. Rich’s legacy reflects a lifelong commitment to excellence in military food service, education, and professional development.

Past Winners

Chef Good Taste Award

The Chef Good Taste Award is designated for culinarians who are actively involved in furthering the chef’s greatest achievement, “taste,” and upholding the traditions of the classical cuisine.

Christopher Desens, CEC, CCA, AAC, is the Corporate Chef for Performance Foodservice Middendorf in St. Louis, Missouri, and a respected leader within the culinary profession. A graduate of the Hospitality Management program at St. Louis Community College at Forest Park and Lindenwood University, he has built a career marked by excellence in competition, leadership, and mentorship.

An ACF member since 1991 and a member of the American Academy of Chefs since 2008, Chef Desens has been deeply involved in culinary competitions as a competitor, student team coach, and judge. He was a member of the gold medal winning 2008 American Academy of Chefs Regional Culinary Olympic Team and most recently served as Business Manager for ACF Culinary Team USA 2024. He has also served as an ACF Culinary Judge since 2008.

Chef Desens has held significant leadership roles with the Chefs de Cuisine Association of St. Louis, serving as President 2006–2020 and Chairman of the Board (2008–2009, 2020–2021). His additional service includes the ACF Parliamentarian Committee 2013–2017. His honors include the AAC Sharing Culinary Traditions Award 2016, ACF President’s Medallion 2017, and AAC Service Award Pin 2023. He is widely recognized for his dedication to advancing the culinary profession and supporting the next generation of chefs.

Past Winners

Sharing Culinary Traditions Award

One Academy Fellow is selected each year to receive the Sharing Culinary Traditions Award. This individual has demonstrated unwavering dedication to the education of future culinarians, thereby perpetuating the mission statement of our prestigious honor society and our profession.

Keith A. Coughenour, CEC, AAC, is a distinguished culinary professional, educator, and leader with a career defined by excellence in competition and mentorship. An ACF member since 1988 and inducted into the American Academy of Chefs in 2013, he has made lasting contributions to the culinary profession at both the national and international levels.

Chef Coughenour began his training apprenticing under Executive Chef Hartmut Handke, CMC, AAC, and completed an externship with Master Chef Victor A. Gielisse, CMC, AAC. He earned his Associate of Occupational Studies degree in Culinary Arts from Westmoreland County Community College and is also a graduate of Pennsylvania State University with a degree in Marketing and Speech Communications.

Internationally recognized, Chef Coughenour served as Captain of the 1992 and 1996 United States Culinary Teams, leading teams that earned a combined three gold and three silver medals in Frankfurt and Berlin, Germany. He was also a member and Captain of the 1991 and 1994 World Championship U.S. Culinary Teams competing in Luxembourg. He later contributed to Culinary Team USA as a coach and played a key role in the selection process for the 2000 and 2004 ACF Culinary Teams.

A Certified ACF Culinary Judge since 2006, Chef Coughenour has remained active in leadership and service, including as a member of the L. Edwin Brown Task Force 2019-2020 and multiple terms on the ACF Pittsburgh Chapter Board of Directors. His honors include ACF Pittsburgh Chapter Chef of the Year 2017 and the prestigious Hermann G. Rusch Chef’s Achievement Award, Northeast Region 2025. Now retired, Chef Coughenour is widely respected for his leadership, competitive success, and dedication to mentoring future culinarians.

Past Winners