American Academy of Chefs Culinary Hall of Fame™
The founding of the American Academy of Chefs Culinary Hall of Fame™ was inspired in 1988 by then Academy Chair Jon Greenwalt, CEC®, AAC®, HOF at the ACF National Convention in Las Vegas.
“The Culinary Hall of Fame was unanimously accepted by the Academy members.
Its concept is to honor those men and women who, because of their outstanding attributes,
have won the respect and love of their professional guild. Therefore, they are so honored by
their peers as a positive reflection to all those in this profession who seek achievement!”
— Hermann G. Rusch
2021 American Academy of Chefs Culinary Hall of Fame™ Inductees
Earl R. Arrowood, CCC, CCE, AAC
Earl R. Arrowood, CCC, CCE, AAC, is currently retired after spending 50 years in the foodservice and hospitality industry and 36 years in collegiate instruction. Chef Arrowood has an A.S. from the Culinary Institute of America, a B.S. from Florida International University and a M.S. from Rochester Institute of Technology. He has been a member of ACF since 1983 and was inducted into the American Academy of Chefs in 1998. Chef Arrowood is active in the ACF “Chefs Outreach” program. He is the recipient of the Presidents Medallion in 2008 and 2016 and was a nominee for Chef Educator of the Year in 2003. Chef Arrowood served on the ACF Certification Commission from 2017–2018.
Thomas J. Macrina, CEC, CCA, AAC, HBOT
Thomas J. Macrina, CEC, CCA, AAC, HBOT, is currently National President of the American Culinary Federation. He was elected to the position of ACF National President for the 2013–2015 and 2015–2017 terms. Chef Macrina served on ACF’s Board of Directors as National Secretary, 2011–2013 and Chair of the American Academy of Chefs 2007–2011.
Chef Macrina graduated from Norristown Area High School and the Culinary Arts Program at the Center for Technical Studies both in 1974. He has also been inducted into the hall of fame at both schools. He received his Associate of Science degree with honors from the Culinary Institute of America in 1976 where he is now an Ambassador. He also has a Doctor of Food Service from NAFEM.
His Culinary Career began in 1977 as executive chef at the Downingtown Inn Resort in Downingtown, PA and has worked in St Louis, Philadelphia, and Malvern as an Executive chef. Chef Macrina is currently a Food Fanatic Chef for US Foods Delaware Valley Area since 2011.
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 volunteering. He has significantly contributed to furthering the culinary industry as being involved with ACF Culinary Team USA Since 2000, he served as Coach, Business Manager and Advisor. He was ACF Philadelphia Chapter President from 1996–2006. In addition, he remains an active member of the American Academy of Chefs, ACF Philadelphia, Escoffier Society of Chicago, Honorable Order of the Golden Toque, Catherine de’ Medici Society, the Carême Society, The Canard Association, La Toques Blanc and holds the title of Vice Conseiller Provencal National, Hotel and Restaurant for the Chaîne des Rôtisseurs USA.
Throughout his career Macrina has received numerous accolades for his dedication and contributions to the culinary industry as well as educational achievements and culinary competitions. Most recently he received his Certified World Master Chefs from London City and Guilds. Macrina enjoys spending as much time as he can with his wife Catherine, their children and grandchildren.
Michael Ty, CEC, AAC
Michael Ty, CEC, AAC, is the owner and operator of Hospitality Culinaire, Inc. He received his AAS from the State University of New York at Cobleskill. Chef Ty is a Past President of the ACF having served as National President 1993–1994 and 2009–2013. In 2000 the ACF Chef and Child Michael Ty Endowment Fund was established. He has been a member of the ACF since 1981and the American Academy of Chefs since 1991. Chef Ty has been a member of numerous ACF Committees over the years including ACFEF Accrediting Commission Committee Chair 2014–2017 and ACF Internal Audit Committee Chair 2018–2020. He is the recipient of the Achievement of Excellence Award 1997, the President’s Medallion in 1989, 1995, 2000 and 2017 and the AAC Chair’s Medal 1997. Chef Ty has also been actively involved in ACF Culinary Team USA since 2013. He has also been an active member of ACF Chefs Las Vegas holding multiple positions.
Elliot Katz, HAAC (honorary), is a Certified Food Executive (CFE) is a consultant and wholesale coffee broker with Peerless Coffee and Tea, Oakland, California. Katz, a veteran of 52 years in the coffee industry, founded Golden Gate Coffee Distributors, LLC in 2010, an authorized JAVO on demand coffee distributor. He has been a member of the ACF since 1971 and was inducted into the American Academy of Chefs as an Honorary Fellow in 2002. He has been active in Chef & Child on the Board of Directors from 2005–2008 and ACF San Francisco Chapter since 1971 and a Board member from 2008–2021. Awarded Antonin Carême Medal 2001 and has been a Carême trustee.