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

2024 American Academy of Chefs Culinary Hall of Fame™ Inductees

Wilfred R. Beriau, CEC, CCE, AAC, HOF

Wilfred R. Beriau, CEC, CCE, AAC, HOF, is currently retired after spending 26 years as a professor and Department Chair at Southern Maine Community College. He is a graduate of the Culinary Institute of America, 1971 the University of Massachusetts in 1973, and a master’s degree from the University of Maine in 1998. He served 10 years in the US Navy and Navy Reserve, and three years in the Army National Guard as a forward observer in an artillery unit. Chef Beriau has been an active member of the American Culinary Federation since 1978 and was inducted into the American Academy of Chefs in 1986. He is the recipient of the President’s Medallion 1999 and 2007, the Northeast and National winner of the Chef Educator of the Year 2008, the Northeast and National winner of the Hermann G. Rusch Chef’s Achievement Award 2012, Cutting Edge Award 2011, the American Academy of Chefs Service Pin 1998 and 2013. Chef Beriau has been an active member of Casco Bay Culinary Association Chapter having served as the chapter’s first President 1986, Vice President 2007–2009, Certification Committee 2013–2015, President 2015–2019 and Chairman of the Board 2019–2021. Chef Beriau served on the ACF Finance & Investment Task Force 2015–2017, ACF Nominations and Elections Committee 2017–2019 and the ACF Certification Commission serving on multiple subcommittees 2008–2025, currently serving as a practical exam evaluator. Chef Beriau is a widely respected ACF and International Culinary Judge.

Linda S. Musch, CCE, AAC, HOF

Linda S. Musch, CCE, AAC, HOF, is a retired culinary educator who in retirement continues her Food Safety training and consulting business. Chef Much served in the US Army as a Food Service Specialist. After leaving the service she attended and graduated from Johnson & Wales College. She has been an active American Culinary Federation member since 1991 and was inducted into the American Academy of Chefs in 2003. Chef Musch has supported the AAC by serving on the board as the Northeast Director 2017–present and AAC Lifetime Achievement Committee 2017–present. She is the recipient of the President’s Medallion 2009, the Northeast Region Hermann G. Rusch Lifetime Achievement Award 2015, the Northeast Chef Educator of the Year 2017, the American Academy of Chefs Chair’s Medal 2019 and the American Academy of Chefs Service Pin 2021. Chef Musch is an active member of the ACF Rhode Island Chapter serving in many positions including President and Vice President. She has been a supporter of the American Culinary Federation as an Accreditation Evaluator, Certification Evaluator and served on ACF Finance & Investment Task Force 2021–2023.

William J. Tillinghast, CEC, AAC, HOF

William J. Tillinghast, CEC, AAC, HOF, after a short retirement Chef Tillinghast has returned to work as the Associate Director of Culinary Education at JNA Institute of Culinary Arts in Philadelphia. He is a proud veteran of the US Armed Forces having served for over eight years’ active duty in US Army Recon units. He is a graduate of the Culinary Institute of America. Chef Tillinghast has been an active American Culinary Federation member since 1991 and was inducted into the American Academy of Chefs in 2022. Chef Tillinghast is the recipient of the American Academy of Chefs Sharing Culinary Traditions Award 2006, the Presidents Medallion 2002, 2008 and 2017, the American Academy of Chefs Lt. General John D. McLaughlin Award 2011, the American Academy of Chefs Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award 2019. Chef Tillinghast has served on the American Culinary Federation Board of Directors as the Northeast Region Vice President 2009–2013 and Treasurer 2013–2017. He also served as the Bylaws Committee Chair 2017–2019 and on the Education Task Force 2010–2013. He has been an active member of his local chapter ACF Philadelphia Delaware Valley Chefs Association holding the positions of Treasurer 1999–2006, President 2006–2009 and Chairman of the Board 2009–2011, 2013–2014.

2024 American Academy of Chefs Culinary Hall of Fame™ Posthumous Inductee

David C. Russell, CEC, AAC, HHOF

David C. Russell, CEC, AAC, HHOF, received his Associate of Arts & Sciences from Joliet Junior College and his Bachelor of Business Administration from Northwood University. Chef Russel joined the American Culinary Federation in 1992 and was inducted into the American Academy of Chefs in 1997. Chef Russell served on the American Culinary Federation’s Board of Directors as the Central Region Vice President from 2005–2011. He also served as an elected member of the Ethics Committee as Central Representative from 2020–2022. Chef Russell served on multiple committees and task forces during his time as a member. He was the Past President of ACF Chicago Chefs from 1998–2001 and received the Regional Chair’s Award in 2004.