American Academy of Chefs Culinary Hall of Fame™

Americo S. DiFronzo, CEC, CCA, AAC, HBOT

Americo S. DiFronzo, CEC, CCA, AAC, HBOT, is the Executive Chef of the historic Union Oyster House in Boston, the oldest continuously operating restaurant in the United States, established in 1826. A seasoned culinary leader and educator, he served as a Culinary Arts Instructor at Boston University's School of Hospitality Administration from 2010 to 2021.

A member of the American Culinary Federation since 1994, Chef DiFronzo was inducted into the American Academy of Chefs in 2004. His leadership roles within the AAC include serving as Chair (2019–2023), Vice Chair (2015–2019), and Northeast Regional Director (2007–2015). He currently holds the position of Ambassador of the Academy (2023–present), the American Academy of Chefs Honorary Board of Trustees (2015–present), the American Academy of Chefs Past Chair Council (2023–present).

Chef DiFronzo has also served on the American Culinary Federation Board of Directors and the ACF Education Foundation Board of Trustees (2019–2023), and he continues to contribute to several national committees, including the President’s Advisory Council (2024) and the Past Chair Council (2023–present).

Locally, he has been a pillar of the Epicurean Club of Boston, holding roles such as President (2001–2005), Chairman of the Board (2006–2009), and longstanding chair of multiple committees.

His numerous accolades include the American Academy of Chefs Chair’s Medal (2018), American Academy of Chefs Service Award (2007), American Culinary Federation President’s Medallion (four-time recipient), the Dr. L.J. Minor Chef Professional Award (2014 and 2006), the Heroes Award (2013), and the Hermann G. Rusch Chef’s Achievement Award (2010). He has also been honored multiple times by the Epicurean Club of Boston, including three-time Chef of the Year.

Chef DiFronzo’s enduring dedication to culinary excellence, education, and leadership continues to inspire the next generation of culinary professionals.

James G. Rhoads, III, CEC, AAC

James G. Rhoads, III, CEC, AAC, is currently retired and a highly respected figure in American culinary education and leadership. A member of the American Culinary Federation since 1969, he was inducted into the American Academy of Chefs in 1995 and served on the American Academy of Chefs Board of Directors from 2009 to 2022. In 2024, he was honored with the American Culinary Federation Lifetime Achievement Award.

Chef Rhoads began his culinary journey after graduating from the Culinary Institute of America in New Haven, starting his career at Albany’s historic Jack’s Oyster House. His distinguished military service included assignments as personal chef to commanding generals at Fort Dix and Walter Reed Medical Center, followed by two years in Germany with a NATO unit, where he deepened his culinary and cultural knowledge.

He has chaired and co-chaired numerous culinary competitions and charitable events. Locally Chef Rhoads was the President (2021–2025) of the American Culinary Federation Capital District - Central New York and chair of multiple committees.

Now semi-retired, Chef Rhoads continues to consult, support the next generation of chefs, and remain deeply engaged in American Culinary Federation and American Academy of Chefs activities. His enduring commitment to culinary excellence, mentorship, and community service marks a career rich in legacy and impact.

Gary L. Sheldon, CEC, AAC

Gary L. Sheldon, CEC, AAC, is a celebrated culinary professional with over five decades of experience in foodservice, education, and culinary leadership. A graduate of New Hampshire Vocational Technical College (1970), he is a Charter Member of the New Hampshire American Culinary Federation Chapter and has been an influential figure in the American Culinary Federation since 1977. He was inducted into the American Academy of Chefs in 1991 and holds multiple American Culinary Federation honors, including Chapter Chef of the Year (2009, 1996 and 1986), Cutting Edge Award (2015), and President’s Medallions (2006 and 1998).

As an Approved Certification Evaluator and Certified Executive Chef since 1987, Sheldon has attended over 40 national and regional American Culinary Federation conferences, continuing his education to uphold certification standards. Chef Sheldon also established and led the Junior American Culinary Federation Chapter (1995–2007), guiding young culinarians in competitions and leadership development.

Chef Sheldon proudly served in the U.S. Army Reserves beginning in 1970, completing basic and advanced training. In 1978, he was part of the U.S. Army National Guard, where he was responsible for preparing meals for the General’s Staff and the Governor of New Hampshire during summer camps. He received a Certificate of Merit in 1976 and was honorably discharged following his service.

With a legacy marked by excellence in the kitchen, education, community, and mentorship, Chef Sheldon remains a pillar of the culinary profession in New England and beyond.

John F. Schlaner, CEC, AAC

John F. Schlaner, CEC, AAC, retired in 2021 after an accomplished 45-year culinary career, including 27 years as Executive Chef in the Atlantic City casino industry.

An active member of the American Culinary Federation since 1989, Chef Schlaner received the American Culinary Federation President’s Medallion (2000, 2006, and 2010), and was inducted into the American Academy of Chefs in 1993. He served as Vice-Chair of the American Academy of Chefs Northeast Region for nine years and earned the Chair’s Regional Award (2004) and the Chef’s Good Taste Award (2007) for his service.

Chef Schlaner held key leadership roles in the Professional Chefs Association of South Jersey, including Vice-President, President, and Chairman of the Board over 19 years. He was honored as Chef of the Year (1990) and received the Professionalism Award (1992). He also contributed significantly to culinary education through a 13-year tenure on the Academy of Culinary Arts Advisory Board at Atlantic Cape Community College, mentoring numerous young culinarians.

Now based in Southwest Florida, he remains active in the culinary community, leading kitchen operations at a local German American Social Club, conducting food costing training with Goodwill Industries, and maintaining his ServSafe Food Service Manager certification.