American Academy of Chefs Legend Award

Byron J. Bardy, CMC, AAC

Byron J. Bardy, CMC, AAC, is a distinguished figure in the American culinary landscape, celebrated for his profound contributions to the industry. In 1981, he became one of the first five chefs to earn the Certified Master Chef (CMC) title from the American Culinary Federation, a testament to his exceptional skill and dedication.

Chef Bardy exemplifies the highest standards of culinary excellence and professionalism. As a member of the American Academy of Chefs, since 1979 he has long been recognized for his leadership, mentorship, and contributions to the culinary arts. Now retired, Chef Bardy leaves behind a legacy of dedication, innovation, and influence that continues to shape and inspire the culinary community. In 2006 he was inducted into the Honorable Order of The Golden Toque and a professional member of the Chaîne des Rôtisseurs since 2018.

Throughout his illustrious career, Chef Bardy served as the Head of Research & Development at H.J. Heinz Corporation, where he played a pivotal role in shaping global food innovation. His expertise extended to the international stage, contributing to culinary operations for events like the 2002 Winter Olympic Games in Salt Lake City and from 2004 to 2008 for the Summer Olympic Games in Beijing, China.

An accomplished author, he co-wrote Great Tomato! 57 Fabulous Recipes for Great Taste and Great Health, highlighting his passion for healthy, flavorful cooking. Beyond his professional achievements, Chef Bardy has been a mentor and leader within the culinary community, particularly in Pittsburgh, Pennsylvania, where he resides. His commitment to excellence and education has left an indelible mark on aspiring chefs and the broader gastronomic world.

Chef Bardy’s legacy continues to inspire, reflecting a career dedicated to culinary artistry, innovation, and mentorship.

Bert P. Cutino, CEC, AAC, HOF, HBOT

Bert P. Cutino, CEC, AAC, HOF, HBOT, is a Certified Executive Chef and Fellow of the American Academy of Chefs, whose legacy spans decades of excellence, leadership, and service in the culinary profession.

He is the co-founder of the internationally famous Sardine Factory Restaurant and the Cannery Row Management Co. and other companies, now including five hotels. He graduated from Monterey Peninsula College with a degree in business and has also received two degrees of Doctor of Culinary Arts in Honoris.

Chef Cutino has been an active member of the American Culinary Federation (1972) and was inducted into the American Academy of Chefs (1984). He served as American Academy of Chefs Chair (1995–1999), has contributed to numerous American Culinary Federation and American Academy of Chefs committees, and has chaired the AAC Honorary Board of Trustees since 2009. He was inducted into the American Academy of Chefs Hall of Fame (2006) and honored with the prestigious Honorary Board of Trustees designation for his lifetime of service, mentorship, and excellence in the culinary arts. Chef Cutino is the recipient of many honors, including Chapter Chef of the Year (2022), the American Culinary Federation President’s Medallion (2006 & 2016), American Academy of Chefs Chair’s Medal (2002), American Academy of Chefs Lifetime Achievement Award (2006), American Academy of Chefs Chef Good Taste Award (2011), and American Culinary Federation Dr. LJ Minor Professionalism Award Western Region and National recipient (2001). He is the Co-founder of the ACF Chef & Child Foundation.

He was part of the international “culinary Olympics” with his own team from California (1988) and he was appointed Protocol Chairman of the U.S. Culinary Team (1992). He was a member of the ACF Culinary Team USA 2020 and has been awarded the Ring of Honor.

In addition, Chef Cutino has held multiple positions in various organizations including the Director of the Honorable Order of the Golden Toque, Euro Toques, Past Chairman of Distinguished Restaurants of North America (DiRoNA), Past Chairman of the Antonin Carême Society, Past National Chairman of all Professional Members of the Chaîne des Rôtisseurs in the USA. He is a past member of the board of the Guild of Sommeliers Education Foundation. Chef Cutino is past Chairman of the prestigious International Gold and Silver Plate Society.

Chef Cutino has been the recipient of multiple awards and recognitions, some of which include being inducted into the Les Disciples de Les Amis d’Escoffier (2005), NRN Fine Dining Hall of Fame Legends Award (2006). Chef Cutino has been honored by and a member of the National Sicilian American Foundation and has been certified by The Order Sons of Italy in America and the Italian Heritage Foundation.

He is active in many charities; one close to his heart is the Meals on Wheels Culinary Classique, which he founded. He initiated bill #1850, which funded $11,000,000 for culinary art programs in community colleges in California. Chef Cutino developed and co-founded the Drummond Culinary Academy at Rancho Cielo, Salinas, California for wayward young people who seek a career in the hospitality industry, from chefs to management.

He continues to be a pillar of the culinary community and a respected mentor nationwide.

John Kaufmann, CEC, AAC, HOF

John Kaufmann, CEC, AAC, HOF, is a retired culinary professional whose distinguished career spans decades of excellence, leadership, and service. A member of the American Culinary Federation (1977) and inducted into the American Academy of Chefs (1987), he was honored with induction into the American Academy of Chefs Culinary Hall of Fame (2011). Throughout his career, Chef Kaufmann actively served on numerous American Culinary Federation and American Academy of Chefs committees and earned a reputation as a mentor and industry leader.

Chef Kaufmann began his career in 1959 at just 14 years old. His father was the executive chef at Chicago’s five-star Drake Hotel, and John was part of the brigade that prepared meals for Queen Elizabeth. Witnessing his father’s dedication—and being part of such an extraordinary experience—confirmed for John that this was the path he wanted to follow.

Over the course of his career, John owned and operated three successful businesses. He chaired more than 35 Academy dinners and over 100 prestigious dinners in Chicago. He also served as president of several food industry organizations and has been a proud member of the ACF Chicago Chefs for over 60 years. He has also served on various national ACF and AAC committees over the last 35 years.

His numerous honors include the American Culinary Federation President’s Medallion (2007, 2016), American Academy of Chefs Chef’s Good Taste Award (2002), American Academy of Chefs Service Pin (2007), American Academy of Chefs Chair’s Medal (2010), and the prestigious AAC Lifetime Achievement Award in 2023. He was the Central Region winner of the Hermann G. Rusch Chef’s Achievement Award (2012) and recipient of the Cutting Edge Award (2015). In 2016, Chef Kaufmann was named Chef of the Year by the ACF Chicago Chefs de Cuisine Chapter.

In retirement, John has continued to give back—creating seven charitable foundations and scholarship programs that support the next generation of chefs and culinary professionals. He co-founded and chaired the Chicago Culinary Museum and Chefs Hall of Fame.

Chef Kaufmann is also a published author, having written two books. The first was Les Amis d’Escoffier. He has also served as the only historian for the ACF Chicago Chefs, a role that led to his second book, The History of the ACF Chicago Chefs. He describes this project as a true labor of love and is proud that the book is now being sold around the world.

Chef Kaufmann’s legacy endures through the countless chefs he has mentored and the institutions he has shaped.

Ferdinand E. Metz, CMC, AAC, HOF, HBOT

Ferdinand E. Metz, CMC, AAC, HOF, HBOT, is one of the most distinguished culinary leaders in American history, whose legacy spans over five decades of innovation, education, and service to the profession.

Born in Germany and classically trained through European apprenticeships in baking, pastry, and cooking, Metz brought his expertise to the United States in the early 1960s. His career includes roles at Le Pavillon and The Plaza Hotel in New York City, and 15 years directing Research & Development at the H.J. Heinz Company. A Certified Master Chef since 1982, Chef Metz also holds an MBA from the University of Pittsburgh, exemplifying a rare blend of culinary mastery and business acumen.

Chef Metz joined the American Culinary Federation (1968), Chef Metz became a transformational leader as ACF National President (1979–1983). Together with colleagues Ed Brown and Jack Braun, he founded the American Culinary Federation apprenticeship and certification programs, establishing national standards that continue to define the culinary profession today. He is a Fellow of the American Academy of Chefs (1971), an American Academy of Chefs Culinary Hall of Fame inductee (2003), Chef Metz has been a pillar of the American Culinary Federation and global culinary community. He has also contributed to multiple American Culinary Federation and American Academy of Chefs committees throughout his career, shaping the trajectory of American culinary professionalism.

Chef Metz has been a certified American Culinary Federation Culinary Judge since 1989 and continues to mentor and evaluate talent across the country. His extraordinary leadership also extended to the global stage—leading the U.S. National “culinary Olympics” Team for over 20 years, guiding them to three World Championships and one Culinary World Cup.

His honors reflect his profound influence: American Culinary Federation President’s Medallion (2007), American Academy of Chefs Lifetime Achievement Award (2005), American Academy of Chefs Sharing Culinary Traditions Award (2001), American Academy of Chefs Chair’s Medal (1982), American Culinary Federation Lifetime Achievement Award (2024). He is also the recipient of the James Beard Foundation Lifetime Achievement Award, the Medal of the French Republic, and numerous international distinctions.

Currently, Chef Metz serves as President Emeritus of the CIA, leads Ferdinand Metz Culinary Innovations and the Master Chefs’ Institute, and directs the Metz/Wang Family Foundation, which supports culinary education initiatives. His 2023 memoir, From Many We Are One, chronicles the rise of American cuisine and his own role in shaping it.

Chef Metz’s legacy is defined by a lifetime of elevating the culinary profession through excellence, vision, and service.

Frederic H. “Fritz” Sonnenschmidt, CMC, AAC, HOF

Frederic H. “Fritz” Sonnenschmidt, CMC, AAC, HOF, is one of the most celebrated figures in American culinary education, known for his distinguished service as an educator, Certified Master Chef, culinary author, and global speaker. His career, spanning over six decades, is marked by innovation, international excellence, and lasting contributions to the professionalization of the culinary arts.

Born in Munich, Germany, in 1935, Chef Sonnenschmidt began his culinary journey with an apprenticeship at Restaurant Roland’s Eck in 1948. He went on to gain international experience in Switzerland, England, Sweden, Rhodesia (now Zimbabwe), and Pakistan. In 1960, he immigrated to the United States and quickly advanced to Executive Chef at the Sheraton Hotel in New York City. He became a U.S. citizen in 1968.

That same year, Chef Sonnenschmidt joined the Culinary Institute of America as an International Chef Instructor, later becoming a Garde Manger instructor and ultimately serving as Culinary Dean until his retirement (2002). He was appointed Heritage Professor of the CIA (2006) and was named Dean Emeritus upon retirement. His students included notable figures such as Anthony Bourdain, Charlie Palmer, Todd English, and Susan Feniger.

Chef Sonnenschmidt earned the title of Certified Master Chef in 1983 and competed in four “culinary Olympics” (1976, 1980, 1984, 1988), earning multiple gold medals. He is a recipient of the Jerusalem Gold Medal for Excellence in Kosher Food, the Geneva Gold Medal for Cold Food Display.

Chef Sonnenschmidt served as Chair of the American Academy of Chefs (1999–2003) and was inducted into the American Academy of Chefs Culinary Hall of Fame (2005). He is the recipient of American Academy of Chefs Chair’s Medal (2004), American Culinary Federation Presidents Medal (2004). He was honored with the American Academy of Chefs Lifetime Achievement Award (2009) and the American Culinary Federation Lifetime Achievement (2024).

Chef Sonnenschmidt has judged ACF competitions at local, regional, and national levels since becoming a CMC and continues to inspire new generations through mentorship and thought leadership. He is also a partner with the Master Chefs’ Institute, a research and food evaluation firm.

Among his additional honors and affiliations: Culinary Ambassador, Culinary Institute of America, Honorary Member, Order of the Golden Toque, Member, Baker Street Irregulars - Holder of “The Shilling,” Two Shilling, and Queen Victoria Medal, FENI Award for Outstanding Contributions to Culinary Development and Education (2011), Member, National Restaurant Association and multiple global culinary organizations.

An accomplished author, Chef Sonnenschmidt has written five celebrated books including: The Professional Art of Garde Manger, Dining with Sherlock Holmes, The American Harvest, Tastes and Tales of a Chef: Stories and Recipes, Charcuterie: Sausages, Pâtés, and Accompaniments.

He is widely regarded as a leading authority on kosher cuisine, garde manger, and charcuterie, and has shared his expertise globally through engaging lectures and cooking demonstrations. He has been a frequent guest on PBS, appearing in six seasons of Cooking Secrets of the CIA and five seasons of Grilling Maestros.

Known for his humor, storytelling, and generous spirit, he remains one of the most beloved figures in the culinary profession, leaving an indelible mark through his service, scholarship, and unwavering dedication to culinary excellence.