American Academy of Chefs
The History of the American Academy of Chefs
The idea of creating an honor society for the American Culinary Federation (ACF) was considered for many years before it was ever officially presented to the officers and members in 1948. There was much discussion and a debate ensued, but no action was taken until August 18, 1952 when Pierre Berard, AAC, HOF of Washington, D.C., chaired a roundtable discussion on the proposal at the American Culinary Federation Board of Governors Meeting. Chef Berard proposed the appointment of a study group to closely examine the task of establishing fundamentals, ethics and standards for the establishment of an American Academy of Chefs (AAC) within the framework of the American Culinary Federation.
On November 12, 1952, during the third annual National Convention of the ACF, the newly elected National President, Paul Laesecke, AAC, HOF of Pittsburgh, called for renewed discussion of the proposal. President Laesecke posed the question: “What will be the main purpose of the Academy of Chefs?” After much discussion, a meeting was called for later that month for the purpose of writing the bylaws and organizing the Academy.
1954, the American Culinary Federation sends out a questionnaire to all member associations, asking all to return it as soon as possible. The emphasis of the mailing was how vital the American Academy of Chefs is to the recognition of the culinary profession. This mailing would become an importation part of the planning using the members input to shape the Academy.
Later 1954 Pierre Berard, AAC, HOF, the ACF National President, sent a letter to the Board of Governors convening in New York City asking for the establishment of the American Academy of Chefs. President Berard also requested U.S. Representative H.D. Warburton to introduce a bill in Congress to charter the American Academy of Chefs, but the bill, H.R. 9324, failed to get out of committee. President Berard reported to the ACF membership that the formation of a chefs’ honor society would have to be done by the ACF chefs. So, in 1954, Peter Berrini, AAC, HOF delegate from Boston, was charged with the responsibility of organizing the Academy.
Peter Berrini AAC, HOF
AAC Chair 1954 – 1959
1955, the American Academy of Chefs proposed bylaws were printed in the August Culinary Review.
September 2-4,1955, the ACF National Convention was held in Pittsburgh. At the convention the delegates unanimously voted to establish the American Academy of Chefs. A yearly fee of $10.00 was set and an initiation fee of $25.00 was also approved. On September 4th they unanimously voted to approve the Academy’s bylaws. Peter Berrini, AAC, HOF was elected as the first Chairman of the Academy, and he held that office until his election to the office of ACF National President in 1959. At this time, the Academy boasted a membership of 37.
Walter Winberg, AAC
AAC Chair 1960 - 1965
In 1959, Walter Wingberg, AAC of Florida was elected Academy Chairman after Chef Berrini, AAC, HOF and Joseph Donon, AAC, HOF, ACF National Secretary, was elected Secretary/Treasurer of the Academy Serving 1960–1965.
January 17, 1960, at a special meeting of the Officers and Governors of the ACF was called. At that meeting, they unanimously voted that the American Academy of Chefs would sponsor the 1960 Culinary “Olympic” Team. Paul Laesecke, AAC, HOF was selected as captain and would select the team members. At the 1960 “Olympics” the team would win 5 gold medals.
In 1961, Walter Wingberg, AAC designed the first Academy medal, but because of its heavy weight, it was not well received by the membership.
September 1961, the American Culinary Federation hosts the National Convention in Miami, FL. This was the first year the that a trade show was added to the convention. The trade show featured over 300 booths and was co-sponsored by the American Academy of Chefs. Walter Wingberg, AAC was the co-chair of the trade show.
June 1962, the American Culinary Federation National Secretary Louis Midler read a letter he wrote at the Board of Governor’s Meeting held in San Francisco which was unanimously adopted as a code of conduct aimed at the elevation of Chefs in the eyes of the world. Also, in his letter he wrote that all members of the American Culinary Federation and the American Academy of Chefs, should place the letters ACF, AAC after their names to distinguish members professional achievements, qualifications and to show credibility to employers and peers.
Paul Laesecke AAC, HOF
AAC Chair 1965 – 1971
In 1965, Paul Laesecke, AAC, HOF was elected Academy Chairman and Otto Spielbichler, AAC, HOF was elected Secretary/Treasurer of the Academy from 1965–1971 and the Academy continued to grow.
Chef Laesecke, AAC, HOF designed a new medal (the one currently in use) which was smaller than the first design, it weighed less, was made of a better-quality alloy and designed to be worn around the neck on a ribbon. The medal was cast in Germany while Chef Laesecke was in Frankfurt serving as a judge for the Internationale Kochkunst Ausstellung also known as International Culinary “Olympics.” Chef Laesecke, AAC HOF was at this time corporate chef for the H.J. Heinz Company and traveled extensively throughout the world. “I am proud to wear the medal of the American Academy of Chefs at all culinary events throughout the world,” Chef Laesecke stated. “It gives me the chance to talk about the high standards of our profession in the United States and to speak about the Academy.”
In retrospect, the pioneering work of Pierre Berard, AAC, HOF; Joseph Donon, AAC, HOF; Peter Berrini, AAC, HOF; Walter Wingberg, AAC and Paul Laesecke, AAC, HOF paid off through the creation of a strong, viable and honored society, the American Academy of Chefs.
Anthony Bartolotta AAC, HHOF
AAC Chair 1971 - 1977
In 1971, Succeeding Paul Laesecke, AAC, HOF as Academy Chairman was Anthony Bartolotta, AAC, HHOF from 1971–1977.
1972, the American Academy of Chefs hosts the first national induction dinner at the American Culinary Federation National Convention held in San Francisco, CA.
1976, was the first inaugural award of the, “American Academy of Chefs 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.
U. Max Behr CEC, AAC, HOF
AAC Chair 1977 – 1981
In 1977, The next Academy Chairman was U. Max Behr, CEC AAC, HOF, from 1977–1981.
1980, The American Academy of Chefs turns 25 years old.
Rene Roncari AAC, HOF
AAC Chair 1981 – 1985
In 1981, Rene Roncari, AAC, HOF was elected Chairman, a position he held for four years along with Jon Greenwalt, CEC, AAC, HOF Secretary/Treasurer. 1981–1985.
Jon Greenwalt CEC, AAC, HOF
AAC Chair 1985 – 1989
In 1985, Jon Greenwalt, CEC AAC, HOF was elected Chair and Lawrence Conti, CEC, AAC, HOF was elected as Secretary/Treasurer serving 1985–1989.
1985, The Academy publishes its first book, “The American Academy of Chefs Cook Book”.
1988, was the first inaugural presentation of the,
“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.
Lawrence Conti, CEC, AAC, HOF
AAC Chair 1989-1993
In 1989, Lawrence Conti, CEC, AAC, HOF was elected the Chairman and served with Harry Hoffstadt, CEC, AAC. HOF as Secretary/Treasurer from 1989 until 1993.
1991, The Academy publishes its second book, “A Recipe Collection from The American Academy of Chefs”.
Richard Bosnjak CEC, AAC, HOF
AAC Chair 1993 – 1995
In 1993, Richard Bosnjak, CEC, AAC, HOF past ACF President was elected Chair and served with Hartmut Handke, CMC, AAC as Secretary/Treasurer serving from 1993–1995.
Bert Cutino CEC, AAC, HOF, HBOT
AAC Chair 1995 – 1999
In 1995, Bert Cutino, CEC, AAC, HOF, HBOT, was elected as Chairman with Dieter Preiser, CEC, AAC, being elected as Secretary/Treasurer. Secretary/Treasurer Preiser resigned the position after one year in order to accept the post of ACF National Treasurer, since one cannot hold both positions concurrently. At this time in 1996, there was a special election to fill the remainder of the term of Secretary/Treasurer. Joseph Amendola, CEPC, CCE, AAC, HOF, held this position until 1997 when Fritz Sonnenschmidt, CMC, AAC, HOF was elected Secretary/Treasurer along with the re-elect of Bert Cutino, CEC, AAC, HOF, HBOT to another two-year term as Chairman serving as chairman from 1995–1999.
1995, American Academy of Chefs Honorary Board of Trustees was started to raise funds and sponsorships to support the Academy.
1998, was the first inaugural award of the, “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.
1999, was the first inaugural award of the, “American Academy of Chefs Service Award Pin”.
The American Academy of Chefs Service Award Pin is presented to academy members who demonstrate active participation, service and dedication to the Academy, the American Culinary Federation and the culinary profession.
1999, was the first inaugural award of the, “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.
Fritz Sonnenschmidt CMC, AAC, HOF
AAC Chair 1999 – 2003
In 1999, Fritz Sonnenschmidt, CMC, AAC, HOF, was elected as Chairman for the next 4 years, 1999–2003, along with John Minniti, CCE, AAC, HOF, HBOT serving as National Vice Chair. During this period some importation changes took place such as; the position of Secretary/Treasurer was changed to National Vice Chair and the National Vice Chair became a voting member of the Board of Governors. The Chairman’s title was changed to National Chair, the members of the AAC were now recognized as Fellows of the Academy and annual dues were eliminated.
2000, The Academy publishes its third book, “The American Harvest by the American Academy of Chefs”.
2001, was the first inaugural award of the “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.
John Minniti CCE, AAC, HOF, HBOT
AAC Chair 2003 – 2007
In 2003 John Minniti, CCE, AAC, HOF, HBOT was elected AAC National Chair with Thomas J. Macrina, CEC, CCA, AAC, HOF, HBOT, as his National Vice Chair for the years 2003–2007.
2005 The American Academy of Chefs turns 50 years old.
2005, was the first inaugural award of the, “Lifetime Achievement Award”
The Lifetime Achievement Award was introduced to raise funds for the American Academy of Chefs initiatives, and to recognize an Academy Fellow who has shown outstanding dedication to our profession. This individual is regarded as an industry trendsetter and possesses a commitment to excellence, providing leadership, motivation, and inspiration to colleagues and the youth of the culinary industry.
2007, was the first inaugural presentation of the, “American Academy of Chefs Culinary Hall of Fame™ Celebrated Chefs”.
The American Academy of Chefs Culinary Hall of Fame™ Committee has created a new category of induction. This category recognizes individuals for their outstanding achievements in the culinary industry by inducting them into the American Academy of Chefs Culinary Hall of Fame™ as Celebrated Chefs.
Thomas Macrina CEC, CCA, AAC, HOF
AAC Chair 2007 – 2011
In 2007, Thomas J. Macrina, CEC, CCA, AAC, HOF, HBOT, was elected as the AAC National Chair for 2007–2011, with Stafford T. DeCambra, CEC, CCE, CCA, AAC, as National Vice Chair. Then in 2011, Thomas J. Macrina, CEC, CCA, AAC, HOF, HBOT was elected the ACF National President.
2008, was the first inaugural award of the, “Joseph Amendola Award”.
The Joseph Amendola Award is presented to a pastry chef or master baker. The recipient has devoted his or her career to the profession and to the mentoring of young individuals who will be future pastry chefs.
2009, was the first inaugural award of the, “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 25 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.
Stafford DeCambra CEC, CCA, CCE, AAC
AAC Chair 2011 – 2015
In 2011, Stafford T. DeCambra, CEC, CCE, CCA, AAC, was elected as the AAC National Chair from 2011-2015 and Mark G. Wright, CEC, AAC, HOF, HBOT the National Vice Chair. In 2015, Stafford DeCambra, CEC, CCE, CCA, AAC, was elected the ACF National President.
2015, The Academy publishes its fourth book. “The Inspire Book”, it was created to use the proceeds from the sales of the book to build a fund for the future American Culinary Federation National Culinary Youth Teams USA to help with their travel expenses to Culinary “Olympics” IKA.
Mark Wright CEC, AAC, HOF, HBOT
AAC Chair 2015 – 2019
In 2015, Mark G. Wright, CEC, AAC, HOF, HBOT was elected as AAC National Chair from 2015–2019 with Americo DiFronzo, CEC, CCA, HOF, HBOT, AAC serving as National Vice Chair. In 2019 the title of National Chair and National Vice Chair was changed to Chair and Vice Chair.
In 2016, Chef Wright started presenting the “American Academy of Chefs Service Award Pin” to deserving Fellows at the ACF regional and national Academy dinners. The recipients names were keep secret until the presentation of the award.
2018, the American Academy of Chefs the becomes the sponsor of the ACF Knowledge Bowl and awards scholarships to the top 3 teams.
Americo DiFronzo, CEC, CCA, AAC, HOF, HBOT
AAC Chair 2019 – 2023
In 2019, Americo S. DiFronzo, CEC, CCA, AAC, HOF, HBOT was elected AAC Chair from 2019–2023 with Joe Aiello, CEC, AAC, HOF serving as AAC Vice Chair.
2020, the American Academy of Chefs turns 65 years old. In March of that year, the last American Academy of Chefs Regional Dinner was held in Seattle, WA. Later in 2020, the country experienced the Covid-19 outbreak and its incredible effects on our industry. The American Academy of Chefs cancels the National Induction Dinner and the American Culinary Federation host a virtual National Convention. The Academy was able to conduct the business of the AAC during the National shut down by using some of the newest conferencing technologies which enable us to continue the work and mission of the Academy.
2021, at the 49th National Induction Dinner held during the American Culinary Federation National Convention in Orlando, FL, the Academy inducted all the 2021 and 2022 new Fellows, recognized the award winners and celebrated our 65th anniversary.
2022, American Academy of Chefs hosts the 50th National Induction Dinner at American Culinary Federation National Convention held in Las Vegas, NV.
Joe Aiello CEC, AAC, HOF
AAC Chair 2023 – 2027
In 2023, Joe Aiello, CEC, AAC, HOF was elected AAC Chair from 2023–2027 with Reimund Pitz, CEC, CCE, AAC, HOF serving as AAC Vice Chair.
2025, The Academy started a collaboration with HUNCH of NASA. The program awards scholarships to high school students who submit recipes that will be developed into meals that will be served to astronauts on NASA’s space station.
2025, was the first inaugural award of the, “American Academy of Chefs Legend Award”.
A legend is someone whose work, whose leadership, and whose impact transcends the boundaries of time, inspiring not just a moment, but an entire generation, and perhaps even generations to come.
AAC Legend established in 2025 a new tradition: the induction of exceptional individuals whose lifelong contributions have profoundly shaped the culinary profession. This prestigious award was established to recognize and celebrate those whose impact has been both transformative and enduring—mentors, innovators, leaders and visionaries whose legacies have elevated our craft and inspired generations of culinary professionals.
To be considered a legend within the American Academy of Chefs is to exemplify extraordinary vision, leadership, and service. These individuals have made significant, enduring contributions to the culinary industry on a national and/or global scale. Their influence extends far beyond their own achievements—through mentorship, advocacy, innovation and a passion that elevates others and advances the profession for future generations.
As this great organization moves into the future, I know that there will be many more outstanding achievements and contributions to the culinary community by Fellows of the prestigious American Academy of Chefs. On that note, we have much to be proud of because of our past, our present and our future. It is my hope to be able to revise and add to this timeline as our history resurfaces.