Member Chefs USA

Content by State

Arizona

JACQUES SORCI

Executive chef / Phoenix / Arizona Biltmore

frederic lange

Executive chef / Green Valley / Lavender Restaurant

bertrand bouquin

Executive chef /Scottsdale / Desert Mountain Club

Aruba

katia soujol

Executive chef / Aruba Island / Hilton Resort & Casino

California

sylvayn harribey

Executive chef /Los Angeles / Gategroup

patrick ponsaty

Executive chef / Coronado / Hotel Del Coronado By Hilton

Frédéric castan

Executive chef / Dana Point / St. Regis Monarch Beach Resort

Jean marc viallet

Executive chef / Anaheim / Disney World Resort

bruno lopez

Executive chef / Santa Barbaral / Belmond-El Enconto

roland passot

Executive chef / San Francisco / La Folie Left Bank Brasseries

thomas keller

Executive chef / Yountville / The French Laundry Per Se Bouchon

bernard guillas

Executive chef / La Jolla / The Marine Room at La Jolla Beach

serge Devesa

Executive chef / Los Angeles / Hotel Hilton LAX

christophe moreau

Executive chef / Carson / Bristol Farms/Lazy Acres

Connecticut

Stephen M. Maronian

Executive chef-Owner / Greenwich / Sweet Lisa’s Exquisite Cakes

Jerome Vidal

Executive chef / Roxbury / Paris Gourmet

District of Columbia

Jean Claude Plihon

Executive chef / Washington, DC / Park Hyatt

Stephane Grattier

Executive chef - Boulanger / Washington, DC / Boulangerie Christophe

Florida

Michel Personnaz

Executive chef /Hobe Sound / Jupiter Island club

Peter Zampaglione

Director, F&B Concept Development / Lake Buena Vista / Walt Disney Park & Resorts U.S

Harry Linzmayer

Executive chef /Miami / Le Basque

Gregory Gourreau

Executive Pastry chef / Miami / Juvia Miami

Sylvain Leroy

Executive Pastry chef /Miami / Paris Gourmet

Patrick Albert

Executive chef / Miami / Disney Cruise Line

Sébastien Thieffine

Executive Pastry chef /Naples / Seeds to Table/Oakes Farms

Stephane Cheramy

Executive Pastry chef / Orlando / Ritz-Carlton & JW Marriot Orlando Grande Lakes

DIDIER LAILHEUGUE

Corporate Executive chef /Miami / Norwegian Cruise Line

Georgia

Patrice Gaubert

Executive chef /Atlanta / Capital City Club Atlanta

Philippe Haddad

Executive chef / Atlanta / PGH HOSPITALITY GROUP

Christophe Joignant

Executive chef /Atlanta / Capital City Club Brookhaven

Jonathan Jesusalmy

Executive chef /Sea Island / Sea Island Resort

Grand Cayman

Thomas Seifried

Executive chef / Grand Cayman / Blue By Eric Ripert

Illinois

Fabrice Guinchard

Executive Pastry chef /Libertiville / Bridor

Sebastien Canonne

Executive Pastry chef (MOF) / Chicago / The French Pastry School

En Ming Hsu

Executive Pastry chef /Chicago/ pastry resource by En-Ming-Hsu

Jean Joho

Executive chef / Chicago / Restaurant Everest

Carrie Nahabedian

Executive chef - Owner /Chicago/ Brindille Restaurant

Jacquy Pfeiffer

Executive Pastry chef / Chicago / The French Pastry School

Yves Roubaud

Executive chef - Owner /Chicago/ Shaw’s Crab House

Bernard Cretier

Executive chef / Lakemoor / N/A

Francois Sanchez

Executive chef / St Charles / Dolce at Q Center

JONATHAN DENDAUW

Executive Pastry chef / Chicago /French Pastry School

Indiana

Andre Burnier

Executive chef / South Bend / Terra Spice

Louisiana

Yvan Didelot

Executive chef / New Orleans / Hyatt Hotels

Maryland

Rainer Zinngrebe

Executive chef /Bethesda / Marriott International Luxury Brands

Massachussetts

Raymond Ost

Executive chef / Lexington / Wilson farm

Mexico

xavier salomon

Executive chef / Santa Maria Bay / Montage Los Cabos

Michigan

Timothy Foley

Executive chef - Boulanger - Owner / Stevensville / Bread + Bar Tim Foley – Bit of Swiss

Minnesota

Gavin Keysen

Executive chef - Owner / Minneapolis / Spoon & Stable

Nevada

Olivier Carlos

Executive Pastry chef / Las Vegas / Jw Marriott

Olivier Dubreuil

Executive chef / Las Vegas / Venetian and Palazzo Hotel Resort

Simon Bregardis

Executive Pastry chef / Las Vegas / Venetian and Palazzo Hotel Resort

Christophe Feyt

Executive Pastry chef / Las Vegas / Mandalay Bay

Johann Springinsfield

Executive Pastry chef / Las Vegas / N/A

New Jersey

Eric Bertoia

Executive Pastry chef / Carlstadt / Paris Gourmet

Frederic Larre

Executive Pastry chef / Carlstadt / Paris Gourmet

Daniel Monneaux

Executive chef - Owner / Linden / Le Bec Fin Fine Foods

Florian Bellanger

Executive Pastry chef - Owner / Englewood / Mad Mac Macarons

Eric Girerd

Executive Pastry chef - Chocolatier - Owner / Jersey City / L'Atelier du Chocolat

Alain Quirin

Executive chef - Owner / Englewood / Moveable Feast, Inc.

Jean Jacques Bernat

Executive Pastry chef / Jersey City / N/A

New Mexico

Christian Monchartre

Executive chef / Albuquerque / Hotel Chaco

New York

Sebastien Rouxel

Executive Pastry chef / New York City / Le Pavillon

Laurent Carratie

Executive Pastry chef / New York city / Harvard Club of New York City

Francois Latapie

Executive chef - Owner / New York City / Little Frog NYC

Bernard Liberator

Executive chef / New York city / Colony Club

Jeffrey Butler

Executive chef / New York City / International Culinary Center

Alexandre Seince

Executive chef / New York city / Laduree

Philippe Bertineau

Executive chef / New York City / The Polo Bar

Marc Eigenmann

Executive chef / New York city / Private Chef

Jean F. Claude

Executive chef - Associate Professor / Brooklyn / NYC College of Technology, Dept of Hospitality Management

Herve Riou

Executive chef / Brooklyn / Salmagundi Club NYC

Laurent Kalkotour

Executive chef /New York city / Minetta Tavern

Georgette Farkas

Executive chef / New York city / N/A

Claude-Marc Aumont

Executive Pastry chef / New York city / Gabriel kreuther restaurant

Sebastien Baud

Executive chef / New York city / Consulat General of France

Claude Godard

Executive chef / New York city / Union Club of the City of New York

Pascal Guillotin

Executive chef / New York city / President Societe Culinaire Philantropique

Pierre Landet

Executive chef / New York city / Duryea’s Restaurant

Patrick Lemble

Executive Pastry Chef / New York city / University Club NYC

Sylvain Marrari

Executive Pastry chef / New York city / Chefs Club by Food & Wine

Bill Peet

Executive chef / New York city / Tavern on the Green

Pascal Petiteau

Executive chef / New York city / Bistro Vendome

Michel Pombet

Executive chef / New York city / N/A

Olivier Reginensi

Executive chef / New York city / N/A

Laurent Richard

Executive Pastry chef / New York city / N/A

Ruben Ruggier

Executive sous chef / New York city / St. Regis New York

Bill Yosses

Executive Pastry chef / New York city / Kitchen Garden Laboratory

Alain Eigenmann

Executive chef / Nyack / Alain’s Bistro

Dominique Mitais

Executive chef / Kingston / Wiltwyck Golf Club

Luc Holie

Executive chef / New York city / Jubile Restaurant

Tomoyuki Kobayashi

Executive chef / New York city / The Roslyn Hotel

Laurent Drouhin

Vignerons - Owner / Mamaroneck / Joseph Drouhin Wine

Aurelien Dufour

Executive chef - Charcutier - Owner / Long Island City / Dufour Gourmet

North Carolina

Jean-Louis Dumonet

Executive chef / Roaring Gap / Roaring Gap Club / President MCF North America

Ohio

Maxime Kien

Executive chef / Cleveland / Hilton Cleveland downtown

Oregon

Pascal Tisseur

Executive chef - Owner / Lake Oswego / La Provence Bakery & Bistro

Philippe Boulot

Executive chef - Owner / Portland / The Heathman Hotel

Pennsylvania

Cedric Barberet

Executive Pastry chef - Owner / Lancaster / Bistro Barberet & Bakery

Olivier De Saint Martin

Executive chef - Owner / Philadelphia / Caribou Café

Rhode Island

Gill Stansfield

Executive chef - Assistant Dean / Providence / Johnson & Wales University

South Carolina

Christophe Paume

Executive Pastry chef - Chocolatier / Charleston / Christophe Artisan – French Chocolat Café

Philippe Feret

Executive chef - Owner / Hilton Head / Hilton head social bakery

Nico Romo

Executive chef - Owner / Providence / Nico Oyster & Bar

Texas

Alain Dubernard

Executive Pastry chef / San Antonio / Dpt Chair Baking and Pastry / Culinary Institute of America

Sergio Remolina

Executive chef - Owner / San Antonio / VP of Culinary at Taco Cabana

Jean-Luc Royere

Executive chef / Houston / The Post Oak Hotel

Vermont

Robert Barral

Executive chef - Owner / Brandon / Cafe Provence & Gourmet Provence

Jean-Louis Gerin

Executive chef / Montpelier / New England Culinary Institute

Virginia

Xavier Deshayes

Executive chef / McLean / International Trade Center

Marc Ehrler

Executive chef / McLean / Hilton Worldwide

Gerard Bertholon

Executive chef / Sterling / Cuisine Solutions

A.J Schaller

Executive chef / Sterling / Culinary Research & Education Academy Cuisine Solutions

Bruno Bertin

Executive chef / Sterling / Culinary Research & Education Academy Cuisine Solutions

Bruno Goussault

Executive chef - Scientist / Sterling / Culinary Research & Education Academy Cuisine Solutions