Retired Member USA

PIERRE BARAN

Former Instructor at the Culinary Institute of America / President of the Société Culinaire Philanthropique

ANDRE SAULTNER

Meilleur Ouvrier de France & Chef-owner of New York City's restaurant Lutèce, André has received more than 25 awards

JEAN JACQUES RACHOU

Former Chef & owner of La Cote Basque from 1979 to 2004, It was "known as much for its elegantly arrayed tables.

ROLAND MESNIER

Roland was hired as White House pastry chef in 1979 by First Lady Rosalynn Carter and retired on July 30, 2004.

MICHEL BLANCHET

Former Chef & owner of Michel Cordon Bleu INC in California / Los Angeles that processed smoke fish products.

JEAN MICHEL BERGOUGNOUX

Chef/owner of l'Absinthe Brasserie in New york city from 1995 to 2014 / L’Absinthe has garnered a reputation as the best French restaurant in NYC

CHRISTIAN CHEMIN

Former Chef at Atlanta Country Club with a long 50 years experience in Cooking, Management and Training

CHRISTIAN DELOUVRIER

Executive Chef of restaurants that included Maurice (1981-1989), Les Celebrites (1991-1998), Lespinasse (1998-2003)

GASPARD CALOZ

Former Chef owner. For 30 years at Madeleine Petit Paris Restaurant Catering in New Jersey. Gaspard Caloz is one of America's Best Chefs

JEAN CLAUDE TEULADE

Former Chef and consultant at Bistro Chagall, Epure Consulting and Louis XVI Restaurant. Jean Claude has developed the art of French cuisine

JEAN LE ROUZIC

Former Chef and president of the home culinarians and trustee at the society culinaire philanthropique

CLAUDE POTTIER

Former Chef and Owner, cakes and catering Cape May Court House, New Jersey, Chevalier du merite agricole

PATRICE BOELY

Former Executive Chef and writer at Country club Nashville and Gargantua restaurant, Patrice write the Joy of Seafood in 1988.

MICHEL BOURDEAUX

Former Executive Chef at Quo Vadis and Le Cirque, former Trustee of the ACF and Chevalier du Merite Agricole

MICHEL LAUDIER

Former Executive Chef, Tragara in Bethesda and Rive Gauche in Washington DC,

PHILIPPE LAURIER

Executive Pastry Chef- Choclatier - Glacier / Former Pastry Instructor at Paris Gourmet

ANDRE MOISAN

Former Executive Chef at La Caravelle New York City 1982 Member and trustee of the societe culinaire Philantropique

FRANÇOIS DIONOT

Executive Chef and Owner, L'academie de cuisine Gaithersburg, Maryland from 1976 to 2011/ Chevalier du Merite Agricole

JEAN YVES PIQUET

Former Executive Chef of the union league club and the University Club in New York City

GEORGE PERRIER

Executive Chef / Owner of Le Bec Fin in Philadelphia for 44 years his now the Owner at Perrier Bistro Perrier in Walnut Hill College

DENIS FLOCH

N/A

ROBERT GREAULT

Former Executive Chef - Owner / Restaurant La Colline Washington DC from 1982 to 2006

JEAN CLAUDE BLAZY

Former Executive Chef at the union club of the city of New York, Trustee and member of the Societe Culinaire Philanthropique.

DOMINIQUE PAYRAUDEAU

Former Executive Chef Lead Instructor at International Culinary canter and owner at Dominique Gourmet catering .

DANIEL MANGIONE

Former Executive Pastry Chef at the Ritz Carlton in Dove Mountain Arizona and Lead Pastry Instructor at the CIA

GILLES RENUSSON

Pastry Chef and instructor at Secchia Institute for Culinary Arts at Grand Rapids, Captain of the US team coupe du monde de patisserie 1991.

PIERRE CHAMBRIN

Chef Chambrin was the Executive Chef at the White House, serving both the Bush and Clinton administrations

JEAN PIERRE VUILLERMET

Former executive Chef / Owner at Union League Café in New Heaven and Bar Bouchee in Madison Connecticut

JEAN YVES LOIZANCE

Former Executive Chef / Owner Food & Wine Research Inc – Design Group in Boston / Officier dans l'ordre du merite agricole

YVES MENES

Former Executive chef and Writer of the Metropolitan club In New york City and Maxim's in Chicago