Our distinguished international team has achieved the highest level of culinary certification in the world. Having dedicated their careers to excellence, integrity and quality, the Master Chefs have won numerous national and international awards and boast over 190 years of combined foodservice experience
Chef Beland is Executive Chef Director of Food and Beverage for Country Club of Detroit, overseeing every aspect of the club’s Food & Beverage Services. Chef Beland is a graduate of The Culinary Institute of America (CIA) and Michigan State University's School of Hospitality Business. He has held numerous leadership positions in ACF’s Michigan Chefs de Cuisine Chapter. Career highlights include Chef of the Year for MCCA Chapter, Central Regional Chef of the Year, and a gold medal winner at the ACF National Chef of the Year competition.
Edward G. Leonard
Chef Leonard is an award-winning chef, culinary gold medalist, prolific author, and international lecturer. He is an accomplished industry leader with a Masters in Cookery from the ACFEI/Culinary Institute of America. He has won over 50 gold medals in international competition, and is one of only a handful of chefs to win gold in every available category. He received an Honorary Doctorate in Culinary Arts from Johnson and Wales University and an Honorary Doctorate in Hospitality Management from the International Facility Management Association.
Chef Metz’ distinguished career in the foodservice industry started at the age of 15. Throughout his career, Chef Metz has strived to push culinary standards to new heights. He has worked at several distinguished restaurants in the United States as well as 15 years at the H.J. Heinz Company as Senior Manager of Research and Development. He was also President of the renowned Culinary Institute of America for 21 years and is recipient of the James Beard Lifetime Achievement Award.
Chef Moosmiller is the Executive Chef of Southern Hills Country Club, Tulsa, Oklahoma. Chef Moosmiller oversees six a la carte outlets and a large staff of cooks, stewards, and managers. He was Executive Chef at Westchester Country Club, Rye, New York, and Executive Chef at Genesee Valley Club, Rochester, New York. Chef Moosmiller was named ACF Northeast Region Chef of the Year in 2008. He is a member of the ACF Tulsa Chapter and holds an associate degree in culinary arts from Johnson & Wales University, Providence, Rhode Island.
Chef Shular is Executive Chef of Atlanta Athletic Club and directs the Club’s culinary department of over 80 employees, five restaurants and dining outlets, and a large banquet operation. Before joining Atlanta Athletic Club, Chef Shular was the Corporate Executive Chef/Director of Education for North America for Le Cordon Bleu College of Culinary Arts. Other career achievements include membership in the American Culinary Federation since 1993, receiving over twelve gold medals and eight “Best in Shows” in local and national competitions.
Chef Sonnenschmidt’s career includes extensive international work in hotel and club kitchens, including Executive Chef of the Sheraton Hotel in New York City. He served at The Culinary Institute of America from 1968-2002, and retired as Culinary Dean. His roster of former students is a veritable “who’s who” of respected chefs, including Anthony Bourdain, Charlie Palmer, Todd English, and Susan Feniger. He is the author/editor of several books and appeared on PBS in six seasons of Cook Secrets of the CIA and five seasons of Grilling Maestros.