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 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.
Shawn J. Loving
Chef Shawn Loving has been the Department Chair of Schoolcraft College’s esteemed Culinary Arts Program in Livonia, Michigan since 2007 but his love for the culinary world and record of excellence spans more than 30 years. He began his career working in numerous acclaimed Michigan restaurants before becoming a chef for the Walt Disney Company and Epcot Center in Orlando, Florida, and Euro Disney in Marne de la Valle, France. From there, Chef Shawn would achieve the title of Corporate Executive Chef in Orlando, Florida.
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 Director of Food and Beverage for 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 CEO of the D. Shular Hospitality Group. He was previously Executive Chef of Atlanta Athletic Club and Corporate Executive Chef/Director of Education for North America for Le Cordon Bleu College of Culinary Arts.
Chef Shular is CEO of the D. Shular Hospitality Group. He was previously Executive Chef of Atlanta Athletic Club and 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.