Officers & Committees

Meet the 2016-2017 Board

President

Christopher Britton, CEC

Corporate Executive Chef, Nestle Professional
EMAIL
A graduate from the California Culinary Academy in San Francisco, Chef Britton apprenticed under Bradley Ogden of the famed Campton Place Hotel and interned at the Hotel Bel Air in Beverly Hills. In addition, he has experience working for a cruise line, a food broker, and a large catering company.
Review Chef’s Full Bio Here

Vice President

Raymond Riddle

Executive Chef, Culpepper Garden
EMAIL
Starting at a very young age working for his parents in the family catering / concession business, Ray learned that it takes hard work and dedication to be successful. Graduating from the American culinary Federation Apprenticeship Program in 1983 under Richard Bosnjak CEC at Oakmont Country Club located in Pittsburgh, PA, he competed in many culinary shows, winning Best of Show, Silver and Gold Medals, earning him a spot on the 1984 U.S. Culinary Olympic Team, winning a Bronze Medal at 21.
Review Chef’s Full Bio Here

 

Secretary

Ryan Spicknell

Chef
EMAIL
Originally from Vancouver, Head Chef Ryan Spicknell was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Ryan went on to study the culinary arts at VCC in Vancouver where he earned his Red Seal at the age of 20. He continued his career with Earls Restaurants in Vancouver where he became a sous chef in multiple locations in the lower mainland.
Review Chef’s Full Bio Here

Treasurer

Roy Cargiulo

Executive Chef, Director of Sales & Marketing, Keany Produce & Gourmet
EMAIL
Graduate of Johnson & Wales University 1982– Providence Rhode Island
Member of the ACF – NCCA since 2003
Roy has worked at Keany Produce & Gourmet since 1986 and has been Executive Director of Sales & Marketing since 2013.

 


Chairman of the Board

Greg Sharpe, CEC

Executive Banquet Chef for MGM Resorts National Harbor
EMAIL

Sergeant of Arms

Marc Wilson

Executive Chef
EMAIL
I started my career in Birmingham, Michigan at The Townsend Hotel where my love of commercial cooking began. Being in that world lit the passion that has not died. After 26 years in commercial kitchens ranging from cafeterias to fine dining restaurants has been just the beginning of cooking for me.I enjoy jazz music, reading and teaching. I’m the father of two boys; one 19 and one 11 and my wife and I love to travel.

Trustee

Timothy Recher, CEC

Executive Chef, Army Navy Country Club
EMAIL
How many toques can one chef wear? In the case of Time Recher, CEC, Executive Chef at The Army Navy Country Club, he wears many hats as he leads the culinary efforts at the sun room Restaurant, the Grille, multiple snack bars, and banquets/catering.
Read Chef’s Full Bio Here

Committee Chairs and Members

 

PLEASE contact Christopher Britton, CEC if you are interested in assisting with a committee, we really need member participation!

Certification Committee
Chair: Marc Wilson, Sergeant of Arms
Members:

Competition Committee
Chair: TBD
Members:

Apprenticeship Committee
Chair: Ray Riddle
Coordinator: Chris Britton, CEC

Membership Committee
Chair: OPEN

Education Committee
OPEN

Gala Committee
Chair: Tim Recher, CEC
Member: Mickey Yeager
Member: Don Shaw

Golf Tournament Committee
Chair: Greg Sharpe, CEC
Member: Patty Henley

Fundraising Committee
OPEN

Elections and Nominations Committee
Chair: Chef Steve Ryder
Member: Chef Francesco Ughetto