Officers & Committees

Meet the 2016-2017 Board


Christopher Britton, CEC

Corporate Executive Chef, Nestle Professional
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
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



Marc Wilson, BA, CEC, CCA, CE, WCEC

Executive Chef
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.


Roy Cargiulo

Executive Chef, Director of Sales & Marketing, Keany Produce & Gourmet
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.



Timothy Recher, CEC

Executive Chef, Army Navy Country Club
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

Chairman of the Board

Greg Sharpe, CEC

Executive Banquet Chef for MGM Resorts National Harbor

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

Competition Committee
Chair: TBD

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

Membership Committee
Chair: OPEN

Education Committee

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

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

Fundraising Committee

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