Officers & Committees
Meet the 2019-2020 Board
ACF Member since 2006. NCCA Chef of the Year 2009. Graduate Pratique for the Professional L’Academie de Cuisine.
Executive Chef for Army Navy Country Club, Fairfax Campus. Extensive experience in private, country and city clubs, hotels, off-premise catering, high volume and fine dining restaurants, executive dining and dinner theaters.
William Rogers, CEC, CCA
Executive Chef, Cosmos Club
A graduate from the Culinary Institute of America in Hyde Park, New York, Chef Rogers spent first decade of his career with Ritz-Carlton Hotel company. He apprenticed under two Certified Master Chefs and Three-Star Michelin Star Chef, Bruno Menard.
• Culinary Institute of America, Culinary Arts, Hyde Park, NY
• First Place NACUFS Culinary Challenge
• Multiple ACF Competition Medals
• Certified Executive Chef, ACF
• 2019 Certified Master Chef Candidate
• Restaurant Chef, Berkman’s Place, Augusta National Golf Club for famous Masters Golf Tournament
• Two time Leader of the Quarter- Ritz-Carlton
Chairman of the 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
Committee Chairs and Members
PLEASE contact Christopher Britton, CEC if you are interested in assisting with a committee, we really need member participation!
Chair: Marc Wilson, Sergeant of Arms
Chair: Ray Riddle
Coordinator: Chris Britton, CEC
Chair: Tim Recher, CEC
Member: Mickey Yeager
Member: Don Shaw
Golf Tournament Committee
Chair: Greg Sharpe, CEC
Member: Patty Henley
Elections and Nominations Committee
Chair: Chef Steve Ryder
Member: Chef Francesco Ughetto