Executive Chef Michael J. Beriau has 40 years as an Executive Chef and 10 years experience prior in all aspects of the culinary industry. He graduated in the top of his class and was voted the “Student Most Likely to Succeed” from the prestigious Culinary Institute of America in Hyde Park New York.
Chef Beriau has been at the helm of some of the finest hotels, resorts, private country clubs, and private city clubs throughout New England.
Michael’s areas of expertise include menu design and recipe generation. He is an expert in buffet presentation and layout as well as modern restaurant plate presentation. He prides himself on staying current with today’s trends in flavor profiles and nutrition in Regional and Global Fusion Cooking without forgetting his roots in Classical French Cuisine.
Previous to retiring, Michael lead the brigade at White Cliffs Country Club from 2004-January 2016. Prior to White Cliffs Country Club, Beriau worked as the Corporate Executive Chef at Dole and Bailey, Inc. where he gained vast insight into the American Cattle Industry from seed stock, to feed lots and on to the consumer. He sat on the Task Force Board for the National Cattlemen’s Beef Association, American Lowline Cattle Segment. He is a Certified Angus Beef Specialist and served as the original research chef for the very lucrative National Cattlemen’s “Muscle Profiling Project”.
Chef Beriau continues to be a Keynote Speaker for many food related organizations, and performs culinary demonstrations and lectures throughout the United States and the Caribbean.
Chef Beriau is a Certified ACF Competition Judge, respected for his enlightening, positive and educational critiques.
Chef Stafford T. Decambra CEC, CCE, CCA, WCMC, AAC After graduating with from The Culinary Institute of America, Hyde Park, N.Y., in 1978, DeCambra, CEC, CCE, CCA, WCMC, AAC worked in several foodservice capacities in Hawaii, his home state, from the Cruise Line Industry to the continental United States. He recently retired and is serving as a Global Culinary Consultant. In 2005 DeCambra was inducted into the Epicurean World Master Chefs Society and in 2013 he received his Master Chef Certification from the World Association of Chef’s & Cook’s Society, an honor he says is a dream come true.
He is the past National Chairman of the American Academy of Chefs, the honor society of the American Culinary Federation and currently serves the National President of the American Culinary Federation.
Chef DeCambra also served on American Culinary Federation National Culinary Team USA as the 2016 ACF National Youth Team Manager. His most recent position he served as the Corporate Executive Chef for Poarch Creek Indians where Chef DeCambra oversaw all Culinary Operations for 3 different properties to include Creek Casino-Tallapoosa, Wind Creek Casino & Hotel-Atmore and the newly built Wind Creek Casino Creek-Wetumpka generating over $40 million a year in Food revenue.
Chef Schaeffer has been a Senior Experimental Chef for Heinz U.S.A., a division of the H. J. Heinz Company for the last 22 years. He is also a Certified Executive Chef. Prior to joining Heinz in 1978, Schaeffer was Executive Chef at the Lakeview Inn and Country Club Resort in Morgantown, W. Va. He also served as chef at the Bel Air Country Club in California; Chaparral Club, Dallas, Texas; and the Sheraton Blackstone Hotel, Chicago, Illinois.
In 1980, 1984, 1988, 1992, 1996 and 2000 Chef Schaeffer competed as a member, team advisor, culinary judge and apprentice team coach of the U. S. Culinary Olympic Team, which participates in the International Culinary Competition held every four years in Germany. He received three gold medals and an honorary diploma at this most prestigious culinary competition in the world. He is a member of the American Academy of Chefs, has been Chef de Cuisine of the most leading gourmet and food societies across the United States and is an Honorary Member and Ambassador of the Chefs and Cooks Association of Pittsburgh, a chapter of ACF. In 1979, the local organization named him “Chef of the Year”.
At the ACF’s 1991 National Convention in Honolulu, Hawaii, Chef Schaeffer was named both Chef Professionalism Award Winner and National Chef of the Year. This is the first time one individual has garnered the federation’s top two annual recognition’s in a single year. In 1994, Chef Schaeffer received an Honorary Degree of Doctor of Culinary Arts from the Johnson and Wales University. In 1998, he was the recipient of the American Academy of Chefs chairman’s medal and in 2000, he was inducted into the (AAC) Hall of Fame for the lifelong dedication to the advancement of the culinary profession.
Chef James McCallister received his culinary education through an apprenticeship at Kiawah Island in conjunction with the American Culinary Federation. He has a Bachelor of Arts in Psychology from the State University of New York at Buffalo and a Masters in Hotel, Restaurant, & Tourism Management from the University of South Carolina.
Chef McCallister worked at the Atlanta Hilton and Towers at Nikolais’ Roof as Saucier. He took the position of Executive Chef with Milliken at their corporate Guest House in 1986 where he remained until leaving in 2017.
Chef McCallister has competed in over 30 culinary competitions, local, regional, national, and international including the Culinary Olympics in 1996, 2000, and 2008. He was a member of the 1996 Culinary Team USA. Chef McCallister is a Certified Executive Chef, a member of the honor society of the American Academy of Chefs, and is a Certified Culinary Judge. His love of food comes from being raised in a family of great cooks.
Jason Hall earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout the United States cooking in a variety of high end private country clubs and restaurants, from Ohio to California, The Carolinas and Florida.
Currently Jason is the Vice President of Research and Culinary Development at Southbend in Raleigh.
Hall holds more than 25 ACF and international competition medals. He has been recognized for his work with the Northeast Florida Culinary Apprenticeship Committee. Chef Hall has done charitable work with, Habitat for Humanity, James F. Holland Foundation, Rally for a Cure-Susan G. Komen Foundation, Flagler County Education Foundation, and Feed Flagler.
In August of 2012 Hall successfully passed the Certified Master Chef Exam (CMC®) at the Culinary Institute of America, in Hyde Park, becoming the 77th chef to pass the test. In 2013 Jason was selected to be a member of the exclusive ACF Culinary Team USA 2016, that represented the United States in international cooking competitions across the globe. In November of 2015 Team USA won third place overall at the Culinary World Cup in Luxembourg with double gold medals and attaining the highest score out of all nations in the cold food category. In October 2016 the team again dominated the cold food/culinary art category as world champions placing first in the world out of 42 countries and placing 4th overall at IKA (The culinary olympics) in Erfurt Germany.
Currently Jason is the President of AMCO (American Master Chefs Order) where he developed and provides a webinar called the “CMC-Pre Plan” for chefs preparing for the exam.
Chef Hall also serves on the ACF Certification Subcommittee to further develop chefs in this country and assist in the development of these programs
In June of 2016 Jason was again selected to represent the USA along with another member from the ACF Team in a 2-chef format at the ICC in Lyon, France where the two chefs placed 4th. Recently Chef Hall has signed on to be on ICC Team USA 2021 in the position of Team Chef and also Sponsorship Development.
Chef Ferdinand Metz grew up in Germany where his parents owned a hotel, butcher shop and restaurant. At the age of 15, he started an apprenticeship in Baking and Pastry, followed by an apprenticeship in Cooking. Because his older brother was designated to take over the business, Ferdinand was free to pursue his culinary career in the United Sates. He worked at the Preakness Hills Country Club, at the famed Le Pavillon restaurant and the Plaza Hotel in New York City. He went on to begin a 15 year career at the H.J. Heinz Company, where he led the Research and Development effort as Senior Manager.
Ferdinand Metz was instrumental in establishing the Chefs’ Apprenticeship, Certification and Master Chef’s Certification program in America in the mid-70’s, as he spearheaded a 20 year successful effort of leading the United Sates Culinary Olympic Team to three consecutive world championships. He also served for four years as President of the American Culinary Federation and was the first ever Certified Master Chef, who also had earned a master’s degree in business administration.
As President of the Culinary Institute of America for 21 years, Ferdinand Metz saw over 30,000 students graduate, many of whom would become leaders in the culinary field. He was recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who Is Who in Cooking by the James Beard Foundation, the Medal of the French Republic and as one of three recipients in the United States- the Maitre D’ Honneur by the Chaine des Rotisseurs. Today he leads his two consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs’ Institute. As President Emeritus of the Culinary Institute of America, as Past Chairman of the National Restaurant Association Educational Foundation and as Past President of the World Association of Chefs, a global organization of over ten million culinarians representing 74 countries, Chef Metz enjoys a domestic and international culinary presence.
Thomas Vaccaro is the Dean for Curriculum and Instruction for Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Vaccaro is responsible for developing the college’s baking and pastry arts curriculum, food and quality of instruction, identifying new faculty, and fostering student development.
Chef Vaccaro is a Certified Executive Pastry Chef C.E.P.C. and a Certified Master Baker C.M.B. He was the American Culinary Federation’s National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to many gold medals in the 1996, 2000, and the 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in the pastry competition as the team’s pastry chef at the 1992 Olympics.
A 1985 alumnus of the CIA, Chef Vaccaro joined the college’s administration in 2005. He returned to his Alma Mater from Atlantic City, where he was executive pastry chef at the Trump Plaza Hotel & Casino. He was also executive pastry chef at the Waldorf-Astoria in New York City and Trump’s Taj Mahal and Tropicana Casino and Entertainment Resort in Atlantic City.
Throughout his illustrious career, Vaccaro has earned gold medals in competitions around the world, including Scotland (2001), Switzerland (1993 and 1999), Chicago (1992 and 1999), Orlando (2008, 2009, 2010), New York (1990, 1996, 1997, 2008, 2009, 2010) and London (1992). A native of Belleville, NJ, Chef Vaccaro is a member and former Vice President of the South Jersey Professional Chefs Association.