2016 Chapter Executive Board Elections

It is time to elect the new executive board.  Elections will be open until November 30th.  Click the election ballot below to vote.  Biographies for those nominated will be posted below.

Election Ballot

BOARD POSITIONS:

President. The President (CCC or higher) shall serve as the chief executive officer of the Corporation and as an ex officio, non-voting member of all the Corporation’s committees, except the Nominations & Elections Committee and the Internal Audit Committee. The president shall have general charge of the business of the Corporation subject to the advice and consent of the Corporations’ Officers and Directors.

Vice President. The Vice President shall act as the Director of Educational Services and Member Services and is charged with oversight of such committees, oversight of all fund-raising activities and committees along with oversight of all community outreach and social advocacy activities and committees.

Secretary. The Secretary in conjunction with the Executive Director shall be responsible for keeping the records of the Corporation and the preparation of the minutes of all Corporation meetings.

Treasurer. The Treasurer shall oversee the financial affairs of the Corporation. The Treasurer shall see to the timely preparation of annual financial reports and budgets, and periodic financial reports for the Board of Directors. The Treasurer shall cooperate and coordinate with the Internal Audit Committee to assure that its audit functions are carried out in accordance with the Bylaws and approved policies and procedures.

 

President nominee:

Rene Marquis: Master Sergeant (R) Rene J. Marquis was born in Lewiston, Maine.  He graduated with an AS from the Culinary Institute of America (CIA), Hyde Park, NY in March 1992. Upon graduation, Chef Marquis worked as a Garde Manger and a Chef Tournant at the Broadmoor Hotel where he worked until joining the Army in 1994. His first assignment after basic training was as a personal chef and Enlisted Aide for the commander  USCENTCOM at MacDill Air Force Base in Tampa, FL.  Master Sergeant (R) Marquis was then assigned to the Premier 18th Airborne, Ala Carte Troop Feeding Dining Facility in the Army located at Fort Drum, NY.  He served as a Shift Leader at the state of the art facility and deployed four times while there .Chef Rene Marquis was a Senior Chef Instructor at the Quartermaster Center and School with the Army Center of Excellence, Subsistence Fort Lee, VA . He taught the flagship culinary course for all of the military services: the Advanced Culinary Skills Training Course, whose course focus was in mastering the fundamentals of cookery and pastry preparation. Chef Marquis won and held the title of Virginia’s Iron Chef for 2 consecutive years. Chef Rene Marquis was then assigned as the Enlisted Aide to Commander of USPACOM.  During this time, Chef Marquis was one of six competing members of The United States Army Culinary Arts Team, (USACAT) for the Culinary Olympics, in October, 2004. USACAT won 16 Gold and 17 Silver medals, the highest medal count for any one team from any one country.  Chef Marquis was then assigned as the Enlisted Aide to USTRANSCOM.  At this time Chef Marquis was selected as Team Captain of USACAT and served in that capacity for the Culinary World Cup 2006  in Luxembourg. The Team won 12 gold medals and finished 4th place in the world. He also assisted training The United States Army Culinary Arts team who finished in 2nd place with 13 Gold Medals at the World Culinary Olympics in 2008 in Erfurt Germany. The Team finished in second place with 13 Gold Medals.  Master Sergeant Marquis went back to Ft. Drum and was running the 1BCT Dining Facility and deployed to Iraq and Afghanistan. At this time he was hired and was stationed once again at MacDill AFB in Tampa, Florida and served as an Enlisted Aide for the Commander of United States Central Command. Master Sergeant (R) Rene J. Marquis retired as the Enlisted Aide for United States Special Operations Command at MacDill AFB in Tampa Florida . Chef Marquis was one of the highest Certified Chefs in the military he is a CEC, CCE, CCA and ACE.   He became a member of the American Academy of Chefs (inducted July 2005). He is also an American Culinary Federation Judge as well as a certified WACS judge. Chef Marquis participates in culinary competitions as well.   He believes this allows him to stay on top of his game and staying on top of his competitive edge and keeping up with current trends.  Chef Marquis dedicates any time possible educating and training culinary students to compete in culinary competitions.  He has also done some on line cooking shows called DINNER BOOT CAMP and has won Food Network Show, Cutthroat Kitchen, Tiny Tools, Big Problems!  Chef Marquis is a member and has been inducted into the Escoffier Society, Chaine Des Rotisseurs and the L’Orde des Carnardiers. Chef Marquis was highly decoarated last year by being awarded the AAC Chairs Medal, receiving the Presidential Medallion #15 and also wining the 2015 Tampa Bay Chapter Chef of the Year. Chef Marquis has also been the Military Regional Director of the American Academy of Chefs since 2010 and has also served as the Conseiller Culinaire Provincal of the Southeast for the Chaine and received the Academie Brillat-Savarin Medal. Lastly in 2016 Chef Marquis was welcomed into the Canadian Chefs Association and Inducted into the Canadian Chefs Association Honor Society.

 

Vice President nominees: 

Allan Gazaway:  As a second-generation chef, Chef Gazaway’s experiences have ranged from classical French at home to island themes developed for restaurants in Puerto Rico.  He has worked primarily in the private restaurant industry in the Southeastern United Sates and the Caribbean.

His 30 plus years in the foodservice industry has seen both front of the house and extensive back of the house operations from the ground up.

Through personal ownership and corporate involvement, Chef Gazaway has worked in both public and private industries.  Consulting in both Kitchen Design and Menu Development has also provided him another avenue in which to apply his lifelong experiences within the foodservice industry.

Gerard Marquetty:  Executive Chef, Gerard Marquetty has worked all over the world and trained in the South of France on the French Riviera.  He is a Certified Executive Chef & Certified Culinary Administrator with the American Culinary Federation. Executive Chef Gerard is a Celebrated Chef with the National Pork Board (The other white meat)

Chef Gerard was also inducted in to the prestigious American Academy of Chefs in August of 2015.

He has cooked for Her Majesty, the Queen of England, and was a business partner in the Cayman Islands with TV personality and Executive Chef “Chef Tell”.

One point in his career, Executive Chef Gerard was directly responsible as a food stylist for celebrities, such as: Suzanne Summers and Chef Wolfgang Puck.

With all of his talents, Executive Chef Gerard has been sought after and has been in several trade magazines.

Chef Gerard sits on the menu advisory board for Pinellas county schools since 2011

Chef Gerard is on the Menu Advisory board for the National Magazine Foodservice Director

He is currently working with Nestle Professional and has since 2010.

 

Secretary nominee:

Vanessa Maquis:Vanessa received her formal training at The Professional Culinary Institute in Campbell, CA in 2006. While attending culinary school she was the Team Captain for the school’s student competition team and led the team to 3 gold medals. Vanessa continues to do competitions on her own as a single’s competitor and being awarded with nothing below a Silver medal.  As part of the USA Culinary Youth Team, she went to Scotland and the team brought home 3 gold medals and the overall gold! Vanessa started work in San Martin, CA at CordeValle, a 5 star Golf Resort and Country Club.  Cooking for athletes, politicians, and dignitaries before heading to work for Royal Caribbean Cruise Lines as the Sous Chef, to start up their fine dining restaurant “150 Central Park, “on board their newest & largest ship in ’09 (Oasis of the Seas).  When back to CA, she became a culinary instructor at the Institute of Technology.  When she moved to Florida, she helped build & create the culinary program for Metropolitan Ministries- Inside the Box Culinary Arts Program, providing culinary training to aged-out foster children & to residents of Metropolitan Ministries. Her students are successfully pursuing the culinary world through top local restaurants & hotels in the Tampa bay area.  Moving on to be an Executive Chef for Spectra Food Services, she won the local competition, “Top Chef of Tampa Bay” in 2014 & in 2015.  As of 2014 to present, Vanessa is one of 6 chefs in the U.S. to be on French’s Food Company Expert Panel. Vanessa is currently the Executive Chef & Food Service Manager for Core Brands at Hillsborough County Public Schools.  She is a member of the ACF & Membership Chair, for the local Tampa Bay Chapter.  A member of the Chaine des Rotissuers, Canadian Culinary Federation, & Disciples of Escoffier.  Vanessa enjoys cooking at home with her fellow Chef & husband, Chef Rene Marquis.  They volunteer a lot of their time cooking and doing demonstrations for non-profit organizations. When time to relax, she loves hanging out with her dog, “Mise en Place.”

Treasurer nominees:

Tod Hess: Tod Hess CEC Executive Chef Chef Tod Hess, Executive Chef at the Meadows Country Club in Sarasota Florida. He is currently a Certified Executive Chef (CEC) with the American Culinary Federation. He studied Culinary Arts & Sciences and Restaurant Management classes at Hillsborough Community College in Tampa, Florida with honors. He went on to work as Executive Chef in various fields of foodservice including Catering Companies, Restaurants, Country Clubs, and Arenas. Tod’s Philosophy is it doesn’t matter if its 5 or 5000 people, quality, and commitment to excellence is key to success. Chef Tod believes in education, giving back to the community and young culinarians. He participates in local charities and served on the advisory boards for local culinary programs such as P-Tec. He also served as chapter president for the Tampa Bay Chef & Cooks Association (Pinellas Chapter) and Vice President for the for the Tampa Bay Chapter of the American Culinary Federation as well as voted Chef Of the Year in 2013 by a panel of his peers. Some of Chef Tod’s Career Highlights include the Republican National Convention, Democratic National Convention, The Stanley Cup Playoffs and Culinary Competition Medals (silver, bronze).

Patrick Artz:  Patrick is a Chef Instructor for South County Career Center (a high school) of Hillsborough County Public Schools where is oversees the entire culinary program, a student run restaurant, and catering department.  He also works part time for Piquant Artisan Catering in Hyde Park.  Patrick has been a member in good standing of the ACF since 2012.  Over the last two years, he has served as the Education Chair for the Chapter.  Patrick is looking forward to what the future holds for the Chapter and can’t wait to be part of it.

 

 

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