World Master Chef Society – Team USA
The Society
The Epicurean World Master Chefs Society was founded in 1947, by the past world president Mr. Jean Conil. The Society reaches senior chefs worldwide with chapters across the globe including USA, Canada, Japan and many in Europe.
At the Epicurean World Master Chef Society our main objectives are the promotion of the art and science of fine cuisine, creativity and production, education through demonstrations, product endorsements, promoting the interests and recognition of Master Chefs and others within the culinary profession. The Society actively supports the high standards of culinary excellence in every field of food production.
World Culinary Competitions
The Epicurean World Master Chef Society – USA Chapter has competed in numerous culinary competitions throughout the world, along with serving at many charity related functions. Representing not only the chapter but the United States, Team USA has performed with professionalism and achieved high level results.
~ Won the prestigious Epicurean World Master Chef Society Golden Platter competitions in England, Ireland and Texas.
~ Competed twice in the London-based bi-annual International Hotelympia La Parade des Chefs, bringing home a gold and silver medals.
~ Earned a gold medal at The International Expo in Thailand.
~ Won gold medals at the International Culinary Sculpture Competitions in France, Ireland and Texas.
~ Won over 100 culinary competition-related individual medals worldwide over the years.
~ Displayed their culinary proficiency by cooking for events in Budapest, Hungary, Mendoza, Argentina and Canada.
The Chefs
Bill Phelan
Born in Troy, New York, Bill graduated from The Culinary Institute of America in Hyde Park in 1986. He cooked at various hotels and country clubs in the Houston area during the 1980s. His first job as Executive Chef was at The Seebach Hotel in Louisville, Kentucky in 1989. Bill moved back to Texas as Executive Chef for The Doubletree Park West in 1990 and stayed there for eight years. He became a Certified Executive Chef in 1995, and joined the EWMCS in 1997. He participated in two banqueting competitions in 1997 and 1998. In 1998 Bill was a member of the Epicurean World Master Chef Society Team USA, Gold Medal award winning team in the Golden Platter Competition held in Dallas. Bill worked as Executive Chef at the Doubletree Lincoln Centre from 1998 until 2003. He was Chef of the Year in 2006 for the TCA Fort Worth Chapter. He is currently Executive Chef at Ashton Gardens.
Sean Daniels
After serving in the U.S. Navy and obtaining his culinary degree, Sean completed his apprenticeship at The Fairmont Hotel, in Dallas. He held the position of sous chef for The Fairmont Hotel, covering the up-scale Brasserie and Pyramid Room restaurants. Sean moved on to the Adams Mark Hotel in Dallas, cooking for the upscale 2,200 room convention hotel. He then became the Executive Chef at The Denton Country Club in Denton, Texas. During that time he traveled and supported The World Master Chef Society Team USA competitions in Sweden and England. He has participated in the ACF Adopt-A-Ship Program. Sean currently is the Corporate Chef for Advance Sales & Marketing and competes in area ACF sanctioned culinary competitions.
Gene Athanasion
Gene graduated from Texas Tech University and worked in the insurance industry for approximately ten years, after which he changed careers and entered the Collin County Community College Culinary Arts program. During this time, his chili recipe was chosen to represent the college in the traditional chili category at competitions. Upon graduation, Gene worked at several country clubs, including Brookhollow Golf Club. He currently serves as the Executive Chef at Prestonwood Country Club. While at Prestonwood he won the Chili Pepperama Cook Off two consecutive years. He was also a member of the award-winning Team Texas who competed in Le Parade Des Chefs at the International Hotelympia in London in 2006. Of Greek heritage, Gene was raised in Houston, Texas and currently resides in McKinney, Texas.
Michael Scott
Michael was raised in the Sausalito, California area. After working in local Asian restaurants, he trained under Master Chef Shoji Yano in Shinjiku, Tokyo. He returned to the U.S. to work as Sous Chef at the Casa Modrona Hotel in northern California, then as a Executive Chef at Fountain Grove Country Club, and Food and Beverage Manager at Marin Country Club. In 1997, Michael moved to Texas as Executive Chef at Lakewood Country Club in Dallas. In 2004, he joined Yama Beef Company as Corporate Chef. While there, he assisted in the opening of Beverly’s, an Athens, Texas, restaurant operated by Yama’s owner. In 2005, Michael was named Executive Chef at Northwood Country Club in Dallas. He is a past Dallas Sub-Chapter Director for the Texas Chefs Association. As a member of the World Master Chef Society Team USA, Michael has competed in Canada, England, Sweden, Ireland, Thailand, Hungary and Argentina.
Kathleen Mancini
Born in the Adirondack region of New York state, Kathi attended Flager College in St. Augustine, Florida, receiving her BA from Massachusetts College in northwestern Massachusetts. With over 20 years experience as a food service consultant, she has worked for major meat and seafood companies worldwide. She is presently with Allen Brothers in Chicago. She serves on the Allied Board for the Texas Chef Association, a chapter of the ACF, and assists in procurement and fund raising for the World Master Chef Society in the U.S. Her awards include Contributor of the Year for the Texas Chefs Association, Southwest Food Service News Foodservice Woman of the Year, and National Congressional Committee’s Business Advisory Council Businesswoman of the Year. Inducted into the EWMCS in 2000, she has been part of the support team in culinary competitions in Ireland, England, Sweden, Thailand, Hungary, Germany, Argentina and the U.S.
Ernst Gruch
Ernst began his culinary career as an apprentice at Hotel am Steintor in Nuremberg, Germany. In the U.S., he attanded both El Centro and North Lake Colleges. He became a Certified Executive Chef in 1983. He was certified by the ACF Education Institute as a Master Chef in 1987. Since 1978, he has served as Executive Chef at the Dallas Country Club. Prior to that he owned two restaurants, Ernst’s Gast Haus and Empire Central Restaurant. He has also worked as a school food service professional for St. Luke School in Irving. He was an ACF Professional Award Winner in 2005. He was recently re-elected for a second term as President of the Texas Chefs Association. He has served as an ACF Certified Culinary Judge for several competitions.
Morris Salerno
USA President
Morris began his culinary career in the 1970s at the Fairmont Hotel in Dallas, Texas. At the age of 27, he joined the prestigious Loews Anatole Hotel in Dallas. Probably best known for his local restaurants, Morris has operated three fine dining establishments in Texas – Salerno Restaurant in Flower Mound (1985 - present), Gibbs Station in Coppell (1989 - 1999) and the Grotto in Highland Village (1994 - present). Morris has been a competing member of The World Master Chef Society Team USA since 1992. His achievements include being named Dallas Chef of the Year by the Texas Chefs Association in 1989 and 1991, winning a gold medal with Team Grotto at the 2005 Iron Chef of the Southwest competition sponsored by the Texas Restaurant Association, and winning numerous awards with the World Master Chefs Society Team USA in competitions in France, England, Ireland, Germany, Canada, Sweden, Thailand, Hungary and Argentina.
Mario Reyes
Mario began his culinary career in Toronto, Canada, after graduating from George Brown Culinary College in 1982. He completed his apprenticeship at the Four Seasons Hotel in Toronto, then worked at such hotels as Bristol Place and Sutton Hotels in Toronto, the Westbury in New York, and the Le Meridien Hotel in Dallas. He has cooked for numerous dignitaries, including Queen Elizabeth in 1990 and President Bill Clinton in 1995. His many skills include journalism, having published Le Meridian Dallas Cookbook in 1995. Mario currently serves as a corporate executive chef for Nestle North America USA. A longstanding member of the World Master Chef Society, he has won medals in competitions in Canada, Ireland, England, Sweden, Thailand, Hungary, Argentina and the U.S. Mario is also a member of the Research Chefs Association, the International Association of Culinary Professionals,
Chef Grillardin, and the Chains des Rotisseurs.
Patrick Mitchell
Patrick is a graduate of the Culinary Institute of America and has worked with The Marriott Corporation for over 20 years. He is currently Corporate Executive Chef for Ben E. Keith Foods in Fort Worth, Texas. He won the American Culinary Federation’s Chef Professionalism Award in 2004 and was inducted into the American Culinary Federation Academy of Chefs in 2005. Patrick has competed in culinary events for more than 20 years. He has won awards in virtually every aspect of competition, including salons, hot food competitions and mystery baskets. Patrick has competed in Canada, France, Germany, England, Ireland, Sweden, Thailand, Hungary, Argentina and the U.S. He is also an American Culinary Federation Certified Culinary Judge.
Shari Carlson
Shari is a graduate of the culinary program at El Centro College in Dallas, Texas. She began her career in 1980 with Hyatt Regency, first at the Fort Worth property, then in Dallas. In 1987, she opened her own pastry company, Dessert Dreams Inc., in Dallas. From 1987 to 1999, she was Baking and Pastry Instructor at El Centro College. Shari’s awards include the 1998 Texas Chefs Association Chef of the Year, the 2001 Presidential Medallion from American Culinary Federation, the 2004 Texas Chefs Association Pastry Chef of the Year, plus competition medals as a member of the World Master Chefs Society Team USA in Germany, Ireland, France, England, Sweden, Thailand, Hungary, Argentina, the U.S., and Canada. In 2003 and 2004, she participated in the U.S. Navy’s Adopt-A-Ship Program, where she helped train Navy culinarians.
David Sokol
David attended Youngstown State University in Ohio, then moved to Texas to work for Harvey Hotels in Dallas in the 1980s. Elevated to Sous Chef, he helped open their hotels in Plano and Addison. For the past 21 years, he has been Executive Chef at the prestigious Brookhollow Golf Club in Dallas. David has been a member of the World Master Chef Society since 1999. He also served on the state board of the Texas Chefs Association from 1996-2004, and is currently an active member. David has competed with the World Master Chef Society Team USA in Canada, England, Sweden, Thailand, Hungary and Argentina.
Salvatore Gisellu
Salvatore was born in Sardinia, Italy. He graduated at the top of his class from the prestigious Ente Sardo Formasione Professionale in Sardinia, Italy in 1987, then moved to Dallas, Texas, as Executive Chef at Arcodoro & Pomodoro Ristoranti. It was here that he introduced authentic Sardinian dishes never before available to the Southwestern American palate. This partnership brought many years of success and recognition for culinary excellence, allowing him to work as an Executive Chef and Consultant at several popular Italian restaurants in Dallas. In 2002, Salvatore purchased Daddy Jack’s Wood Grill in Dallas, and in 2009 he co-opened and is the Chef Proprietor of Urban Crust in Plano, Texas. Salvatore has been a member of the World Master Chef Society Team USA since 1998, competing in Canada, England, Ireland, Sweden, Thailand, Hungary and Argentina.
Tom Welther
USA Vice President
Tom has been a stalwart in the Texas culinary scene for many years. He worked in restaurants in Austin, San Antonio and Dallas, before joining the prestigious Hilton Anatole Hotel in 1983. Today, he heads up a culinary staff of over 150 Sous Chefs and Cooks in 10 kitchens. The Anatole produces many premier Southwest catering events and is home of Nana, one of Dallas’ five-star restaurants. Tom has prepared meals for current and past presidents, world leaders and entertainment celebrities. He is a member of the Texas Chefs Association, the American Institute of Wine & Foods and the World Master Chef Society. He has won medals in numerous World Master Chef Society competitions in Canada, France, Sweden, England, Thailand, Hungary, Argentina, and the U.S.
Andre Bedouret
Born in the Pyrenees region of Southwestern France, Andre went to work as an apprentice at age 13 due to family hardships. He served his apprenticeship in Lescar at the Auberge du Panache Blanc and moved to a three-star restaurant, La Caravelle, for two years before serving a military commitment in West Germany. He then moved to Paris to work at the famous Restaurant Laurent to receive his classical culinary training. Andre sharpened his skills in Spain, Switzerland and The Caribbean. The U.S. has been home for 34 years, working in various major hotels. Andre is presently the Chef Instructor at Milestone Culinary Center in Dallas, Texas. His passion is developing young talent in the culinary field. He is an active member of the World Master Chef Society, and has been a culinary advisor and judge for their competitive teams in England, Sweden, Thailand, Hungary, Argentina, and more.
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