CIA Grad is U.S. Chef of the Year

CIA graduate Michael Beriau received the 2017 Hermann G. Rusch Chef’s Achievement Award from the American Culinary Federation in recognition of his advancement of the culinary profession

Drew Garms Earns Honor from the American Culinary Federation

Hyde Park, NY – A graduate of The Culinary Institute of America is the best chef in the United States, according to the American Culinary Federation. Drew Garms, executive chef of The Everglades Club in Palm Beach, FL, earned the title of USA Chef of the Year at the recent ACF National Convention & Show. Another alumnus, Michael Beriau, was honored by the nation’s leading culinary association with the Hermann G. Rusch Chef’s Achievement Award.

Chef Garms became a finalist for the national Chef of the Year award after being honored as the Southeast Regional Chef of the Year in January. He then won a cook-off against his fellow regional winners to earn the highest honor bestowed by ACF. In addition to the prestige and title, Garms was awarded $5,000 for his achievement.

“Winning the title of USA Chef of the Year is an unbelievable honor, but the knowledge and experience gained through countless hours of research and practice is the true reward,” Garms said.

The ACF recognized Chef Garms because he “demonstrates the highest standard of culinary skills, advances the cuisine of America, and gives back to the profession through the development of students and apprentices.”

Chef Beriau, who recently retired after a 48-year culinary career, earned his award for commitment to the ACF and advancing the culinary profession. Prior to his retirement, Beriau was executive chef at White Cliffs Country Club in Plymouth, MA. His brother Wilfred Beriau, also a CIA graduate, won the same award in 2012.

Several other CIA alumni were recognized by the ACF for 2017. Peter Felton, Peter Salemno, and Stephen Afflixio received Cutting Edge Awards for their innovation and leadership; Felton, Kathleen Salemno, and Charlie Gipe received Presidential Medallions for contributions to the culinary profession; Gerard Molloy won the Chef Good Taste Award; and Roger Newell was the recipient of the Lawrence A. Conti Chair’s Achievement Award. Seven other alumni were inducted into the American Academy of Chefs—the ACF’s honor society.


Photo Captions and Hi-Res Images:

Photo 1 (top): CIA graduate Drew Garms has been honored as 2017 USA Chef of the Year by the American Culinary Federation. Garms is executive chef of The Everglades Club in Palm Beach, FL. (Photos courtesy: The American Culinary Federation)
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Photo 2: CIA graduate Michael Beriau received the 2017 Hermann G. Rusch Chef’s Achievement Award from the American Culinary Federation in recognition of his advancement of the culinary profession. Chef Beriau’s brother Wilfred, also a CIA alumnus, was the 2012 recipient of the same award. (Photos courtesy: The American Culinary Federation)
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
jeff.levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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