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American Culinary Federation announces Western and Central Chefs of the Year

  • Published by Ozgur Tore

Elysian Fields Farm lambAmerican Culinary Federation (ACF) announced that Angus McIntosh, Jr., CEC, chef de partie, The French Laundry, Yountville, California, as the 2017 ACF Western Region Chef of the Year and Christopher Johnson, owner/executive chef, The Meeting House, Rochester, Michigan as the ACF Central Region Chef of the Year at the ACF Central and Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois.

McIntosh received a silver medal for his dish: herb-roasted Elysian Fields Farm lamb; lamb liver mousse with black truffles and toasted walnuts; creamed garden scallion and Nantes carrots; toasted walnut purée; and natural jus. He prepared the dish in 1 hour, 40 minutes for a panel of judges.

chef Christopher JohnsonChef Christopher JohnsonJohnson received a silver medal and highest overall score for his dish: pan roasted lamb loin, pistachio and herb lamb sausage, prosciutto, hedgehog mushrooms, roasted onion and green beans. He prepared the dish in 1 hour, 40 minutes for a panel of judges.

Both chefs will compete for the national title against his regional counterparts during Cook. Craft. Create. ACF National Convention & Show, Orlando, July 9-13. The national winner receives a $5,000 cash prize and the title of 2017 U.S.A.’s Chef of the Year.

“Winning this honor and having the opportunity to compete for the national title is the culmination of years of training and aspirations and is a way to honor my alma mater, The Culinary Institute of America, and the Culinary Apprenticeship Program at The Greenbrier,” said McIntosh.

McIntosh is chef de partie at The French Laundry, Yountville, California. His prior experience includes sous chef at the Broadmoor Hotel and Resort, Colorado Springs, Colorado; chef tournant at The Greenbrier Hotel and Resort, White Sulphur Springs, West Virginia, where he also graduated from the Culinary Apprenticeship Program; and executive sous chef at Iris Restaurant, Canton, Ohio. An avid competitor, McIntosh has won numerous medals in ACF-sanctioned competitions and received a bronze medal at the Bocuse d’Or Competition in Las Vegas in 2015. McIntosh earned his Certified Executive Chef certification from the American Culinary Federation in 2014 and received an associate in occupational studies in culinary arts degree from Culinary Institute of America, Hyde Park. He is a member of the ACF Akron-Canton Area Chefs Association.

Johnson is the owner, operator and executive chef of The Meeting House in Rochester, Michigan, which received the Restaurant of the Year award in 2007 from the Detroit Free Press. Previously, Johnson was executive chef at Robert’s Restaurant Group, Beverly Hills, Michigan, and lead cook/roundsman at Latitude, Bay Harbor, Michigan. An avid competitor, Johnson has received numerous medals in ACF-sanctioned competitions. In 2016, Johnson was the recipient of the Michigan Chef of the Year award and in 2000 he was the recipient of the ACF Michigan Student Chef of the Year award. Johnson is a graduate of Oakland Community College, Farmington Hills, Michigan. Johnson is a member of ACF Michigan Chefs de Cuisine Association.

Click here to view competition photos.

To learn more about ACF competitions, eligibility and rules, visit www.acfchefs.org/competitions.

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