The Annapolis Yacht Club (AYC) is pleased to announce that Executive Chef Michael Herr has been awarded the Certified Executive Chef® certification by the American Culinary Federation (ACF). The certification identifies chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge, and skills that is consistent with the executive chef level.
“I’ve been with the Culinary Federation for quite a long time and they have become like a family to me,” said Michael. “Being a part of the Culinary Federation has also allowed me to learn more about the industry, grow as a professional, and continuously challenge myself. I look up to a lot of the ACF chefs I’ve met and trained under, so this certification is particularly meaningful for me. There are many great chefs that are not part of the ACF, but for me and how I’ve developed, it’s been a great tool to continue my education and get to know people in the community.”
Michael has been a member of the American Culinary Federation since 1996 and has competed frequently in cooking competitions. His list of accolades is quite impressive, and includes Gold Medals and Best of Show at the St. Louis Chef de Cuisine Salon, Gold Medal at the Charlotte Regional Convention, a Silver Medal and Best of Show at the Columbus Chapter Culinary Salon, and a Gold Medal and Most Original at the Fessers Culinary Salon.
He also has extensive experience in the hotel and club environments and began his career as a Saucier at the Duquesne Club, under the tutelage of world renowned Olympic Chef, Keith Coughenour. He was a Chef at Pinehurst Country Club, Chef de Cuisine at two Ritz Carlton locations, Executive Chef at St. Albans Club in Missouri, and Executive Chef at Oakland Hills Country Club in Michigan. He has been the Executive Chef at AYC since July of 2011.