Our Impact

Chef Joe Aiello, CEC, AAC, HOF, HGT 

Chef Joe Aiello is a graduate of the Culinary Institute of America in Hyde Park, New York. 

He is a past-president and active member of the ACF Chicago Chefs Association. He is also a member of Les Amis d’Escoffier Society, Euro Toques Society, Order of the Golden Toque, Ordre des Canardier, The Honor Society of The Canadian Culinary

Federation and Catering Executive Club of America. 

In 2019 he was inducted in the American Academy of Chefs Hall of Fame and the Honor Society of the American Culinary Federation. He currently serves as the Chair of the American Academy of Chefs.

In 2024 Chef Aiello received  The Antonin Carême Medal. This is awarded by ACF San Francisco Chapter to individuals who have made significant contributions to the culinary arts, particularly in education and gastronomy. 

Chef Joe Aiello has served as Apropo Catering's President since 1989. 

Chefs Thomas Macrina, CEC, CCA, AAC, HOF, HBOT.     

Chef Thomas “Tom” Macrina is a World Certified Master Chef, Member of the Chef Hall of Fame. 

Chef Macrina is a Food Fanatics Chef for US Foods, Delaware Valley Area he has been with US Foods since 2011. 

Chef Macrina serves as the Culinary Director for ACF Culinary Team USA and Advisor to the ACF Board of Directors. He has Served as Chairman of the Board, President and Secretary of the American Culinary Federation as well as Chair of the American Culinary Federation Education Foundation. Chef Macrina also served as both Chair and vice chair of the American Academy of Chefs the honor society of the ACF. Chef Macrina was named an Ambassador of the Culinary Institute of America in 2014. 

He has made significantly contributed to furthering the culinary industry as he started becoming involved with coaching the United States Culinary Olympic Youth Team in 2000. The team 5 students from the Philadelphia area competed internationally and took several medals in both hot and cold food in such competitions as Scot-Hot, IKA Culinary Olympics just to name a few. 

This began Chef Macrina’s continued involvement with the USA Culinary Olympic team where he has served as Team Business Manager for over 20 years and Currently Culinary Director. 

In addition, Chef Macrina is an active member of the American Academy of Chefs, ACF Philadelphia, Anton Careme Society, Honorable Order of the Golden Toque, The National Restaurant Association and The Escoffier Society of Chicago. 

Chef Macrina also serves as Vice Conseiller Culinaire et des Professionals des Etats-Unis, Hoteliers of the Chaine Des Rotisseurs.

Chef Macrina has donated many years to charitable work including Home of the Sparrow, Salvation Army of Greater Philadelphia advisory board member, March of Dimes Star Chefs of Philadelphia committee, Red Cross of Southeastern Pennsylvania advisory board member and close to Chef Macrina is the Knights of Columbus. 

Chef Macrina also ran the night shift on several occasions at ground zero during the 911 Tragedy in New York City feeding hundreds of volunteers.

Macrina represented the United States in Taiwan for World Chefs Day Celebration in2016 where he toured the country speaking and cooking education Taiwanese Students on American Cuisine. It was a most rewarding experience. 

Macrina also has been graduation speaker at several Culinary School including Notably the Culinary Institute of America, Walnut Hill College, The Art Institute, Montgomery County Community College. 

His most notable achievement include: Several Gold Medals in Culinary Competitions, 6 Presidential Medallions, Chef Hall of Fame, Norristown Area High School Hall of Fame, Central Montgomery County Career Center Hall of Fame, LJ Minor Professionalism Award, World Chefs Presidential Medal of Honor, Salvation Army Service Award, March of Dimes Guy Pereira Award, Disciple of Escoffier, Matt Fishbein Medal, Ordre Des Canardiers Medal, Les Toques Blanches Medal Taiwan, Medal of honor Les Amis d ’Escoffier Society, Anthony Ligase Medal of Excellence, Chefs De Cuisine Association of America, Honor Society Canadian Federation of Chefs, Savarin Brillant Medal, Gold, Silver and Bronze medal Chaine D Rotisseurs, Chairs Medal American Academy of Chefs, Medal of Excellence Chefs Federation of Taiwan, Good Taste Award, Service to the Hospitality Industry award Boston, Abel Bomberault Professionalism Award Pittsburg

Chef John Folse, CEC, AAC, HOF, HBOT 

Chef John Folse is a renowned Louisiana chef, restaurateur, and culinary ambassador, celebrated for his expertise in Cajun and Creole cuisine. Born and raised in St. James Parish, Louisiana, he's known for introducing Louisiana's unique culinary traditions to the world through his restaurants, television appearances, and global promotional events. 

Key aspects of Chef John Folse's career and contributions:

Early Life and Culinary Roots: Chef Folse grew up in a family of sugarcane farmers and learned about Cajun cooking from the ingredients found in Louisiana's swamps. 

Lafitte's Landing Restaurant:

In 1978, he opened Lafitte's Landing Restaurant in Donaldsonville, Louisiana, which gained international recognition and became the foundation for his broader business ventures. 

Culinary Ambassador:

Folse has been instrumental in promoting Louisiana's cuisine internationally, including introducing Louisiana products and cooking techniques to Japan, China, and Russia during the 1980s. 

International Ventures:

He notably opened "Lafitte's Landing East," the first American restaurant in Russia, and created the Vatican State Dinner in Rome in 1989, becoming the first non-Italian chef to do so. 

Record-breaking Gumbo:

Chef Folse holds a Guinness World Record for creating the largest pot of gumbo. 

John Folse Culinary Institute:

He established the John Folse Culinary Institute at Nicholls State University, dedicated to preserving Louisiana's culinary heritage. 

Awards and Recognition:

Folse has received numerous accolades, including being named "Louisiana Restaurateur of the Year" by the Louisiana Restaurant Association and "National Chef of the Year" by the American Culinary Federation. 

Author and Television Personality:

He has authored cookbooks and hosted the PBS television series "A Taste of Louisiana". Commitment to Louisiana's Culinary Identity:  Folse's work consistently highlights the unique flavors and traditions of Louisiana, solidifying his legacy as a champion of Cajun and Creole cuisine

Elizabeth B. Mikesell CEC, AAC, Educator

Chef Elizabeth Mikesell has been a Chef Instructor at Pima Community College (PCC) for 16 years. 

She previously was Executive Chef at the Country Club of Green Valley, the Garde Manger Chef and assistant Pastry Chef at Janos restaurant, Chef at Illusions restaurant, El Jebala restaurant and her own restaurant, the J. Perspico Factor in Lenox, Massachusetts.

In 2004, she received PCC’s Desert Vista campus Vocational Instructor of the Year award and in 1993, a star educator’s partner award. Chef Elizabeth chaired the national board of the American Culinary Federation Chef and Child Foundation, whose mission is to educate children and families in understanding proper nutrition through community-based initiatives.

When she was First Lady, Michelle Obama invited her to the White House for the kickoff of the “Chefs Move to Schools” initiative since she works with youth learning to cook and eat healthy food.

 She teaches gardening and cooking at Sam Hughes elementary school and for six years organized a summer cooking camp for low-income children at the House of Neighborly Service.

Chef Mikesell is a past president and chairman of the board for the Chefs Association of Southern Arizona where she earned Chef of the Year three times and is in the association hall of fame She’s served on the leadership council for the Pima County Food Alliance whose purpose is to advocate for wholesome food access and working with the Tucson mayor and council, to help steer sound public policy working.

A graduate of the University of Arizona, she is a Certified Executive Chef from the American Culinary Federation and in 1998 was inducted into the American Academy of Chefs, the honor society for the American Culinary Federation.

Kyle Richardson, CEC, CCE, CHE, AAC

Chef Kyle Richardson, is a Professor Emeritus from Joliet Junior College.  He owns and operates Crescent City Gourmet, a Chicago area concession, consulting, and catering business with a New Orleans twist. 

Chef Richardson is a member of the American Culinary Federation since 1988 and an American Academy Fellow since 2009. 

He has held numerous Board and Committee positions including ACF Central Region Vice President 2011–2015, ACF National Secretary 2015–2019, ACF National Treasurer 2023–present, ACF Apprenticeship Committee 2007–2011, ACF Nominations and Elections Committee Chair 2019–2020 and an ACF Culinary Judge 2016–present. 

He is the recipient of the President’s Medallion in 2007 and 2021. 

In 2025, Chef Richardson received the American Academy Chefs Chairman's Award.  This honor is bestowed upon an Academy Fellow who has demonstrated exemplary dedication and made outstanding contributions to the culinary profession. Chef Richardson is an active member of his local chapter ACF Louis Joliet Chapter having held positions as President and multiple committees. 

 Anthony R. Bonelli
Area General Manager, Sodexo – British Airways Business and First-Class Lounges (U.S.)  

Chef Anthony R. Bonelli is a dynamic leader in culinary and hospitality operations, with over a decade of experience managing premium dining environments, in-flight catering, and multi-location hospitality programs. 

Currently serving as Area General Manager for Sodexo, Anthony oversees British Airways’ Business and First-Class Lounges across multiple U.S. airports, driving operational excellence and top-tier guest experiences.
A Le Cordon Bleu-trained chef, Anthony combines refined culinary expertise with strategic leadership, leading award-winning hospitality initiatives in lounges, restaurants, and catering operations. 

Anthony's deep knowledge of aviation food service, sustainability, and business development has shaped exceptional dining programs recognized industry-wide.
 

Notable career highlights:
Leading the United Airlines Polaris Lounge in San Francisco to win the 2019 Skytrax Award for Best Business Class Lounge in the World.  Spearheading the 1300 on Fillmore Restaurant opening at SFO, awarded Best New Restaurant by the 2018 Airport Experience Awards. Achieving San Francisco Airport's Green Business Program Certification, underscoring his commitment to sustainability.
 

Anthony is a results-driven operator with a proven ability to scale high-performance teams, execute complex remodels and openings, and deliver elevated service standards. 

His expertise spans: Multi-location operations management In-flight catering logistics Revenue optimization and business development
Sustainability and process improvement Executive leadership and team development
With a passion for innovation and a relentless commitment to quality, Anthony continues to shape the future of airport hospitality—creating memorable experiences for travelers and setting new industry benchmarks.