By Brent T. Frei

Rising culinary star Michael Matarazzo, the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation, is merely grateful to still be learning.

Michael Matarazzo, 30, executive chef of Bear Mountain Inn in New York’s Hudson Valley, has already achieved more than many chefs who are half again his age. What distinguishes him among chefs of his generation who have garnered so much glory so soon is his humility. “I didn’t expect this; I didn’t even prepare a speech,” he said after being named the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation (ACF) at the organization’s national convention in Anaheim, Calif., in early August. “It’s mind-blowing to me that I am standing here with the amount of talent that is in this room.”

By Lynn Schwartz

At CAFÉ’s 2010 Leadership Conference, the president of The Culinary Institute of America revealed a food democracy afoot: an endless variety of great foods served quickly, anywhere, anytime to anyone.

From the helm of The Culinary Institute of America, Dr. Timothy Ryan, CMC, has a unique vantage point—an overview of a rapidly diversifying hospitality industry. A 1977 graduate of the prestigious CIA, Ryan is the first alumnus and first faculty member to become president. Throughout his career, he has received numerous gold medals in international competitions and captained the team that won the World Championship at the 1988 “Culinary Olympics.” He was also among the youngest chefs to become a Certified Master Chef and the youngest president of the American Culinary Federation.

By Brent T. Frei

DC Central Kitchen’s Linda Vogler—who will present at CAFÉ’s upcoming Leadership Conference—helps transform despair into triumph for adult learners through food and service.

Chef Linda Vogler, culinary coordinator at DC Central Kitchen in Washington, D.C., trains people in the culinary arts who are otherwise challenged at finding meaningful employment. For her work, Vogler received Women Chefs & Restaurateurs’ 2009 Community Service Award honoring her contributions that have made a strong impact on the lives of others.

By Lynn Schwartz

Not that long ago, the idea of menuing local, seasonal ingredients was regarded as “stupid.” Now, more and more chefs are following the lead of this pioneer.

As a celebrated chef, restaurateur, food scientist and innovator, Jimmy Schmidt is a culinary renaissance man. Throughout his 30-year career, Schmidt has received numerous awards including the prestigious James Beard award for “Best Chef Midwest.” Schmidt’s success has not been limited to the kitchen. He is a founding board member of Share Our Strength in Denver, organizing the first “Taste of the Nation” benefit in 1987. The event has become the largest national food-related fundraiser. He also founded Chefs Collaborative in 1991, the nation’s leading nonprofit chefs’ organization devoted to fostering a sustainable food system.

Alain Roby of Hyatt Hotels and Resorts loves sharing his passion—and whimsy—for fine desserts

World-renowned pastry chef Alain Roby has published his first cookbook, Alain Roby’s American Classics: Casual and Elegant Desserts.