Chef of the Year Competition
The American Culinary Federation created the Chef of the Year Award in 1963 and since, the award has grown in it's reputation of recognizing some of the most outstanding culinarians in the country. This is now the highest honor annually awarded by the ACF
Angus Mcintosh was named the American Culinary Federation Western Region Chef of the Year. Angus received the silver medal for his dish; herb-roasted Elysian Fields Farm lamb with lamb liver mousse and black truffles.
“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. “I am blessed to have been able to amass a great deal of experience that most chefs dream about. If my experiences have taught me anything, it’s that no day should pass without learning something new, or applying some principle in order to continue to push the boundaries of innovation and excellence.”
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