Board Members

Drop-down list of All Board Members

Soerke Peters

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Soerke Peters, Chef/Owner of Basil Restaurant     

President, ACf Monterey Bay      

Soerke Peters is an award-winning international Chef whose far-reaching experience includes everything from a mastery of cuisine to corporate managerial experience.

Chef Soerke Peters was born and raised in Germany. He always had an interest in cooking. He decided to become a chef at the age of five. He remembers cooking with his grandmother as a young boy, and followed this path his entire life to become a chef.

After his three year apprentice ship in Wilhelmshaven/ Germany he moved to Munich and worked at world class hotels and restaurant including a one and three Michelin Star rated restaurant.

In 1991 Chef Peters moved to New York City and immediately started working for Mr. Pino Loungo’s Toscorp, Inc., , an emerging company that, which included Coco Pazzo and Le Madre just to name a few.

Jason Giles

Jason Giles, Executive Chef 

Vice President, ACF Monterey Bay 

As executive chef of the 379-room Portola Hotel & Spa Jason Giles is at the helm of all culinary operations, including menu development for the hotel’s two restaurants, Jack’s and Peter B’s BrewPub, as well as the creation of menus for in-room dining, banquets and special events.   

A California native, Chef Giles credits his mother as a driving influence in his culinary upbringing.  As a youngster he began serving as the official “taster” in the kitchen, and soon learned the importance of showcasing each ingredient’s flavors while grilling in the backyard.

Jacques Wilson

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Jacques Wilson, Executive Chef, CEC, AAC, CDM          

Chairman of the Board, ACF Monterey Bay 
Education & Certification Chair

Chef Jacques Wilson began his career at The Gondolier Restaurant in New London, Connecticut, discovering his love for cooking and Italian food at the early age of 16.  A high school culinary graduate of Ella T. Grasso Technical School in Groton, Connecticut, Chef Jacques’ formal education began at the prestigious Culinary Institute of America, in Hyde Park, New York.  In 1995, Chef Jacques became a Certified Executive Chef with the American Culinary Federation (ACF).

Chef Jacques’ resume includes resorts in New York, Maine, Nantucket Island, as well as the Eldorado Country Club in Indian Wells, California. For the past 18 years, Chef Jacques has worked in Steamboat Springs for the Vista Verde Guest Ranch, Starwood Hotels and Yampa Valley Medical Center.

Paul J. Lee

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Paul Lee,CEC®  
Director, Drummond Culinary Academy at Rancho Cielo  
Treasurer, ACF Monterey Bay & Member of the Board, LTB Monterey Bay   

After 3 years of studies at California State Universities at Long Beach and Humboldt, Paul decided to forsake his career path in Forestry, trading it in for a life at the stoves.  Paul’s destiny was locked into mountain resort hotels, working in Glacier National Park, Montana to Jackson Hole, Wyoming and interrupted by a couple more years of school, graduating from Culinary Institute of America.  Next it was off to beautiful Lake Tahoe where Paul worked for Harrah’s Hotel and Casino for the next 21 years. Positions as chef de cuisine in varied restaurant concepts led to Executive Chef and Director of Culinary Operations for Harvey’s and Harrah’s Hotel Casinos, overseeing 18 kitchens. 

Josh R. Martin

Josh R. Martin, Secretary

Campus Executive Chef, University of California, Santa Cruz
He holds over 24 years of experience in operations of the food service industry.  He has been in charge of the coordination and implementation of food service programs for large and diverse work forces focused on the aim of creating an enjoyable guest experience. 

He knows how food service plays such an important role in our global environmental impact and he does everything he can to support sustainable business practices. He spent many years at Menlo College, in Atherton, CA. as the Executive Chef refining his culinary skills utilizing their organic and local food program. In his last job, as Executive Chef of CSU Monterey Bay, he helped to build a strong focus on local and sustainable food sourcing. 

Arlene Mead

Chef Arlene Mead

Arlene Mead CC

Sergeant At Arms, Chef & Child Committee Chair, ACF Monterey Bay

            Arlene is a chef in Carmel, California, where she is an instructor at Rancho Cielo’s Drummond Culinary Academy.  Arlene grew up in Dallas, Texas, and graduated with honors from El Centro College, with a degree in The Culinary Arts of Applied Science.

Arlene has been demonstrating her skills, and giving sage advice for home cooks on multiple regional television shows in her home state, including Good Morning Texas, and Good Day Texas. She has continued to her hone her skills, and stay abreast on the ever-changing culinary trends through professional education classes at the Culinary Institute of America, and the San Francisco Baking Institute.

Bill Cox

Bill Cox
Communications Chair

Claudia P. Quirarte

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Claudia Quirarte, Executive Director

Mrs. Quirate is currently the Executive Driector of the Monterey Bay Chapter of the American Culinary Federation.

Colin A. Moody

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Colin Moody, CEC, PCII

Committee Chair, ACF Monterey Bay

Currently, Colin is executive chef at the world renowned platinum rated Monterey Peninsula Country Club in Pebble Beach, Ca. Home of the AT&T National Pro-Am. Two World Class Golf Courses with over one thousand members, seven outlets and a culinary team of 30.

Previously, as Executive Chef for Asilomar Conference Grounds, Chef Moody oversaw the kitchen operations and a culinary staff of 27 who prepare an average of 1,600 meals per day for Asilomar’s corporate and leisure guests.

Prior to his tenure at Asilomar, Moody was the Sous Chef at Haig Point Country Club in Hilton Head Island, South Carolina, where he learned classic Southern and Atlantic seafood cooking styles and apprenticed at the prestigious Highlands Inn's Pacific Edge restaurant. His culinary training includes posts at Chutney’s and Flaherty’s, both in Carmel, as well as The Greenhouse at the Farm in Santa Cruz.

Bert P. Cutino

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Bert P. Cutino, CEC, AAC, HOF, WCMC, American Academy of Chefs Chair

A native Californian, born in Carmel, Chef Cutino grew up around Cannery Row when it was “The Sardine Capital of the World.” He attended local schools and graduated from Monterey Union High School in 1957. After deciding not to follow his father into commercial fishing, Chef Cutino attended Monterey Peninsula College while working full-time in the hospitality industry.

He graduated with a degree in business in 1964, and was later presented with the Distinguished Alumni Award by the California Association of Colleges. In 1988, he received the degree of doctor of culinary arts, Honoris Causa, from Johnson & Wales College. He also served in the U.S. Naval Reserves as a medical corpsman.

John Romano

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John J. Romano, CEC, AAC

Committee Chair, ACF Monterey Bay

Chef Romano is currently on the Board of Directors for the Monterey Bay Chapter of the American Culinary Federation.

 

 

Ken Goebel

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Ken Goebel, 

Honorary Past President, Goif Tournament Chair, ACF Monterey Bay

Chef Ken is an Honorary Past President of the Monterey Bay Chapter of the American Culinary Federation.

 

Wendy J Brodie

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Wendy J Brodie, HAAC, Executive Chef

 Committee Chair, ACF Monterey Bay

Celebrated California Artist/Chef Wendy Brodie is known for her creative style with food, presentation and table decor. In fact, she is often described as an artist whose medium is food. 

With her husband, Bob Bussinger, CHA, Brodie was co-owner of Lincoln Court Restaurant in Carmel, which had become a very popular local restaurant, which generated outstanding, reviews (see press page on www.wendybrodie.com).

She has her own local weekly television show, “Art of Food,” broadcast daily on Comcast cable and is also viewed weekly on Public Television stations nationwide in the United States and Canada.