Our History
The Chefs de Cuisine Association of America, Inc. has served as a national organization of Executive Chefs, Chefs, Sous Chefs and Pastry Chefs for 110 years.
Its goal has been to strengthen the bonds of friendship and cooperation among members of the culinary profession by encouraging chefs of all persuasions to actively engage in the exchange of creative concepts.
The Association was founded on November 20, 1916, and incorporated under the Membership Corporation Law of the State of New York on April 28, 1919, to enhance the prestige of the culinary profession by raising the standards of professional knowledge, skill and service of the profession.
The Association was founded on November 20, 1916, by a group of prominent chefs in New York City under the direction of Auguste Gay, who became its first president. In 1918, Thea M. La Manna was elected president. During his ten years in office, he helped develop the Association, through his genial guidance, into one of America’s leading chef societies, with a nationwide membership and branches in various cities.
John Massironi, who was treasurer and shared an active role in the Association’s responsibilities since its early beginnings, was called upon to succeed Mr. La Manna, who died while abroad in 1928. During his able tenure as President for four years, and through his earnest efforts, it was possible to clear the Club Building of its indebtedness. From 1932 to 1936, Charles Scotto, as president, contributed greatly to the success of the rapidly growing Association, whose membership reached the 400 mark. Despite the commercial lull in 1936 and 1937, the Association continued its customary operations most successfully under the presidency of Claude F. Jarrin.
Joseph M. Frederique, who served as president from 1938 to 1948, established a record of leadership that greatly benefited the Association and helped secure its outstanding position among chefs’ associations in America. Robert Audelan, who had served as Treasurer for nine years, was elected president of the Association in 1949. His keen appraisal of problems and his ability to offer effective solutions contributed greatly to his popularity and to the promotion of goodwill. Anthony Lagasi, elected president in 1956 and serving until his retirement in 1971—the longest presidential tenure—led the Association to significant accomplishments. Among these were the sale of the building, prudent investments, the initiation of scholarships at New York City Technical College, contributions to local civic organizations, expanded enrollment, and enhanced welfare benefits. Foremost was his dedication to the Association and his high standards.
Phil Cotumaccio was elected president in 1971 and served until his untimely passing in 1976. Under his leadership, his restructuring of business management and policies played a significant role in the success the Association enjoys today. Joseph J. Melz, elected president in 1976, served until 1984. He introduced new ideas and devoted his time and energy to the steady growth and development of the organization for the advancement of the culinary arts and the profession at large. Salvatore Petrolino, elected president in 1983 and serving until 1990, guided the Association through a period of significant change with professionalism and courtesy, always willing to dedicate extra time for the good of the organization. Joseph S. Collora, elected president in 1990, led the Association with a focus on financial stability, growth, and long-term sustainability. As a professor in the Hospitality Management Department at New York City Technical College, he was deeply committed to continuing the Association’s traditions.
Joseph Tarantino was elected president in 1995. As Executive Pastry Chef at The Plaza Hotel for five years, he became a guiding force for young men and women entering the industry. His teaching and encouragement inspired many students who have since gone on to establish successful culinary careers across the country. Lutz Lewerenz was elected president in 2002. With more than forty years of professional experience in the culinary arts, he holds a Culinary Arts diploma from the Hotel and Restaurant School in Germany. In New York, he worked at several prestigious hotels and restaurants. He was also a member of the ICA ACF New York Culinary Team, participating in the Culinary Olympics in Germany in 1996 and 2000. Pietro Mosconi was elected in 2009 and served two terms until 2014. A renowned chef and restaurateur, he effectively advanced the mission of the Association during his presidency. Mr. Arlindo Fernandez was elected in 2013 and served two terms. Under his leadership, the Association celebrated its 100-year anniversary.
The Association is now celebrating its 110th year, with Hermann Reiner as president.