NAC is governed by a Board of Directors consisting of highly qualified professional chefs from around the country. The Board oversees the direction of the organization and works directly with the National Staff to guide organization growth and member benefits.
Director of the Board
Bernie’s Hospitality training is more than 40 years of accelerated experience combined with academic credentials from different Hotel Management, specialized in industrial catering, and certified in Hotel Restaurant. He has received his degree in Food service and Diploma of Hotel Restaurant Management in France and in the US. Be part of the Master Chef community, my mission is to make each item we serve, and each service we provide, an enriching part of our clients’ culture.
Doctor PHD Alain Harvey is a skilled professional freelance writer with extensive experience in the areas of food, wine, cultures, education, Eco and responsible tourism, off-the-beaten-path destinations, historic sites, indigenous cultures and related topics. Alain is part of the competition committee.
Stefan Brueggermann Corporate Pastry & Bakery Executive Chef. 30 years with significant broad-based experience in fine-dining restaurant, destination resorts, mega hotels and Cruise Lines.
Stefan is based in Bali, Indonesia. Stefan is part of the competition committee.
Joven Pidor Executive Chef, member of the Academy, great experience in in fine pan Asian and continental cuisine, based in Manila, Philippines. Joven is in charge of PR relations in the Far East part of the competition committee.
Gustavo Avaria Executive Chef, member of the Academy, 35 years of cooking, abroad, Cruise Lines, hotels, resorts,specialized in South American, continental cuisine, teaching, coaching team.
Gustavo is based in Chile, South America.