JULY 22-26, 2011 | Gaylord Texan | Dallas | TRADE SHOW — JULY 24-25
To register or for more information, visit www.acfchefs.org/events or call (800) 624-9458.
MEET THE CULINARY TEAM
At the Gaylord Texan, these chefs are poised to offer national convention attendees an exceptional culinary experience.
Timothy “Ty” Thoren, executive resort chef, oversees the convention center banquet kitchen,
four award-winning restaurants, a nightclub and the resort pool with a staff of 300-plus that
serves more than 1.2 million guests a year. he joined the Gaylord Texan in 2003, pre-opening.
his recognitions include Bon Appétit Top Ten Rising Chef in 1990, and a 2010 invitation to cook
at the James Beard house in New York. Chef Ty’s motto? It’s all about the customer.
Andreas Offergeld, executive chef, conference center, has extensive expertise in cooking
styles that range from Classic french to the delicacies of the Pacific Rim. he has worked in
nine countries and speaks German, english, french and Italian. Born in Aachen, Germany,
he immigrated to the U.S. in 1995. he has a silver medal from the “culinary olympics”
in frankfurt, Germany, and was honored with two and three stars in Michelin Guides in
Germany and Switzerland, respectively.
Arthur “Art” Surman IV, executive pastry chef, is passionate about educating and
mentoring pastry students and beginner chefs. he began his pastry career in his family-owned/operated bakery, and worked for his father for six years. Chef Art’s goal is to make
the freshest product with the best ingredients, and present each dish exquisitely. he
has received a Pastry/Confectionary Presentation first prize from the Société Culinaire
Philanthropique. he joined the Gaylord Texan in 2008.
NETWORKING | TRADE SHOW | COOKING DEMOS | EDUCATIONAL SEMINARS | COMPETITIONS | PRESTIGIOUS AWARDS
EXPERIENCE The POWER of CONNECTION