David Leo Banks, CEC, AAC, chef/
owner of Banks Seafood Kitchen and Raw Bar,
Wilmington, Delaware, recently rebranded his
restaurant. He also rebranded the Fish Market
to Banks Seafood Kitchen, Burgers & BBQ.
For nearly 30 years, Banks was corporate
executive chef of Harry’s Hospitality Group and
was co-owner of Harry’s Seafood Grill, Harry’s
Fish Market + Grill and Kid Shelleen’s Charcoal
House & Saloon in Wilmington. He is a member
of ACF First State Chefs Association.
Michael Bates-Walsh, CEC, is the new
executive chef at The Copper Grouse, Kimpton
Taconic Hotel, Manchester, Vermont. He was
previously at the Beauport Hotel in Gloucester,
Massachusetts, which he helped open in
2016. Before that, he was executive chef
at the Cohasset Harbor Resort in Cohasset,
Massachusetts, and spent time in Portland,
Maine, where he opened the Westin Portland
Harborview Hotel. Earlier in his career, he spent
five years at The Equinox, a Luxury Collection
Golf Resort & Spa in Manchester.
Jeremy Bishop, a student at the International
Culinary Institute (ICI), Myrtle Beach, South
Carolina, a member of ACF Myrtle Beach
Chapter, won the Chaîne des Rôtisseurs South
Central Region Competition, held at ICI March
10. Bishop practiced before class each day
with Bill Twaler, CEC, ICI chef instructor and
a member of ACF Greater Charleston South
Carolina Chapter. Competitors prepared an
appetizer, entree and dessert using ingredients
from the school’s kitchen and mystery black box
ingredients. Bishop will compete in the Chaîne
des Rôtisseurs national competition, May 19, in
Charleston, South Carolina.
Bryan Frick, CEC, AAC, corporate
executive chef, Nestlé Professional, Orlando,
Florida, a member of ACF Central Florida
Chapter, is Nestlé Professional’s 2017 National
Account Chef of the Year. Frick was commended
for making significant contributions to the
business as he transitioned into a hybrid role.
His above-and-beyond service to his customers
was also noted, as well as his participation in
several high-profile special projects.
Pam Green, executive chef at Sheraton
Atlantic City Convention Center Hotel, Atlantic
City, New Jersey, was recently honored as ACF
Professional Chefs Association of South Jersey’s
Chef of the Year. She was recognized during the
President’s Charity Scholarship Ball, held March
4 at Resorts Casino Hotel, Atlantic City. Green
is the first female chapter member to receive
the Chef of the Year award.
Ray McCue, CEC, associate professor at
Johnson & Wales University, Providence, Rhode
Island, a member of ACF Rhode Island Chapter,
and Lenard Rubin, CEC, CCA, executive
chef at The Country Club at DC Ranch, Phoenix,
a member of ACF Chef’s Association of Arizona,
Inc., will participate in World Chefs Without
Borders Myanmar Tour for Humanity, June 9-13,
in Yangon, Myanmar. On the 10th anniversary
of Cyclone Nargis, 50-70 chefs from around
the world will travel to Myanmar at their own
expense to raise funds for those in need. World
Chefs Without Borders is a Worldchefs global
humanitarian aid initiative.
Ashley Tolley, a student at The Culinary
Institute of America (CIA), Hyde Park, New
York, and a member of Mid Hudson Culinary
Association, took top honors among culinary arts
competitors at the New York State SkillsUSA
competition at Alfred State College, Wellsville,
New York, March 24. Tolley and fellow CIA
student Jessica Henson, winner in baking and
pastry arts, will represent the college and New
York at the SkillsUSA national championships
in Louisville, Kentucky, in June. The students
trained under CIA faculty members Lance
Nitahara, CEC, also a member of Mid Hudson
Culinary Association, and Didier Berlioz.
The Sioux Chef’s Indigenous Kitchen
(University of Minnesota Press, 2017), by
Sean Sherman, owner, The Sioux Chef,
SALUT! to you, outstanding culinarians
Minneapolis, has been nominated for a
2018 James Beard Foundation Book Award.
Sherman, an ACF national member, was a
keynote at ChefConnect: Newport Beach.
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