Meet our Guest Chefs

Carol Ann Silkes, Ph.D, MBA, CEC

Carol Silkes received her culinary training from Washburne Trade School and is recognized as a Certified Executive Chef by the ACF. Dr. Silkes earned her BA in Marketing from Western Illinois University, MBA from Nicholls State University, and Ph.D from Purdue University where she serves as an Assistant Professor in hospitality and tourism management. Her focus of study is culinary tourism and rural destination branding. Her business experience includes several years with the Hyatt Corporation and as corporate chef for Chef John Folse and Company. Chef Silkes was awarded the ACF Presidents Medallion of Honor and nominated for ACF Educator of the Year, 2001. She earned Advisor of the Year 2000 from Nicholls State University. Chef Silkes holds the distinction of the first certified female chef with her doctorate.

Susan Notter,

Executive Pastry Chef, Pastry & Confectionary Consultant

Susan Notter, world renowned pastry chef, graduated from culinary school in her native England. She gained experience working under prominent pastry chefs in Germany and Switzerland. Her experience includes working as an instructor and business manager at Ewald Notter’s sugar pulling school, now the International School of Confectionary Arts, and doing demonstrations all over the world. She is co-author of “Sugar Pulling and Sugar Blowing” and “That’s Sugar”. In 1998 she joined Albert Uster Imports as corporate pastry chef. She is currently working as a consultant and a pastry arts college instructor. Susan Notter has been named as one of the top 10 Pastry Chefs in the US by Pastry Art and Design Magazine. She has earned numerous honors and gold medals, including the Regional ACF Culinary Team 2000. Her artistic talents have been showcased on the Food Network.

Keynote Speakers: Michael J. Beriau, CEC, AAC and Wilfred R. Beriau, CEC, CCE, AAC

Michael Beriau graduated in the top of his class from the Culinary Institute of America. Chef Beriau has been at the helm of some of the finest hotels, resorts, country clubs and private clubs throughout New England. He is currently the leader of the culinary brigade at the prestigious White Cliffs Country Club. Chef Michael has and continues to be a keynote speaker and culinary demonstrator throughout the USA and Caribbean. Chef Michael has earned many accolades throughout his distinguished career including member of the ACF Culinary Team USA 2000 and the ACF National Chef Professional of the Year 2007.

Wilfred Beriau graduated from the Culinary Institute of America in 1971. He has an associate degree from the University of Massachusetts in Hotel and Restaurant Management. He has earned a Bachelor of Science in Technology Education from the University of Maine. He has a Master of Science degree from the University of Maine in Technology Education. He has studied in Austria and Italy for many years. Chef Wilfred is currently a professor at Southern Maine Community College. He has been an educator for 20 years. He has held positions in the restaurant and hotel industry for 16 years. Chef Wilfred has earned many accolades throughout his distinguished career as well, including an ACF Presidential Medallion in 2007 and the ACF National Educator of the Year in 2008.

Johannes Klapdohr, Executive Chef

Johannes Klapdohr was born in Germany into a family of four generations of hoteliers, restaurateurs, and chefs. He studied in some of the finest restaurants in the world including Relais & Chateau and Hotel Bareiss. In 1998 he took the position of chef de cuisine at Nikolai’s Roof in Atlanta, a Mobile four star winner in 2000. In 2004 Chef Johannes became the executive chef at The Lodge at Sea Island, a Mobile five star, AAA five diamond hotel off the coast of Georgia. After 25 years of experience in the culinary profession, he joined The Chefs Garden, Inc., as executive chef of the Culinary Vegetable Institute. He is dedicated to the “farmer and chef” concept and the providing of the best available sustainable products to our guests and families.

Patricia Nash, Executive Pastry Chef

Patricia Nash was a 1997 graduate with a 4.0 GPA of the Academy of Culinary Arts at Atlantic Cape Community College. Chef Nash has gained experience through her positions of executive pastry chef at Trump Plaza in Atlantic City and Westchester Country Club in Rye, New York. Chef Nash represented the United States as part of the ACF Culinary Team USA in 2004 and served as an apprentice at the 2000 Interationale Kockkunst Ausstelung in Erfurt, Germany. She earned four gold medals at the International Restaurant and Foodservice Show of New York in 1999. Her honors include 2007 ACF National Pastry Chef of the Year. Patricia Nash is the executive pastry chef at the Motor City Casino in Detroit, Michigan.