Officers & Committees

 

2026-2027 Board of Directors

President

Steve Ryder
EMAIL

Vice President

Mark Henry
EMAIL

Chef Mark Henry is a culinary entrepreneur. Mark moved to the United States from Jamaica in 1995 and completed his culinary training at the Culinary Institute of America in 1999. Upon graduation, Mark joined Marriott International. Beginning as a banquet chef, he worked his way up to Executive Chef while moving across the country and across brands. Mark earned the certification of Certified Executive Chef (CEC) through the American Culinary Federation (ACF) in 2008. Mark joined the Intercontinental Hotel Group in 2010 as a dual property Executive Chef in Alexandria, Virginia. Noticing a lack of gourmet sausages and always dreaming of a business of his own Mark started Island Bwoy Cuisine. Since 2012 Island Bwoy Cuisine has grown their product offering to include a variety of sausages, meat products, seasonings, and sauces. For more about his work, visit Island Bwoy Cuisine

Secretary

Deniz Orhun
EMAIL

Chef Deniz Orhun is a multidisciplinary culinary professional whose work blends kitchen craft, science, media, and community service. Deniz holds degrees in Agricultural Engineering and Economics, an MBA, and professional culinary training from Kendall College at National Louis University in Chicago. For 15 years, she owned and operated her own bakery & patisserie, serving a distinguished clientele and even preparing wedding offerings for the royal family of the United Kingdom (Prince William and Kate Middleton). Recognized as Türkiye’s first master chef, Deniz served at the largest research and application kitchen at Baskent University and continues to serve on its advisory board. In the media world, she has produced more than 1,300 culinary television shows, authored three books, contributed chapters to four university textbooks, and published numerous scientific and popular articles. She is also a columnist for TurkNetwork magazine. Deniz is a U.S.-certified, multidisciplinary food journalist who explores the culinary world from innovative, cross‑disciplinary perspectives. In December 2025, she received the Interdisciplinary Gastronomy Leadership Award in Türkiye. Today, she collaborates as a citizen scientist with NASA’s Mars Cloudspotting and SHAPE project teams, researching healthy recipes for extreme conditions and low‑gravity environments, and she serves on the Community Emergency Response Team with plans to design nutritious, practical recipes for first responders and vulnerable groups. Her curiosity and drive push the boundaries of what food can mean for science, society, and the next generation of culinary professional. For more about her work, visit denizorhun.com.

Treasurer

William Rogers, CEC, CCA

Executive Chef, Cosmos Club
EMAIL
A graduate from the Culinary Institute of America in Hyde Park, New York, Chef Rogers spent first decade of his career with Ritz-Carlton Hotel company. He apprenticed under two Certified Master Chefs and Three-Star Michelin Star Chef, Bruno Menard.
EDUCATION/TRAINING:
• Culinary Institute of America, Culinary Arts, Hyde Park, NY
MAJOR ACHIEVEMENTS/AWARDS:
• First Place NACUFS Culinary Challenge
• Multiple ACF Competition Medals
• Certified Executive Chef, ACF
• 2019 Certified Master Chef Candidate
WORK HISTORY:
• Restaurant Chef, Berkman’s Place, Augusta National Golf Club for famous Masters Golf Tournament
• Two time Leader of the Quarter- Ritz-Carlton

 

 

Chairman of the Board

Christopher Britton, CEC

Corporate Executive Chef, Nestle Professional
EMAIL
A graduate from the California Culinary Academy in San Francisco, Chef Britton apprenticed under Bradley Ogden of the famed Campton Place Hotel and interned at the Hotel Bel Air in Beverly Hills. In addition, he has experience working for a cruise line, a food broker, and a large catering company.
Review Chef’s Full Bio Here

Committee Chairs and Members

 

PLEASE contact Christopher Britton, CEC if you are interested in assisting with a committee, we really need member participation!

Certification Committee
Chair: Marc Wilson, Sergeant of Arms
Members:

Competition Committee
Chair: TBD
Members:

Apprenticeship Committee
Chair: Ray Riddle
Coordinator: Chris Britton, CEC

Membership Committee
Chair: OPEN

Education Committee
OPEN

Gala Committee
Chair: Tim Recher, CEC
Member: Mickey Yeager
Member: Don Shaw

Golf Tournament Committee
Chair: Greg Sharpe, CEC
Member: Patty Henley

Fundraising Committee
OPEN

Elections and Nominations Committee
Chair: Chef Steve Ryder
Member: Chef Francesco Ughetto