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2017-01-19

Local chef advances to semifinal competition for Chef of the Year Award

Contributed

Executive Chef Alfredo Barrios, CEC, CCA


Executive Chef Alfredo Barrios, CEC, CCA. of the Flying L Guest Ranch & Hill Country Resort advances to American Culinary Federation’s (ACF) Central Region Semifinals.
Four candidates will compete for the honor of Chef of the Year Award 2017 Central Region. The regional semifinal is to be held at Joliet Junior College, 1215 Houbold Road, Joliet, IL, Feb. 3 through 5.
In 1963, ACF created the Chef of the Year Award to acknowledge Walter Roth, AAC, for his tireless efforts to promote and elevate the profession.
The award has grown in prestige and today is the highest honor annually bestowed by ACF.
The USA’s Chef of the Year™ award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.
Region-al winners compete in a culinary competition at the national convention, where a panel of distinguished judges will select the national winner.
Chef Barrios, a graduate of Le Cordon Bleu, is a classically trained chef. He has worked with some of the countries best chefs, including the celebrated Chef Wolfgang Puck, where he had the opportunity to cook at Spaggo in Beverly Hills and cater red carpet events like the Oscars, the Emmy Awards and the Golden Globes.
Barrios is an active and proud member of the American Culinary Federation. He has been awarded several medals in competitions across the country. He also devotes his time to mentoring and helping others who are passionate about food.
Today Chef Barrios, is the Executive Chef for The Flying L Guest Ranch, and Hill Country Resort, where he preserves western tradition and pays homage to the properties’ rich heritage and chuck wagon cooking in what he calls “cowboy cuisine”.