Ferdinand Metz grew up in Germany where his parents owned a hotel, butcher shop and restaurant. At the age of 15, he started an apprenticeship in Baking and Pastry, followed by an apprenticeship in Cooking. Because his older brother was designated to take over the business, Ferdinand was free to pursue his culinary career in the United States. He worked at the Preakness Hills Country Club, at the famed Le Pavillon restaurant and the Plaza Hotel in New York City. He went on to begin a 15-year career at the H.J. Heinz Company, where he led the Research and Development effort as Senior Manager.

Ferdinand Metz was instrumental in establishing the Chefs’ Apprenticeship, Certification and Master Chefs’ Certification program in America in the mid-70, and he spearheaded a 20 year successful effort of leading the United States Culinary Olympic Team to three consecutive world championships and one world cup. He also served for four years as President of the American Culinary Federation and was the first ever certified Master Chef, who also had earned a Masters degree in Business Administration.

As president of the Culinary Institute of America for 21 years, Ferdinand Metz saw over 35,000 students graduate, many of whom would become leaders in the culinary field. He was recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who Is Who in Cooking by the James Beard Foundation, The Medal of the French Republic and Maître D’ Honneur by the Chaîne des Rôtisseurs (one of three recipients in the US).

He is the President Emeritus of the Culinary Institute of America, the Past Chairman of the National Restaurant Association Educational Foundation and the Past President of the World Association of Chefs, a global organization of over eight million culinarians representing 82 countries.

Today he also leads his two consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs’ Institute.

FERDINAND METZ

PROFESSIONAL CREDENTIALS

Managing Partner

Master Chefs’ Institute

2004 – Present

Chairman-Ferdinand Metz Foodservice Forum

President

Ferdinand Metz Culinary Innovations

2002 – Present

Executive Dean

Le Cordon Bleu Schools North America

2010 – 2013

President Emeritus

The Culinary Institute of America

2001 – Present

President

The Culinary Institute of America

1980 – 2001

Senior R&D Manager

H.J. Heinz Company

1965 – 1980

Owner

Café Cappuccino and Gourmet Cooking School

1976-1980

Banquet Chef

The Plaza Hotel, NYC

1964 – 1965

Chef Tournant

Le Pavillon Restaurant, NYC

1962 – 1964

Sous Chef

Preakness Hills Country Club

1961 – 1962

Author

The Culinary Olympics Cookbook

1976, 1980, 1984, 1988

EDUCATION

Master of Business Administration

University of Pittsburgh

1975

Undergraduate Studies – Business Administration

University of Pittsburgh

1973

Global Master Chef

World Association of Chefs’ Societies

Certified Master Chef

The American Culinary Federation

1983

Apprenticeship in Culinary Arts

Trade College, Munich Germany

1960

Apprenticeship in Baking and Pastry Arts

Trade College, Munich, Germany

1959

INTERNATIONAL COMPETITION AWARDS

As member, captain and manager of the U.S. Culinary Olympic teams 1968 – 1988, Ferdinand Metz won over thirty gold medals in international competitions.

Under his leadership the US Culinary Olympic Teams teams won the Culinary World Cup in 1986 and Team  three consecutive World Championships at the Culinary Olympics (’80, ’84, ’88)

INTERNATIONAL AWARDS

The Medal of the French Republic

The Caterina di Medici Award

The Hotel Olympia Gold Medal of the British Chefs’ Society

The Grand Prize for Culinary Arts by the German Government

Order of the WHITE ROSE of Finland

HONORARY AWARDS

Man of the Year Escoffier Society

Lifetime Achievement Awards from:

James Beard Foundation

Taste Masters

American Academy of Chefs

World Association of Chefs’ Societies

Maitre D’ Honneur

La Chaîne des Rôtisseurs

Top 25 Movers and Shakers

Self Magazine

Gold Medal

Master Chefs of France

Ty Award

New York Restaurant Association

Silver Spoon Award

Food Arts Magazine

Leadership Award

Restaurant Business Magazine

Who Is Who in Cooking in America

James Beard Foundation

Induction into the Hall of Fame

American Academy of Chefs

Corning Higher Education Award

Commission of Independent Colleges and Universities of New York

Honorary Gold Plate

International Foodservice Manufacturers

Top 50 Most Influential People in Foodservice

Nations Restaurant News

National Culinarian of the Year

American Culinary Federation

National Chef of the Year

American Culinary Federation

Educator of the Year

American Culinary Federation

Induction to the College of Diplomats

National Restaurant Association Educational Institute

Michael E. Hurst Lifetime Achievement in Education Award

National Restaurant Association Educational Institute

PROFESSIONAL MEMBERSHIPS

Vatel Club

La Chaîne des Rôtisseurs

Research Chefs of America

American Academy of Chefs

American Culinary Federation

The James Beard Foundation

Les Amis D’ Escoffier Society

Société Culinaire Philanthropique

World Association of Chefs’ Societies

HONORARY MEMBERSHIPS

International Chefs’ Association

German Chefs’ Association

Canadian Culinary Federation

American Dietetic Association

World Association of Chefs’ Societies

South African Chefs’ Association

AFFILIATIONS

Ferdinand Metz Foodservice Forum

Urban Exposition

Past President – World Association of Chefs’ Societies

2008 – Present

President – World Association of Chefs’ Societies

2004 – 2008

Chairman – National Restaurant Association Educational Foundation

2004 – 2005

Trustee, Treasurer, Trustee Emeritus – National Restaurant Association Educational Foundation

1985 – present

Trustee – Centre International de Glion, Switzerland

1987 – 1997

Trustee – Council of Independent Colleges and Universities

1983 – 1992

Vice President – World Association of Chefs’ Societies

1981 – 1985

Trustee – Saint Francis Hospital, Poughkeepsie

1981 – 1990

International Culinary Judge for the United States

1980 – Present

President – American Culinary Federation

1979 – 1983

National Chairman Culinary and Master Chef Committees

1976 – 1985

Trustee – The Culinary Institute of America

1975 – 1980

Trustee of the Metz / Wang Family Foundation 2012