Our Team

Chef Helmut is one of fewer than 75 Certified Master Chefs in the United States, and one of only 11 Global Master Chefs. A native of Austria, he also holds the titles of Küchen Meister (European Master Chef) and Konditor Meister (European Master Pastry Chef). Chef Helmut has over 50 years’ experience in the culinary profession, and expertise in food production at the individual level and with large-scale manufacturing processes. He has comprehensive experience working with a full array of proteins, including novel plant-based products, and in baking and pastry, including production of breads, laminated doughs, ice creams, and desserts. Chef Helmut served as the Chairman of the American Order of Master Chefs (“AMCO”), where he guided the culinary program to his exacting standards for a number of companies, and he has won a host of awards and commendations, including prestigious Culinary Olympics awards and World Cup titles in culinary artistry, ice sculpting, and outstanding pastry presentations. Chef Helmut has also been involved in furthering the ongoing curriculum of the Institute du Fromage, the leading cheese education program in America. Chef Helmut specializes in training, R&D, operations and technological innovation. He has assisted clients including Starbucks Asia, United Airlines, Gate Gourmet, Schwan’s, Cheesecake Factory, LSG, Dierberg’s Markets, Wegmans, Hainan Airlines and Kroger.

Chef Gielisse was born in the Netherlands, where he also apprenticed. Victor is one of fewer than 75 Certified Master Chefs in the United States and holds a Doctorate in Business Administration. During his career he has worked in Holland, Germany, Switzerland, Southern Africa, and since 1979, in the United States. Victor was the chef/owner of the IVY Award-winning restaurant Actuelle in Dallas, TX and president of the consulting firm CFT/Culinary Fast-Trac and Associates Inc. Chef Gielisse served as the Chairman of the American Culinary Federation (ACF) Culinary Competition Committee. Chef Gielisse is a coach and advisor to ACF Culinary Team USA, and was a judge of the 2004 and 2008 I.K.A. Culinary Olympics in Erfurt, Germany, and Culinary World Cup, Luxembourg, 2006 and 2010. Over the past two decades Chef Gielisse played a significant role in the growth and evolution of the CIA, helping to shape the world-class education programs and, by extension, the future of the students and the industry. He served as Dean of the Culinary, Baking, and Pastry Studies Program, overseeing faculty, curriculum, and education for all related courses in the college’s bachelor and associate degree programs. He also served as Associate Vice President and Managing Director of the CIA Consulting Group, and then moved on to the position of Vice President of Advancement, in which he led the CIA’s most successful Capital Campaign in history—raising more than a hundred million dollars to fund projects such as the new Student Commons, The Egg, and the Marriott Pavilion. In doing so, he expertly stewarded the CIA’s relationships with the foodservice industry and other external constituencies. Chef Gielisse is the author of several books, including Cuisine Actuelle and In Good Taste, A Contemporary Approach to Cooking and Modern Batch Cookery, Chef Gielisse was manager of CIA Consulting Services Group’s Culinary Team 2000 that won three gold medals and a silver award at Hotelympia 2000 in England, and five silver medals at the I.K.A. Culinary Olympics. He was a member of the 1984 U.S. Culinary Olympic Team and the 1986 U.S. National Team that won the first Culinary World Cup. In 1999, Chef Gielisse was named one of “The 50 New Taste Makers” in the United States’ hospitality industry by Nation’s Restaurant News; and named “Best Seafood Chef in America” by Restaurant and Business Magazine.

Chef Vaccaro is an energetic and highly innovative executive chef with multi-industry experience. He specializes in menu planning, program and product development, budgeting/expenditures, organizational design, project management, staff training/mentoring, event planning, and stakeholder/client relations. Chef Vaccaro excels at facilitating a unique clientele and establishing and maintaining a high level of excellence in service and quality development. He has a proven track record of maximizing revenue sales, driving food and beverage quality, and enhancing bottom-line profitability.

Chef Tony Seta, one of fewer than 75 Certified Master Chefs in the U.S. certified by the American Culinary Federation, is a culinary professional with more than 50 years of experience. He is well-known for developing memorable dishes for restaurants and food manufacturers across the nation – and an expert in translating bold restaurant flavors to consumer recipes for in-home use. A culinary pioneer, he is especially known for reinventing old favorites like tasty barbecue sauces and other signature dishes. Chef Tony’s big ideas have been behind a number of restaurants nationwide, including Bone Fish Grill and Carrabba’s Italian Grill. He also has experience with QSR, Fast Casual and Polished Casual Restaurants. Tony was also a former Instructor at the Prestigious Culinary Institute of America. Chef Tony has worked with restaurant chains, retail grocery stores and food manufacturers to develop creative and signature turkey items using his expert knowledge of ethnic cuisines and current culinary trends. Tony was one of the few male members of the Nationally known BUTTERBALL TURKEY TALK LINE.