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ACF High Sierra Chefs Association
Who We Are
"The Authority on Cooking in America"
The High Sierra Chefs Association and Educational Fund, as part of the American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs' organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 200 chapters in four regions across the United States.
The American Culinary Federation Education Foundation (ACFEF), ACF's educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible - please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
The High Sierra Chefs Association and Educational Fund, as part of the American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs' organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 200 chapters in four regions across the United States.
The American Culinary Federation Education Foundation (ACFEF), ACF's educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible - please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
Chef's in Motion
Meet Chef Xavier Leveau
Da Vinci's - Siena Hotel-Casino
1 Lake Street Reno, NV 89501
Open Thursday-Saturday 4:30pm - 10:00pm
Sunday from 4:30pm - 9:00pm.
Chef de Cuisine of the Siena Hotel Spa Casino, Xavier Leveau, has been providing culinary excellence for nearly 40 years. As a third generation French Chef, Xavier has always possessed a passion for creating epicurean delights.
He was classically trained in Paris and has worked for world renowned chefs Paul Bocuse and Roger Verge. Since his move from France, he has gained much knowledge and shared his experience in a variety of positions; such as Chef de Cuisine of Epcot Center in Orlando, Florida for The French Pavilion and as the owner of Café X, an award winning restaurant in Elko, Nevada.
Xavier leads the Siena culinary team and continues to satisfy customer's fine dining needs with mouthwatering works of art. He has completely revamped the menu at Da Vinci's. About the only thing Leonardo da Vinci couldn't master was cooking. But his name-sake in the Siena would make this master proud.
It's an upscale, New York-esk, décor and the view of the Truckee River is ever present. There is a well-rounded menu, great wine list, and reasonable prices.
Da Vinci's - Siena Hotel-Casino
1 Lake Street Reno, NV 89501
Open Thursday-Saturday 4:30pm - 10:00pm
Sunday from 4:30pm - 9:00pm.
Chef de Cuisine of the Siena Hotel Spa Casino, Xavier Leveau, has been providing culinary excellence for nearly 40 years. As a third generation French Chef, Xavier has always possessed a passion for creating epicurean delights.
He was classically trained in Paris and has worked for world renowned chefs Paul Bocuse and Roger Verge. Since his move from France, he has gained much knowledge and shared his experience in a variety of positions; such as Chef de Cuisine of Epcot Center in Orlando, Florida for The French Pavilion and as the owner of Café X, an award winning restaurant in Elko, Nevada.
Xavier leads the Siena culinary team and continues to satisfy customer's fine dining needs with mouthwatering works of art. He has completely revamped the menu at Da Vinci's. About the only thing Leonardo da Vinci couldn't master was cooking. But his name-sake in the Siena would make this master proud.
It's an upscale, New York-esk, décor and the view of the Truckee River is ever present. There is a well-rounded menu, great wine list, and reasonable prices.
ACF High Sierra Chefs Association, Inc.
8175 South Virginia Street Bldg. #850
Suite #316
Reno, Nevada 89511
8175 South Virginia Street Bldg. #850
Suite #316
Reno, Nevada 89511
©2012 ACF High Sierra Chefs Association, Inc.