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
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
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
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,
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
Reno, Nevada 89511
©2012 ACF High Sierra Chefs Association, Inc.