2013-2014 Board of Directors

Stephen Spyrou

Chef Stephen is a 2008 graduate of the Midwest Culinary Institute. Upon graduation, Chef Stephen accepted a position as sous chef with the Kroger Company opening multiple Market Place stores, as well as the Fresh Fare Store in Kettering. In 2011, Chef Stephen became the Program director for the ACFGC where he was able to network with many area chefs and vendors in Cincinnati. In 2012, he launched Vertigo Catering, which is based out of Hyde Park, Cincinnati. In the time since Vertigo Caterings opening, Chef Stephen has also launce, Baccon: BBQ and Picnics (The more causal line of Vertigo Catering) as well as Vertigo Café, located in the main branch of the Public Library of Cincinnati and Hamilton County. Chef Stephen is also a member of the International Caterers Association and was a 2014 CATIE Finalist in the Best New Food Concept Category.Some of Chef Stephen’s goals while President are to continue to build the ACFGC brand in the Cincinnati Community as we as to create member benefits for our chefs, students, as well as vendors and other culinary enthusiasts


Michael Carver

Michael joined the ACF after graduation from the Cincinnati Culinary Arts Academy in 1990.  Michael has been with Cincinnati State for the last twelve years as the Executive Chef of the Overlook Cafe and Chef de Cuisine for the Midwest Culinary Institute.  Prior to joining the staff there he worked for many of Cincinnati and Northern Kentucky’s finest restaurants and hotels including the Greyhound Tavern, La Comedia, and Newport Beach.  In 2011 he earned both his CEC and CCA certifications from the ACF;  he also began competing for the first time professionally, earning a bronze medal in the DCCA Culinary Competition in Delaware and competing as a regional finalist in the 2012 NACUFS Midwest Culinary Challenge.  Michael served the ACFGC as Treasurer in 2013 and 2014.  He co-chaired the both 2014 and 2015 President’s Scholarship Dinner and the 2014 “Empty Bowl “ event benefitting The Free Store Food Bank’s  “Kid’s Café Program.”   He is looking forward to serving the ACFGC as First Vice President during the 2015-1016 terms.Contact:


John Zenk, CEC, CCA

John Chef John P. Zenk CEC ®, CCA®, FMP® is currently the Director of Nutrition and Foodservice/Executive Chef at The Beechwood Home in Cincinnati Ohio. John spent 7 years with Compass Group as the Regional Chef for Procter and Gamble managing 9 units and 16 million in Sales, 2 years with Aramark at Citibank in Florence KY and as a Chef Apprentice at Memphis Country Club working for Robert K. Bell CEC®. This is John’s second career as he spent the first part of his professional life working in Retail Management & Business to Business Sales before following his passion and pursuing a Culinary Career in 2001Contact:


Robert Passero, CPC

With over 25 years of retail design experience, Bob brings that same attention to detail, scale, composition, structure and discipline to the Pastry Kitchen, giving him unique qualifications as a Pastry Chef.Bob graduated Summa Cum Laude from The Midwest Culinary Institute, passing his practical certification exam with the highest score in the school’s history.

Currently Bob is the Chef/Owner of Sparrow’s Cakery, LLC,  teaches part-time as an Adjunct Chef Instructor at The Art Institute- Ohio, Cincinnati Campus while he continues his retail design career.



Danny Bungenstock, CEC, CCA

 Danny Bungenstock is a graduate of the Midwest Culinary Institute at Cincinnati State. He holds certifications of C.E.C., C.C.A. and A.C.E. from the American Culinary Federation. Currently he is a culinary professor at the MCI and is a member of the professional culinary Olympic competition team.Danny has a B.A. in Psychology from NKU and is pursuing a Master of Science in Industrial-Organizational Psychology from NKU. He currently sits on the American Culinary Federation advisory board for the Midwest Culinary Institute and is the Secretary of the Greater Cincinnati ACF local chapter.






Molly Maundrell




Debbie Goulding

Chef Debbie is starting her tenth year on the ACFGC Board and is looking forward to the new members of the Board adding their fresh perspectives to the Chapter’s continuing success.  Personally looking toward more success with the Taste of Cincinnati, Lamb Jam Cincinnati, The Taste to Remember, Empty Bowl and coaching our student Chefs advance in their careers.Chef Debbie is currently an Executive Chef with Kroger Co, having traveled in six states throughout her Culinary Career with Executive Chef at Five Seasons Sports Club in Crestview Hills, Kentucky, Adjunct Instructor at Cincinnati State’s MCI, Executive Chef at Westwood Country Club in Buffalo, New York, Director of Food Service at Touro University in Vallejo, California, Culinary Instructor at Southern New Hampshire University in Manchester, New Hampshire, among other positions with extensive Kosher experience with Glatt Kosher facilities, Catering and Personal Chef. Education and training includes Therapeutic Dietetics, Culinary Arts and Horticulture, and many courses in Continuing Education with famed Chefs.


Judy Walsh, MAEd, CCE, CSCE, CPC

Chef Judy Walsh has been in the foodservice industry for over forty year with over twenty of those years as a culinary instructor. Chef Walsh working in many restaurants in New England before and after graduating with a bachelors from Johnson and Wales University in Foodservice management. Chef Walsh has her Master’s in Education and is certified through the American Culinary Federation as a CCE, CSCE, and CPC. Recently Chef Walsh fulfilled her obligations as an apprentice to become an ACE to evaluate candidates toward certification.  With many food competitions as well as volunteering Chef Walsh keeps herself up-to-date with professional development to bring new and trending skills into the classroom.  Chef Walsh is a full time instructor teaching both baking and pastry in the four programs at the Art Institute. She has been promoted to assistant professor from senior instructor through faculty rank and title at the Art Institute of Ohio-Cincinnati. Chef Walsh facilitated the Best Teen Chef for the Art Institute and the National Scholarship Competition and work at an area vocational high school preparing students for the FCCLA competition. Chef Walsh is a member of the GCACF, ICES and the Bread Baker Guild of America.Contact:


Kevin Bell, CC


513-382-7078 (cell)




Gregory M. Skibinski, CEC, AAC



Culinarian’s Code

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperate ion and considerate ion first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.