Tom Macrina
Executive Chef/Product Specialist Manager, US Foods
Tuesday, February 28, 12:30 p.m.
Center Stage
Thomas “Tom” Macrina is a Certified Executive Chef® (CEC®), Certified Culinary Administrator® (CCA®) and a member of the American Academy of Chefs® (AAC®), the honor society of the American Culinary Federation, Inc. (ACF). He was elected to the position of ACF national president for the 2013-2015 term and re-elected for the 2015-2017 term. Previously, he served on ACF’s Board of Directors as national secretary, 2011-2013, and chair of the AAC, 2007-2011.

He is executive chef/product specialist manager for US Foods, Philadelphia Division, Philadelphia, a position he assumed in 2011. In June 2013, he was selected as a Food Fanatics™ Chef for the company.

Macrina graduated from Norristown Area High School and the culinary-arts program at the Center for Technical Studies, both of Norristown, Pa., in 1974. He received his Associate of Science degree, with honors, from The Culinary Institute of America, Hyde Park, N.Y., in 1976.

His culinary career began in 1977 as executive chef at the Downingtown Inn Resort, Downingtown, Pa. In 1980, he accepted the position of executive chef at the Clayton Plaza Hotel, St. Louis, until 1981, when he was named corporate executive chef of Tabas Enterprises, Philadelphia. He served in this role from 1981 to 1997 and oversaw operations for eight properties. In 1997, he joined The Desmond Hotel and Conference Center, Malvern, Pa., as executive chef, a position he held until late 2011 when he joined US Foods.

Advancing the culinary industry, fostering the talents of culinary students, and helping his local community are three values important to Macrina, as noted in his tireless volunteer work. He has significantly contributed to furthering the culinary industry as ACF national secretary, 2011-2013; ACF Culinary Team USA business manager, 2010-2012; AAC chair, 2007-2011, and vice chair, 2003-2007; and ACF Philadelphia Delaware Valley Chefs Association chapter president, 1996-2006. In addition, he remains an active member of the American Academy of Chefs, ACF Philadelphia Delaware Valley Chefs Association, Chaîne des Rôtisseurs, Escoffier Society of Chicago, the National Restaurant Association and the Pennsylvania Restaurant & Lodging Association’s Brandywine Chapter.