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Notable ACA Alumni

Academy of Culinary Arts Notable Alumni

Since 1982, the Academy of Culinary Arts has been educating some of the biggest, brightest and most talented hot foods and baking & pastry chefs right here at Atlantic Cape Community College. Many of our graduates have gone on to have successful careers owning their own restaurants; working in hotels, casinos, country clubs and cruise lines as executive chefs and cooks; creating culinary dishes for families and individuals as personal chefs; and more all around the world.

The Academy of Culinary Arts is proud to boast that our students typically receive an average of 2-3 job offers upon graduation. Here are just some of our notable alumni:

Class of 2016

Chef Kyle Timpson

Chef Kyle TimpsonChef Kyle is a native of Dennis Township in Cape May County. Early on, he developed a passion for fishing, farming seasonal ingredients and the culinary arts. At the Academy of Culinary Arts, he earned accolades for his food and presentation skills.

In 2024, Chef Kyle competed on “Hell’s Kitchen Season 23: Head Chef’s Only” and his first-place victory earned him the opportunity to become the executive chef at Gordon Ramsay’s Hell’s Kitchen restaurant at Foxwoods Resort Casino in Connecticut.

Chef Kyle began his career in seasonal restaurants in Southern New Jersey shore before moving to Philadelphia in 2021 to expand his expertise. He has held roles as chef de cuisine aboard the Moshulu, and senior sous chef at the Four Seasons.

Class of 2004

Chef Douglass Williams

Chef Douglass Williams Class of 2004Chef Douglass, chef/owner, MIDA Boston, is a Food & Wine Best New Chef 2020; a James Beard Foundation Semi-Finalist; Best Chef Northeast and Best of Boston 2021: Best Chef; General Excellence, Boston Magazine. Chef Douglass is known for his deft technique with hand-made pasta, generous hospitality, and a smile and spirit that light up the room. He is committed to making a difference in both the kitchen and the community.

Chef Williams was diagnosed with Crohn’s disease as a teenager and he learned to heal through food. A 2004 graduate of The Academy of Culinary Arts, Chef Williams has traveled the world, learning from the best from Thailand to Paris, New York City to Boston. He has also worked and staged at some of the best restaurants, including Radius and Coppa/Boston, Corton/NYC and Akarme/Paris.

He opened his first restaurant, MIDA, in Boston, Massachusetts in 2016 at the corner of Tremont Street and Massachusetts Avenue. He opened his second restaurants, MIDA Newton, in 2021. MIDA is a neighborhood restaurant inspired by the simplicity of classic Italian culinary traditions. In the new restaurant, Douglass prepares not only his famous hand-made pastas, but also a whole new selection of New Haven inspired pizza, plus a delicious array of gelato.

MIDA is one of the city’s favorite restaurants, earning top honors for “Best Restaurants in Boston” and “Best Pasta” and is a must-visit when in Boston.

 

Class of 1999

Chef Mike Stollenwerk

Chef Mike StollenwerkChef Mike was named “One of Philly’s most visible seafood chefs” by Philadelphia Magazine. His Two Fish restaurant was named New Jersey Monthly’s Top 30 Best Restaurants in 2018. His Bella Vista’s Little Fish restaurant was named Third Best Restaurant in the County by Bon Appetit. Chef Mike’s dish of famous Japanese Sea Bass was named one of the top 10 Best Dishes in the city by Philadelphia Magazine.

Chef Mike’s career has been highlighted by his time as chef/partner of The Little Hen, Haddonfield, NJ; chef/partner of Two Fish, Haddonfield, NJ; owner of Bella Vista's Little Fish in Philadelphia; and owner of Fish, Philadelphia's Rittenhouse Square.

Class of 1992

Chef Deb Pellegrino

Chef Deb PellegrinoChef Deb began her career aboard a 204’ private motor yacht traveling around the world for three years while cooking for a crew of 18, and visiting more than 40 islands and countries. She had the honor of cooking for President Bill Clinton and international dignitaries during the first Summit of the Americas in Miami in 1994.

She then moved back to Southern New Jersey and worked as Executive Pastry Chef at Harrah’s Casino overseeing bake shops for four casinos and creating desserts for 47 restaurants. Chef Deb won the Food Network’s “Chocolate Myths Challenge” and then opened, along with her husband, a chocolate shop in Atlantic City called MADE.

Chef Deb then became the executive pastry chef at Borgata Hotel Casino & Spa and eight months later was promoted to executive director chef at Borgata overseeing 13 restaurants and becoming the first female to do so in Atlantic City.

Class of 1987

Chef Michael Schlow

Chef Michael SchlowChef Mike’s career highlights include being chef/owner of Adachi in Birmingham, Michigan; chef/owner of Alta Strada in Massachusetts, Connecticut, Virginia and Washington D.C.; chef/owner of Casolare in Washington, D.C.; chef/owner of Cavatina in West Hollywood, California; chef/owner of Nama in Washington, D.C.; chef/owner of Tico in Boston and Washington, D.C.; chef/owner of The Riggsby in Washington, D.C.; and author of “It’s About Time: Great Recipes for Everyday Life.”

Chef Mike has received numerous accolades throughout his career, including winning the James Beard Award of Excellence as "Best Chef in the Northeast;" being named “Best Chef in the Country” by Sante; being named “Best New Chef” by Food & Wine Magazine; receiving the “Culinary Award of Excellence” by Robert Mondavi; being named among the "100 Most Influential People in Boston" by Boston Magazine; being featured on NBC's "Today Show" and CBS' "The Early Show," serving as a guest chef on "Simply Ming" and for a cooking segment of public television's "Victory Garden" series. Chef Mike also cooked on a regular basis for Julia Child.

Class of 1985

Chef Marvin Woods

chef-marvin-woods.jpgChef Marvin’s career highlights include being owner of MAD Flavor a food and hospitality consulting business; author of "The New Low-Country" and "Home Plate Cooking;" Emmy Award-nominated host of “Home Plate;” guest chef at the James Beard House; judge for the “Southern Living” Cook Off; celebrity chef at the Pillsbury Bake Off, Miami Wine & Food Festival and Charlotte Shout.

Chef Marvin has also been featured on NBC's Today Show and on CBS, FOX, CNN, Georgia Public Broadcasting and the Discovery Channel, as well as in magazines including O: The Oprah Magazine, Southern Living and Food & Wine.

Chef Marvin was nominated for an Emmy Award for hosting the television program “Home Plate” on Turner South Broadcasting; created the national wellness program, Droppin' Knowledge with Chef Marvin Woods; selected as the first chef for Michelle Obama's Let's Move! cooking series and was named a 2011 Atlantic Cape Community College Restaurant Gala honoree.

Class of 1984

Chef Bill McCarrick

Chef Bill McCarrickChef Bill, who is a certified hospitality educator (CHE) and certified master baker (CMB), is currently an associate professor of Baking and Pastry Arts with the Culinary Institute of America and a member of the Sir Hans Sloane Chocolates Board of Directors.

He has served as an executive pastry chef at Ciragan Palace Kempinski in Istanbul, Turkey; Harrods in London, England; Ritz-Carlton Hotel Company in Indonesia and United Arab Emirates; Trump Taj Mahal in Atlantic City, NJ; Shangri-La Hotels & Resorts in Hong Kong, Philippines, and Malaysia; Hyatt Hotels Corporation in Australia and Taiwan. He has also been an owner/Chocolatier with Sir Hans Sloane Chocolates in London, England.

Chef Bill has received numerous accolades throughout his career, including the Kempinski President of Jury, Dessert of the Year, Berlin, Germany, 2014; Kempinski Dessert of the Year, First Place, St. Moritz, Switzerland, 2013; 3-Star “Gold,” Great Taste Awards (Chocolate Truffle, Praline, Drinking Chocolate), London, England, 2005 and 2007; U.S. and U.K. patents, Multi-layered Flavored Cake Concept, 2004; Gold Medal, Culinary Exhibition, Dubai, United Arab Emirates, 1999; Culinary Exhibition, Bali, Indonesia, 1999; Black Box, Bali, 1997; Culinary Exhibition, Kuala Lumpur, Malaysia, 1994; Toque Blanche, Taipei, Taiwan, 1990; Chefs on Parade, Manila, Philippines, 1988; Culinary Exhibition, Melbourne, Australia, 1988 and ACF Salon Culinaire, Philadelphia, PA, 1985.