ACF Chefs Las Vegas 2011 Award Winners

Chef Jeffrey Martell C.E.C
Chef of the Year
Luxor and Excalibur Hotel and Casino

At 16, I took a job in a local seafood restaurant in New Jersey, looking for some extra spending money. Instead, I fell in love. I had found my passion for food. I’ve followed that passion all over the United States and built a career based on attention to detail, creativity and excellence in execution. Active in ACF since my early schooling, I have always made training – both continuing my own learning and sharing what I know with my staff – a major part of every job I’ve held.

After high school I attended the Academy of Culinary Arts in Mays Landing, New Jersey. I joined the ACF and competed in events in New Jersey and also went to regional competitions in support of the local chapter. After school I worked for a restaurant company, refining my style and expanding my approach in restaurants throughout the country, including Nick’s Fishmarket in Chicago, Nick’s inside the Five-Diamond, Five-Star Rittenhouse Hotel in Philadelphia, Sarentos on the Beach at the Boca Raton Resort and Club. Later, I made my way out west to Las Vegas, one of America’s great cities.

When I first arrived in Las Vegas I helped open the Resorts of Summerlin (later renamed the Rampart Casino) as the Executive Sous Chef for the Steakhouse. While there I worked with Chef/Author Kevin Graham, and together we created new menus and restaurant concepts that opened in various parts of the country.

From there, I moved to the Orleans Casino, where I worked with former Chefs of the Year Christopher Johns and Larry Chumley.

In Vegas, I met the second love of my life, and my future wife and I moved back to Florida, where I was Executive Chef of the Pilot House in Key Largo. Working there for three years provided a wealth of new flavors and experiences for me.

When we came back to Las Vegas, I started at Excalibur Hotel and Casino. At Excalibur, I worked with another great Chef of the Year, Brenda Hitchins. It was Chef Brenda and Chef Patrick Higgins who inspired me to achieve my C.E.C. designation through the ACF. I currently serve as Assistant Executive Chef at Excalibur & Luxor Hotels.

As a result of my association with the team, Chef Raimund Hofmeister C.M.C., asked if I would like to teach at his school. This was one of the first proprietary culinary schools in the nation. Once I got into teaching, I knew this was the ultimate career for me.

Throughout my career, I have been blessed to work with some great chefs. They have expanded my knowledge and horizons and inspired me to grow and achieve in this profession. I feel it is my duty to pass on that benefit to others who are starting in the culinary field.

Currently I am the secretary for Chefs for Kids, an organization helping the at-risk children of Southern Nevada. I was also a Volunteer of the Year finalist for MGM Resorts international for my work with Chefs for Kids, Diversity Initiatives and employee events. If chosen as the Chef of the Year, I will bring new life to the ACF and make it my goal to raise membership and awareness of the great things that we have to offer.

Thank you for considering me for this honor.

John A. Rees III
Associate Board Member of the Year
Sysco Foods

John A. Rees III has been in the food service business for 29 years. His early experience began in the warehouse in 1982, where he worked in the operations department at Valley Foods of Las Vegas. He left operations to launch a fulfilling career in sales in 1991.

His exceptional sales experience is demonstrated by his hard work ethic, positive disposition, and tenacious devotion to both street and casino sales.

In the course of his career, he has supported and volunteered for the Las Vegas Chapter of the American Culinary Federation, and Chef for Kids. In addition to this, he has been a dedicated leader in the community, and has committed to feeding the homeless every Christmas Eve at Shade Tree.

John has turned this passion into a family tradition that he enjoys with his daughter, while teaching her the rewards that come through serving others. John has been supported throughout his career, by his wife, Jean Rees and family.

He has, and always will be enthusiastic about the work he does; and will continue to be committed to the food service industry in Las Vegas.

Edward Reyes
Student Culinarian of the Year
College of Southern Nevada

Edward was born and raised in Las Vegas, Nevada. He attended various schools throughout the Clark County School District, graduating from Las Vegas High School in 2002. In 2008, he enrolled into the ACF Certified Culinary Program at the College of Southern Nevada. The program gave him the opportunity to develop key skills he would need to be successful in the food service industry. He is currently taking classes for his Associates Degree in Culinary Arts, and plans on continuing his education toward a Bachelors Degree.

While attending the College of Southern Nevada, Edward was given the opportunity to be involved with a number of extracurricular activities. In 2009, he was elected President of the College of Southern Nevada’s Culinary Club. As President of the Culinary Club, he developed leadership and organizational skills that would drive him to be one of the most successful students in his class. Edward was elected once again for a second term as President this past school year.

Aside from his duties as a Club President, he works hard at doing well in his academic career. In late 2010, he was placed on the Dean’s List for his outstanding GPA, and was also recently inducted into the Phi Theta Kappa Honor Society.

One of Edward’s passions is being involved with ACF sanctioned culinary competitions. In March of 2011, he competed at the 12th annual Las Vegas Culinary Challenge and was awarded an ACF Bronze Medal, placing 2nd out of 7 competitors in his category.

Later that same year, he tried out for the ACF’s Student Hot Foods Competition Team from the College of Southern Nevada. He was chosen to join the team to compete at the 2011 ACF Western Regional competition. As a result, the team was awarded a silver medal for their performance together.

As an ACF Student Culinarian, Edward is one of the most active members in the Student Chapter. In the past, he has volunteered for catering events, Chefs for Kids, and various other ACF events held throughout the year. He has attended Western Regional Conferences and National Conventions for the last two years, and has accumulated continuing education hours at those events.

In 2010, he was awarded an ACF scholarship from the ACF Chefs of Las Vegas, and also received the prestigious ACF Presidential Recognition Coin, awarded to him by National ACF President Michael Ty. He recently became involved with arranging the student chapter activities and is interested in helping the student chapter in Las Vegas grow.

Since the age of 16, Edward has been involved with a several food service industry jobs, ranging from movie theater snack bars, deli restaurants, vending operations, and more recently, worked for various private caterers and conventions. Today, he continues to volunteer his time and effort to the college & ACF organizations. Edward aspires to become a certified professional chef and ACF member.

With the support from his mentors, his mother Adelina, and sister Andrea, Edward continues to strive for excellence in his chosen profession. He is humbled and honored to be nominated as Student Culinarian of the Year and hopes to contribute to the American Culinary Federation for many years to come.