President
Lee H. Moultrie II
American Culinary Federation
Greater Charleston South Carolina Chapter
More officers will be listed here as each one is confirmed.
Leadership & members
The people who run the pass.
The chapter is led by volunteers who work in Charleston's kitchens, classrooms and food businesses.
Chapter leadership
Officers & board
Culinary leadership & connections
From Charleston to the world.
Local connections. Global reach.
The Greater Charleston chapter of the American Culinary Federation is part of a wider culinary community connecting local professionals with regional leaders, national organizations and opportunities beyond South Carolina.
Our chapter's history and renewed efforts reflect the knowledge, dedication and relationships of culinary professionals committed to strengthening the industry. These four chefs show how far those relationships reach.
A feature on chefs connected to the chapter, not a list of its board. The Greater Charleston chapter is led by President Lee H. Moultrie II.
Charleston culinary education
Kevin Mitchell, MA
Chef instructor, Culinary Institute of Charleston at Trident Technical College
Chef Kevin Mitchell teaches at the Culinary Institute of Charleston at Trident Technical College, where in 2008 he became its first African American chef instructor. A culinary historian of the American South, he studies the freed and enslaved cooks who shaped Charleston's cooking, and he brings that history to students, readers and television audiences.
The Charleston connection
Lee H. Moultrie II reconnected with Chef Mitchell in September 2026 about Trident Technical College's interest in renewed involvement with ACF. In October 2026 he joined Lee and Southeast Region Vice President Keith E. Gardiner in discussions about chapter engagement, certification, educational collaboration and a chapter meeting.
Career highlights, education & sources
Highlights
- First African American chef instructor at the Culinary Institute of Charleston (2008)
- Named a South Carolina Chef Ambassador (2020)
- Co-author, with David S. Shields, of the Taste the State books on South Carolina and Georgia food
- Co-host of The Savers of Flavor on South Carolina ETV (2026)
- Founder of the Chefscholar Dinner Series honoring African American chefs
- Organized the 150th-anniversary recreation of Nat Fuller's Feast
Education & mentoring
Degrees from the Culinary Institute of America and a master's from the University of Mississippi (2018), where his thesis examined the influence of freed and enslaved Charleston cooks on Southern cuisine.
Sources & further reading
Portrait: South Carolina ETV
Regional leadership
Keith E. Gardiner, CEC, CCE, CCA, AAC
Vice President, Southeast Region, American Culinary Federation
Chef Keith E. Gardiner is the American Culinary Federation's Vice President for the Southeast Region. He has spent 47 years in kitchens and classrooms, more than 35 of them as an ACF member, and has served as president of four chapters, two of which were named Chapter of the Year during his terms. Much of his ACF work has been in certification and accreditation.
The Charleston connection
On October 7, 2026, Chef Gardiner met with Lee H. Moultrie II and Chef Kevin Mitchell. His follow-up on October 8 outlined the chapter's rebuilding, collaboration with Trident Technical College, certification and accreditation, and a proposed gathering titled "A Seat at the Table."
Career highlights, education & sources
Highlights
- President of four ACF chapters, two named Chapter of the Year during his terms
- Chaired ACF's National Bylaws Committee and served on its strategic planning committee
- Helped implement practical testing for ACF certification; a certification evaluator since its inception
- Mentor, trainer and committee chair on the ACF Certification Commission; ACFEF accreditation evaluator
- ACF Southeast Regional Educator of the Year (2005)
- North Carolina's Old North State Award (2018) for more than 24 years of service to the state
Education & mentoring
A culinary educator for much of his career, recently retired from teaching. He serves on ACF's Certification Commission as a mentor and trainer.
Sources & further reading
Portrait: American Culinary Federation
Charleston to national leadership
Kimberly Brock Brown, CEPC, CCA, AAC
National President, American Culinary Federation, 2021–2023
Chef Kimberly Brock Brown's ACF leadership began at home: she served two terms as president of the Charleston chapter, then two terms as Southeast Region Vice President, and in 2021 she was elected national president, the first woman and the first woman of color to hold ACF's top post. A Certified Executive Pastry Chef, she has taught baking and pastry in Charleston and founded her own culinary business.
The Charleston connection
Chef Brock Brown is the clearest line from this chapter to the national stage: Charleston chapter president, then Southeast Region Vice President, then ACF National President. In October 2026, Lee H. Moultrie II invited her input as the chapter rebuilt its website.
Career highlights, education & sources
Highlights
- ACF National President, 2021–2023: the first woman and first woman of color elected to the role
- Two terms as ACF Southeast Region Vice President, elected 2017
- Two terms as president of the Charleston chapter; Greater Charleston Chapter Chef of the Year (1999)
- Helped develop ACF's Certified Culinary Administrator credential and was among the first to earn it
- Represented ACF at the Worldchefs Congress in Abu Dhabi (2022); Women in WACS (Worldchefs) North American Continental Director (2013)
- Author of Here I Am!, and founder of Culinary Concepts, LLC
Education & mentoring
Adjunct instructor in baking and pastry at Trident Technical College and Johnson & Wales University in Charleston. She joined ACF in 1981 as an apprentice at El Centro College in Dallas.
Sources & further reading
Portrait: supplied to the chapter
National leadership
Rene J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation
Chef Rene J. Marquis was elected president of the American Culinary Federation in 2023, the first military chef to lead it. A U.S. Army culinarian for more than two decades, he served as an enlisted aide to senior commanders, taught advanced culinary skills at Fort Lee and competed internationally with the U.S. Army Culinary Arts Team. As president he set out to rebuild membership and add programs, events and competitions.
The Charleston connection
President Marquis has corresponded with Lee H. Moultrie II about rebuilding the Greater Charleston chapter. In September and October 2026 he offered his support and encouraged coordination between ACF Southeast leadership and Trident Technical College.
Career highlights, education & sources
Highlights
- Elected ACF National President in 2023; the first military chef in the role
- U.S. Army veteran of more than 20 years; enlisted aide to senior commanders
- Taught the Advanced Culinary Skills Training Course at Fort Lee
- Competed with the U.S. Army Culinary Arts Team at the Culinary Olympics and Culinary World Cup
- Graduate of the Culinary Institute of America (1992)
Education & mentoring
A former Army chef-instructor, he has long taught and judged; as president his stated priorities include membership growth and new programs, events and competitions for members.
Sources & further reading
Portrait: American Culinary Federation
Charleston connections, in order.
- 1999
Chef Kimberly Brock Brown is named Greater Charleston Chapter Chef of the Year. She later serves two terms as chapter president.
- 2017
Chef Brock Brown is elected ACF Southeast Region Vice President, and in 2021 becomes ACF National President.
- September 2026
Lee H. Moultrie II reconnects with Chef Kevin Mitchell about Trident Technical College's interest in renewed ACF engagement.
- October 7, 2026
Lee H. Moultrie II, Chef Mitchell and Southeast Region Vice President Keith E. Gardiner discuss chapter engagement, certification and educational collaboration.
- October 8, 2026
Regional leadership outlines the chapter's rebuilding, educational collaboration, certification and a proposed gathering, "A Seat at the Table."
Get involved
Help run the chapter.
A chapter is only as active as the people who organize it. There's room for more than officers.
- Host a meeting at your kitchen, school or business
- Plan events and recruit speakers
- Mentor students and coach competitors
- Help with communications, photography and this website
- Stand for a board position
Members
Member spotlights
We'll feature members here, with their permission: where they cook, what they're working on, and why they're part of the chapter.
Members: want to be featured? Mention it in the interest form.