MA Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation as well as a Master Certified Food Executive with the International Food Service Executives Association.
A seasoned chef who started out as a baker during WWII.
Chairman & Membership Chair
MBA CCE, CCC: employed by Syracuse University as an instructor in the David B. Falk College of Sport and Human Dynamics.
Having spent the last 35+ years progressing through the kitchen, Tom has run the gamut from restaurant owner, to corporate executive chef, to consultant.
The Executive Chef of the Crowne Plaza Hotel here in Syracuse.
Public Relations Chair
Chef Bolton is a founding member of the American Culinary Federation (ACF) Syracuse Chapter, which was formed in 1984.
A founding member, past President, Vice President, Secretary, Chairman of the board and current treasurer of the Syracuse chapter of the American Culinary Federation.
Seargent At Arms
Started Murphy's Completed Catering in 2012
Member of Syracuse Chapter A.C.F.; Chef’s Association Board Member; N.Y.S. Restaurant Association Board Member