John Kinsella, CMC

Master Chef John Kinsella earned the Certified Master Chef title in 1985. 

Career Highlights:

• Served as an ACF-Certified Culinary Educator and member of the American Academy of Chefs
• Received an Honorary Doctor of Culinary Arts from Johnson & Wales University
• Awarded a Doctorate in Foodservice from the North American Association of Food Equipment Manufacturers (NAFEM) for his leadership in kitchen design and equipment development
• Served as Senior Supervising Chef at the Midwest Culinary Institute, Cincinnati State Technical and Community College
• Completed his graduate apprenticeship at the Grosvenor House in London, where he trained under French Master Chef René Le Bec—himself an apprentice of Auguste Escoffier
• Honored with Her Majesty’s Armed Forces Combined Services Medal for outstanding service to the culinary profession
• Inducted into Les Amis d’Escoffier Society of Chicago and recognized as a Disciple of Escoffier 

He passed away on June 25, 2023. 

Her is an article featuring John Kinsella, CMC: https://www.acfchefs.org/ACF/About/Media/Releases/Releases2008/ACF/About/Media/Releases/2008/pr080929.aspx

Published a book: Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes in 1996.