CEO：Kenny Tang
Kenny Tang: Founding Chair of ACA, current ACF Regional Chair, CEO of NAEH Media Group, and Co-founder of the Miami Oriental Culinary and Art Institute.
Shirley Cheng: ACA Central Region Head, a senior professor specializing in Asian culinary culture at the globally renowned Culinary Institute of America (CIA).
Betty Xie： Betty Xie: Editorin-Chief, CEO, and social activist of the long-established Chinese food industry authority magazine "Chinese Cuisine Communications."
Anthony Jung：Northeast Region Head, a leading figure in Korean-Italian fusion cuisine, known for his work on sustainable ingredients and a wellrespected Korean chef in the industry.
Jet Tila: Renowned Thai chef, contestant in multiple episodes of the American Iron Chef reality show, and holder of several culinary Guinness World Records.
With the increasing acceptance of multiculturalism in North America, the Asian food and beverage industry has experienced rapid growth over the past three years. Market data shows that from 2020 to 2023, the revenue of Asian restaurants increased by nearly 20%. During the pandemic, Asian takeout services and fast food models gained widespread recognition. Postpandemic, more and more consumers have come to prefer the health and variety of Asian cuisine, driving continuous growth in the industry.
Asian cuisine, represented by Chinese food, has not only achieved significant market share but, more importantly, is reshaping the diversity of North America's food and beverage industry. More and more Asian chefs and restaurateurs are breaking into the mainstream market with innovative dishes and management models. However, despite these achievements, Asian cuisine still faces significant challenges in advancing into fine dining and reaching top-tier industry platforms.
ACF and a Historic Turning Point
Founded in 1929, the American Culinary Federation (ACF) is the most authoritative chefs' organization in the United States, with over a century of history. Throughout this long history, Western cuisine has dominated the fine dining sector, with limited opportunities for Asian chefs to enter this platform. Although Asian cuisine is popular in the U.S., it has often been viewed as a "niche" or "fast food" category, without the broad recognition enjoyed by fine dining establishments.
Renowned Asian chef and entrepreneur Kenny Tang has worked in North America's mainstream culinary scene for over 30 years. Through his contributions to the fusion of Chinese and American culinary cultures, he has driven the development of Asian cuisine in North America, becoming the only Asian leader to have served multiple terms as a regional council member, vice chair, and current chair of the ACF. Through years of continuous effort, he gained significant recognition from this prestigious industry association and established the Asian Chef Alliance (ACA), being elected as its first chairman. This alliance will provide an essential platform for promoting Asian cuisine in North America's fine dining sector. Not only is this an important breakthrough for Asian restaurateurs in the industry, promoting the cultural value of Chinese and other Asian cuisines and gaining broader mainstream recognition, but it also marks a crucial step toward diversity in North America's
William Yee：West Region Head, Executive Director of ACF Los Angeles Chapter, a well-known food program host in California, and former multiple-term president of the French Le Cordon Bleu Alumni Association.
and the spread of Asian cuisine in North America.
culinary industry.
ACA's Vision and Future Prospects
The future mission of ACA is to work with various Asian culinary industry associations and institutions to provide a range of services for Asian chefs. This includes a qualification certification for experienced Asian cuisine chefs initiated by ACF, intensive short-term employment training for mainstream individuals, and endorsements for restaurants that pass assessments.
Currently, ACA's core team is intensively preparing for the first large-scale Asian cuisine competition at the ACF Annual Convention, inviting skilled industry elites aspiring to make a mark in mainstream society to register.
A series of online and offline exchanges of culinary culture with major Asian countries will lay a solid foundation for the spread and innovation of Asian cuisine in North America. Through this platform, Asian restaurateurs will have more opportunities to enter the fine dining market, enhance industry standards, and increase social influence. Chinese cuisine, as a carrier of cultural heritage, is expected to gain more attention and recognition in mainstream dining through ACA's promotion.
At the same time, the establishment of ACA will have a profound impact on the Asian community at social and political levels. As an organization led by Asian leaders, ACA's success will not only help elevate the status of Asian cuisine but also enhance the voice of the Asian community in social affairs.
Leadership
Team: A Gathering of Industry Elites
The leadership team of ACA includes some of the most influential Asian chefs and consultants in the North American food and beverage industry, each of whom has made significant achievements in their respective fields:
Board Members of the ACF Asian Chef Alliance:
Kenny Tang: Founding Chair of ACA, current ACF Regional Chair, CEO of NAEH Media Group, and Cofounder of the Miami Oriental Culinary and Art Institute.
Shirley Cheng: ACA Central Region Head, a senior professor specializing in Asian culinary culture at the globally renowned Culinary Institute of America (CIA).
Anthony Jung: Northeast Region Head, a leading figure in Korean-Italian fusion cuisine, known for his work on sustainable ingredients and a well-respected Korean chef in the industry.
William Yee: West Region Head, Executive Director of ACF Los Angeles Chapter, a well-known food program
host in California, and former multiple-term president of the French Le Cordon Bleu Alumni Association.
ACA Advisory Team:
Betty Xie: Editor-in-Chief, CEO, and social activist of the long-established Chinese food industry authority magazine "Chinese Cuisine Communications."
Jet Tila: Renowned Thai chef, contestant in multiple episodes of the American Iron Chef reality show, and holder of several culinary Guinness World Records.
Martin Yan: A long-time guest on PBS and the Food Network, dedicated to promoting innovation and the spread of Asian cuisine in North America.
The participation of these industry leaders demonstrates ACA's strong professional strength and heralds a bright future for Asian cuisine in the North American market.
Outlook and Significance
The establishment of ACA marks a new development opportunity for the Chinese food market in North America. From the market to culture, and even at the social and political levels, ACA will bring more resources and opportunities for Asian restaurateurs, while continuously enhancing the influence of the Asian community in mainstream society. Under Kenny Tang's leadership, ACA will not only promote the development of the Asian food industry but also lead the rise of Asian culture and influence in North America.