Welbilt’s corporate executive chef Andy Coniglio, has received Tampa Bay’s Chef of the Year from the American Culinary Federation (ACF).
Over 100 industry professionals gathered for the ACF annual awards ceremony held in the Fort Harrison Hotel, Clearwater, Florida on September 9 to recognize culinarians who demonstrate continuous commitment to the foodservice industry through personal and professional development, leadership and education support to fellow culinarians.
Chef Kim Miller-Boivin, director culinary of Welbilt said: “We are so proud that one of our own chefs received the most prestigious award – Chef of the Year.
“This recognition of skills, industry knowledge and true professionalism is the result of Chef Andy’s hard work and his passion for creating amazing food, as well as his commitment to educating and mentoring the next generation of chefs through his active work at the ACF Tampa Bay Chapter.”
Andy Coniglio has been working in the food service for over 20 years and joined Welbilt in April 2016 as the company’s corporate executive chef.
In his current role, he provides expertise in R&D, culinary support, develops menus, and reviews existing and future kitchen designs for optimal efficiencies.