Find out more about
Les Amis d'Escoffier Society

Organization History

In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf-Astoria to discuss the formation of what was to become the nation's foremost fraternity of dedicated gastronomes, Les Amis d'Escoffier Society of New York, Inc. Membership consists of chefs de cuisine, hotel executives, restaurateurs and business executives.

Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners, and holds two annual dinners, Le Diner de Printemps (Spring Dinner) and Le Diner d' Automne (Fall Dinner) to provide opportunities for its members' delight and edification and also generate gains in the perfection of the art of fine dining. The latter objective is promoted through the support of culinary education.

Between courses during each dinner, leading food and wine professionals comment on each dish and the wine with which it is served. To make the dinners an educational experience for amateurs and professionals alike, food is assessed for its preparation, texture, presentation and service. Observations are made concerning the wine, suitability for the dish with which it was paired, composition, origin and the background of its producers.

Officers & Directors

Society

President
Dr. John C. Niser
Director, Hospitality, Sport, and Tourism Management Fairleigh Dickinson University

1st Vice President
Sean Cassidy
Vice President, New York Operations MCR Development LLC

Secretary
Teddy Mihaliadis
Director of Event Management New York Marriott Marquis

Treasurer
Kurt Keller

Foundation

President
George McNeill (R)
Director of Culinary & Food and Beverage Marriott International

1st Vice President
Rosa Abreu
Assistant Professor Hospitality Management New York, City College of Technology

Secretary
Ryan Flannery
Director of Operations The Westin, New York at Times Square

Treasurer
Kurt Keller

Directors

  • Stephen G. Batta
  • James Dale
  • Philip DeMaiolo
  • John P. Dorman
  • Peter Fernandez
  • Marc Sarrazin
  • Luke Schultheis
  • Roger Simon
  • Zack Stein

Executive Director

  • Kane Pappas

Past Presidents

  • Mark Arnao
  • Stephen G. Batta
  • James Dale
  • Philip DeMaiolo
  • John P. Dorman
  • Achilles Poliviou
  • Uwe Toedter

Auguste Escoffier Biography

1846-1935

To continue the standards of haute cuisine and culinary tradition established by Auguste Escoffier by marrying the resources of respected culinary professionals and enthusiasts in the sharing of common culinary experiences and also recognizing achievement in, and providing support of, culinary education through scholarships for students.

Auguste Escoffier Bio

Joseph Donon Biography

1888-1982

On Nov. 16, 1981, at The Castle Restaurant in Leicester, Mass., the New England Chapter of the Les Amis d’Escoffier Society honored Joseph Donon at its annual dinner. On this occasion, Ferdinand E. Metz, CMC, AAC, then-president of the ACF, presented Donon with a special award.

Joseph Donon Bio

Les Amis d’Escoffier Society of New York, Inc

The Tradition Continues – Together we can make a difference.
The Nations foremost Organization of dedicated Gastronomers.