Susanne Grier

Susanne has over twenty years experience in the hospitality industry in a variety of roles, from Executive Chef to Executive Pastry Chef to Adjunct Professor of Baking and Pastry Arts. Her extensive formal education and work experiences have provided her with a breadth of knowledge that she uses each day to teach culinary and baking & pastry arts a J. Evertt Light Career Center. Susanne has been an active member of the ACF in Ohio, Kentucky, and Indiana for many years. Though she has received many accolades throughout her career, one of her proudest professional moments was being the first female chef to be elected as President of the Indianapolis chapter of the American Culinary Federation. 

Jeff White Headshot.jpg

Vice President

Jeff White

Jeff White, CEC, CESP, is the Corporate Executive Chef for Phoenix Marketing, Inc. He has been involved in the food service industry in numerous capacities as a Chef, Manager, Food and Beverage Director, and Sales support for many hotels, restaurants, private clubs, corporations, and food and equipment manufacturers since the 1980s. He obtained his Bachelor's degree in HR&I Management from Johnson & Wales University in 1993. He is certified as a Food Service Professional through the North American Association of Food Equipment Manufacturers and as a Certified Executive Chef through the ACF. He is an active member of the American Culinary Federation, School Nutrition Association, and the Association of Healthcare Foodservice. Jeff has been married to Amy White, CEC, for the past 25 years and together they have one son, Joshua. Jeff and Any together have owned their own catering company for the last 20 years. 

England Photo.jpeg


Thom England

Thom England has more than twenty years experience as a professional chef, food writer, education, and mentor. Chef England is a graduate of the Culinary Institute of America and spent much of his career in New York and is currently program coordinator for the Ivy Tech Hospitality and Culinary Program. He holds multiple certifications from the American Culinary Federation and is an accomplished cook book author. 

White Photo.jpg


Amy White

Any earned her BS in Food Service Management from Johnson and Wales University in 1993. It was there that she met her husband of 25 years, Jeff White, CEC, CFSP. Her early career was spent working in the kitchens at country clubs and resorts in Ohio and South Carolina. Upon moving to Indianapolis, she and Chef started their catering company together over 20 years ago and also worked as a personal and private chef for families within the greater Indianapolis area. While continuing to cater, she began working with the Zionsville Community Schools as their Food Service Production Manager during which time she earned her certification as a School Nutrition Specialist in 2014 and then a Certified Executive Chef in 2017. 


Get Involved!


    The Executive Board meets on a monthly basis and is always looking for members interested in getting involved. Officers and committee chairs serve two year terms and are always looking for members interested in getting involved. 

Mission Statement

As the authority on cooking in America since 1929, ACF is the premier professional chefs’ organization in North America with more than 20,000 members in more than 225 chapters. The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York city by three chefs’ organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

“To unite food service professionals, students and food enthusiasts in Indianapolis by embracing personal and professional growth through networking, education and certification.”

Who is ACF