Thomas J. Macrina CEC, AAC
Executive Chef/The Desmond Great Valley Hotel and Conference Center
Malvern, PA
Thomas graduated from Norristown Area High School and the Center for Technical Studies Culinary Arts program in 1974. He studied at the Culinary Institute of America, Hyde Part, N.Y. from 1974 to 1976, graduating with an A.O.S. degree.with high honors From 1976 to 1980, he was the executive chef at the Downingtown Inn Resort. He was the executive chef of the Clayton Plaza Hotel in St. Louis, MO from 1980 to 1981. He was named corporate executive chef of Tabas Enterprises, Philadelphia, from 1981 to 1997. While there he directed the operations for the Riverfront Complex, Twelve Caesars, City Line Dinner Theater, the Admirals Club, the Tabas Hotel and the Regency Palace. Since 1982 he has been a Chef Adjunct Professor at the Community College of Philadelphia. He is presently the executive chef of the Desmond Great Valley Hotel and Conference Center, Malvern, PA, a position he has held since 1997. He is a Certified Executive Chef.
Letters of nomination attest to Tom’s professional growth and educational involvement.
“Tom’s career in the culinary arts represents all that is good about public education and it began at your facility. Not only has he excelled professionally, but he stays involved in the educational process by teaching, providing jobs for young people in the industry and staying active in his professional organizations.”
“…his involvement with young culinarians through teaching, coaching and mentoring are very admirable and worthwhile.”
“If one phrase could sum up the Tom Macrina I know, it would simply be ‘he did and continues to do the right thing, never looking for anything in return for himself.’ ”
Tom has served as the National Apprentice Chair of the American Culinary Federation since 1997 and has been National Vice Chair of The American Academy of Chefs since 2001. He has been a coach of the USA Culinary Junior Team since 2001, all of which are from St. Augustine, FL. He serves on the advisory boards for the Center for Technical Studies, the Art Institute of Philadelphia, the Restaurant School at Walnut Hill College and the Bucks County Community College Culinary Arts Program. He is on the Salvation Army advisory board, the Culinary Committee, Star Chefs of Phila. March of Dimes, culinary chair for Home of the Sparrow, West Chester, PA, and State Representative, Chef and Child Foundation, St. Augustine, FL.
Tom’s awards are numerous. He won the American Culinary Federation Bronze Medal in 1979 and 1980, the Silver Medal in 1980 and 1981, the Gold Medal in 1979 and 1982, the Presidential Medallion in 2002 and 2004, Award of Culinary Excellence in 2003, Chapter President of the Year 2001, Northeast Regional Chef of the Year, 1997. He won the Delaware Valley Chefs Association Chef of the Year, 1987, the Culinarian of the Year, 1996, and the Outstanding Service Award, 2000. He won the American Academy of Chefs Service Award in 2000, the Regional Chairs Award in 2002, and the Good Taste Award in 2003. In 2003 the Philadelphia March of Dimes honored Tom with the Guy Presperian Award for charitable work.
Tom is a member of ACF Philadelphia and has been president since 1998. He is a member of the World Association of Cooks Societies, a Fellow of the American Academy of Chefs, a Fellow of the Honorable Order of the Golden Toque and a Fellow of Chaine D. Rotisserie.
Tom and his wife, Catherine are parents of four children, Thomas, Andrew, James and Judeth. His hobbies are music and landscaping.
